Cheese Quiz Section 3

Clover honey is made from bees that feed off the nectar of clover. Bees collect nectar from flowers and use it as a food source for themselves and their colony. Clover honey specifically comes from bees that primarily collect nectar from clover plants. The bees extract the nectar using their long tongues and store it in their honey stomachs. Once back at the hive, they regurgitate the nectar and pass it to other bees who further process it into honey. The nectar undergoes enzymatic changes and water evaporation to transform into the sweet and viscous substance we know as honey.

double cream, cows milk, from France

If a cheese contains 60% butter cream, it qualifies as a double cream because double cream cheese typically contains a higher percentage of butterfat, usually between 60-75%. Therefore, the statement is true.

The correct answer is wheat flour, butter, water, salt, and sugar. These ingredients are commonly used in making crackers. Wheat flour is the main ingredient, providing structure and texture. Butter adds richness and flavor, while water is necessary for binding the dough. Salt enhances the taste, and sugar may be added for a touch of sweetness. Canola oil, cream, and rice flour are not mentioned in the options, so they do not apply to our Housmade Crackers.

Roquefort Coccinelle is a type of cheese made from sheep's milk in the Roquefort region of France. It is known for its distinct flavor and creamy texture. One of the defining characteristics of Roquefort Coccinelle is that it is made from unpasteurized milk. This means that the milk used in the cheese-making process has not been heated to high temperatures to kill off any potentially harmful bacteria. Instead, the natural bacteria present in the milk are allowed to ferment and develop the unique flavors of the cheese. Therefore, the statement "Roquefort Coccinelle is unpasteurized" is true.

by law roquefort coccinelle is aged is the caves of Mont Combalou, France, for three months. These caves are noted for the neutral fissures, known as fleurines, that provide perfect ventilation and temperatures.

Pecorino Sardo Gran Cru is a hard sheep's cheese from Italy.

Parmigiano Reggiano cheese is known for its long aging process, which contributes to its distinct flavor and texture. The production method involves cutting the curds into small rice-sized bits before pressing them. After this, the cheese wheels are aged for a specific period of time to develop their flavor. The correct answer of 20 months indicates that the Parmigiano Reggiano cheese is aged for a total of 20 months before it is ready to be consumed.

St. Agur Bleu is a type of cheese made from pasteurized sheep's milk and cream. It is a double cream bleu cheese that originates from Beauzac, France. The cheese has a creamy yet firm texture and does not have an inedible rind.