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Munster-Géromé (cheese)
  • 1. What type of milk is Munster-Géromé cheese made from?
A) Sheep's milk
B) Buffalo's milk
C) Goat's milk
D) Cow's milk
  • 2. What is the typical fat content of Munster-Géromé cheese?
A) 75% fat
B) 45% fat
C) 30% fat
D) 60% fat
  • 3. Munster-Géromé cheese pairs well with which type of wine?
A) Cabernet Sauvignon
B) Chardonnay
C) Merlot
D) Gewürztraminer
  • 4. What is the origin of the name 'Munster-Géromé'?
A) A type of cow
B) A famous chef's name
C) The villages of Munster and Géromé
D) A historical event
  • 5. What is the primary bacterial culture used in Munster-Géromé cheese production?
A) Penicillium camemberti
B) Lactobacillus bulgaricus
C) Brevibacterium linens
D) Staphylococcus aureus
  • 6. Which country is best known for Munster-Géromé cheese?
A) France
B) Germany
C) Switzerland
D) Italy
  • 7. What is often done to the rind of Munster-Géromé cheese during the aging process?
A) Left untouched
B) Washed regularly
C) Covered in wax
D) Smeared with butter
  • 8. Munster-Géromé must be made according to which standards to be called 'AOC'?
A) Appellation d'Origine Contrôlée
B) Geographical Indication
C) Aged to Perfection Certification
D) Protected Designation of Origin
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