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Quesos argentinos: cata de 10

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Quesos argentinos: cata de 10

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About this activity

Descubre sabores y texturas de quesos artesanales.

Created by

Milca Avanzini
Milca Avanzini
Argentina

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Quesos argentinos: cata de 10
 

Quesos argentinos: cata de 10Online version

Descubre sabores y texturas de quesos artesanales.

by Milca Avanzini
1

¿Qué tipo de queso es Cabral?

2

¿Con qué leche se elabora Cabral?

3

¿Qué peculiaridad aporta la ceniza de algarroba en Cabral?

4

¿Dónde se fabrica Manchego según la descripción?

5

¿Qué leche usa Manchego en esta versión?

6

¿Qué notas caracteriza a Manchego descrito?

7

¿Qué estilo francés es Mimolette parecido?

8

¿Dónde se elabora Mimolette en la descripción?

9

¿Qué leche usa Mimolette?

10

¿Qué aporta el achiote a Mimolette?

11

¿Qué tipo de maduración tiene Lincoln?

12

¿Qué leche usa Lincoln?

13

¿Qué caracteriza a Lincoln en boca?

14

¿De qué origen es Pecorino originalmente?

15

¿Qué tipo de leche usa Pecorino Magdalena?

16

¿Cuánto madura Pecorino descrito?

17

¿Qué textura tiene Pecorino según la descripción?

18

¿Qué sabores aporta Pecorino?

19

¿Qué estilo de cheddar corresponde al texto?

20

¿Qué leche usa Cheddar de Lincoln?

21

¿Qué maduración tiene Cheddar descrito?

22

¿Qué se destaca de Cuatro Esquinas?

23

¿Qué leche usa Cuatro Esquinas?

 
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