- 1. Which cheese is famous for being a pâte pressée non-cuite?
A) Cantal
B) Camembert
C) Brie
D) Roquefort
- 2. Where is 'Cantal' cheese primarily produced?
A) Spain
B) Switzerland
C) France
D) Italy
- 3. Which of the following is a characteristic flavor of pâte pressée non-cuite cheeses?
A) Sour
B) Tangy
C) Nutty
D) Spicy
- 4. Which enzyme is primarily responsible for curd formation in cheese making?
A) Protease
B) Amylase
C) Rennet
D) Lactase
- 5. What type of animal's milk is commonly used for pâte pressée non-cuite?
A) Buffalo's milk
B) Goat's milk
C) Sheep's milk
D) Cow's milk
- 6. How long are pâte pressée non-cuite cheeses typically aged?
A) From a few weeks to several months
B) 1 day
C) 1 year
D) 5 years
- 7. What kind of rennet is commonly used in making pâte pressée non-cuite?
A) Vegan rennet
B) Animal rennet
C) No rennet
D) Plant-based coagulants
- 8. How is the texture of pâte pressée non-cuite typically described?
A) Crumbly
B) Smooth and firm
C) Chunky
D) Gelatinous
- 9. Which cheese is known for its characteristic shape resembling a wheel?
A) Feta
B) Cheddar
C) Saint-Nectaire
D) Gorgonzola
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