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Comté (cheese) - Exam
Contributed by: Currie
  • 1. What is Comté cheese primarily made from?
A) Goat's milk
B) Cow's milk
C) Buffalo's milk
D) Sheep's milk
  • 2. In which region of France is Comté produced?
A) Normandy
B) Brittany
C) Provence
D) Franche-Comté
  • 3. What is the typical aging period for Comté cheese?
A) 12 to 18 months
B) 2 to 5 months
C) 4 to 24 months
D) 24 to 36 months
  • 4. What kind of dishes is Comté cheese often used in?
A) Fondue and gratins
B) Sushi and sashimi
C) Ice creams and desserts
D) Salads and smoothies
  • 5. What milk-producing animals contribute to Comté cheese?
A) Nigerian Dwarfs and Alpine goats
B) Merino sheep and La Mancha goats
C) Simmental and Montbéliarde cows
D) Charolais and Jersey cows
  • 6. What is the typical texture of Comté cheese?
A) Soft and crumbly
B) Wet and slippery
C) Firm and smooth
D) Hard and grainy
  • 7. Which festival celebrates Comté cheese?
A) Bastille Day
B) Oktoberfest
C) Comté cheese festival in Jura
D) Cheese Rolling Festival
  • 8. Comté cheese has what type of flavor profile?
A) Spicy and tangy
B) Bitter and sour
C) Fruity and nutty
D) Creamy and sweet
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