A) Cow cheese B) Sheep cheese C) Goat cheese D) Buffalo cheese
A) Switzerland B) France C) Italy D) Greece
A) Sheep's milk B) Cow's milk C) Camel's milk D) Goat's milk
A) 60% B) 30% C) 45% D) 20%
A) Brittany B) Provence C) Normandy D) Savoie
A) Aging with spices B) No aging C) Long aging D) Short aging
A) Modern industrial cheese B) Ancient Egyptian cheese C) Italian gourmet cheese D) Traditional alpine cheese
A) Salads B) Pasta C) Soups D) Ice cream
A) Feta B) Parmigiano-Reggiano C) Brie D) Crottin de Chavignol |