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