Les fromages à pâte pressée non-cuite - Exam
- 1. Which cheese is famous for being a pâte pressée non-cuite?
A) Brie
B) Roquefort
C) Cantal
D) Camembert
- 2. Where is 'Cantal' cheese primarily produced?
A) Switzerland
B) Spain
C) Italy
D) France
- 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) Protease
B) Amylase
C) Rennet
D) Lactase
- 5. What type of animal's milk is commonly used for pâte pressée non-cuite?
A) Buffalo's milk
B) Cow's milk
C) Sheep's milk
D) Goat's milk
- 6. How long are pâte pressée non-cuite cheeses typically aged?
A) From a few weeks to several months
B) 5 years
C) 1 day
D) 1 year
- 7. What kind of rennet is commonly used in making pâte pressée non-cuite?
A) Animal rennet
B) No rennet
C) Plant-based coagulants
D) Vegan 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) Feta
B) Gorgonzola
C) Cheddar
D) Saint-Nectaire
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