ThatQuiz
|
Test Library
|
Take this test now
Fourme de Montbrison (cheese)
  • 1. What type of milk is Fourme de Montbrison traditionally made from?
A) Buffalo's milk
B) Goat's milk
C) Sheep's milk
D) Cow's milk
  • 2. In which country is Fourme de Montbrison produced?
A) Italy
B) Belgium
C) France
D) Switzerland
  • 3. Fourme de Montbrison is classified as which type of cheese?
A) Hard cheese
B) Blue cheese
C) Fresh cheese
D) Soft cheese
  • 4. What is the shape of Fourme de Montbrison cheese?
A) Pyramidal
B) Cylindrical
C) Square
D) Triangular
  • 5. Which mold is primarily responsible for the blue veins in Fourme de Montbrison?
A) Penicillium roqueforti
B) Aspergillus niger
C) Penicillium camemberti
D) Penicillium glaucum
  • 6. Is Fourme de Montbrison a protected designation of origin (PDO)?
A) No
B) Yes
C) Only regionally
D) Only for exports
  • 7. What is the texture of Fourme de Montbrison cheese?
A) Hard and flaky
B) Creamy and crumbly
C) Soft and runny
D) Smooth and stretchy
  • 8. How is Fourme de Montbrison typically served?
A) Cooked in dishes only
B) With crackers or bread
C) Alone, without accompaniments
D) With fruit only
Created with That Quiz — the site for test creation and grading in math and other subjects.