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