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