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