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