Types of Cheese Reading Answers

May 18, 2024

Types of Cheese Reading Answers is an academic reading answers topic. Types of Cheese Reading Answers have a total of 13 IELTS questions in total. In the questions you have to choose the correct word from the passage.

Candidates should read the IELTS Reading passage thoroughly to recognize synonyms, identify keywords, and answer the questions below. IELTS Reading practice papers, which feature topics such as Types of Cheese Reading Answers. Candidates can use IELTS reading practice questions and answers to enhance their performance in the reading section.

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Section 1

Read the Text Below and Answer Questions

Types of Cheese

Mozzarella- The origins of Mozzarella lie in Italy. The semi-soft Mozzarella is supposed to be consumed fresh, within a few hours of being made from pasteurized or unpasteurized cow or water buffalo milk. It isn't difficult to make mozzarella at home. It is quite versatile and can be used in making salads, pizzas, meat and vegetable recipes.
Cheddar- Cheddar cheese is hard/firm cheese made from pasteurized cow's milk. It has a crumbly texture when it is young, but is still largely smooth. As it ages, its texture gets sharper. It is typically available in the shape of a drum and its colour ranges from white to pale yellow.
Gouda- Pronounced as 'How-da', the different varieties of Gouda are classified on the basis of their age. Young Goudas go well with beer, medium ones complement fruity wines, and mature Goudas are best paired with deeply flavoured wines like Merlot and Shiraz. Gouda may be served sliced, cubed or melted, and can be used as table cheese or dessert cheese.
Feta- Feta is the most widely used of all Greek cheeses. Feta is made from pasteurized or unpasteurized milk of goats and sheep which have grazed on pastures in Grecian regions. The texture and the firmness of this cheese vary from region to region. It can also vary by age.
Parmigiano - Reggiano- It is a hard, dry, flaky cheese, aged for a minimum of 12 months and a maximum of 36. The great thing about it is its caramel-nutty flavour, and the crunch it offers with every bite. It tastes best when served grated over Italian salads, pastas and soups.
Brie- It is known to be the 'queen of cheeses' and was served as one of the tributes to the French kings. It is made from unpasteurized cow's milk and is pale in colour, with a trace of grey under the rind. It can taste different depending on the ingredients added during its production process.
Gruyere- This semi-soft cheese made from cow's milk is named after a Swiss village. Its hard texture is pitted with holes and has a brownish rind. When eaten, you'll experience a fruity flavour initially, only for an earthy and nutty taste to takeover later. It is slightly grainy as well as dense.

Section 2

Solution and Explantion

Questions 1-8

For which type of cheese are the following statements true?

Write the correct letter, A-G.

NB You may use any letter more than once.

It is not smooth in texture and you feel that its taste changes gradually.

Answer: G
Supporting statement:“........When eaten, you'll experience a fruity flavor initially, only for an earthy and nutty taste to take over later.........”
Keywords:fruity, earthy
Keyword Location: para G, line 3
Explanation: The texture of Gruyere is not smooth, and its taste evolves from fruity to earthy.

It is best to be served fresh.

Answer: A
Supporting statement:“.......The semi-soft Mozzarella is supposed to be consumed fresh, within a few hours of being made.........”
Keywords: fresh, hours
Keyword Location: para A, line 2
Explanation: Mozzarella is best when consumed fresh shortly after being made.

The feed of milk source animal is taken care of.

Answer: D
Supporting statement:“......Feta is made from pasteurized or unpasteurized milk of goats and sheep which have grazed on pastures in Grecian regions..........”
Keywords:grazed, pastures
Keyword Location: para D, line 2
Explanation: The quality of the pastures where the animals graze is important for making Feta cheese.

It is not very smooth in its initial days.

Answer: B
Supporting statement:“........Cheddar cheese is hard/firm cheese... It has a crumbly texture when it is young, but is still largely smooth.........”
Keywords:crumbly, young
Keyword Location: para B, line 1
Explanation: Young Cheddar has a crumbly texture before becoming smoother with age.

The contents during manufacturing process decides its taste.in

Answer: F
Supporting statement:“.......It can taste different depending on the ingredients added during its production process.........”
Keywords: ingredients, production
Keyword Location: para F, line 3
Explanation: The taste of Brie depends on the ingredients used during its manufacturing.

Its serving purpose is decided by its age.

Answer: C
Supporting statement:“........The different varieties of Gouda are classified on the basis of their age. Young Goudas go well with beer... mature Goudas are best paired with deeply flavored wines........”
Keywords: age, varieties
Keyword Location: para C, line 1
Explanation: The way Gouda is served varies based on its age.

The process of obtaining the final product is time taking.

Answer: E
Supporting statement:“.......It is a hard, dry, flaky cheese, aged for a minimum of 12 months and a maximum of 36.........”
Keywords:aged, months
Keyword Location: para E, line 1
Explanation: Parmigiano-Reggiano is aged for a significant amount of time, up to 36 months.

It is served in different shapes and forms.

Answer: C
Supporting statement:“........Gouda may be served sliced, cubed or melted, and can be used as table cheese or dessert cheese.........”
Keywords: sliced, melted
Keyword Location: para C, line 3
Explanation: Gouda can be served in various forms such as sliced, cubed, or melted.

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