CHEESE

What is the process that changes freshly made curds into distinctive, flavorful cheeses?

• Aging

• Ripening

• Fermentation

• Curing

What is responsible for curdling in cheese production?

• Salt

• Milk

• Whey

• Rennet

What does whey refer to in cheese making?

• The bacteria used in ripening

• The liquid that drains from the curds

• The solid part of cheese

• The mold used in cheese

Which type of cheese comes directly from milk?

• Hard cheese

• Soft cheese

• Processed cheese

• Natural cheese

What is a characteristic of soft and/or fresh cheeses?

• Aged for long periods

• High in fat

• Mild, slightly tangy flavor

• Very hard texture

Which of the following is an example of soft cheese?

• Gorgonzola

• Cheddar

• Parmesan

• Cream cheese

What is the fat content of Mascarpone cheese?

• 70 to 75%

• 50 to 55%

• 30 to 35%

• 80 to 85%

Which vitamin is NOT fat-soluble and found in cheese?

• Vitamin K

• Vitamin C

• Vitamin D

• Vitamin A

What defines low-fat cheese?

• 25% less fat than full-fat cheese

• 3 grams or less of fat per ounce

• Less than 1 gram of fat

• Contains no fat

What is a characteristic of cold pack cheese?

• Aged with mold

• Very spreadable

• High in moisture

• Low in flavor