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