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