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