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