Free Printable characteristics of cheese

1.

What is the Moisture % of blue

a)

46%

b)

52%

c)

21%

d)

23%

2.

What is the fat % of blue

a)

50%

b)

45%

c)

65%

d)

21%

3.

Is blue pasta filata?

a)

Yes

b)

No

4.

Is blue brine/surface salted?

a)

Yes

b)

No

5.

What is blue ripned by?

a)

Mold

b)

Bacteria

c)

Both A & B

d)

Neither

6.

What is the orgin of Blue

a)

France

b)

England

c)

Mexico

d)

Ireland

7.

What is the moisture % of Brie

a)

43%

b)

52.5%

c)

75%

d)

23%

8.

What is the Fat % of Brie

a)

20%

b)

32%

c)

45%

d)

52.5%

9.

Is brie pasta filata?

a)

Yes

b)

No

10.

Is Brie brine/surface salted?

a)

Yes

b)

No

11.

What is Brie ripned by?

a)

Bacteria

b)

Mold

c)

Both A & B

d)

unripened

12.

Where is the orgin of Brie

a)

France

b)

England

c)

U.S.

d)

Switzerland

13.

What is the moisture % of Cheddar Mild

a)

39%

b)

43%

c)

33%

d)

50%

14.

What is the Fat % of Cheddar Mild?

a)

50%

b)

45%

c)

33%

d)

23%

15.

Is Cheddar Mild pasta filata?

a)

Yes

b)

No

16.

Is Cheddar Mild Brine/surface salted?

a)

Yes

b)

No

17.

What is Cheddar Mild ripened by?

a)

Bacteria

b)

Mold

c)

Nothing

d)

both A & C

18.

What is the origin of Cheddar Mild?

a)

England

b)

France

c)

U.S.

d)

China

19.

What is the Moisture % of Cheddar Sharp?

a)

39%

b)

45%

c)

66%

d)

77%

20.

What is the Fat% of Cheddar Sharp?

a)

50%

b)

44%

c)

55%

d)

42.%

21.

Is Cheddar Sharp pasta filata?

a)

Yes

b)

No

22.

Is Cheddar Sharp brine/surface salted?

a)

Yes

b)

No

23.

What is Cheddar Sharp ripned by?

a)

Bacteria

b)

Mold

c)

unripened

d)

Both A & B

24.

What is the Origin of Cheddar Sharp?

a)

England

b)

France

c)

U.S.

d)

Mexico

25.

What is the moisture % of colby?

a)

40%

b)

45%

c)

33%

d)

23%

26.

what is the fat % of Colby?

a)

50%

b)

33%

c)

23%

d)

22%

27.

Is Colby pasta filata?

a)

Yes

b)

No

28.

Is Colby brine/surface salted?

a)

Yes

b)

No

29.

What is Colby ripened by?

a)

Bacteria

b)

Mold

c)

Both A & B

d)

unripened

30.

What is the origin of Colby?

a)

U.S.

b)

England

c)

Mexico

d)

France

31.

What is the moisture % of Cream?

a)

55%

b)

56%

c)

65%

d)

33%

32.

What is the Fat % of Cream?

a)

43%

b)

33%

c)

23%

d)

12%

33.

Is Cream pasta filata?

a)

Yes

b)

No

34.

Is Cream brine/surface salted

a)

Yes

b)

No

35.

What is Cream ripened by?

a)

Bacteria

b)

Mold

c)

unripened

d)

Both A & B

36.

What is the origin of Cream

a)

U.S.

b)

England

c)

France

d)

Switzeralnd

37.

What is the moisture % of Feta

a)

60%

b)

32%

c)

22%

d)

15%

38.

What is the Fat % of Feta

a)

33%

b)

22%

c)

42%

d)

12%

39.

Is Feta pasta filata?

a)

Yes

b)

No

40.

Is Feta brine/surface salted?

a)

Yes

b)

No

41.

What is the origin of Feta?

a)

England

b)

Greece

c)

U.S.

d)

Mexico

42.

What is the moisture % of Gouda?

a)

34%

b)

45%

c)

23%

d)

12%

43.

What is the Fat % of Gouda?

a)

33%

b)

12%

c)

48%

d)

22%

44.

Is Gouda pasta filata?

a)

Yes

b)

No

45.

Is Gouda brine/surface salted?

a)

Yes

b)

No

46.

What is Gouda ripened by?

a)

Bacteria

b)

Mold

c)

Unripened

d)

Both A & B

47.

Where is the origin of Gouda

a)

Netherlands

b)

Greece

c)

England

d)

U.S.

48.

What is the moisture % of Montery Jack?

a)

23%

b)

32%

c)

44%

d)

12%

49.

What is the Fat % of monterey jack?

a)

50%

b)

23%

c)

21%

d)

32%

50.

Is Monterey Jack pasta filata?

a)

Yes

b)

No

51.

Is Monterey Jack brine/surface salted?

a)

Yes

b)

No

52.

What is Monterey Jack ripened by?

a)

Bacteria

b)

Mold

c)

Soap

d)

Nothing

53.

Where is the origin of Monterey Jack?

a)

Greece

b)

U.S.

c)

England

d)

Kangroo country

54.

What is the moisture % of mozzerella?

a)

60%

b)

32%

c)

22%

d)

12%

55.

What is the fat % of Mozzerella?

a)

33%

b)

45%

c)

22%

d)

12%

56.

Is Mozzerella pasta filata?

a)

Yes

b)

No

57.

Is Mozzerella brine/surface salted?

a)

Yes

b)

NO

58.

What is Mozzerella ripened by?

a)

Bacteria

b)

Mold

c)

Nothing

d)

Both A & B

59.

What is the origin of Mozzerella

a)

Italy

b)

England

c)

U.S.

d)

Iraq

60.

What is the moisture % of Munster?

a)

23%

b)

11%

c)

46%

d)

56%

61.

What is the fat % of Munster?

a)

50%

b)

32%

c)

22%

d)

15%

62.

Is Munster pasta filata?

a)

Yes

b)

No

63.

Is Munster brine/surface salted

a)

Yes

b)

No

64.

What is Munster ripened by?

a)

Bacteria

b)

Mold

c)

Nothing

d)

Both A & B

65.

Where is the origin of Munster?

a)

France

b)

Italy

c)

Netherlands

d)

U.S.

66.

What is the moisture % of Parmesan?

a)

22%

b)

12%

c)

55%

d)

32%

67.

What is the Fat % of Parmesan?

a)

22%

b)

12%

c)

32%

d)

212%

68.

Is Parmesan pasta filata?

a)

Yes

b)

No

69.

Is Parmesan brine/surface salted

a)

Yes

b)

No

70.

What is Parmesan ripened by?

a)

Bacteria

b)

Mold

c)

Nothing

d)

Both A & B

71.

What is the Origin of Parmesan?

a)

Italy

b)

France

c)

U.S.

d)

England

72.

What is the moisture % of Processed American

a)

40%

b)

45%

c)

46%

d)

50%

73.

What is the Fat% of Processed American?

a)

45%

b)

42%

c)

50%

d)

52.5%

74.

Is Processed American pasta filata?

a)

No

b)

Yes

75.

Is Processed American brine/surface salted?

a)

Yes

b)

No

76.

What is Processed American ripened by?

a)

Bacteria

b)

Mold

c)

Nothing

d)

Both A & B

77.

Where is the origin of Processed American

a)

U.S.

b)

Netherlands

c)

U.K.

d)

England

78.

What is the moisture % of Provolone?

a)

32%

b)

45%

c)

22%

d)

44%

79.

What is the fat % of Provolone

a)

45%

b)

32%

c)

65%

d)

12%

80.

Is Provolone pasta filata?

a)

Yes

b)

No

81.

Is Provolone brine/surface salted?

a)

Yes

b)

No

82.

What is provolone ripened by?

a)

Bacteria

b)

MOld

c)

Nothing

d)

Both A & B

83.

Where is the origin of Provolone?

a)

Italy

b)

England

c)

France

d)

U.S.

84.

What is the moisture % Swiss

a)

34%

b)

41%

c)

22%

d)

12%

85.

What is the Fat % of Swiss

a)

43%

b)

34%

c)

12%

d)

66%

86.

Is Swiss pasta filata?

a)

Yes

b)

No

87.

Is Swiss brine/surface salted?

a)

Yes

b)

No

88.

What is Swiss ripened by?

a)

Bacteria

b)

Mold

c)

nothing

d)

Both A & B

89.

Where is the origin of Swiss

a)

England

b)

France

c)

Italy

d)

Switzerland

characteristics of cheese

Total questions: 89

Worksheet time: 45mins

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