A) Buffalo's milk B) Sheep's milk C) Goat's milk D) Cow's milk
A) Provence B) Brittany C) Normandy D) Franche-Comté
A) 2 to 5 months B) 24 to 36 months C) 4 to 24 months D) 12 to 18 months
A) Fondue and gratins B) Ice creams and desserts C) Sushi and sashimi D) Salads and smoothies
A) Charolais and Jersey cows B) Simmental and Montbéliarde cows C) Nigerian Dwarfs and Alpine goats D) Merino sheep and La Mancha goats
A) Soft and crumbly B) Hard and grainy C) Wet and slippery D) Firm and smooth
A) Bastille Day B) Oktoberfest C) Cheese Rolling Festival D) Comté cheese festival in Jura
A) Creamy and sweet B) Spicy and tangy C) Fruity and nutty D) Bitter and sour
A) Northern France B) Eastern France C) Western France D) Southern France
A) 2005 B) 1920 C) 1996 D) 1958
A) 50,000 tonnes B) 80,000 tonnes C) 65,000 tonnes D) 75,000 tonnes
A) 60 per cent B) 30 per cent C) 40 per cent D) 50 per cent
A) 45 kg B) 65 kg C) 55 kg D) 75 kg
A) Green B) Red C) Dusty-brown D) Yellow
A) Pale creamy yellow B) White C) Brown D) Orange
A) 60 °C (140 °F) B) 50 °C (122 °F) C) 70 °C (158 °F) D) 56 °C (133 °F)
A) Around 45% B) 60% C) 30% D) 50%
A) Heating the curds B) Stirring the milk in copper vats C) Collecting grains of curd from the vat D) Pressing out whey
A) Decline in cheese quality B) Pollution entering waterways C) High cost of production D) Shortage of milk supply
A) 150 B) 188 C) 175 D) 200
A) About 150 B) 200 C) 250 D) 100
A) 2 points B) 9 points C) 3.5 points D) 1 point
A) 9 points B) 5 points C) 3.5 points D) 1.5 points
A) 12 points B) 9 points C) 5 points D) 3.5 points
A) 9 points B) 5 points C) 3.5 points D) 1.5 points
A) 12 points B) 9 points C) 5 points D) 3.5 points
A) 160 B) 200 C) 100 D) 50
A) Pierre Androuët B) Florence Bérodier C) The farmers who own the fruitières D) A panel of trained volunteer tasters
A) Bi-monthly B) Monthly C) Weekly D) Annually |