Les fromages à pâte pressée non-cuite - Exam
- 1. Which cheese is famous for being a pâte pressée non-cuite?
A) Camembert
B) Roquefort
C) Cantal
D) Brie
- 2. Where is 'Cantal' cheese primarily produced?
A) Spain
B) Switzerland
C) France
D) Italy
- 3. Which of the following is a characteristic flavor of pâte pressée non-cuite cheeses?
A) Spicy
B) Tangy
C) Sour
D) Nutty
- 4. Which enzyme is primarily responsible for curd formation in cheese making?
A) Amylase
B) Rennet
C) Protease
D) Lactase
- 5. What type of animal's milk is commonly used for pâte pressée non-cuite?
A) Sheep's milk
B) Cow's milk
C) Goat's milk
D) Buffalo's milk
- 6. How long are pâte pressée non-cuite cheeses typically aged?
A) 1 year
B) 5 years
C) 1 day
D) From a few weeks to several months
- 7. What kind of rennet is commonly used in making pâte pressée non-cuite?
A) No rennet
B) Vegan rennet
C) Plant-based coagulants
D) Animal rennet
- 8. How is the texture of pâte pressée non-cuite typically described?
A) Chunky
B) Crumbly
C) Gelatinous
D) Smooth and firm
- 9. Which cheese is known for its characteristic shape resembling a wheel?
A) Gorgonzola
B) Cheddar
C) Feta
D) Saint-Nectaire
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