Garde Manger: Cheese

Which process involves stacking cheese slabs and regular turning to create a distinctive texture?

• Pasteurization
• Cheddaring
• Cave aging
• Cold packing

What type of cheese would be BEST suited for grating over pasta dishes?

• Brie
• Cottage cheese
• Mozzarella
• Parmesan

Which category of cheese typically has the highest moisture content?

• Soft cheese
• Hard cheese
• Firm cheese
• Processed cheese

Blue veining in cheeses like Roquefort is created by:

• Natural coloring agents
• Mineral deposits
• Penicillium roqueforti
• Aging process

When serving ripened cheeses, they should be:

• Kept refrigerated until serving
• Served directly from freezer
• Brought to room temperature
• Heated slightly

Which cheese category includes both Provolone and Gouda?

• Semi-soft cheeses
• Soft-ripened cheeses
• Firm cheeses
• Hard cheeses

The primary milk source for traditional Roquefort cheese is:

• Cow
• Sheep
• Goat
• Buffalo

What is the recommended maximum time for leaving fresh cheese at room temperature?

• 4 hours
• 30 minutes
• 2 hours
• 1 hour

Which characteristic is NOT typically associated with hard cheeses?

• Long aging period
• High moisture content
• Dense texture
• Complex flavor

The edible rind is a characteristic of:

• Cheddar
• Brie
• Cottage cheese
• Mozzarella