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