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