- 1. Which cheese is famous for being a pâte pressée non-cuite?
A) Cantal
B) Roquefort
C) Camembert
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) Tangy
B) Sour
C) Nutty
D) Spicy
- 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) Chunky
B) Smooth and firm
C) Crumbly
D) Gelatinous
- 6. What type of animal's milk is commonly used for pâte pressée non-cuite?
A) Buffalo's milk
B) Goat's milk
C) Cow's milk
D) Sheep's milk
- 7. What kind of rennet is commonly used in making pâte pressée non-cuite?
A) No rennet
B) Plant-based coagulants
C) Animal rennet
D) Vegan rennet
- 8. Which cheese is known for its characteristic shape resembling a wheel?
A) Gorgonzola
B) Feta
C) Saint-Nectaire
D) Cheddar
- 9. 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
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