Question 1

Why does Swiss cheese have holes?

Accepted Answer

Swiss cheese, particularly the varieties known as Emmental or Emmentaler, is famous for its characteristic holes, which are also known as "eyes." These holes are the result of a natural part of the cheese-making process.

The holes in Swiss cheese are formed by the activity of bacteria. During the early stages of cheese production, the milk is warmed and inoculated with a starter culture of bacteria that begins the fermentation process. Among these bacteria, strains such as Propionibacterium freudenreichii play a crucial role. These bacteria consume the lactic acid produced by other bacteria and release carbon dioxide gas as a byproduct.

As the cheese matures, it is kept at a warm temperature that encourages the growth of the Propionibacterium. The carbon dioxide gas released by these bacteria slowly forms bubbles in the cheese. Because the cheese curd is solidifying during this time, the gas cannot escape and becomes trapped, forming the holes that are characteristic of Swiss cheese.

The size and number of holes can be controlled by adjusting factors such as the acidity of the cheese, the temperature during maturation, and the time allowed for the bacteria to produce gas. Historically, the presence of holes was considered a sign of quality in Swiss cheese, although preferences can vary, and some modern consumers may prefer cheese with fewer or smaller holes.

In summary, the holes in Swiss cheese are created by the release of carbon dioxide gas from specific bacteria used in the cheese-making process, which becomes trapped in the solidifying cheese curd.

Question 2

You are presenting to a classroom of sixth graders to explain cheese ripening. Using your own words, explain how cheese ripens in a manner that would be understood by sixth graders.

Accepted Answer

Alright, so imagine cheese as a living thing, like a plant or an animal. When cheese is made, it's like a baby that needs time to grow and develop. As it sits in a special place, like a cave or a cellar, it starts to change and get more flavorful. This is called ripening. Just like how a fruit ripens and gets sweeter over time, cheese ripens and gets tastier. The bacteria and mold in the cheese help it ripen and develop its unique flavor. So, when you eat cheese, you're tasting all the changes it went through as it ripened.

Question 3

_____ tends not to oil off during cooking.

Accepted Answer

A)  Muenster 
B)  Monterey jack 
C)  Mozzarella 
D)  Camembert 
A)  Muenster 
B)  Monterey jack 
C)  Mozzarella 
D)  Camembert C

Question 4

What influences the texture of the soft and spongy curd in cheese production?

Accepted Answer

A)  calcium content 
B)  whether or not it has been pasteurized 
C)  pH 
D)  color of the cheese 
A)  calcium content 
B)  whether or not it has been pasteurized 
C)  pH 
D)  color of the cheese

Question 5

Fresh cheeses are also called country cheeses. They include all of the following except

Accepted Answer

A)  brie cheese. 
B)  cream cheese. 
C)  ricotta cheese. 
D)  pot cheese. 
A)  brie cheese. 
B)  cream cheese. 
C)  ricotta cheese. 
D)  pot cheese.

Question 6

Which of the following are the two most important rules to follow when preparing foods with cheese?

Accepted Answer

A)  select the best cheese 
B)  keep temperatures low and heating times short 
C)  keep temperatures high and heating times short 
D)  cheese quality is not as important as cooking method 
E)  a and b
F) c and d
G) a and c
H) b and d 
A)  select the best cheese 
B)  keep temperatures low and heating times short 
C)  keep temperatures high and heating times short 
D)  cheese quality is not as important as cooking method 
E)  a and b
F) c and d
G) a and c
H) b and d

Question 7

Name at least 10 food additives that are added to cheese and identify their specific functions.

Accepted Answer

1. Enzymes - used to coagulate milk and

Question 8

Processed cheese food products tend to melt more quickly than cheese.

Accepted Answer

A) True 
 B)False

Question 9

You were recently advised to reduce the amount of saturated fat in your diet, yet you love cheese and refuse to give it up. List three ways you can modify your cheese intake to reduce saturated fat content.

Accepted Answer

1. Choose lower-fat cheese options: Look

Question 10

Which of the following is not one of the basic steps of cheese making?

Accepted Answer

A)  milk selection 
B)  coagulation 
C)  curd treatment 
D)  curd separation 
E)  curing
F) ripening 
A)  milk selection 
B)  coagulation 
C)  curd treatment 
D)  curd separation 
E)  curing
F) ripening

Question 11

Most milk used to make cheese is pasteurized for

Accepted Answer

A)  taste purposes. 
B)  texture purposes. 
C)  safety purposes. 
D)  All of these are correct. 
A)  taste purposes. 
B)  texture purposes. 
C)  safety purposes. 
D)  All of these are correct.

Question 12

Which of the following is not a grade assigned by the U.S. Department of Agriculture (USDA)?

Accepted Answer

A)  AA 
B)  A 
C)  BB 
D)  B 
E)  C 
A)  AA 
B)  A 
C)  BB 
D)  B 
E)  C

Question 13

What is processed cheese? What are the typical ingredients that go into it? How is it manufactured? For each of the following cheeses, describe the culinary quality characteristics and its specific uses: processed (process) cheese, cold-pack cheese, process cheese food, process cheese spread, and imitation cheese.

Accepted Answer

Processed cheese is a type of cheese tha

Question 14

Match between columns
                        Premises: soft cheese
semihard cheese
hard cheese
very hard cheese
fresh cheese

Accepted Answer

The Answer of a cheese aged for a very short is...

Question 15

If a cheese you are sampling has a tough, grainy texture, this is due to the presence of too much

Accepted Answer

A)  calcium. 
B)  iron. 
C)  selenium. 
D)  phosphorus. 
A)  calcium. 
B)  iron. 
C)  selenium. 
D)  phosphorus.

Question 16

It is correct to cut the mold off most soft, unripened cheeses as long as you go out 1 inch from the moldy area.

Accepted Answer

A) True 
 B)False

Question 17

The concentration of calcium phosphate and the protein network structure determine the fat content of a cheese.

Accepted Answer

A) True 
 B)False

Question 18

_____ creates the veins found in blue cheeses such as Gorgonzola, Roquefort, and Stilton.

Accepted Answer

A)  Bacterial ripening that occurs internally 
B)  Bacterial ripening that occurs externally 
C)  Mold ripening that occurs internally 
D)  Mold ripening that occurs externally 
A)  Bacterial ripening that occurs internally 
B)  Bacterial ripening that occurs externally 
C)  Mold ripening that occurs internally 
D)  Mold ripening that occurs externally

Question 19

Describe the many ways that cheese can be classified. Pick one category and explain it in detail. Include several names of cheese for each category.

Accepted Answer

Cheese can be classified in many ways, i

Question 20

The mold Penicillium roqueforti added to homogenized whole milk converts free fatty acids to smaller compounds, which impart the characteristic tangy flavor to blue cheese.

Accepted Answer

A) True 
 B)False

Exam 11: Cheese

Why does Swiss cheese have holes?

You are presenting to a classroom of sixth graders to explain cheese ripening. Using your own words, explain how cheese ripens in a manner that would be understood by sixth graders.

_____ tends not to oil off during cooking.

What influences the texture of the soft and spongy curd in cheese production?

Fresh cheeses are also called country cheeses. They include all of the following except

Which of the following are the two most important rules to follow when preparing foods with cheese?

Name at least 10 food additives that are added to cheese and identify their specific functions.

Processed cheese food products tend to melt more quickly than cheese.

You were recently advised to reduce the amount of saturated fat in your diet, yet you love cheese and refuse to give it up. List three ways you can modify your cheese intake to reduce saturated fat content.

Which of the following is not one of the basic steps of cheese making?

Most milk used to make cheese is pasteurized for

Which of the following is not a grade assigned by the U.S. Department of Agriculture (USDA)?

If a cheese you are sampling has a tough, grainy texture, this is due to the presence of too much

It is correct to cut the mold off most soft, unripened cheeses as long as you go out 1 inch from the moldy area.

The concentration of calcium phosphate and the protein network structure determine the fat content of a cheese.

_____ creates the veins found in blue cheeses such as Gorgonzola, Roquefort, and Stilton.

Describe the many ways that cheese can be classified. Pick one category and explain it in detail. Include several names of cheese for each category.

The mold Penicillium roqueforti added to homogenized whole milk converts free fatty acids to smaller compounds, which impart the characteristic tangy flavor to blue cheese.

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