A) Sheep's milk B) Cow's milk C) Buffalo's milk D) Goat's milk
A) Normandy B) Brittany C) Franche-Comté D) Provence
A) 24 to 36 months B) 2 to 5 months C) 4 to 24 months D) 12 to 18 months
A) Fondue and gratins B) Salads and smoothies C) Ice creams and desserts D) Sushi and sashimi
A) Nigerian Dwarfs and Alpine goats B) Charolais and Jersey cows C) Merino sheep and La Mancha goats D) Simmental and Montbéliarde cows
A) Wet and slippery B) Hard and grainy C) Firm and smooth D) Soft and crumbly
A) Bastille Day B) Cheese Rolling Festival C) Oktoberfest D) Comté cheese festival in Jura
A) Bitter and sour B) Spicy and tangy C) Fruity and nutty D) Creamy and sweet
A) Southern France B) Northern France C) Eastern France D) Western France
A) 1958 B) 2005 C) 1996 D) 1920
A) 50,000 tonnes B) 80,000 tonnes C) 75,000 tonnes D) 65,000 tonnes
A) 40 per cent B) 60 per cent C) 30 per cent D) 50 per cent
A) 65 kg B) 55 kg C) 75 kg D) 45 kg
A) Yellow B) Red C) Green D) Dusty-brown
A) White B) Pale creamy yellow C) Orange D) Brown
A) 70 °C (158 °F) B) 50 °C (122 °F) C) 60 °C (140 °F) D) 56 °C (133 °F)
A) Around 45% B) 30% C) 60% D) 50%
A) Collecting grains of curd from the vat B) Stirring the milk in copper vats C) Heating the curds D) Pressing out whey
A) High cost of production B) Shortage of milk supply C) Decline in cheese quality D) Pollution entering waterways
A) 200 B) 175 C) 188 D) 150
A) 200 B) 100 C) About 150 D) 250
A) 2 points B) 9 points C) 1 point D) 3.5 points
A) 9 points B) 3.5 points C) 1.5 points D) 5 points
A) 3.5 points B) 9 points C) 12 points D) 5 points
A) 9 points B) 1.5 points C) 5 points D) 3.5 points
A) 3.5 points B) 12 points C) 5 points D) 9 points
A) 50 B) 160 C) 100 D) 200
A) The farmers who own the fruitières B) A panel of trained volunteer tasters C) Pierre Androuët D) Florence Bérodier
A) Annually B) Weekly C) Monthly D) Bi-monthly |