Questions 11-20
Complete the notes below.
Write NO MORE THAN TWO WORDS AND/OR A NUMBER for each answer.
The answer is moisture. The script clearly states, "They have high moisture content and therefore a relatively short shelf life – you can't store them for long." This shows that fresh cheeses contain a lot of moisture, which leads to their short storage time.
Associated Text:
They have high moisture content and therefore a relatively short shelf life – you can't store them for long.
The answer is time. The presenter explains that soft cheeses such as Brie and Camembert "do require time to reach maturity and full flavour." This means that time is needed for the flavour to develop in soft cheeses.
Associated Text:
which do require time to reach maturity and full flavour.
The answer is texture. According to the script, "Semi-hard cheeses, as the name suggests, sit between being soft and hard. Often, they have a rubbery texture, such as Edam." Therefore, the characteristic of semi-hard cheeses is their texture which is described as being like rubber.
Associated Text:
Often, they have a rubbery texture, such as Edam, and will be sold at the relatively young age of a few months.
The answer is 12 weeks. The script provides this detail: "Cheeses may be matured from anything between 12 weeks, in the case of mild Cheddar, up to 2 years, in the case of vintage Cheddar, Parmesan or Manchego." Thus, 12 weeks is the starting maturation period for firm hard cheeses.
Associated Text:
Cheeses may be matured from anything between 12 weeks, in the case of mild Cheddar, up to 2 years, in the case of vintage Cheddar, Parmesan or Manchego.
The answer is 2 years. The script specifies, "Cheeses may be matured from anything between 12 weeks, in the case of mild Cheddar, up to 2 years, in the case of vintage Cheddar, Parmesan or Manchego." This indicates that 2 years is the typical maximum duration for maturing firm hard cheeses.
Associated Text:
Cheeses may be matured from anything between 12 weeks, in the case of mild Cheddar, up to 2 years, in the case of vintage Cheddar, Parmesan or Manchego.
The answer is fresh. The script explains, "As for the crumbly hard cheese, these are pressed to remove much of the moisture but because they are sold at a relatively young age - typically between 4 and 8 weeks of age - they retain a crumbly texture and a fresh flavour." This sentence confirms that crumbly hard cheeses have a fresh flavour.
Associated Text:
because they are sold at a relatively young age - typically between 4 and 8 weeks of age - they retain a crumbly texture and a fresh flavour.
The answer is air. The radio presenter says, "Normally the cheese will be pierced with stainless steel needles to allow air into the body of the cheese, which then activates the blue mould." Therefore, air is what is allowed into the cheese to activate the mould.
Associated Text:
Normally the cheese will be pierced with stainless steel needles to allow air into the body of the cheese, which then activates the blue mould and starts to break down the protein...
The answer is development. The script supports this by stating, "The process is a way of accelerating the normal development of the cheese..." This means the process of allowing air in speeds up the development phase.
Associated Text:
The process is a way of accelerating the normal development of the cheese and means that quite strong-tasting cheese is produced within a few months.
The answer is fruit. The radio presenter mentions, "Though we think of these as modern cheeses, it is well known that the Romans routinely blended their cheese with fruits and herbs." This indicates that the Romans often mixed cheese with fruit (and herbs), but since only one word is required, 'fruit' is correct.
Associated Text:
it is well known that the Romans routinely blended their cheese with fruits and herbs.
The answer is garlic. The presenter states, "Most popular examples in the UK are... Lancashire with Garlic." This shows that Lancashire with Garlic is a popular blended cheese in the UK.
Associated Text:
Most popular examples in the UK are Wensleydale with Cranberry, White Stilton with Apricots, Cheddar with Caramelised Onion, Double Gloucester with Chives and Onion and Lancashire with Garlic.
