Chabichou du Poitou (cheese)
- 1. In which region of France is Chabichou du Poitou made?
A) Brittany
B) Provence
C) Poitou-Charentes
D) Normandy
- 2. What is the primary milk source used for Chabichou du Poitou?
A) Sheep's milk
B) Buffalo's milk
C) Cow's milk
D) Goat's milk
- 3. What is the shape of Chabichou du Poitou cheese?
A) Triangular
B) Square
C) Cylindrical
D) Round
- 4. Which country predominately produces Chabichou du Poitou?
A) Belgium
B) Italy
C) France
D) Spain
- 5. What is a traditional French term for cheese like Chabichou du Poitou?
A) Charcuterie
B) Fromage
C) Pâté
D) Crème
- 6. Chabichou du Poitou is best served at which temperature?
A) Cold
B) Hot
C) Frozen
D) Room temperature
- 7. Is Chabichou du Poitou a protected designation of origin (PDO)?
A) It was but no longer is
B) Yes
C) Currently under review
D) No
- 8. Which animal is traditionally used for the production of Chabichou du Poitou?
A) Sheep
B) Goat
C) Buffalo
D) Cattle
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