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Les fromages à pâte persillée
Contributed by: Currie
  • 1. Which mold is commonly used in blue cheese production?
A) Rhizopus stolonifer.
B) Penicillium camemberti.
C) Aspergillus niger.
D) Penicillium roqueforti.
  • 2. Which of the following is a famous blue cheese from France?
A) Cheddar.
B) Roquefort.
C) Mozzarella.
D) Brie.
  • 3. What type of milk is often used in the production of Stilton?
A) Buffalo's milk.
B) Cow's milk.
C) Goat's milk.
D) Sheep's milk.
  • 4. How is blue cheese typically aged?
A) In dry caves only.
B) In the refrigerator.
C) In oil.
D) In a controlled environment with humidity.
  • 5. Which of the following blue cheeses is Italian?
A) Camembert.
B) Aged Cheddar.
C) Gorgonzola.
D) Roquefort.
  • 6. What country is known for producing Roquefort cheese?
A) Germany.
B) Italy.
C) France.
D) Switzerland.
  • 7. What is the keyword in the naming of blue cheeses that distinguishes them?
A) Aged.
B) Fermier.
C) Blue.
D) Soft.
  • 8. What flavor profile is characteristic of blue cheese?
A) Bitter and salty.
B) Fruity and nutty.
C) Sharp and tangy.
D) Mild and sweet.
  • 9. What is the texture of most blue cheeses?
A) Creamy and crumbly.
B) Hard and dry.
C) Firm and rubbery.
D) Soft and stretchy.
  • 10. Which wine is often paired with blue cheese?
A) Chardonnay.
B) Sauvignon Blanc.
C) Port.
D) Zinfandel.
  • 11. True or False: All blue cheeses are made using the same mold.
A) True.
B) Not applicable.
C) False.
D) Depends on the region.
  • 12. Which region is primarily known for producing Stilton cheese?
A) Italy.
B) Spain.
C) England.
D) France.
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