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More interesting facts on Cheese

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Question 1: Herbs, ________, or wood smoke may be used as flavoring agents.
Black pepperAfghan spice rubSpiceBouquet garni

Question 2: Many of these can be coaxed into melting smoothly in the presence of acids or ________.
StarchSucroseGlucoseCellulose

Question 3: Homer's Odyssey (8th century BCE) describes the ________ making and storing sheep's and goats' milk cheese.
CyclopsApolloGreek mythologyHades

Question 4: Cheese is often avoided by those who are ________, but ripened cheeses like Cheddar contain only about 5% of the lactose found in whole milk, and aged cheeses contain almost none.
Coeliac diseaseSucrose intoleranceLactose intoleranceFructose malabsorption

Question 5: The same bacteria (and the ________ they produce) also play a large role in the eventual flavor of aged cheeses.
Enzyme inhibitorCofactor (biochemistry)EnzymeProtein

Question 6: Some cheeses have additional bacteria or ________ intentionally introduced before or during aging.
YeastMoldFungusCell wall

Question 7: Rennet derived from animal slaughter, and thus cheese made with animal-derived rennet, is not ________.
VeganismVegetarianismPhysicians Committee for Responsible MedicineNo Compromise (magazine)

Question 8: As an alternative, also for ________, there is already a wide range of different soy cheese kinds available.
VeganismPhysicians Committee for Responsible MedicineVegetarianismVegan Society

Question 9: More recently, cheese comes from chese (in ________) and cīese or cēse (in Old English).
Gothic languageGreat Vowel ShiftMiddle EnglishOld Norse

Question 10: Proposed dates for the origin of cheesemaking range from around 8000 BCE (when sheep were first ________) to around 3000 BCE.
DomesticationHybrid (biology)LivestockCattle
















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