Q 01/05
A) Cheddar
B) Stilton
C) Cheshire
D) Wensleydale
Answer · why
The village had a natural advantage: its caves kept a steady temperature and humidity, and tradition once required the cheese to be made within 30 mil...
Q 02/05
A) Fourme d'Ambert
B) Roquefort
C) Gorgonzola
D) Bleu d'Auvergne
Answer · why
Every wheel is made from the milk of Lacaune sheep, and about 4.5 litres of milk go into each kilogram of finished cheese.
Q 03/05
A) Cheshire
B) Cheddar
C) Stilton
D) Wensleydale
Answer · why
Only cheese made in Derbyshire, Leicestershire and Nottinghamshire qualifies; the village of Stilton, where it was originally sold at a coaching inn, ...
Q 04/05
A) Casu martzu
B) Bitto
C) Fiore sardo
D) Ricotta salata
Answer · why
The cheese fly's larvae break down the fats until the cheese weeps a liquid locals call 'teardrop'; a ready wheel can hold thousands of them.
Q 05/05
A) Yak
B) Camel
C) Reindeer
D) Donkey
Answer · why
Only about 100 jennies in the Zasavica reserve are milked for it, and it takes 25 litres of milk to make a single kilogram.
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