DailyCheese Quiz

Mold residues developed on the rind. Calcium lactate crystals formed during the aging process. Salt crystals added during manufacturing. Residues from unexpelled whey.

Imported bovine rennet. Microbial, vegetarian-friendly rennet. Traditional calf rennet. Chemically synthesized enzymes.

A light gold interior paste with a slightly darker, cream-colored natural rind. A dark brown, uneven paste with a rough exterior. A deep amber interior with a heavily waxed rind. A bright white paste with an entirely uniform exterior.

By combining Italian cheesemaking ideals with American production practices. By strictly adhering to European production standards. By exclusively using American ingredients. By mimicking traditional French cheese methods.

They indicate contamination during production. They signify a well-aged, high-quality cheese, referred to as flavor crystals. They are unwanted byproducts of an improper aging process. They are added artificially to enhance texture.