Cheese Production and Characteristics

In Somerset, award-winning cheese maker Roger Longman explains the intricacies of cheese making. He discusses the bacterial processes involved in creating washed rind cheese and the formation of holes in Swiss cheese. The video also explores the role of mold in developing the blue veins in Stilton cheese, highlighting the artistic nature of cheese making.

What type of cheese is Roger Longman making in the introduction?

• Cheddar

• Brie

• Gouda

• Swiss

What causes the strong smell in washed rind cheese?

• Enzymes

• Bacteria

• Mold

• Yeast

What is the main purpose of washing the rind of certain cheeses daily?

• To enhance flavor

• To remove excess moisture

• To prevent mold growth

• To grow a bacterial rind

How do bacteria contribute to the formation of holes in Swiss cheese?

• By producing lactic acid

• By consuming lactose

• By releasing carbon dioxide

• By creating moisture

What is the role of hay dust in Swiss cheese production?

• It acts as a breeding ground for bacteria

• It adds flavor

• It enhances texture

• It prevents spoilage

What is the blue in Stilton cheese primarily composed of?

• Mold

• Bacteria

• Enzymes

• Yeast

Why can't the mold in young Stilton grow immediately?

• Lack of moisture

• Lack of oxygen

• Lack of nutrients

• Lack of bacteria

How is oxygen introduced into Stilton cheese to promote mold growth?

• By slicing the cheese

• By fermenting the cheese

• By adding oxygen directly

• By using a stainless steel needle

What is the visual result of piercing Stilton cheese?

• Crumbly texture

• Uniform texture

• Blue veins

• Smooth surface

What is a unique characteristic of the blue veins in Stilton cheese?

• They are only on the surface

• They are random and unique like snowflakes

• They are identical in every cheese

• They disappear over time