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