Average Hobbies Trivia: Say Cheese! | 10 Questions

Answer: Sheep

Pecorino is a hard Italian cheese made from sheep's milk. As with other cheeses, the long it ages, the stronger the flavour and the harder the texture. The mature Pecorinos have a more crumbly texture and a nuttier flavour. Pecorino pairs well with pear and walnuts and is usually served at the end of a meal.

Answer: Cow

Gorgonzola is an Italian blue veined cheese made from unskimmed cow's milk. While the cheese is aging, metal rods are inserted into the cheese to allow air to penetrate and the Penicillium glaucum mould spores to grow. The longer the aging process, the stronger the flavour and harder the cheese.

Answer: Buffalo

Mozzarella is a soft Italian curd cheese made from unpasteurized water buffalo milk. For flavour, whole milk is generally used but skim milk may be substituted. It is served as a fresh cheese (not aged) that has been shaped into balls and soaked in brine or whey. Mozzarella is also made using cow's milk or a mix, but the prime kind mentioned in this question must be made from pure buffalo milk.

Answer: Yak

Chhurpi is a Nepalese cheese traditionally made from Yak's milk although for ease of production, it is sometimes made from cow's milk. There are two types of Chhurpi - a hard variety and a soft variety. The soft Chhurpi is made by boiling the milk and the solid mass is then hung in a cloth to drain.

The texture of the cheese resembles a cottage cheese and is used in cooking. The hard Chhurpi is pressed to remove the moisture, then cut into cubes and hung by a fire to harden more. These cheese cubes are then moistened in the mouth and eaten like gum.

Answer: Sheep

Roquefort is a popular French cheese made from milk from the Lacaune breed of sheep. The mould that gives Roquefort its distinctive taste and blue veins is Penicillium roqueforti and is found in the local caves. By law, only cheeses that are aged in the Combalou caves of Roquefort-sur-Soulzon can be called 'Roquefort'.

Answer: Donkey

Pule cheese is one of the most expensive cheeses in the world as it is made on a Nature Reserve in the Balkans with milk from a small herd of donkeys. Donkey milk doesn't 'set' into curds easily and it takes around 25 litres of milk to make one kilogram of cheese. Pule has a white colour, a soft, crumbly texture and a deep, rich flavour.

Answer: Sheep or goat

Feta is a popular curd-type cheese originating in Greece. It is traditionally made from ewe's milk but may be made from goat's milk. Feta is a soft, crumbly, skinless cheese that has a tangy, salty flavour due to being soaked in brine.

Answer: Cow

Stinking Bishop cheese is made from the milk of Gloucester cattle and is made on a farm in Dymock, Gloucester, England. The cheese is handmade, formed into wheels and washed once a month in Perry- an alcoholic drink made from Stinking Bishop pears, from which the cheese takes its name and its distinctive odour. Stinking Bishop is a soft white/yellow cheese with a grey/orange rind.

Answer: Goat

Humboldt Fog is a goat's cheese made in Cypress Grove California and was named after the fog that rolls in of Humboldt Bay. It has a mould rind and a line of white ash in the centre. The rest of the cheese is a creamy, light flavoured cheese, with a stronger flavour near the rind.

Answer: Cow

Emmental, also known as Emmenthal or Emmentaler is a Swiss cheese made from cow's milk. It is a semi-hard, yellow cheese with a mild flavour. It is the quintessential 'Swiss cheese', characterised by its holes. Originally the producers tried to avoid the holes thinking it was a fault in the cheese making.