Cheese Quiz Section 3

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Cheese Quiz Section 3 - Quiz

Alright guys we are down to the final 3 cheeses. St Agur Bleu, Pecorino Sardo Gran Cru and Roquefort Coccinelle. Again you will want to focus on where the cheeses come from, who makes them, how they are made, flavor and appearance. Don't forget to study about their accompaniment as well.
Good Luck!


Questions and Answers
  • 1. 

    True or False: Roquefort Coccinelle is unpasteurized

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Roquefort Coccinelle is a type of cheese made from sheep's milk in the Roquefort region of France. It is known for its distinct flavor and creamy texture. One of the defining characteristics of Roquefort Coccinelle is that it is made from unpasteurized milk. This means that the milk used in the cheese-making process has not been heated to high temperatures to kill off any potentially harmful bacteria. Instead, the natural bacteria present in the milk are allowed to ferment and develop the unique flavors of the cheese. Therefore, the statement "Roquefort Coccinelle is unpasteurized" is true.

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  • 2. 

    Pecorino Sardo Gran Cru is.....

    • A.

      A semi hard goats cheese from Italy

    • B.

      A hard sheeps cheese from Italy

    • C.

      A hard goats cheese from Italy

    • D.

      A semi hard sheeps cheese from Italy

    Correct Answer
    B. A hard sheeps cheese from Italy
    Explanation
    Pecorino Sardo Gran Cru is a hard sheep's cheese from Italy.

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  • 3. 

    Check all that apply to St. Agur Bleu

    • A.

      Sheeps milk and cream

    • B.

      Pasteurized

    • C.

      Double cream bleu

    • D.

      Triple cream bleu

    • E.

      From Beauzac France

    • F.

      Creamy yet firm

    • G.

      Has an inedible rind

    • H.

      Does not have a rind

    Correct Answer(s)
    B. Pasteurized
    C. Double cream bleu
    E. From Beauzac France
    F. Creamy yet firm
    H. Does not have a rind
    Explanation
    St. Agur Bleu is a type of cheese made from pasteurized sheep's milk and cream. It is a double cream bleu cheese that originates from Beauzac, France. The cheese has a creamy yet firm texture and does not have an inedible rind.

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  • 4. 

    True or False: Roquefort Coccinelle is aged in the caves of Mount Kilimanjaro

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    by law roquefort coccinelle is aged is the caves of Mont Combalou, France, for three months. These caves are noted for the neutral fissures, known as fleurines, that provide perfect ventilation and temperatures.

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  • 5. 

    Clover honey is.....

    • A.

      Made from bees that feed off of eachother

    • B.

      Made from bees that feed off of the nectar of clover

    • C.

      Made from bees that live in clover patches

    Correct Answer
    B. Made from bees that feed off of the nectar of clover
    Explanation
    Clover honey is made from bees that feed off the nectar of clover. Bees collect nectar from flowers and use it as a food source for themselves and their colony. Clover honey specifically comes from bees that primarily collect nectar from clover plants. The bees extract the nectar using their long tongues and store it in their honey stomachs. Once back at the hive, they regurgitate the nectar and pass it to other bees who further process it into honey. The nectar undergoes enzymatic changes and water evaporation to transform into the sweet and viscous substance we know as honey.

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  • 6. 

    Check all that apply to our Housmade Crackers

    • A.

      Rice flour

    • B.

      Wheat flour

    • C.

      Butter

    • D.

      Water

    • E.

      Cream

    • F.

      Salt

    • G.

      Canola oil

    • H.

      Sugar

    Correct Answer(s)
    B. Wheat flour
    C. Butter
    D. Water
    F. Salt
    H. Sugar
    Explanation
    The correct answer is wheat flour, butter, water, salt, and sugar. These ingredients are commonly used in making crackers. Wheat flour is the main ingredient, providing structure and texture. Butter adds richness and flavor, while water is necessary for binding the dough. Salt enhances the taste, and sugar may be added for a touch of sweetness. Canola oil, cream, and rice flour are not mentioned in the options, so they do not apply to our Housmade Crackers.

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  • 7. 

    Question 8's answers are referring to which cheese

    • A.

      Roquefort Coccinelle

    • B.

      Pecorino Sardo Gran Cru

    • C.

      St.Agur Bleu

    Correct Answer
    C. St.Agur Bleu
    Explanation
    double cream, cows milk, from France

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  • 8. 

    True or False: If a cheese contains 60% butter cream it qualifies as a double cream

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    If a cheese contains 60% butter cream, it qualifies as a double cream because double cream cheese typically contains a higher percentage of butterfat, usually between 60-75%. Therefore, the statement is true.

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  • 9. 

    What is Saba?

  • 10. 

    The parmigiano reggiano production method is curds being mechanically cut into rice sized bits before being pressed, they are then aged for ______ months

    • A.

      60

    • B.

      15

    • C.

      22

    • D.

      20

    • E.

      2

    Correct Answer
    D. 20
    Explanation
    Parmigiano Reggiano cheese is known for its long aging process, which contributes to its distinct flavor and texture. The production method involves cutting the curds into small rice-sized bits before pressing them. After this, the cheese wheels are aged for a specific period of time to develop their flavor. The correct answer of 20 months indicates that the Parmigiano Reggiano cheese is aged for a total of 20 months before it is ready to be consumed.

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