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