The Most Amazing Quiz On Cheese

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  • 1/15 Questions

    Which of the following is classified as a hard cheese?

    • Brie
    • Blue Cheese
    • Emmenthal
    • Cottage Cheese
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About This Quiz


Do you love Cheese? Did you know that there are around 20,000 types of cheese in the world? Yummy , isn't it? Can you tell which one is most liked? Have some fun with this super trivia quiz on Cheese and learn interesting trivia with every question you attempt.

The Most Amazing Quiz On Cheese - Quiz

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  • 2. 

    Besides natural and made in California, what does the "Real California Cheese" seal certify?

    • Authentic Parmesan

    • Made By A Certified Cheesemaker

    • No Animal Rennet

    • Exclusively From California Milk

    Correct Answer
    A. Exclusively From California Milk
    Explanation
    The "Real California Cheese" seal certifies that the cheese is made exclusively from milk sourced from California. This means that the cheese is not only made in California, but also uses milk that is produced within the state. This certification ensures that the cheese meets certain quality standards and promotes the use of local ingredients.

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  • 3. 

    What is unique about Caravane cheese produced in Mauritania by the Tiviski dairy?

    • It Is Made From Camel's Milk

    • There Are Gold Flecks In It

    • It Has A Caramel Flavor

    • The Color Is Vivid Pink

    Correct Answer
    A. It Is Made From Camel's Milk
    Explanation
    Caravane cheese produced in Mauritania by the Tiviski dairy is unique because it is made from camel's milk. This sets it apart from other types of cheese which are typically made from cow, goat, or sheep's milk. The use of camel's milk gives Caravane cheese a distinct flavor and texture that cannot be found in other cheeses.

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  • 4. 

    What rindless, mild-tasting cheese is native to Cyprus?

    • Lebbene

    • Halloumi

    • Peynir

    • Paneer

    Correct Answer
    A. Halloumi
    Explanation
    Halloumi is a rindless, mild-tasting cheese that is native to Cyprus. It is a popular cheese in Mediterranean cuisine and is known for its unique texture and ability to be grilled or fried without melting. Halloumi is made from a mixture of sheep's and goat's milk, giving it a rich and creamy flavor. It is commonly used in salads, sandwiches, and as a vegetarian alternative to meat in various dishes.

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  • 5. 

    What is another name for the enzymes which are used to ripen cheese by coagulating milk proteins?

    • Lacette

    • Rennet

    • Renlase

    • Lactase

    Correct Answer
    A. Rennet
    Explanation
    Rennet is the correct answer because it is a type of enzyme that is used to coagulate milk proteins in order to ripen cheese. It helps in the curdling process by breaking down the milk proteins, specifically casein, into solid curds and liquid whey. Rennet is derived from the stomach lining of young ruminant animals, such as calves, and is commonly used in cheese-making to achieve the desired texture and flavor.

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  • 6. 

    Which of the following cheeses does not share its name with a town in England?

    • Cheddar

    • Stilton

    • Red Leicester

    • Edam

    Correct Answer
    A. Edam
    Explanation
    Edam is the correct answer because it does not share its name with a town in England. Cheddar is named after the village of Cheddar in Somerset, England. Stilton is named after the village of Stilton in Cambridgeshire, England. Red Leicester is named after the city of Leicester in Leicestershire, England. However, Edam is a cheese that originated in the Netherlands and is not named after any town in England.

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  • 7. 

    What kind of cheese has the same name as a brand of washing machines?

    • General Electric Cheddar

    • Kenmore Havarti

    • Whirlpool Swiss

    • Maytag Blue

    Correct Answer
    A. Maytag Blue
    Explanation
    Maytag Blue is the correct answer because Maytag is a brand of washing machines, and Maytag Blue is a type of cheese that shares the same name. This type of cheese is known for its creamy texture and tangy flavor, and it is often used in salads or as a topping for burgers and sandwiches.

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  • 8. 

    Which Sardinia cheese is okay to eat when it has maggots squirming in it?

    • Pecorino Sardo

    • Stracciatella di Bufala

    • Casu Marzu

    • Bergkase

    Correct Answer
    A. Casu Marzu
    Explanation
    Casu Marzu is a traditional Sardinian cheese that is known for its unique characteristic of containing live maggots. The maggots are intentionally introduced into the cheese during the fermentation process, as they break down the fats and create a soft, creamy texture. Despite the presence of maggots, Casu Marzu is considered safe to eat and is even considered a delicacy by some. The cheese is typically consumed by spreading it on bread, maggots and all. It is important to note that the production and consumption of Casu Marzu is regulated to ensure safety and quality standards are met.

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  • 9. 

    To the nearest 2500 years, when is it believed was cheese first created?

    • 5001-7500 years ago

    • 7501-10000 years ago

    • 2501-5000 years ago

    • 0-2500 years ago

    Correct Answer
    A. 2501-5000 years ago
    Explanation
    Cheese is believed to have been first created between 2501-5000 years ago. This answer suggests that cheese was invented sometime in the range of 2501 to 5000 years ago, which is the closest approximation to the actual time period when cheese was believed to have been created.

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  • 10. 

    When is it unnecessary to pasteurize milk that is used to make cheese?

    • If Cheese Ripens For Over 30 Days

    • If Making A Soft Cheese

    • If Cheese Ripens For A Week

    • If Cheese Is Unsalted

    Correct Answer
    A. If Cheese Ripens For Over 30 Days
    Explanation
    When cheese ripens for over 30 days, it undergoes a natural aging process that eliminates harmful bacteria. This extended period of ripening allows the cheese to develop complex flavors and textures. Therefore, there is no need to pasteurize the milk used to make the cheese since the aging process itself ensures the safety and quality of the final product.

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  • 11. 

    In which U.S. city did Kraft first introduce Philadelphia Cream Cheese?

    • Chicago

    • New York City

    • Milwaukee

    • Philadelphia

    Correct Answer
    A. New York City
    Explanation
    Kraft first introduced Philadelphia Cream Cheese in New York City.

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  • 12. 

    What mountain flower flavored cheese is considered to be the world's most expensive?

    • Grana Padano

    • Tyrolean Grey Cheese

    • Caciocavallo Podolico

    • Parmigiano Reggiano

    Correct Answer
    A. Caciocavallo Podolico
    Explanation
    Caciocavallo Podolico is considered to be the world's most expensive mountain flower flavored cheese. This cheese is made from the milk of Podolica cows, which graze on the lush mountain pastures of southern Italy. The unique flavor of this cheese comes from the herbs and flowers that the cows eat while grazing. Due to the limited availability of Podolica cows and the labor-intensive process of making this cheese, it is highly sought after and commands a high price in the market.

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  • 13. 

    In what decade did Kraft first introduce Kraft Dinners to the U.S. and Canada?

    • The 1940's

    • The 1950's

    • The 1930's

    • The 1960's

    Correct Answer
    A. The 1930's
    Explanation
    Kraft first introduced Kraft Dinners to the U.S. and Canada in the 1930's.

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  • 14. 

    What bacteria is responsible for the holes in swiss cheese?

    • B. subtilis

    • E. coli

    • H. pylorii

    • P. shermani

    Correct Answer
    A. P. shermani
  • 15. 

    In the cheese making process, what is the typical coagulum time?

    • About 30 Minutes

    • About One Day

    • About 20 Minutes

    • About One Hour

    Correct Answer
    A. About 30 Minutes
    Explanation
    The typical coagulum time in the cheese making process is about 30 minutes. This refers to the time it takes for the milk to form a solid mass or coagulate after the addition of rennet or another coagulating agent. During this time, the milk proteins undergo a process called coagulation, where they bind together to form curds. This is an important step in cheese making as it helps to separate the curds from the whey, leading to the formation of cheese.

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Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.

  • Current Version
  • May 08, 2025
    Quiz Edited by
    ProProfs Editorial Team
  • Mar 16, 2015
    Quiz Created by
    Alfredhook3
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