How Much Do You Know About Cheese? Quiz

The correct answer is cow, goat, and sheep. These three animals are commonly used in the production of cheese. Cow's milk is the most widely used and popular choice for cheese making due to its high fat content. Goat's milk is also commonly used and produces a distinct flavor in cheese. Sheep's milk is less common but is used to make certain types of cheese, particularly in Mediterranean countries. The inclusion of dog in the given options is incorrect as dog's milk is not used for cheese making.

Cheese is typically stored in the refrigerator, which can cause it to become cold and firm. Bringing cheese to room temperature before eating allows it to soften and enhances its flavors. This is especially true for aged cheeses, as they can develop more complex flavors when allowed to warm up. Therefore, it is generally recommended to let cheese sit at room temperature for a short period of time before consuming it for the best taste experience.

The correct answer is brie and camembert. Soft ripened cheese refers to a type of cheese that has a soft and creamy texture due to the ripening process. Brie and camembert are both examples of soft ripened cheeses, known for their rich and creamy interiors. Swiss and cheddar, on the other hand, are not soft ripened cheeses as they have a firmer texture and different aging processes.

Blue, Gargonzola, and Roquefort are all types of blue cheese. Blue cheese is characterized by its blue or green veins, which are a result of the mold Penicillium. These cheeses have a distinct tangy and salty flavor and are often crumbly in texture. Cheddar, on the other hand, is not a blue cheese. It is a type of hard cheese that is typically yellow or white in color and has a sharp taste.

The correct answer is Blue, Gorgonzola, and Roquefort because these cheeses are all examples of blue veined cheese. Blue veined cheese is characterized by the presence of blue or green veins of mold running throughout the cheese, which is created by the introduction of Penicillium cultures during the cheese-making process. Gorgonzola and Roquefort are specific types of blue veined cheese, while "Blue" is a more generic term that can refer to various types of blue veined cheese. Pepper jack, on the other hand, is not a blue veined cheese as it does not have the characteristic mold veins.

The correct answer is Parmesan and Pecorino because both of these cheeses fall under the category of "Hard Aged" cheeses. Swiss and Gouda, on the other hand, do not belong to this category.

The given answer lists five types of sliceable cheeses: cheddar, gouda, havarti, Monterey jack, and Swiss. These cheeses are known for their ability to be easily sliced into thin, even pieces.

Cheese is a perishable food item that is prone to spoilage if not stored properly. Refrigeration helps to slow down the growth of bacteria and mold, extending the shelf life of the cheese. Therefore, it is necessary to refrigerate cheese to maintain its quality and prevent it from going bad.

The cheeses listed - Cheddar, Gouda, Havarti, Monterey jack, and Swiss - all fall under the category of "Semi Firm." These cheeses have a texture that is neither too soft nor too hard, making them easy to slice and melt. They are known for their smooth and creamy consistency, while still maintaining some firmness.

The correct answer is cottage cheese, cream cheese, chevre, feta, and ricotta because all of these cheeses fall under the category of soft fresh cheeses. Soft fresh cheeses are typically unripened and have a high moisture content. They are known for their creamy texture and mild flavor. Cottage cheese, cream cheese, chevre, feta, and ricotta all fit these characteristics, making them the correct choices for this category.

The correct answer includes fresh mozzarella, low moisture mozzarella, and provolone because all of these cheeses can be classified as soft stretched cheese.