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