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