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Caciocavallo
Contributed by: Pratt
  • 1. What type of cheese is Caciocavallo?
A) Soft cheese
B) Fresh cheese
C) Blue cheese
D) Pasta filata cheese
  • 2. Which region of Italy is Caciocavallo traditionally associated with?
A) Northern Italy
B) Western Italy
C) Central Italy
D) Southern Italy
  • 3. What is the primary ingredient in Caciocavallo cheese?
A) Goat's milk
B) Buffalo milk
C) Sheep's milk
D) Cow's milk
  • 4. What is the typical weight range of a Caciocavallo cheese?
A) 3 to 5 kg
B) 1 to 2 kg
C) 500 grams to 1 kg
D) 2 to 3 kg
  • 5. What is unique about the Caciocavallo Podolico variety?
A) Completely blue in color
B) Aged only for 2 months
C) Served fresh only
D) Made from the milk of a rare breed
  • 6. What does the name 'Caciocavallo' literally translate to in English?
A) Cheese ball
B) Horse cheese
C) Milk cheese
D) Cow cheese
  • 7. Which process is important in making Caciocavallo?
A) Cooking the milk
B) Smoking the cheese
C) Stretching the curd
D) Fermenting with mold
  • 8. How is Caciocavallo typically shaped?
A) Pear shape
B) Square
C) Triangle
D) Round
  • 9. Can Caciocavallo be used as a table cheese?
A) Only aged varieties are for table use
B) No, it is too strong in flavor
C) Yes, it can be enjoyed as a table cheese
D) No, it's only for cooking
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