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Tomme de Savoie (cheese)
Contributed by: Currie
  • 1. What is Tomme de Savoie primarily made from?
A) Cow's milk
B) Sheep's milk
C) Goat's milk
D) Buffalo's milk
  • 2. What is a characteristic feature of Tomme de Savoie cheese?
A) Waxed rind
B) Smoked flavor
C) Sprinkled with herbs
D) Natural rind
  • 3. Which of the following is a taste characteristic of Tomme de Savoie?
A) Salty and tangy
B) Nutty and earthy
C) Spicy and hot
D) Sweet and fruity
  • 4. What is the approximate weight of a typical Tomme de Savoie cheese?
A) 100-500 g
B) 5-10 kg
C) 1.5 to 2.5 kg
D) 3-5 kg
  • 5. What type of cheese is Tomme de Savoie classified as?
A) Soft cheese
B) Semi-hard cheese
C) Fresh cheese
D) Hard cheese
  • 6. What enzyme is used in the making of Tomme de Savoie?
A) Rennet
B) Gelatin
C) Chymosin
D) Agar
  • 7. What is the historical origin of Tomme de Savoie?
A) Noble cheese
B) Court cheese
C) Artisan cheese only
D) Peasant cheese
  • 8. Is Tomme de Savoie a raw milk cheese or pasteurized?
A) Always raw milk
B) Always pasteurized
C) Can be either
D) Only made from skimmed milk
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