A) Sheep cheese B) Goat cheese C) Cow cheese D) Buffalo cheese
A) Greece B) France C) Italy D) Switzerland
A) Sheep's milk B) Goat's milk C) Camel's milk D) Cow's milk
A) 45% B) 30% C) 20% D) 60%
A) Normandy B) Brittany C) Provence D) Savoie
A) Short aging B) Aging with spices C) Long aging D) No aging
A) Traditional alpine cheese B) Modern industrial cheese C) Ancient Egyptian cheese D) Italian gourmet cheese
A) Soups B) Ice cream C) Salads D) Pasta
A) Crottin de Chavignol B) Brie C) Feta D) Parmigiano-Reggiano |