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