Cheese Making Quiz

Try out this Cheese Making quiz to test your knowledge. Cheese Making trivia traces the art of turning milk into curds and wheels from ancient herding cultures to today’s farmsteads and creameries.

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15 questions

~3 min to finish

Easy to hard difficulty

480 pts max score

Question 1 · Hard · 40 pts
Which Italian cheese has its production regulated by a consortium?
Question 2 · Hard · 40 pts
Comté is most closely tied to which French region?
Question 3 · Hard · 40 pts
Which bacterium helps create the characteristic eyes in Swiss-type cheeses?
Question 4 · Hard · 40 pts
A starter culture that works best at moderate temperatures is called what?
Question 5 · Hard · 40 pts
For cheeses made at higher temperatures, which type of starter culture is used?
Question 6 · Hard · 40 pts
Manchego is tied to La Mancha and made from the milk of which sheep breed?
Question 7 · Hard · 40 pts
Name the Italian cheese whose production rules are overseen by a consortium rather than left entirely unregulated.?
Question 8 · Hard · 40 pts
Fill in the acronym: the EU label 'PDO' means what exactly?
Question 9 · Hard · 40 pts
Which starter gets the nod when the make schedule runs hotter: mesophilic or thermophilic?
Question 10 · Hard · 40 pts
What process term describes the curd tightening up and pushing whey out, as if the curds suddenly decided personal space matters?
Question 11 · Hard · 40 pts
Which mold would be the correct answer for a question about classic blue-cheese inoculation?
Question 12 · Easy · 10 pts
What process heats milk before cheesemaking to reduce harmful bacteria?
Question 13 · Easy · 10 pts
What ingredient is added to milk to help it coagulate into curds?
Question 14 · Easy · 10 pts
In cheesemaking, what is the solid part called after it separates from whey?
Question 15 · Easy · 10 pts
Cheddar is commonly colored orange with what natural coloring?

Which Italian cheese has its production regulated by a consortium?

Comté is most closely tied to which French region?

Which bacterium helps create the characteristic eyes in Swiss-type cheeses?

A starter culture that works best at moderate temperatures is called what?

For cheeses made at higher temperatures, which type of starter culture is used?

Manchego is tied to La Mancha and made from the milk of which sheep breed?

Name the Italian cheese whose production rules are overseen by a consortium rather than left entirely unregulated.?

Fill in the acronym: the EU label 'PDO' means what exactly?

Which starter gets the nod when the make schedule runs hotter: mesophilic or thermophilic?

What process term describes the curd tightening up and pushing whey out, as if the curds suddenly decided personal space matters?

Which mold would be the correct answer for a question about classic blue-cheese inoculation?

What process heats milk before cheesemaking to reduce harmful bacteria?

What ingredient is added to milk to help it coagulate into curds?

In cheesemaking, what is the solid part called after it separates from whey?

Cheddar is commonly colored orange with what natural coloring?