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