How Much You Know About Cheese? Quiz

Horse does not produce milk that is used in cheese. While all the other options - sheep, goat, and cow - are commonly used to produce milk for cheese making, horse milk is not commonly used for this purpose. Horse milk is consumed in some cultures, but it is not a common ingredient in cheese production.

Blue cheese gets its color from mold. The mold used in blue cheese is called Penicillium roqueforti, which gives the cheese its characteristic blue or green veins. This mold is added during the cheese-making process and develops as the cheese ages. The mold creates a chemical reaction that produces pigments, resulting in the distinctive color of blue cheese.

Blue vein cheese gets its blueness from a fungus. Specifically, the blue veins in the cheese are caused by the growth of a type of mold called Penicillium roqueforti. This mold is intentionally introduced into the cheese during the production process. As the cheese ages, the mold grows and spreads, creating the characteristic blue veins and giving the cheese its distinct flavor and appearance.

Gorgonzola Cheese is the correct answer because it is a type of cheese that is known for its blue mold. This cheese is made from cow's milk and is aged for several months, allowing the blue mold to develop and give the cheese its distinct flavor and appearance. Gorgonzola Cheese is often crumbly and creamy, with a strong and tangy taste. It is commonly used in salads, pasta dishes, and as a topping for pizzas.

Ricotta is an Italian cheese whose name literally means "recooked" in Italian. This refers to the process of making ricotta, where the whey left over from the production of other cheeses is heated and then re-cooked, resulting in the formation of ricotta cheese. Therefore, the correct answer is Ricotta.

Ripening and storage is the final step of the cheese making process. After the cheese has been formed and shaped, it needs to undergo a period of ripening to develop its flavor and texture. During this time, the cheese is typically stored in a controlled environment, such as a cheese cave or cellar, where temperature and humidity are carefully regulated. Ripening allows the cheese to develop its unique characteristics, such as its aroma, taste, and texture, as well as allowing any remaining moisture to evaporate. This step is crucial in creating a high-quality, flavorful cheese.

Swiss cheese is not a type of blue cheese. Blue cheese is typically characterized by the presence of blue or green veins of mold throughout the cheese, which is created by introducing specific strains of Penicillium mold. Swiss cheese, on the other hand, is known for its distinctive holes or "eyes" and does not have the characteristic blue or green veins. Therefore, Swiss cheese does not belong to the category of blue cheeses.

Mondseer Cheese is not typically associated with pizza because it is not a commonly used cheese in pizza recipes. Romano, Mozzarella, and Parmesan cheeses are all popular choices for pizza toppings and are commonly used in various pizza recipes. However, Mondseer Cheese is not commonly used in pizza making and is not typically associated with this dish.

Monterey Jack cheese was invented in the U.S.A. This cheese originated in Monterey, California, in the 19th century. It was created by a Mexican Franciscan friar named Junípero Serra, who introduced the cheese-making techniques to the area. Monterey Jack cheese is a semi-hard cheese with a mild, creamy flavor and a smooth texture. It is widely used in American cuisine and is particularly popular in dishes like quesadillas, burgers, and macaroni and cheese.

Tibetan cheese is made from yak's milk. Yak milk is commonly used in Tibetan cuisine to make various dairy products, including cheese. Tibetan cheese has a distinct flavor and texture, which is different from other types of cheese made from cow's milk. It is an important part of Tibetan culture and cuisine, often used in dishes like momos (Tibetan dumplings) and tsampa (roasted barley flour).

Wisconsin was the leading state in cheese production in 2005. This can be attributed to several factors such as the state's long-standing tradition and expertise in dairy farming, favorable climate and soil conditions for raising dairy cows, and the presence of numerous cheese factories and processing plants in the region. Additionally, Wisconsin's commitment to quality and innovation in cheese production has helped solidify its position as a leader in the industry.

Pepato is the correct answer because it is a type of cheese that tastes like Romano and contains peppercorns. Brie, Monterey Jack, and Gouda do not have the same flavor profile as Romano cheese or contain peppercorns.

Havarti is named after the farm in Denmark where it was first made. This cheese originated from the Havarthigaard farm in Denmark, which was owned by Hanne Nielsen, a Danish farmer's wife. The cheese has a creamy texture and a mild, buttery flavor, making it a popular choice for sandwiches and cheese platters.

Chevre is a type of cheese that is made from goat's milk. Goat's milk has a distinct flavor that adds a tangy and slightly tart taste to the cheese. It is commonly used in French cuisine and is known for its creamy and smooth texture. Goat's milk is also lower in lactose compared to cow's milk, making it a suitable option for individuals with lactose intolerance.

The Cabot Cheese Company got its start in Vermont.