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