Cheeses of the World, Unite! Trivia Quiz

Answer: mozzarella

The name mozzarella comes from the verb "mozzare", meaning "to cut off", which refers to the method of working the curds. Originating from southern Italy, especially the region around Naples, mozzarella can be made with buffalo milk (the most prized variety) or with cow's milk.

It has a mild but distinctive milky taste, and can be enjoyed as is, or used as a pizza topping or in sandwiches. Mozzarella is particularly delicious when paired with ripe tomatoes and basil in the traditional Caprese salad. Just make sure you buy the freshest kind you can find, and consume it as soon as possible.

Answer: Edam

Like many other cheeses, Edam is named after its town of origin, which is located in northern Holland. Edam is a pale-yellow, slightly nutty-tasting cheese, sold in cylinders coated with red paraffin wax. With its semi-hard consistency, it is easy to slice, and pairs well with fruit (especially apples and pears). Edam is also quite popular outside The Netherlands, and has the added bonus of a significantly lower fat content than most other traditional cheeses.

Answer: manchego

As its name implies, manchego cheese originates from the arid plateau of La Mancha in central Spain - the same region in which Miguel de Cervantes' masterpiece, "Don Quixote", is set. It is a sheep's milk cheese with a firm texture and a well-rounded flavour that gets sharper with aging.

The rind bears a distinctive embossed pattern, reminiscent of the woven grass baskets in which the cheese curds were traditionally pressed. Manchego cheese is often eaten as an accompaniment to Spanish wine, and pairs well with fruit and vegetables.

Answer: halloumi

Popular in most of the Eastern Mediterranean region, as well as in the UK, halloumi is a semi-ripened, semi-hard brined cheese made with a mixture of goat's and sheep's milk (though occasionally cow's milk is used as well). It is similar in texture to mozzarella, though saltier and with a much higher melting point - which allows halloumi to be fried or grilled without losing its shape, as in the traditional Greek dish "saganaki" (an appetizer of fried cheese).

Answer: Limburger

The bacterium Brevibacterium linens is responsible for Limburger cheese's distinctive smell (as well as foot odour!). Though nowadays it is mostly produced in Germany, Limburger originated in the 19th century in the Duchy of Limburg, now divided between Germany, Belgium and The Netherlands. Made with cow's milk, this cheese turns semi-soft as it ages, and starts producing its infamous smell after three months.

The traditional way to eat Limburger is in a sandwich made with firm rye bread and a thick slice of onion, accompanied by beer or strong coffee.

Answer: leipäjuusto

Known in the US as "Finnish squeaky cheese", leipäjuusto comes mostly from the northern part of Finland, where it is traditionally made with cow beestings (the rich milk produced by cows in late pregnancy). The commercial versions made with regular milk lack the colour and flavour of the traditional ones. Leipäjuusto (also called juustoleipä, or "cheese bread") is generally shaped as a flattish, round disk that can be sliced into wedges and served with cloudberry jam, or as an accompaniment to coffee.

Answer: Cotija

Cotija is a hard cow's milk cheese from the town of the same name in the Mexican state of Michoacán. Its taste and texture are reminiscent of Greek feta. Like Parmesan and other hard cheeses, it is often sold grated, or in blocks that can be crumbled over typical Mexican dishes such as tacos, burritos or tostadas, as well as soups, salads and pasta dishes.

Answer: Cheddar

Named after the village of Cheddar in Somerset (south-western England), Cheddar is a firm-textured, often sharp-tasting natural cheese that is currently produced in other countries besides the UK - most notably in the US, where is widely marketed and consumed. Annatto is often used to impart a deep orange tint to the cheese, which can also be found in its original off-white colour. Delicious with crackers, bread and fruit, Cheddar also lends itself to the preparation of many dishes, such as macaroni and cheese or grilled cheese sandwiches.

Answer: Roquefort

Roquefort gets its distinctive taste from a mold, Penicillium roqueforti, which is found in the soil of the caves around the town of Roquefort-sur-Soulzon in the south of France. Traditionally made with sheep's milk, it is a blue-veined white cheese, with a crumbly texture and tangy taste, at its best after a 5-month ripening. Roquefort is used for cooking in its region of origin and elsewhere, but is also delicious eaten with fruit, crackers or bread.

Answer: catupiry

Catupiry (meaning "excellent" in Tupi, an extinct indigenous language of Brazil) is a Brazilian cream cheese developed in 1911 by an Italian immigrant, Mario Silvestrini. Its soft taste and texture make it suitable to use in a wide range of dishes, both sweet and savoury (such as "camarão com catupiry", a shrimp casserole), though it is also enjoyed spread over bread or crackers.