Approximately 35% of the 150 questions on the ACS CCP Exam will come from Domain 3: Cheese. This category includes Cheese History, Cheese Categories, Styles with emphasis on the “stories” of both American Artisan Cheeses and the PDO protected cheeses of Europe. Yesterday I posted a review of Domain 3 filled with links to website documents that can assist you in learning the basics of the cheeses you should know: Country of Origin, Style, Milk type, Raw or Pasteurized and “trivia” that tells the cheese’s story.
To further assist you in your exam preparation, I have compiled and created 85 sample questions. These include general questions about the world’s most popular cheeses and a few specific questions designed to guide you to resources important in your overall knowledge search.
I am posting the first 45 questions today with the bibliography and answers for them. Tomorrow I will post the other 40 questions.
Sample Question 1: According to Liz Thorpe’s “The Book of Cheese”, Taleggio would be a “Gateway Cheese” to:
a. Mt. Tam
b. Carmody
c. Red Hawk
d. Pastorale
Sample Question 2: According to the CYS (Cyprus Organization for Standardization) Standard 94:1985, which of the following recipe ingredient combinations is allowed when making Halloumi:
a. Goat, sheep and cow’s milk, rennet, salt, mint.
b. Goat milk, rennet, mint.
c. Cow’s milk, rennet, salt, mint.
d. Sheep and goat milk, salt, mint.
Sample Question 3: Which cheese was traditionally made using “tired milk”:
a. Pecorino Toscano
b. Taleggio
c. Stilton
d. Fontina Val d’Aosta
Sample Question 4: Mary Keehn claims the inspiration for Humboldt Fog was:
a. Coconut Cake
b. Morbier
c. A dream
d. Valencay
Sample Question 5: Which cheese is usually made with vegetarian-suitable rennet:
a. Grana Padano
b. Blue Stilton
c. Comte
d. Brie de Meaux
Sample Question 6: The PDO regulations for Stilton (White, Blue, Mature Blue and Vintage Blue) include which of the following:
a. Must be made using raw milk
b. Minimum of 45% milk fat in the dry matter
c. Vintage Blue is aged more than 15 weeks
d. Must be made in the counties of Leicestershire, Cheshire, Derbyshies or Nottinghamshire
Sample Question 7: Meadow Creek Dairy’s Grayson was inspired by a trip to:
a. France and Switzerland
b. Italy
c. Wales and Ireland
d. Spain
Sample Question 8: This cheese was the 2017 Grand Champion Winner at both World Dairy Expo and US Championship Cheese Contest:
a. Rogue River Blue
b. Black Pepper Bellavitano
c. Uplands Pleasant Ridge Reserve
d. Murray’s Hudson Flower
Sample Question 9: Sid Cook’s Mobay, inspired by the French Morbier, is made using:
a. A mixture of sheep and goat milks
b. A layer of cow milk and a layer of sheep milk
c. A mixture of cow and sheep milks
d. A layer of sheep milk and a layer of goat milk
Sample Question 10: Ciresa Gorgonzola Piccante is made in what region of Italy:
a. Lombardia
b. Veneto
c. Piedmonte
d. Emilia-Romagna
Sample Question 11: Parrano, a Dutch Gouda, is made with what additional cultures which contribute to its nutty, sweet flavor profile:
a. Cheddar
b. Parmesan
c. Gruyere
d. Cantal
Sample Question 12: The PDO Regulations for Parmigiano Reggiano as of August 2011 include:
a. The morning milking is to be skimmed and mixed with the previous evening’s milk.
b. A maximum of 15% of the morning milking may be set aside to make cheese the following day.
c. In summer, the room temperature in the maturing facility may not be lower than 21 degrees C.
d. The milk may be heat treated but not pasteurized.
Sample Question 13: Which Beemster Cheese is made using a microbial rennet?
a. Beemster XO
b. Beemster Premium Goat Cheese
c. Beemster Farmers’ Choice
d. Beemster Vlakaas
Sample Question 14: Milleens is a member of which category/style of cheese?
a. Bloomy rind
b. Fresh
c. Washed Rind
d. Blue
Sample Question 15: Crozier Blue is the first Irish Blue Cheese made using:
a. Sheeps’ milk
b. Mixture of Cow and Sheeps’ milk
c. Jersey Cow Milk
d. Animal rennet
Sample Question 16: Mariano Gonzalez, according to Gordon Edgar, is the man who brought what cheese “back to the United States”?
a. Clothbound Cheddar
b. Limburger
c. Brick
d. Mozzarella
Sample Question 17: Comte is made from the milk of which two cow breeds?
a. Montbeliarde and Jersey
b. Jersey and French Simmental
c. French Simmental and Montbeliard
d. Holstein and French Simmental
Sample Question 18: Roquefort is made from the milk of what ruminant?
a. Lacaune Sheep
b. Holstein Cow
c. Manech Sheep
d. Lamancha Goat
Sample Question 19: Which cheese was the first to receive the AOC designation in 1925?
a. Stilton
b. Comte
c. Roquefort
d. Cantal
Sample Question 20: Which of the following cheeses has the AOP designation?
a. Appenzeller
b. Tilsiter
c. Sbrinz
d. Raclette Suisse
Sample Question 21: Upland’s Pleasant Ridge Reserve is made during which months?
a. March through October
b. April through October
c. May through September
d. May through October
Sample Question 22: Upland Cheese’s Rush Creek Reserve is inspired by which European cheese?
a. Vacherin Mont d’Or
b. Harbison
c. Camembert
d. Valencay
Sample Question 23: Because it is made using raw milk, Upland Cheese’s Rush Creek must be aged a minimum of:
a. 90 days
b. 30 days
c. 60 days
d. 45 days
Sample Question 24: The production of Le Gruyere can be traced back to what year?
a. 1250 AD
b. 1115 AD
c. 1600 AD
d. 1315 AD
Sample Question 25: Comte must be aged a minimum of:
a. 60 days
b. 90 days
c. 120 days
d. 150 days
Sample Question 26: The Jura Massif has how many Comte affineurs?
a. 10
b. 16
c. 12
d. 23
Sample Question 27: Comte is aged on what kind of wooden boards?
a. Spruce
b. Oak
c. Pine
d. Maple
Sample Question 28: To obtain the Green Band, a wheel of Comte must obtain how many points out of a perfect score of 20?
a. 12
b. 14
c. more than 14
d. 10
Sample Question 29: Meadow Creek Dairy’s Grayson is what style of cheese?
a. Camembert
b. Fresh
c. Washed Rind
d. Cheddar
Sample Question 30: Capriole Goat Cheese’s Wabash Cannonball is aged how many days?
a. 30 days
b. 25 days
c. 35 days
d. 10 days
Sample Question 31: Capriole Goat Cheese’s O’Banon has a shelf life of approximately:
a. 2 to 4 weeks
4 to 6 weeks
c. 6 to 8 weeks
d. 10 to 12 weeks
Sample Question 32: Which PDO cheese has the legend that Napoleon cut off its top because it reminded him of his defeat in Egypt?
a. Chavignol
b. Pouligny Saint-Pierre
c. Maconnais
d. Valencay
Sample Question 33: Taleggio is sometimes referred to as a:
a. Pressato Cheese
b. Straccchino Cheese
c. Pasta Filata Cheese
d. Dolcelatte Cheese
Sample Question 34: Which group of cheeses all have EU Protected status?
a. Comte, Taleggio, Manchego, Paski Sir
b. Comte, Le Gruyere, Quicke’s Mature Cheddar, Stilton
c. Grana Padano, Parmigiano Reggiano, Montgomery Cheddar, Campo de Montalban
d. Manchego, Roncal, Campo de Montealban, Idiazabal
Sample Questions 35: Which cheese board has cheeses from four different countries?
a. Flagsheep, O’Banon, Stilton, Manchego
b. Manchego, Teleggio, Mt. Tam, Humboldt Fog
c. Beaufort, Comte, Le Gruyere, Sbrinz
d. Taleggio, Montgomery’s Cheddar, Comte, Sbrinz
Sample Question 36: According to local legend, Marie Harel is credited with co-creating which cheese:
a. Brie de Meaux
b. Vacherin Mont d’Or
c. Camembert
d. Roquefort
Sample Question 37: Per PDO Parmigiano Reggiano regulations, following completion of the evening and morning milkings, the milk must be delivered to the dairy within:
a. 4 hours
b. 8 hours
c. 2 hours
d. 12 hours
Sample Question 38: Per PDO Parmigiano Reggiano regulations, the moisture content of the cheese must be:
a. Between 20% and 30%
b. Between 15% and 30%
c. Between 25% and 45%
d. Between 25% and 35%
Sample Question 39: On which day do French Cheesemakers begin making Vacherin Mont d’Or?
a. November 15th
b. April 15th
c. September 15th
d. August 15th
Sample Question 40: Which cheeses most directly inspired the recipe for Pleasant Ridge Reserve?
a. Beaufort and Le Gruyere
b. Appenzeller and Beaufort
c. Le Gruyere and Comte
d. Comte and Appenzeller
Sample Question 41: Name the most consumed AOC/PDO status cheese in France?
a. Brie
b. Chevre
c. Roquefort
d. Comte
Sample Question 42: French Brie was first imported into the US in:
a. 1940
b. 1936
c. 1925
d. 1932
Sample Question 43: Which of the following group of cheeses must be made from raw milk per Cheesemaker or to obtain EU PDO protection medallion?
a. Cheddar, Reblochon de Savoie, Taleggio, Morbier
b. Comte, Mahon, Epoisses. Robiola Tres Latte
c. Parmigiano Reggiano, Brie de Meaux, Banon, Pleasant Ridge Reserve
d. Stilton, Roquefort, Tarentaise, Queso de la Serena
Sample Question 44: Majorero originates from which area?
a. La Mancha
b. Cantabria
c. Canary Islands
d. Balearic Island
Sample Question 45: The definition of Farmstead cheese is:
a. Cheese made at the same location (farm) as the source of the herd providing the milk.
b. Small-batch cheeses made using the milk of different herds.
c. Cheese made at a dairy farm with milk produced within five miles of the dairy.
d. Traditionally-produced cheeses using unique cultures and recipes.
Bibliography:
- Thorpe, Liz, “The Book of Cheese: The Essential Guide to Discovering Cheeses You’ll Love”. New York: Flatiron Books. Print. (Pages 150, 151, 207)
- Donnelly, Catherine, Editor. “The Oxford Companion to Cheese”. New York: Oxford University Press. Print. (Page 341)
- Donnelly, Catherine, Editor. “The Oxford Companion to Cheese”. New York: Oxford University Press. Print. (Page 697) https://culturecheesemag.com/blog/italian-cheese-terrific-taleggio
- Donnelly, Catherine, Editor. “The Oxford Companion to Cheese”. New York: Oxford University Press. Print. (page 363)
- Donnelly, Catherine, Editor. “The Oxford Companion to Cheese”. New York: Oxford University Press. Print. (Pages 682, 327, 182, 87)
- https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/271252/pfn-stilton-cheese.pdf
- http://www.meadowcreekdairy.com/grayson/
- http://www.sartoricheese.com/about-us/awards.html
- http://www.carrvalleycheese.com/Mobay/productinfo/3067/
- http://makertomonger.com/gorgonzola-piccante
- https://www.parrano.com/
- file:///C:/Users/marce/OneDrive/Documents/2018%20ACS%20CCP%20Files/Parmigiano%20Reggiano%20specification%2029%20August%202011_en.pdf
- https://beemstercheese.us/faq/
- https://www.nealsyarddairy.co.uk/product/our-cheeses/soft-cheese/milleens/
- http://www.cashelblue.com/story/history/
- Edgar, Gordon, “Cheddar: a journey to the heart of America’s most iconic cheese”. White River Junction, Vermont: Chelsea Green Publishing. 2015. Print. (Page 173)
- http://www.comte-usa.com/about-comte/portrait-of-a-great-cheese/
- https://www.travelfranceonline.com/roquefort-blue-cheese-ewes-milk-aveyron/
- http://societeroquefort.com/cheese/
- http://www.cheesesfromswitzerland.com/cheese-assortment.html
- https://www.uplandscheese.com/our-cheese/
- https://www.uplandscheese.com/our-cheese/
- https://www.fda.gov/downloads/Food/ComplianceEnforcement/Sampling/UCM512217.pdf
- https://gruyere.com/en/history/
- http://www.comte-usa.com/about-comte/in-the-cellar/
- http://www.comte-usa.com/about-comte/in-the-cellar/
- http://www.comte-usa.com/about-comte/in-the-cellar/
- http://www.comte-usa.com/about-comte/in-the-cellar/
- http://www.meadowcreekdairy.com/grayson/
- https://www.capriolegoatcheese.com/old-kentucky-tomme/
- https://static1.squarespace.com/static/59da4d1eedaed84653140fcd/t/59ffbc904192021a54436eb0/1509932178807/Line+Sheet+-+O%27Banon.pdf
- https://www.formaggiokitchen.com/blog/cheeses-with-a-history/
- https://culturecheesemag.com/blog/italian-cheese-terrific-taleggio
- http://ec.europa.eu/agriculture/quality/door/list.html?&recordSelection=all&recordStart=0&filter.dossierNumber=&filter.comboName=&filterMin.milestone__mask=&filterMin.milestone=&filterMax.milestone__mask=&filterMax.milestone=&filter.country=&filter.category=PDOPGI_CLASS_13&filter.type=&filter.status=
- General knowledge: A: USA, USA, UK, Spain B: Spain, Italy, USA, USA C: France, France, Switzerland, Switzerland D: Italy, UK, France, Switzerland
- https://en.wikipedia.org/wiki/Marie_Harel
- https://www.parmigianoreggiano.com/consortium/rules_regulation_2/default.aspx
- https://www.parmigianoreggiano.com/consortium/rules_regulation_2/default.aspx
- Donnelly, Catherine, Editor. “The Oxford Companion to Cheese”. New York: Oxford University Press. Print. (page 491)
- https://www.uplandscheese.com/our-cheese/
- http://www.comte-usa.com/about-comte/portrait-of-a-great-cheese/
- Donnelly, Catherine W., “Cheese and Microbes”. Washington, D.C.: ASM Press. 2014. Print. (Page 8)
- Donnelly, Catherine, Editor. “The Oxford Companion to Cheese”. New York: Oxford University Press. Print. (page 540, 574, 87, 59)
- http://www.spain.info/en_US/que-quieres/gastronomia/productos/queso_majorero.html
- http://www.cheesesociety.org/events-education/cheese-definitions
Answers:
- C. 2. A. 3. B. 4. C. 5. B. 6. C. 7. C. 8. B. 9. D. 10. A. 11. B. 12. B. 13. B. 14. C. 15. A. 16. A. 17. C. 18. A. 19. C. 20. C. 21. D. 22. A. 23. C. 24. B. 25. C. 26. B. 27. A. 28. C. 29. C. 30. D. 31. D. 32. D. 33. B. 34. A. 35. D. 36. C. 37. C. 38. D. 39. D. 40. A. 41. D. 42. B. 43. C. 44. C. 45. A.
Follow me on:
You must be logged in to post a comment.