A) Butter B) Yogurt C) Cheese D) Milk
A) Fourth B) First C) Third D) Second
A) 20 kilos B) 8 kilos C) 15 kilos D) 12 kilos
A) Mendoza, San Juan and Rio Negro B) Tucumán, Corrientes and Salta C) Córdoba, Santa Fe and Buenos Aires D) Chubut, Santa Cruz and Neuquén
A) Reggianito B) Tafí del Valle C) Provoleta D) Goya
A) Jesuit missionaries B) Italian immigrants C) Spanish colonial governors D) Indigenous tribes
A) 17th century B) 20th century C) 19th century D) 18th century
A) North American settlers B) European immigrants C) African colonists D) Asian traders
A) German B) French C) Italian D) English
A) 60% B) 45% C) 25% D) 10%
A) Sardo B) Reggianito C) Provoleta D) Cremoso
A) 45% B) 15% C) 30% D) 50%
A) Brazil B) Russia C) Venezuela D) Chile
A) Brazil and Uruguay B) Mexico and Spain C) Italy and France D) Chile and Peru
A) Tafí del Valle B) Goya C) Santa Fe D) Buenos Aires
A) Italian immigrants B) Gregoria Morales C) A group of farmers in Buenos Aires D) The city of Corrientes
A) The nickname of Gregoria Morales B) A province in Argentina C) An Italian word for cheese D) The name of the first factory owner
A) Exactly one hundred years B) Less than fifty years C) Nearly three hundred years D) Over five hundred years
A) Buffalo's milk B) Sheep's milk C) Goat's milk D) Cow's milk
A) La Pampa B) Santa Fe C) Córdoba D) Mendoza
A) Fresh B) Blue C) Soft-ripened D) Grana
A) Hard wheel B) Italian cheese C) Exported cheese D) Little Reggiano
A) 12–18 months B) 5–6 months C) 1–2 months D) Over 2 years
A) It was of poor quality B) It was a threat to their export market C) It used illegal ingredients D) It was cheaper to produce in Italy
A) Reggianito B) Tafí del Valle C) Parmigiano D) Goya
A) La Pampa B) Buenos Aires C) Corrientes D) San Luis
A) Magnasco B) La Serenisima C) Patagonia Dairy D) Tafi Company
A) Sardo B) Provoleta C) Asado D) Vigilante
A) Provoleta B) Holanda C) Chubut D) Pategrás
A) Angus B) Jersey C) Hereford D) Holando-Argentino
A) Tafí del Valle B) Pategrás C) Chubut D) Provoleta
A) Provoleta B) Queso barra C) Sardo D) Holanda
A) Welsh immigrants B) Jesuit missionaries C) Natalio Alba D) Magnasco
A) Pategrás Sandwich B) Provolone Local C) Queso Provolone Hilado Argentino D) Queso de Asado
A) Chubut B) Buenos Aires C) Córdoba D) Tucumán
A) Natural paraffin or plastic emulsion B) Honey and wax C) Olive oil D) Bread crumbs
A) Pategrás B) Sardo C) Provoleta D) Chubut
A) Creamy B) Fresh C) Buttery D) Soft
A) Sharp flavor B) Low salt content C) Long shelf life D) High meltability
A) East B) Northwest C) South D) Central
A) 2000 B) 2020 C) 2010 D) 2017
A) Spinning an acidified paste B) Aging in caves C) Pressing with heavy weights D) Blue mold inoculation
A) Buenos Aires B) Mendoza C) Córdoba D) Tucumán
A) They are virtually the same B) They are completely different C) Cremoso is made of goat milk D) Cuartirolo is harder than Cremoso
A) Sardo B) Duro C) Azul D) Fresco
A) A hard, aged cheese B) An intermediate product C) A mold-ripened cheese D) A dry, crumbly cheese |