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