Cheese Quiz Questions and Answers

August 12, 2021October 15, 2025 by ingredient solutions

The Cheese Quiz

Here are a random selection of cheese questions and answers for your pub quiz or zoom quiz. Use the print button for a quick print friendly version complete with the answers for the quizmaster. You can reload this page to generate some more cheese questions and answers.

Published August 12, 2021October 15, 2025

Cheese Quiz Questions

In cheesemaking, what is the purpose of rennet?
a) To prevent spoilage b) To solidify milk proteins into curds c) To give cheese its distinctive aroma
Which of these is NOT a type of Lancashire Cheese
(a) Young creamy (b) Mature tasty (c) Mature pungent
In which town in Wales does the The Big Cheese Festival take place?
(a) Rhyl (b) Newport (c) Caerphilly
What does Tête de Moine translate too?
(a) Monk's Castle (b) Monk's Head (C) Monk's Purse
How many different cheeses varieties are available today?
(a) 800 (b) 1000 (c) 2000
Soft French cheese known as the 'King of Cheeses.'
(a) Brie (b) Salers (A pressed cheese from Auvergne) (c) Camembert (a soft cheese from Normandy)
Which country eats the most cheese per head?
(a) Denmark (b) Iceland (c) Finland
Which country eats the least cheese per head?
(a) Japan (b) Ukraine (c) China
Your nose should be one guide to optimal cheese ripeness. It takes a very long time for cheese to actually go bad. What odour is a sign that cheese is probably well past its best?
(a) Ammonia (b) Penicillin (c) Yeast
What sort of cheese is traditionally used at the Cooper’s Hill Cheese-Rolling competition?
(a) Cheddar (b) Double Gloucester (c) Red Leicester

Answers

b) To solidify milk proteins into curds
(c) Mature pungent
c) Caerphilly
(b) Monk's Head
(c) 2000 (Right according to Michael Tunick’s The Science of Cheese 2014)
(a) Brie
(a) Denmark consumes 28.1 kilograms of cheese consumption per capita. Iceland 27.7 followed by Finland at 27.3 kilograms.
(c) China – 0.28 kilograms per head. Ninety percent of the population said to be lactose intolerant.
(a) Ammonia – This smell is a result of the aging process. A cheese with a really strong aroma of ammonia that doesn’t dissipate within a minute or so is past its best.
(b) Double Gloucester

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