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