A) Goat's milk B) Buffalo's milk C) Cow's milk D) Sheep's milk
A) Provence B) Franche-Comté C) Brittany D) Normandy
A) 24 to 36 months B) 12 to 18 months C) 2 to 5 months D) 4 to 24 months
A) Ice creams and desserts B) Sushi and sashimi C) Fondue and gratins D) Salads and smoothies
A) Simmental and Montbéliarde cows B) Nigerian Dwarfs and Alpine goats C) Charolais and Jersey cows D) Merino sheep and La Mancha goats
A) Soft and crumbly B) Firm and smooth C) Wet and slippery D) Hard and grainy
A) Oktoberfest B) Cheese Rolling Festival C) Comté cheese festival in Jura D) Bastille Day
A) Creamy and sweet B) Fruity and nutty C) Spicy and tangy D) Bitter and sour
A) Northern France B) Western France C) Eastern France D) Southern France
A) 1958 B) 2005 C) 1996 D) 1920
A) 80,000 tonnes B) 75,000 tonnes C) 50,000 tonnes D) 65,000 tonnes
A) 30 per cent B) 50 per cent C) 40 per cent D) 60 per cent
A) 75 kg B) 55 kg C) 45 kg D) 65 kg
A) Red B) Dusty-brown C) Green D) Yellow
A) Pale creamy yellow B) Orange C) White D) Brown
A) 50 °C (122 °F) B) 60 °C (140 °F) C) 56 °C (133 °F) D) 70 °C (158 °F)
A) 60% B) Around 45% C) 30% D) 50%
A) Heating the curds B) Collecting grains of curd from the vat C) Stirring the milk in copper vats D) Pressing out whey
A) High cost of production B) Pollution entering waterways C) Decline in cheese quality D) Shortage of milk supply
A) 175 B) 150 C) 188 D) 200
A) 200 B) About 150 C) 250 D) 100
A) 1 point B) 2 points C) 3.5 points D) 9 points
A) 9 points B) 1.5 points C) 5 points D) 3.5 points
A) 12 points B) 3.5 points C) 9 points D) 5 points
A) 1.5 points B) 9 points C) 3.5 points D) 5 points
A) 5 points B) 12 points C) 3.5 points D) 9 points
A) 200 B) 100 C) 50 D) 160
A) A panel of trained volunteer tasters B) Pierre Androuët C) Florence Bérodier D) The farmers who own the fruitières
A) Annually B) Bi-monthly C) Weekly D) Monthly |