Cheese quiz

More questions about Cheese

These visible examples show the question style. LearnClash turns the full topic into ranked duels and spaced repetition.

1. 1 Easy

   Why is blue cheese significantly saltier than most mild cheeses?

   Answer: To regulate mold growth

   Why: Roquefort holds about twice Cheddar's salt (3.4 g against 1.7 g per 100 g), a level the blue mold copes with better than rival molds.

2. 2 Medium

   What genus of mold creates the blue streaks in blue cheese varieties?

   Answer: Penicillium

   Why: Penicillium roqueforti needs air, so salted wheels are pierced with fine needles and the mold creeps along those channels, which is why the blue veins run in lines.

3. 3 Hard

   What causes the white color of most fresh cheeses?

   Answer: Light-reflecting casein proteins

   Why: Casein micelles are about 150 nm wide and scatter blue light most, which is why skim milk looks faintly bluish instead of white.

4. 4 Easy

   What round bread with a hole is eaten with cream cheese?

   Answer: Bagel

   Why: Boiling bagel dough in hot water before baking seals the surface starch to create a signature chewy crust.

5. 5 Medium

   Why can some lactose-intolerant people safely eat aged hard cheeses?

   Answer: Bacteria digest the sugars

   Why: In Parmigiano Reggiano the starter bacteria turn all the lactose into lactic acid within about 48 hours of the wheel being made.

6. 6 Hard

   Which rare animal's milk is used to create Serbian Pule cheese?

   Answer: Balkan donkey

   Why: Pule comes only from Serbia's Zasavica reserve, blends 60 percent donkey milk with goat milk, and needs about 25 litres of milk per kilo.