A) Yogurt B) Milk C) Cheese D) Butter
A) First B) Third C) Second D) Fourth
A) 8 kilos B) 12 kilos C) 20 kilos D) 15 kilos
A) Tucumán, Corrientes and Salta B) Córdoba, Santa Fe and Buenos Aires C) Chubut, Santa Cruz and Neuquén D) Mendoza, San Juan and Rio Negro
A) Provoleta B) Goya C) Reggianito D) Tafí del Valle
A) Italian immigrants B) Spanish colonial governors C) Jesuit missionaries D) Indigenous tribes
A) 19th century B) 20th century C) 18th century D) 17th century
A) African colonists B) Asian traders C) European immigrants D) North American settlers
A) English B) French C) German D) Italian
A) 45% B) 10% C) 60% D) 25%
A) Sardo B) Cremoso C) Reggianito D) Provoleta
A) 45% B) 30% C) 15% D) 50%
A) Brazil B) Chile C) Venezuela D) Russia
A) Brazil and Uruguay B) Italy and France C) Mexico and Spain D) Chile and Peru
A) Buenos Aires B) Goya C) Santa Fe D) Tafí del Valle
A) Gregoria Morales B) The city of Corrientes C) Italian immigrants D) A group of farmers in Buenos Aires
A) The name of the first factory owner B) The nickname of Gregoria Morales C) An Italian word for cheese D) A province in Argentina
A) Exactly one hundred years B) Over five hundred years C) Nearly three hundred years D) Less than fifty years
A) Goat's milk B) Cow's milk C) Buffalo's milk D) Sheep's milk
A) Córdoba B) La Pampa C) Mendoza D) Santa Fe
A) Soft-ripened B) Blue C) Fresh D) Grana
A) Little Reggiano B) Exported cheese C) Italian cheese D) Hard wheel
A) 1–2 months B) 5–6 months C) Over 2 years D) 12–18 months
A) It was a threat to their export market B) It was of poor quality C) It used illegal ingredients D) It was cheaper to produce in Italy
A) Goya B) Tafí del Valle C) Reggianito D) Parmigiano
A) San Luis B) Buenos Aires C) La Pampa D) Corrientes
A) Tafi Company B) Patagonia Dairy C) Magnasco D) La Serenisima
A) Provoleta B) Asado C) Sardo D) Vigilante
A) Holanda B) Provoleta C) Chubut D) Pategrás
A) Angus B) Holando-Argentino C) Hereford D) Jersey
A) Pategrás B) Tafí del Valle C) Provoleta D) Chubut
A) Sardo B) Holanda C) Provoleta D) Queso barra
A) Welsh immigrants B) Magnasco C) Natalio Alba D) Jesuit missionaries
A) Provolone Local B) Queso de Asado C) Queso Provolone Hilado Argentino D) Pategrás Sandwich
A) Chubut B) Tucumán C) Buenos Aires D) Córdoba
A) Natural paraffin or plastic emulsion B) Bread crumbs C) Olive oil D) Honey and wax
A) Sardo B) Provoleta C) Pategrás D) Chubut
A) Creamy B) Soft C) Fresh D) Buttery
A) Long shelf life B) Low salt content C) Sharp flavor D) High meltability
A) Northwest B) Central C) East D) South
A) 2020 B) 2000 C) 2017 D) 2010
A) Blue mold inoculation B) Aging in caves C) Spinning an acidified paste D) Pressing with heavy weights
A) Córdoba B) Mendoza C) Tucumán D) Buenos Aires
A) Cuartirolo is harder than Cremoso B) Cremoso is made of goat milk C) They are completely different D) They are virtually the same
A) Fresco B) Azul C) Sardo D) Duro
A) A dry, crumbly cheese B) A hard, aged cheese C) An intermediate product D) A mold-ripened cheese |