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Munster-Géromé (cheese) - Test
Contributed by: Currie
  • 1. What type of milk is Munster-Géromé cheese made from?
A) Cow's milk
B) Goat's milk
C) Sheep's milk
D) Buffalo's milk
  • 2. What is the typical fat content of Munster-Géromé cheese?
A) 45% fat
B) 60% fat
C) 75% fat
D) 30% fat
  • 3. Munster-Géromé cheese pairs well with which type of wine?
A) Cabernet Sauvignon
B) Chardonnay
C) Gewürztraminer
D) Merlot
  • 4. Munster-Géromé must be made according to which standards to be called 'AOC'?
A) Protected Designation of Origin
B) Appellation d'Origine Contrôlée
C) Geographical Indication
D) Aged to Perfection Certification
  • 5. Which country is best known for Munster-Géromé cheese?
A) Switzerland
B) Germany
C) Italy
D) France
  • 6. What is often done to the rind of Munster-Géromé cheese during the aging process?
A) Smeared with butter
B) Left untouched
C) Covered in wax
D) Washed regularly
  • 7. What is the origin of the name 'Munster-Géromé'?
A) The villages of Munster and Géromé
B) A historical event
C) A type of cow
D) A famous chef's name
  • 8. What is the primary bacterial culture used in Munster-Géromé cheese production?
A) Staphylococcus aureus
B) Lactobacillus bulgaricus
C) Penicillium camemberti
D) Brevibacterium linens
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