Comté (cheese) - Exam
  • 1. What is Comté cheese primarily made from?
A) Sheep's milk
B) Buffalo's milk
C) Cow's milk
D) Goat's milk
  • 2. In which region of France is Comté produced?
A) Provence
B) Franche-Comté
C) Brittany
D) Normandy
  • 3. What is the typical aging period for Comté cheese?
A) 12 to 18 months
B) 2 to 5 months
C) 4 to 24 months
D) 24 to 36 months
  • 4. What kind of dishes is Comté cheese often used in?
A) Ice creams and desserts
B) Sushi and sashimi
C) Salads and smoothies
D) Fondue and gratins
  • 5. What milk-producing animals contribute to Comté cheese?
A) Simmental and Montbéliarde cows
B) Nigerian Dwarfs and Alpine goats
C) Merino sheep and La Mancha goats
D) Charolais and Jersey cows
  • 6. What is the typical texture of Comté cheese?
A) Wet and slippery
B) Soft and crumbly
C) Firm and smooth
D) Hard and grainy
  • 7. Which festival celebrates Comté cheese?
A) Cheese Rolling Festival
B) Oktoberfest
C) Bastille Day
D) Comté cheese festival in Jura
  • 8. Comté cheese has what type of flavor profile?
A) Bitter and sour
B) Fruity and nutty
C) Spicy and tangy
D) Creamy and sweet
  • 9. In which region of France is Comté cheese produced?
A) Northern France
B) Western France
C) Eastern France
D) Southern France
  • 10. When was Comté awarded AOC status?
A) 1996
B) 2005
C) 1920
D) 1958
  • 11. What is the annual production of Comté cheese in tonnes?
A) 65,000 tonnes
B) 80,000 tonnes
C) 75,000 tonnes
D) 50,000 tonnes
  • 12. What percentage of the French population eats Comté cheese?
A) 30 per cent
B) 50 per cent
C) 40 per cent
D) 60 per cent
  • 13. What is the maximum weight of a Comté cheese wheel?
A) 55 kg
B) 65 kg
C) 75 kg
D) 45 kg
  • 14. What color is the rind of Comté cheese?
A) Green
B) Dusty-brown
C) Yellow
D) Red
  • 15. What is the internal paste color of Comté cheese?
A) Orange
B) Brown
C) Pale creamy yellow
D) White
  • 16. What is the maximum temperature to which milk can be heated during production?
A) 50 °C (122 °F)
B) 56 °C (133 °F)
C) 60 °C (140 °F)
D) 70 °C (158 °F)
  • 17. What is the fat in dry matter (FDM) content of Comté cheese?
A) 60%
B) 30%
C) 50%
D) Around 45%
  • 18. What is the traditional method of cheese-making that involved a large linen cloth?
A) Heating the curds
B) Stirring the milk in copper vats
C) Pressing out whey
D) Collecting grains of curd from the vat
  • 19. What is the primary reason for debates on Comté cheese production?
A) High cost of production
B) Shortage of milk supply
C) Pollution entering waterways
D) Decline in cheese quality
  • 20. What is the maximum number of affineurs registered in France for Comté cheese in 2005?
A) 150
B) 175
C) 200
D) 188
  • 21. How many fruitières were there eventually throughout the area of Comté production?
A) 200
B) 250
C) 100
D) About 150
  • 22. What is the highest possible score for overall appearance of Comté cheese?
A) 2 points
B) 3.5 points
C) 9 points
D) 1 point
  • 23. How many points can be awarded for the quality of rind in Comté cheese grading?
A) 3.5 points
B) 9 points
C) 1.5 points
D) 5 points
  • 24. What is the maximum score for internal appearance of Comté cheese?
A) 3.5 points
B) 12 points
C) 9 points
D) 5 points
  • 25. How many points are awarded for texture in the grading system?
A) 3.5 points
B) 1.5 points
C) 9 points
D) 5 points
  • 26. What is the highest possible score for taste in Comté cheese grading?
A) 9 points
B) 3.5 points
C) 5 points
D) 12 points
  • 27. How many village-based fruitières produce Comté cheese?
A) 200
B) 100
C) 160
D) 50
  • 28. Who created the jury terroir for Comté cheese?
A) Florence Bérodier
B) The farmers who own the fruitières
C) A panel of trained volunteer tasters
D) Pierre Androuët
  • 29. How often does the jury terroir publish their findings in Les Nouvelles de Comté?
A) Monthly
B) Bi-monthly
C) Weekly
D) Annually
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