Cheese Quiz Section 3

12 Questions | Total Attempts: 49

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Cheese Quiz Section 3

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

  • 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

  • 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

  • 4. 
    True or False: Roquefort Coccinelle is aged in the caves of Mount Kilimanjaro
    • A. 

      True

    • B. 

      False

  • 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

  • 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

  • 7. 
    Question 8's answers are referring to which cheese
    • A. 

      Roquefort Coccinelle

    • B. 

      Pecorino Sardo Gran Cru

    • C. 

      St.Agur Bleu

  • 8. 
    True or False: If a cheese contains 60% butter cream it qualifies as a double cream
    • A. 

      True

    • B. 

      False

  • 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

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