A) Cheese B) Yogurt C) Milk D) Butter
A) Second B) Fourth C) First D) Third
A) 15 kilos B) 20 kilos C) 8 kilos D) 12 kilos
A) Chubut, Santa Cruz and Neuquén B) Córdoba, Santa Fe and Buenos Aires C) Mendoza, San Juan and Rio Negro D) Tucumán, Corrientes and Salta
A) Tafí del Valle B) Provoleta C) Goya D) Reggianito
A) Italian immigrants B) Indigenous tribes C) Jesuit missionaries D) Spanish colonial governors
A) 17th century B) 20th century C) 19th century D) 18th century
A) European immigrants B) North American settlers C) Asian traders D) African colonists
A) English B) Italian C) French D) German
A) 60% B) 10% C) 45% D) 25%
A) Sardo B) Provoleta C) Cremoso D) Reggianito
A) 15% B) 50% C) 45% D) 30%
A) Chile B) Russia C) Venezuela D) Brazil
A) Italy and France B) Mexico and Spain C) Chile and Peru D) Brazil and Uruguay
A) Tafí del Valle B) Santa Fe C) Buenos Aires D) Goya
A) A group of farmers in Buenos Aires B) Italian immigrants C) Gregoria Morales D) The city of Corrientes
A) The name of the first factory owner B) The nickname of Gregoria Morales C) A province in Argentina D) An Italian word for cheese
A) Nearly three hundred years B) Less than fifty years C) Exactly one hundred years D) Over five hundred years
A) Cow's milk B) Goat's milk C) Buffalo's milk D) Sheep's milk
A) La Pampa B) Mendoza C) Córdoba D) Santa Fe
A) Blue B) Soft-ripened C) Grana D) Fresh
A) Hard wheel B) Little Reggiano C) Exported cheese D) Italian cheese
A) Over 2 years B) 5–6 months C) 12–18 months D) 1–2 months
A) It was of poor quality B) It used illegal ingredients C) It was a threat to their export market D) It was cheaper to produce in Italy
A) Parmigiano B) Reggianito C) Tafí del Valle D) Goya
A) Buenos Aires B) La Pampa C) San Luis D) Corrientes
A) Patagonia Dairy B) Magnasco C) Tafi Company D) La Serenisima
A) Asado B) Sardo C) Provoleta D) Vigilante
A) Provoleta B) Pategrás C) Holanda D) Chubut
A) Jersey B) Holando-Argentino C) Angus D) Hereford
A) Chubut B) Pategrás C) Provoleta D) Tafí del Valle
A) Queso barra B) Holanda C) Sardo D) Provoleta
A) Welsh immigrants B) Natalio Alba C) Magnasco D) Jesuit missionaries
A) Queso Provolone Hilado Argentino B) Provolone Local C) Queso de Asado D) Pategrás Sandwich
A) Córdoba B) Chubut C) Tucumán D) Buenos Aires
A) Olive oil B) Honey and wax C) Bread crumbs D) Natural paraffin or plastic emulsion
A) Sardo B) Chubut C) Provoleta D) Pategrás
A) Buttery B) Creamy C) Soft D) Fresh
A) Sharp flavor B) Long shelf life C) Low salt content D) High meltability
A) East B) South C) Northwest D) Central
A) 2010 B) 2000 C) 2017 D) 2020
A) Blue mold inoculation B) Spinning an acidified paste C) Pressing with heavy weights D) Aging in caves
A) Tucumán B) Córdoba C) Mendoza D) Buenos Aires
A) Cuartirolo is harder than Cremoso B) They are completely different C) They are virtually the same D) Cremoso is made of goat milk
A) Sardo B) Azul C) Duro D) Fresco
A) An intermediate product B) A mold-ripened cheese C) A hard, aged cheese D) A dry, crumbly cheese |