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Fourme de Montbrison (cheese)
Contributed by: Currie
  • 1. What type of milk is Fourme de Montbrison traditionally made from?
A) Goat's milk
B) Cow's milk
C) Buffalo's milk
D) Sheep's milk
  • 2. In which country is Fourme de Montbrison produced?
A) Switzerland
B) France
C) Italy
D) Belgium
  • 3. Fourme de Montbrison is classified as which type of cheese?
A) Blue cheese
B) Hard 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 glaucum
B) Penicillium roqueforti
C) Penicillium camemberti
D) Aspergillus niger
  • 6. Is Fourme de Montbrison a protected designation of origin (PDO)?
A) Only regionally
B) Yes
C) No
D) Only for exports
  • 7. What is the texture of Fourme de Montbrison cheese?
A) Soft and runny
B) Hard and flaky
C) Creamy and crumbly
D) Smooth and stretchy
  • 8. How is Fourme de Montbrison typically served?
A) With fruit only
B) Alone, without accompaniments
C) Cooked in dishes only
D) With crackers or bread
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