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