Question 2 of 21

Citizens of which country consume the most cheese annually?

... Each year, Greeks eat almost 60 pounds (27 kilograms) of cheese per person. Americans ingest a little more than half of that.

Question 3 of 21

Unless food coloring is added, the color of cheese comes from the ____________.

... The foods consumed by dairy cows, goats or sheep can determine the color of cheese. Fresh spring and summer plants such as grass will bring a yellow hue to the cheese due to beta-carotene and vitamin D. Hay eaten during the winter leads to a whiter shade. However, modern cheese-making often employs food coloring to enhance the natural hues and obtain desired tones.

Question 4 of 21

Which of the following types of cheese is NOT considered a "fresh" cheese?

... Fresh cheeses, which are uncooked, include cottage, cream and farmer cheeses, mozzarella and ricotta. Brie and Camembert are soft-ripened cheeses, which have a slightly fuller flavor than fresh cheeses.

Question 5 of 21

Which of the following is traditionally made with sheep's milk?

... Although they are different styles of cheese, both Roquefort (blue-veined) and Pecorino Romano (cooked and pressed) are generally made from sheep's milk.

Question 6 of 21

Which of the following is NOT a cheese that is native to the U.S.?

... American, brick, colby and Jack cheese all originated in the United States. Other cheeses, such as cheddar, were brought in from different countries.

Question 7 of 21

Archaeologists have found evidence of cheese making before 6000 B.C. in ___________.

... Goat and cow milk were used to make cheese in ancient Mesopotamia.

Question 8 of 21

Which country produces the most cheese?

... In 2011, the U.S. produced 10.6 billion pounds (4.8 billion kilograms) of cheese. More than 300 varieties were made, not including cottage cheese.

Question 9 of 21

"Processed cheese" is ___________.

... Processed cheese, though not actually cheese, is made out of leftovers from the cheese-making process, such as bits of cheese, as well as whey, cream, water and dyes. It has the advantage of melting well and staying "fresh" for a long time. Brands include Cheez Whiz, Velveeta and Laughing Cow, which was developed in France.

Question 10 of 21

An expert who sells cheese in a specialty or gourmet store is called a cheese ________.

... Cheesemongers are authorities on their products, often having received a formal education about their topic. In addition to helping customers, cheesemongers also select inventory, purchase products and oversee the storage and care of the stock.

Question 11 of 21

Casu marzu is a traditional cheese made with _________.

... Casu marzu is produced by adding fly larvae to Pecorino cheese in order promote fermentation. Native to Sardinia, it's banned in the U.S.

Question 12 of 21

Cheese made from which type of milk has the strongest flavor?

... Although the type of milk used affects the flavor of cheese, the manufacturing process is just as important. For example, robiola (soft-ripened) is a very strong cheese made from cow's milk, yet St. Nectaire cheese (pressed), from the same source, is quite mild.

Question 13 of 21

One of the primary preservatives in cheese is ________.

... Salt and acids (e.g., vinegar, sorbic acid, lemon juice, citric acid) allow cheese to last much longer than its main ingredient, milk.

Question 14 of 21

When someone has a cheese allergy, the body is reacting to __________ in the cheese.

... A cheese allergy is probably part of a larger dairy allergy. The body reacts to proteins in the cheese, usually casein or whey. Allergic reactions can range from hives to digestive issues to anaphylactic shock.

Question 15 of 21

In the U.S., cheese made from raw (unpasteurized) milk is ____________.

... Though most cheese in the U.S. is made from pasteurized milk, raw milk can be used, provided the product is aged for at least 60 days.

Question 16 of 21

Rennet is used at the beginning of the cheese-making process to form curds; it is traditionally taken from an animal's ________.

... In traditional cheese making, enzymes (or rennet) are removed from the lining of a young cow, sheep or goat's stomach. The enzymes allow a juvenile to digest its mother's milk. Sometimes bacteria, fungi or plants can be used to make rennet.

Question 17 of 21

During cheese making, to "cheddar" curds means to __________ them.

... When curds are cheddared, they are stacked, pressed and restacked to remove as much whey (liquid) as possible.

Question 18 of 21

A Finnish dish mixes cheese and ________.

... "Kaffeost" consists of hot coffee served over bits of soft cheese.

Question 19 of 21

The French-Canadian dish "poutine" mixes cheese curds and ________.

... To make poutine, French fries are topped with cheese curds and gravy. Additional toppings might include onions, Gruyere cheese and lamb.

Question 20 of 21

An award-winning dairy in Iowa was started by the same family that produces famous _________.

... The Maytag family, known for its home appliances, also founded a dairy that produces Maytag blue cheese.

Question 21 of 21

If little Miss Muffet actually ate curds and whey while seated on her upholstered stool, she was likely eating _________.

... Cottage cheese contains both the curds (solids) and whey (liquid) produced while making cheese.

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