Cheese Trivia Quiz Questions and Answers

baked bread

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.

Source:

https://en.wikipedia.org/wiki/Cheese

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