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