Free Printable Cheese Characteristics

1.

How much moisture does Blue Cheese have? (Maximum)

a)

32%

b)

46%

c)

41%

d)

40%

2.

What is the origin of Processed American Cheese?

a)

Italy

b)

US

c)

England

d)

Denmark

3.

Pasta Filata? Blue Cheese

a)

Yes

b)

No

4.

What is Colby Cheese Ripened by?

a)

Mold

b)

Bacteria

c)

Unripened

d)

Bacteria and Mold

5.

How much Moisture is in Provolone? (Maximum)

a)

32%

b)

41%

c)

55%

d)

45%

6.

How much fat is in Mozzarella? (Minimum)

a)

50%

b)

30%

c)

45%

d)

55%

7.

Pasta Filata? Gouda

a)

Yes

b)

No

8.

Is the Monterey Jack Cheese Brine/Surface salted?

a)

Yes

b)

No

9.

What is the origin of Swiss Cheese?

a)

Italy

b)

US

c)

Switzerland

d)

France

10.

How much moisture does Swiss Cheese have? (Maximum)

a)

46%

b)

50%

c)

41%

d)

39%

11.

How much fat does Parmesan Cheese have? (Minimum)

a)

60%

b)

45%

c)

30%

d)

32%

12.

When is Cream Cheese Ripened by?

a)

Bacteria and Mold

b)

Bactria

c)

Unripened

d)

Mold

13.

What is the origin of Colby Cheese?

a)

US

b)

England

c)

Italy

d)

France

14.

How much fat is in Cheddar Sharp? (Minimum)

a)

50%

b)

48%

c)

45%

d)

20%

15.

How much Moisture is in Muenster Cheese?

a)

48%

b)

40%

c)

50%

d)

46%

16.

Pasta Filata? Cheddar Mild

a)

Yes

b)

no

17.

is the Processed American Cheese Brine/Surface Salted?

a)

Yes

b)

No

18.

What is Brie Cheese ripened by?

a)

Mold

b)

Unripened

c)

Bacteria and Mold

d)

Bacteria

19.

What is the origin of Havarti?

a)

Netherlands

b)

US

c)

Denmark

d)

Italy

20.

How much moisture is in Processed American Cheese? (Maximum)

a)

42%

b)

45%

c)

54%

d)

40%

21.

How much Fat is in Colby Cheese? (Minimum)

a)

50%

b)

32%

c)

52%

d)

43%

22.

How much Moisture is in Cheddar Mild Cheese? (Maximum)

a)

35%

b)

40%

c)

39%

d)

42%

23.

How much Fat is in Brie Cheese? (Minimum)

a)

25%

b)

32%

c)

20%

d)

45%

24.

Is the Cheddar Sharp Cheese Brine/Surface Salted?

a)

No

b)

Yes

25.

How much moisture is in Cream Cheese? (Maximum)

a)

45%

b)

50%

c)

48%

d)

55%

26.

Is the Gouda Cheese Brine/ Surface Salted?

a)

Yes

b)

No

27.

How much moisture is in Mozzarella Cheese? (Maximum)

a)

54%

b)

60%

c)

55%

d)

40%

28.

Pasta Filata? Monterey Jack Cheese

a)

Yes

b)

No

29.

What is Muenster Cheese ripened by?

a)

Unripened

b)

Bacteria and mold

c)

Bacteria

d)

Mold

30.

What is the origin for Cheddar Mild Cheese?

a)

Switzerland

b)

Italy

c)

US

d)

England

31.

How much fat is in Havarti? (Minimum)

a)

30%

b)

45%

c)

50%

d)

20%

32.

Is the Blue Cheese Brine/ Surface Salted?

a)

Yes

b)

No

33.

Pasta Filata? Muenster Cheese

a)

Yes

b)

No

34.

What is Provolone Cheese Ripened by?

a)

Unripened

b)

Bacteria and Mold

c)

Mold

d)

Bacteria

35.

What is the Monterey Cheese origin?

a)

US

b)

England

c)

France

d)

Italy

36.

Pasta Filata? Colby Cheese

a)

Yes

b)

No

37.

What is Monterey Jack Cheese ripened by?

a)

Bacteria

b)

Mold

c)

Bacteria and Mold

d)

Unripened

38.

Pasta Filata? Provolone

a)

No

b)

Yes

39.

How much moisture is in Havarti Cheese? Maximum

a)

54%

b)

39%

c)

44%

d)

52.5%

40.

What is the origin of Brie Cheese?

a)

US

b)

Denmark

c)

Netherlands

d)

France

41.

Is the Parmesan Cheese Brine/Surface Salted?

a)

No

b)

Yes

42.

What is the origin of Muenster Cheese?

a)

France

b)

Italy

c)

Netherlands

d)

US

43.

How much moisture is in Colby Cheese?

a)

55%

b)

40

c)

45

d)

52.5%

44.

What is Processed American Cheese ripened by?

a)

Bacteria and Mold

b)

Mold

c)

Unripened

d)

Bacteria

45.

How much fat is in Cheddar Mild Cheese? (Minimum)

a)

43%

b)

55%

c)

32%

d)

50%

46.

Is the Cheddar Mild Cheese Brine/Surface Salted?

a)

No

b)

Yes

47.

How much fat in in Provolone Cheese?

a)

45%

b)

50%

c)

48%

d)

55%

48.

Pasta Filata? Processed american Cheese

a)

Yes

b)

No

49.

Is the Provolone Cheese Brine/Surface Salted?

a)

No

b)

Yes

50.

What is Havarti Cheese Ripened by?

a)

Unripened

b)

Bacteria

c)

Mold

d)

Bacteria and Mold

51.

How much Moisture is in Cheddar Sharp Cheese?

a)

32%

b)

50%

c)

40%

d)

39%

52.

Pasta Filata? Cheddar Sharp Cheese

a)

No

b)

Yes

53.

Is the Colby Cheese Brine/Surface Salted?

a)

No

b)

Yes

54.

What is the origin of Mozzarella?

a)

England

b)

US

c)

France

d)

Italy

55.

How much fat is in Processed American Cheese?

a)

33%

b)

48%

c)

45%

d)

50%

56.

How much moisture is in Brie Cheese?

a)

52.5%

b)

46%

c)

50%

d)

44%

57.

Pasta Filata? Mozzarella Cheese

a)

No

b)

yes

58.

Is the Swiss Cheese Brine/Surface Salted?

a)

No

b)

Yes

59.

What is the origin of Parmesan Cheese?

a)

France

b)

US

c)

Italy

d)

Switzerland

60.

What is Cheddar Sharp Cheese Ripened by?

a)

Mold

b)

Bacteria and Mold

c)

Unripened

d)

Bacteria

61.

How much Moisture is in Gouda Cheese?

a)

45%

b)

50%

c)

52.5%

d)

42%

62.

Pasta Filata? Cream Cheese

a)

Yes

b)

No

63.

Is the Mozzarella Cheese Brine/Surface Salted?

a)

Yes

b)

No

64.

What is the Origin of Cheddar Sharp Cheese?

a)

Denmark

b)

England

c)

Netherlands

d)

US

65.

What is Parmesan Cheese Ripened by?

a)

Bacteria and mold

b)

Bacteria

c)

Mold

d)

Unripened

66.

How much fat is in Cream Cheese?

a)

35%

b)

40%

c)

30%

d)

33%

67.

Is the Muenster Cheese Brine/Surface Salted?

a)

Yes

b)

No

68.

What is the Origin of Swiss Cheese?

a)

France

b)

US

c)

Switzerland

d)

England

69.

Pasta Filata? Parmesan Cheese?

a)

Yes

b)

No

70.

How much fat is in Monterey Jack Cheese? (Minimum)

a)

50%

b)

45%

c)

53%

d)

48%

71.

Is the Brie Cheese Brine/Surface Salted?

a)

No

b)

Yes

72.

Pasta Filata? Havarti

a)

Yes

b)

No

73.

What is Cheddar Sharp Cheese Ripened by?

a)

Unripened

b)

Mold

c)

Bacteria

d)

Mold and Bacteria

74.

What is the origin of Cream Cheese?

a)

Italy

b)

England

c)

Denmark

d)

US

75.

How much fat is in Muenster Cheese? (Minimum)

a)

50%

b)

48%

c)

55%

d)

43%

76.

What is Blue Cheese Ripened by?

a)

Bacteria

b)

Unripened

c)

Bacteria and Mold

d)

Mold

77.

How much fat is in Swiss Cheese? (Minimum)

a)

40%

b)

45%

c)

43%

d)

33%

78.

What is the origin of Provolone Cheese?

a)

Italy

b)

France

c)

England

d)

Switzerland

79.

What is Mozzarella Ripened by?

a)

Unripened

b)

Mold

c)

Bacteria

d)

Mold and Bacteria

80.

Pasta Filata? Brie Cheese

a)

Yes

b)

No

81.

How much moisture is in Parmesan Cheese? (maximum)

a)

39%

b)

40%

c)

44%

d)

32%

82.

Is the Havarti Cheese Brine/Surface Salted?

a)

Yes

b)

No

83.

What is Swiss Cheese Ripened By?

a)

Mold

b)

Bacteria

c)

Bacteria and Mold

d)

Unripened

84.

What is the origin of Blue Cheese?

a)

Denmark

b)

England

c)

US

d)

France

85.

How much fat is in Gouda Cheese? (Minimum)

a)

46%

b)

50%

c)

45%

d)

48%

86.

Is the Cream Cheese Brine/Surface Salted?

a)

No

b)

Yes

87.

Pasta Filata? Swiss Cheese

a)

Yes

b)

No

88.

How much moisture is in Monterey Jack Cheese? (Maximum)

a)

48%

b)

43%

c)

44%

d)

50%

89.

How much fat is in Blue Cheese? (Minimum)

a)

55%

b)

43%

c)

45%

d)

50%

90.

What is Gouda Cheese Ripened by?

a)

Mold

b)

Bacteria

c)

Bacteria and Mold

d)

Unripened

91.

What is the origin of Gouda Cheese?

a)

Netherlands

b)

Denmark

c)

US

d)

France

Cheese Characteristics

Total questions: 91

Worksheet time: 46mins

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