Question
Examples of very hard cheese.
This question was previously asked in
CUET PG 2026 Agri-Business Management Question Paper (25-Mar-2026) (Shift 2)
The correct answer is
Parmasan cheese
Identifying Very Hard Cheese
The question asks to identify an example of a very hard cheese from the given options. Cheese hardness primarily depends on its moisture content and aging process. Very hard cheeses have low moisture content and are aged for extended periods, resulting in a firm, often granular texture.
Cheese Type Analysis
- Quarg: This is a fresh, soft, unripened cheese with high moisture content. It is spreadable and creamy, not hard.
- Parmesan cheese: Also known as Parmigiano-Reggiano, this cheese is aged for a long time (typically 12-36 months or more). It has a low moisture content, a granular texture, and is famously hard, making it ideal for grating.
- Gouda cheese: While aged Gouda can become quite firm and develop hard characteristics, younger Gouda is typically semi-hard. It's generally not classified as 'very hard' in the same category as Parmesan.
- Feta cheese: This is a brined, crumbly cheese made typically from sheep's milk or a combination of sheep and goat's milk. It has a soft, moist texture.
Conclusion on Hard Cheese
Based on the analysis, Parmesan cheese is the prime example of a very hard cheese among the choices provided due to its extensive aging process and low moisture content, which gives it a distinct hard, granular texture.
Was this answer helpful?
Similar Questions
- The Military Dairy farms was established at :
- The average energy value of Buffalo milk.
- The specific gravity for Cow milk at $60^{\circ}\text{F}$.
- The freezing time to get 90% overrun in Ice-cream for continuous freezer.
- The Pasteurization does not destroy.
- Which size of the fat globules doesn't mix to the top of the milk during stored condition ?
- The time in minutes necessary at a specific temperature to reduce the number of organisms to $\frac{1}{10}$ of the original value.
- Whey protein containing essential amino acid ?
- Which of the following need to be added to milk to activate LP system ?
- The sterilization of aseptic packaging material is done.
Important Questions from Miscellaneous
- Which of the following relationships is/are not true?
(A). Most probable velocity = $\sqrt{\frac{2RT}{M}}$
(B). PV = $\frac{3}{2}kT$
(C). Compressibility factor Z = $\frac{pV}{nRT}$
(D). Average kinetic energy of gas = $\frac{1}{2}kT$
Choose the correct answer from the options given below - Match List-I with List-II
List-I List-II Electronic Configuration First Ionisation energy (kJ mol$^{-1}$) (A). ns$^2$ (I). 2100 (B). ns$^2$np$^1$ (II). 1400 (C). ns$^2$np$^3$ (III). 800 (D). ns$^2$np$^6$ (IV). 900
Choose the correct answer from the options given below: - The shielding constant of a 2p electron (calculated using Slater's rules) is
- Match List-I with List-II
List-I List-II Spectroscopy Property (A). Raman (I). Polarizability (B). FTIR (II). Dipole Moment (C). UV-Visible (III). Absorbance (D). NMR (IV). Spin
Choose the correct answer from the options given below: - The structure of protein comprises of:
(A). Primary structure of protein is associated with amino acids
(B). Secondary structure of protein is associated to peptides
(C). Tertiary structure of protein is associated with polypeptide chains
(D). Quaternary structure of protein is associated with polypeptide chains
Choose the correct answer from the options given below:
Need Expert Advice?
Upcoming Exams
GATE
February 06, 2027
Test Series
CUET
CUET PG Psychology (HUQP20) 2026 Mock Test Series
10 Tests
781 Attempts
3.7(15)
English
More Questions from CUET PG
