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