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Munster-Géromé (cheese) - Test
  • 1. What type of milk is Munster-Géromé cheese made from?
A) Buffalo's milk
B) Sheep's milk
C) Goat's milk
D) Cow's milk
  • 2. What is the typical fat content of Munster-Géromé cheese?
A) 75% fat
B) 45% fat
C) 30% fat
D) 60% fat
  • 3. Munster-Géromé cheese pairs well with which type of wine?
A) Gewürztraminer
B) Chardonnay
C) Cabernet Sauvignon
D) Merlot
  • 4. What is the origin of the name 'Munster-Géromé'?
A) A type of cow
B) A historical event
C) A famous chef's name
D) The villages of Munster and Géromé
  • 5. What is the primary bacterial culture used in Munster-Géromé cheese production?
A) Staphylococcus aureus
B) Brevibacterium linens
C) Lactobacillus bulgaricus
D) Penicillium camemberti
  • 6. What is often done to the rind of Munster-Géromé cheese during the aging process?
A) Covered in wax
B) Smeared with butter
C) Washed regularly
D) Left untouched
  • 7. Munster-Géromé must be made according to which standards to be called 'AOC'?
A) Aged to Perfection Certification
B) Protected Designation of Origin
C) Appellation d'Origine Contrôlée
D) Geographical Indication
  • 8. Which country is best known for Munster-Géromé cheese?
A) Italy
B) Switzerland
C) France
D) Germany
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