1. What is the name of the protein in milk that coagulates to form cheese?
A: Casein
B: Albumin
C: Glutelin
D: Myosin
Correct Answer: A
Correct Answer Text: Casein
Correct Answer explanation: Casein is the milk protein that coagulates to form cheese during the cheesemaking process.
2: Over how many types of cheese exist around the world?
A: 100
B: 500
C: 1000
D: 1500
Correct Answer: C
Correct Answer Text: 1000
Correct Answer explanation: There are over a thousand types of cheese produced in various countries.
3: What is annatto used for in cheese production?
A: Adding flavor
B: Reducing acidity
C: Neutralizing bacteria
D: Adding color
Correct Answer: D
Correct Answer Text: Adding color
Correct Answer explanation: Annatto is used to produce the yellow-to-red color seen in many cheeses.
4: Which enzyme is commonly used to curdle cheese?
A: Lipase
B: Amylase
C: Rennet
D: Pepsin
Correct Answer: C
Correct Answer Text: Rennet
Correct Answer explanation: Rennet is an enzyme added to milk to cause the casein to coagulate and form curds.
5: Where was the earliest evidence of cheesemaking found, dating back to 5500 BCE?
A: Egypt
B: Greece
C: Mesopotamia
D: Poland
Correct Answer: D
Correct Answer Text: Poland
Correct Answer explanation: The earliest evidence of cheesemaking has been found in Kuyavia, Poland, dating back to 5500 BCE.
6: What culture is responsible for the myth that cheese could be used to describe the appearance of the moon?
A: Egyptian
B: French
C: British
D: Persian
Correct Answer: C
Correct Answer Text: British
Correct Answer explanation: The British proverb “the moon is made of green cheese” dates back to 1546.
7: What was the first country to open a factory for the industrial production of cheese?
A: France
B: Italy
C: United Kingdom
D: Switzerland
Correct Answer: D
Correct Answer Text: Switzerland
Correct Answer explanation: The first factory for the industrial production of cheese was opened in Switzerland in 1815.
8: Which bacterial genus is commonly used as starter bacteria in cheesemaking?
A: Bacillus
B: Lactococcus
C: Pseudomonas
D: Clostridium
Correct Answer: B
Correct Answer Text: Lactococcus
Correct Answer explanation: Most cheeses use starter bacteria from the Lactococcus genus to turn milk sugars into lactic acid.
9: What gives Swiss cheese its characteristic holes?
A: Yeast fermentation
B: Acid coagulation
C: Propionibacter shermani bacteria
D: Salt washing
Correct Answer: C
Correct Answer Text: Propionibacter shermani bacteria
Correct Answer explanation: The holes in Swiss cheese are formed by carbon dioxide gas bubbles produced by the bacteria Propionibacter shermani during aging.
10: Which cheese is native to Italy and widely used on pizza?
A: Brie
B: Roquefort
C: Gouda
D: Mozzarella
Correct Answer: D
Correct Answer Text: Mozzarella
Correct Answer explanation: Mozzarella is a cheese from Italy that is commonly used on pizza.
11: Which of the following cheeses is known for having mold throughout?
A: Cheddar
B: Stilton
C: Gouda
D: Parmesan
Correct Answer: B
Correct Answer Text: Stilton
Correct Answer explanation: Stilton cheese is known for having mold veins throughout.
12: What term describes a specialist seller of cheese?
A: Cheesemonger
B: Fromager
C: Curdmaster
D: Dairyologist
Correct Answer: A
Correct Answer Text: Cheesemonger
Correct Answer explanation: A cheesemonger is a specialist seller of cheeses with expertise in selecting, purchasing, and storing cheese.
13: What French cheese was first documented in 1791?
A: Camembert
B: Brie
C: Roquefort
D: Emmental
Correct Answer: A
Correct Answer Text: Camembert
Correct Answer explanation: Camembert cheese from France was first documented in 1791.
14: Which substance in cheese can help improve sleep, according to studies?
A: Lactic acid
B: Tryptophan
C: Casein
D: Rennet
Correct Answer: B
Correct Answer Text: Tryptophan
Correct Answer explanation: Tryptophan in dairy products is believed to help with insomnia and improve sleep.
15: Which cheese is a national dish component in Bhutan?
A: Gruyère
B: Ricotta
C: Datshi
D: Roquefort
Correct Answer: C
Correct Answer Text: Datshi
Correct Answer explanation: Datshi, a cheese made from yak or mare milk, is a staple in most Bhutanese curries.
16: Which cheese was found in ancient Egyptian tombs dating back to 1200 BCE?
A: Feta
B: Cheddar
C: Parmesan
D: Cottage Cheese
Correct Answer: D
Correct Answer Text: Cottage Cheese
Correct Answer explanation: It is believed that cheese similar to cottage cheese was found in ancient Egyptian tombs dating back to 1200 BCE.
17: Which of these cheeses is known for its elasticity and is often used in stringy dishes like pizza?
A: Gouda
B: Mozzarella
C: Brie
D: Roquefort
Correct Answer: B
Correct Answer Text: Mozzarella
Correct Answer explanation: Mozzarella is known for its elasticity and stretch, making it ideal for stringy dishes like pizza.
18: What is the origin of the word “cheese”?
A: Greek
B: Latin
C: Old English
D: Proto-Indo-European
Correct Answer: B
Correct Answer Text: Latin
Correct Answer explanation: The word “cheese” comes from the Latin word “caseus”.
19: Which cheese was known in the Roman Empire and described by Pliny the Elder as one of the best?
A: Gouda
B: Pecorino Romano
C: Mozzarella
D: Emmental
Correct Answer: B
Correct Answer Text: Pecorino Romano
Correct Answer explanation: Pecorino Romano was noted by Pliny the Elder for its quality in the Roman Empire.
20: What is the primary milk source for Parmesan cheese?
A: Goat
B: Cow
C: Sheep
D: Buffalo
Correct Answer: B
Correct Answer Text: Cow
Correct Answer explanation: Parmesan cheese is made primarily from cow’s milk.
21: What bacteria is used in the production of blue cheese?
A: Lactobacillus
B: Streptococcus
C: Propionibacter shermani
D: Penicillium
Correct Answer: D
Correct Answer Text: Penicillium
Correct Answer explanation: Penicillium mold is responsible for the blue veins in blue cheese.
22: What method involves stretching and kneading curd in hot water to create cheese?
A: Cheddaring
B: Molding
C: Washing
D: Pasta filata
Correct Answer: D
Correct Answer Text: Pasta filata
Correct Answer explanation: Mozzarella and other pasta filata cheeses are created by stretching and kneading curd in hot water.
23: Which cheese is traditionally used in fondue for its smooth melting properties?
A: Edam
B: Limburger
C: Gruyère
D: Parmesan
Correct Answer: C
Correct Answer Text: Gruyère
Correct Answer explanation: Gruyère is commonly used in fondue for its smooth melting qualities and flavor.
24: Which country consumes the most cheese per capita?
A: Germany
B: United States
C: France
D: Iceland
Correct Answer: D
Correct Answer Text: Iceland
Correct Answer explanation: Iceland has one of the highest per capita consumption rates of cheese.
25: Which cheese type is known for its extremely long aging process, often several years?
A: Brie
B: Gouda
C: Parmesan
D: Feta
Correct Answer: C
Correct Answer Text: Parmesan
Correct Answer explanation: Parmesan is known for its long aging process, which can last several years.
26: What is another term for cheese that has an edible rind, often left to age?
A: Curd cheese
B: Fresh cheese
C: Soft-ripened cheese
D: Hard cheese
Correct Answer: C
Correct Answer Text: Soft-ripened cheese
Correct Answer explanation: Soft-ripened cheeses, such as Brie and Camembert, have edible rinds and are aged.
27: What element, besides lactic acid, is essential for cheese curdling?
A: Vinegar
B: Rennet
C: Salt
D: Carbon dioxide
Correct Answer: B
Correct Answer Text: Rennet
Correct Answer explanation: Rennet is essential for curdling milk into cheese alongside lactic acid.
28: Which modern country in Asia found the oldest preserved cheese dating back to 1615 BCE?
A: Japan
B: India
C: China
D: Mongolia
Correct Answer: C
Correct Answer Text: China
Correct Answer explanation: The oldest preserved cheese was found in the Taklamakan Desert in Xinjiang, China.
29: What is the most significant ingredient in Emmental cheese that gives it its unique flavor and holes?
A: Propionic acid
B: Lactic acid
C: Acetic acid
D: Tartaric acid
Correct Answer: A
Correct Answer Text: Propionic acid
Correct Answer explanation: Propionic acid, produced by Propionibacter shermani bacteria, gives Emmental cheese its flavor and distinctive holes.
30: Which Greek god was said to have discovered cheese, according to mythology?
A: Zeus
B: Aristaeus
C: Poseidon
D: Hermes
Correct Answer: B
Correct Answer Text: Aristaeus
Correct Answer explanation: Greek mythology credits Aristaeus with the discovery of cheese.
31: What tool is used to cube curd in large cheese manufacturing?
A: Blander
B: Knife
C: Hoop
D: Harp
Correct Answer: D
Correct Answer Text: Harp
Correct Answer explanation: A cheese harp is used to cut the curd into small cubes in industrial cheese production.
32: Which country is the largest cheese producer in the world?
A: Germany
B: France
C: United States
D: Italy
Correct Answer: C
Correct Answer Text: United States
Correct Answer explanation: The United States is the largest producer of cheese, accounting for a significant portion of global production.
33: What type of milk is used to make feta cheese?
A: Cow
B: Goat
C: Sheep
D: Buffalo
Correct Answer: C
Correct Answer Text: Sheep
Correct Answer explanation: Feta cheese is traditionally made using sheep’s milk.
34: What is one of the main purposes of adding salt during cheese production?
A: To dissolve curd
B: To add nutrients
C: To firm the texture
D: To attract bacteria
Correct Answer: C
Correct Answer Text: To firm the texture
Correct Answer explanation: Salt helps to firm the cheese’s texture by interacting with its proteins.
35: Which cheese is known for being produced in large wheels weighing up to a thousand pounds?
A: Gruyère
B: Limburger
C: Parmigiano-Reggiano
D: Pecorino Romano
Correct Answer: D
Correct Answer Text: Pecorino Romano
Correct Answer explanation: Pecorino Romano was known in the Roman Empire to be produced in large wheels weighing up to a thousand pounds.
36: What term describes freshly made cheese that has not been aged?
A: Curd
B: Fresh cheese
C: Soft cheese
D: Hard cheese
Correct Answer: B
Correct Answer Text: Fresh cheese
Correct Answer explanation: Fresh cheese refers to cheese that has not been aged and is usually consumed soon after production.
37: Which bacteria is essential for the production of Swiss cheese?
A: Propionibacter shermani
B: Lactococcus lactis
C: Streptococcus thermophilus
D: Leuconostoc mesenteroides
Correct Answer: A
Correct Answer Text: Propionibacter shermani
Correct Answer explanation: Propionibacter shermani is essential for creating the holes and flavor in Swiss cheese.
38: In cheesemaking, what is the primary purpose of the ripening process?
A: Increase salt content
B: Develop flavor and texture
C: Reduce moisture
D: Pasteurize the cheese
Correct Answer: B
Correct Answer Text: Develop flavor and texture
Correct Answer explanation: Ripening develops the flavor and texture of the cheese over time.
39: What term describes the long pieces of melting mozzarella in dishes like pizza?
A: Strings
B: Threads
C: Ribbons
D: Curds
Correct Answer: A
Correct Answer Text: Strings
Correct Answer explanation: The melted mozzarella cheese on dishes like pizza is commonly referred to as strings.
40: Which cheese is known for its pungent smell and is often used in German cuisine?
A: Camembert
B: Emmental
C: Limburger
D: Gruyère
Correct Answer: C
Correct Answer Text: Limburger
Correct Answer explanation: Limburger is known for its strong odor and is often used in German cuisine.
41: Which type of cheese is commonly smoked for additional flavor?
A: Parmesan
B: Gouda
C: Ricotta
D: Brie
Correct Answer: B
Correct Answer Text: Gouda
Correct Answer explanation: Gouda is one type of cheese that is often smoked to provide additional flavor.
42: What type of cheese is known for being very hard and used primarily as a grating cheese?
A: Brie
B: Cheddar
C: Parmigiano-Reggiano
D: Camembert
Correct Answer: C
Correct Answer Text: Parmigiano-Reggiano
Correct Answer explanation: Parmigiano-Reggiano is a very hard cheese commonly used for grating.
43: What is the common method used to categorize cheese based on moisture content?
A: Ageing process
B: Flavor profile
C: Texture
D: Fat content
Correct Answer: C
Correct Answer Text: Texture
Correct Answer explanation: Cheese is often categorized by texture, which is largely determined by moisture content.
44: What is the British term for a light and portable meal typically consisting of cheese and bread?
A: Tea time
B: Sandwich
C: Ploughman’s lunch
D: High tea
Correct Answer: C
Correct Answer Text: Ploughman’s lunch
Correct Answer explanation: A Ploughman’s lunch is a British meal consisting of cheese, bread, and pickles.
45: What cheese is suggested to be served at room temperature for improved flavor and texture?
A: Parmesan
B: Cheddar
C: Brie
D: Gouda
Correct Answer: C
Correct Answer Text: Brie
Correct Answer explanation: Brie, like many cheeses, is suggested to be served at room temperature to enhance flavor and texture.
46: Which cheese is created through a process of heating the curd to temperatures of 95-131°F (35-55°C)?
A: Camembert
B: Cheddar
C: Parmesan
D: Swiss
Correct Answer: D
Correct Answer Text: Swiss
Correct Answer explanation: Swiss cheese is heated to 95-131°F during production to force whey from the curd and develop its flavor.
47: What type of milk is used to make traditional mozzarella cheese?
A: Cow
B: Goat
C: Sheep
D: Buffalo
Correct Answer: D
Correct Answer Text: Buffalo
Correct Answer explanation: Traditional mozzarella is made from the milk of water buffalo.
48: What term is used to describe newly made cheese curds that are eaten fresh and often described as “squeaky”?
A: Baby cheese
B: Cheesy curds
C: Cheese nuggets
D: Cheese curds
Correct Answer: D
Correct Answer Text: Cheese curds
Correct Answer explanation: Freshly made cheese curds are often described as “squeaky” and are enjoyed as a snack.
49: Which nutrition component in cheese plays a critical role in bone health?
A: Protein
B: Sodium
C: Calcium
D: Iron
Correct Answer: C
Correct Answer Text: Calcium
Correct Answer explanation: Calcium is critical for bone health and is found in high quantities in cheese.
50: Which cheese, when melted beyond room temperature, is known to “sweat out” fats?
A: Cheddar
B: Feta
C: Cottage
D: Ricotta
Correct Answer: A
Correct Answer Text: Cheddar
Correct Answer explanation: Cheddar cheese, when melted beyond room temperature, begins to “sweat out” fats.
51: What is chhena, an ingredient used in Indian paneer cheese?
A: Ripened cheese
B: Rennet
C: Cheese curd
D: Whey
Correct Answer: C
Correct Answer Text: Cheese curd
Correct Answer explanation: Chhena is the cheese curd used in the production of Indian paneer cheese.
52: How is the flavor and texture of cheese primarily intensified during the aging process?
A: Addition of salt
B: Fermentation in the fridge
C: Breakdown of proteins and fats
D: Exposure to sunlight
Correct Answer: C
Correct Answer Text: Breakdown of proteins and fats
Correct Answer explanation: During aging, the breakdown of proteins and fats intensifies the flavor and texture of the cheese.
53: According to a British proverb, what is said to resemble the moon’s composition?
A: Blue cheese
B: Cottage cheese
C: Green cheese
D: Hard cheese
Correct Answer: C
Correct Answer Text: Green cheese
Correct Answer explanation: A British proverb said the moon is made of “green cheese,” referring to new or unaged cheese.
54: What is the effect of salt on cheese during production?
A: It increases moisture content
B: It reduces acidity
C: It draws moisture from the curd
D: It dulls the flavor
Correct Answer: C
Correct Answer Text: It draws moisture from the curd
Correct Answer explanation: Salt draws moisture from the curd, helping to firm the cheese and preserving it.
55: In 1546, which planet did John Heywood humorously claim to be made of a type of cheese?
A: Mars
B: Jupiter
C: Venus
D: Moon
Correct Answer: D
Correct Answer Text: Moon
Correct Answer explanation: The proverb claimed the moon was made of green cheese.
56: Which cheese is typically recommended for people avoiding dairy since it uses synthetic rennet?
A: Ricotta
B: Gouda
C: Vegetarian cheese
D: Stilton
Correct Answer: C
Correct Answer Text: Vegetarian cheese
Correct Answer explanation: Vegetarian cheese uses synthetic rennet, making it suitable for people avoiding dairy products from animal rennet.
57: What traditional milk source is used to produce Roquefort cheese?
A: Cow
B: Goat
C: Sheep
D: Buffalo
Correct Answer: C
Correct Answer Text: Sheep
Correct Answer explanation: Roquefort cheese is traditionally made from sheep’s milk.
58: What is the primary use of a cheeseboard?
A: For cooking cheese
B: For aging cheese
C: For displaying and serving cheese
D: For melting cheese
Correct Answer: C
Correct Answer Text: For displaying and serving cheese
Correct Answer explanation: A cheeseboard is used for displaying and serving a variety of cheeses, typically at the end of a meal or with wine.
59: How does rennet contribute to the cheese-making process?
A: It adds flavor
B: It dissolves fats
C: It coagulates milk proteins
D: It ferments sugars
Correct Answer: C
Correct Answer Text: It coagulates milk proteins
Correct Answer explanation: Rennet is crucial for coagulating milk proteins to form curds, which are the basis of cheese.
60: What type of cheese is known for being stretchy and used extensively in Italian cuisine?
A: Parmesan
B: Feta
C: Mozzarella
D: Ricotta
Correct Answer: C
Correct Answer Text: Mozzarella
Correct Answer explanation: Mozzarella is known for its stretchy texture and is commonly used in Italian cuisine, particularly on pizzas.
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