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<div class="quiz-magazine">
    <section class="quiz-masthead">
        <p class="quiz-kicker">Knowledge Quiz</p>
        <h1>D'Affinois with Truffle</h1>
    </section>

    
            <form action="/quiz/profile-fromager-daffinois-with-black-truffle-by-fromagerie-guilloteau-quiz.cfm" method="post">
                
                    <div class="quiz-card">
                        <p class="quiz-question-text">How does water binding by whey proteins influence the final texture of Fromager d'Affinois?</p>
                        <div class="quiz-badges">
                            <span class="badge bg-secondary" title="Difficulty Level"><i class="bi bi-speedometer2"></i> 1</span>
                            <span class="badge bg-info text-dark" title="Knowledge Level"><i class="bi bi-mortarboard-fill"></i> intermediate</span>
                            <span class="badge bg-warning text-dark" title="Bloom Taxonomy"><i class="bi bi-lightbulb-fill"></i> analyze</span>
                        </div>
                        <div class="quiz-choices">
                            
                                <label>
                                    <input type="radio" name="question_1073" value="4265" required>
                                    Water is bound by whey proteins, leading to a soft, spreadable texture that remains homogeneous.
                                </label>
                            
                                <label>
                                    <input type="radio" name="question_1073" value="4266" required>
                                    Water evaporates quickly, making the cheese dense and chalky early in ripening.
                                </label>
                            
                                <label>
                                    <input type="radio" name="question_1073" value="4268" required>
                                    Moisture is not a significant factor in UF cheese texture.
                                </label>
                            
                                <label>
                                    <input type="radio" name="question_1073" value="4267" required>
                                    Draining removes all moisture, creating a firm and crumbly paste.
                                </label>
                            
                        </div>
                    </div>
                
                    <div class="quiz-card">
                        <p class="quiz-question-text">Why is the use of microbial rennet notable in Fromager d'Affinois with Black Truffle?</p>
                        <div class="quiz-badges">
                            <span class="badge bg-secondary" title="Difficulty Level"><i class="bi bi-speedometer2"></i> 1</span>
                            <span class="badge bg-info text-dark" title="Knowledge Level"><i class="bi bi-mortarboard-fill"></i> intermediate</span>
                            <span class="badge bg-warning text-dark" title="Bloom Taxonomy"><i class="bi bi-lightbulb-fill"></i> understand</span>
                        </div>
                        <div class="quiz-choices">
                            
                                <label>
                                    <input type="radio" name="question_1068" value="4246" required>
                                    Microbial enzymes create a stronger flavor profile than animal rennet.
                                </label>
                            
                                <label>
                                    <input type="radio" name="question_1068" value="4248" required>
                                    Microbial enzymes cause accelerated spoilage in soft cheeses.
                                </label>
                            
                                <label>
                                    <input type="radio" name="question_1068" value="4247" required>
                                    Microbial enzymes are less efficient and not commonly used in French cheeses.
                                </label>
                            
                                <label>
                                    <input type="radio" name="question_1068" value="4245" required>
                                    Microbial enzymes make the cheese suitable for vegetarians.
                                </label>
                            
                        </div>
                    </div>
                
                    <div class="quiz-card">
                        <p class="quiz-question-text">When pairing Fromager d'Affinois with Black Truffle and red wines, what type is best suited to avoid bitterness?</p>
                        <div class="quiz-badges">
                            <span class="badge bg-secondary" title="Difficulty Level"><i class="bi bi-speedometer2"></i> 1</span>
                            <span class="badge bg-info text-dark" title="Knowledge Level"><i class="bi bi-mortarboard-fill"></i> intermediate</span>
                            <span class="badge bg-warning text-dark" title="Bloom Taxonomy"><i class="bi bi-lightbulb-fill"></i> understand</span>
                        </div>
                        <div class="quiz-choices">
                            
                                <label>
                                    <input type="radio" name="question_1075" value="4273" required>
                                    Softer, low-tannin reds like Merlot from Pomerol.
                                </label>
                            
                                <label>
                                    <input type="radio" name="question_1075" value="4274" required>
                                    High-tannin reds like Cabernet Sauvignon exclusively.
                                </label>
                            
                                <label>
                                    <input type="radio" name="question_1075" value="4276" required>
                                    Heavy, oaked reds with prominent tannic aggression.
                                </label>
                            
                                <label>
                                    <input type="radio" name="question_1075" value="4275" required>
                                    Only white sweet wines with strong residual sugar.
                                </label>
                            
                        </div>
                    </div>
                
                    <div class="quiz-card">
                        <p class="quiz-question-text">How does the ultrafiltration process fundamentally alter the characteristics of Fromager d'Affinois compared to traditional methods?</p>
                        <div class="quiz-badges">
                            <span class="badge bg-secondary" title="Difficulty Level"><i class="bi bi-speedometer2"></i> 1</span>
                            <span class="badge bg-info text-dark" title="Knowledge Level"><i class="bi bi-mortarboard-fill"></i> intermediate</span>
                            <span class="badge bg-warning text-dark" title="Bloom Taxonomy"><i class="bi bi-lightbulb-fill"></i> analyze</span>
                        </div>
                        <div class="quiz-choices">
                            
                                <label>
                                    <input type="radio" name="question_1063" value="4225" required>
                                    Ultrafiltration allows retention of whey proteins, creating a smoother, more stable cheese.
                                </label>
                            
                                <label>
                                    <input type="radio" name="question_1063" value="4228" required>
                                    Ultrafiltration creates a chalkier, drier paste like farmhouse Brie.
                                </label>
                            
                                <label>
                                    <input type="radio" name="question_1063" value="4227" required>
                                    Ultrafiltration relies on longer aging for flavor complexity.
                                </label>
                            
                                <label>
                                    <input type="radio" name="question_1063" value="4226" required>
                                    Ultrafiltration removes fat, resulting in a leaner product.
                                </label>
                            
                        </div>
                    </div>
                
                    <div class="quiz-card">
                        <p class="quiz-question-text">Why is Montbéliarde milk important in the production of Fromager d'Affinois?</p>
                        <div class="quiz-badges">
                            <span class="badge bg-secondary" title="Difficulty Level"><i class="bi bi-speedometer2"></i> 1</span>
                            <span class="badge bg-info text-dark" title="Knowledge Level"><i class="bi bi-mortarboard-fill"></i> intermediate</span>
                            <span class="badge bg-warning text-dark" title="Bloom Taxonomy"><i class="bi bi-lightbulb-fill"></i> understand</span>
                        </div>
                        <div class="quiz-choices">
                            
                                <label>
                                    <input type="radio" name="question_1062" value="4221" required>
                                    Montbéliarde milk provides Kappa-casein B, crucial for firm curd and yield.
                                </label>
                            
                                <label>
                                    <input type="radio" name="question_1062" value="4224" required>
                                    Holstein milk has the most protein for cheese yield.
                                </label>
                            
                                <label>
                                    <input type="radio" name="question_1062" value="4223" required>
                                    Montbéliarde adds only aroma, not affecting texture.
                                </label>
                            
                                <label>
                                    <input type="radio" name="question_1062" value="4222" required>
                                    Holstein milk is used for its high fat content only.
                                </label>
                            
                        </div>
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