تدريب Shadowing: The real reason cheese is yellow - تعلم التحدث بالإنجليزية عبر الفيديو

This is a story about a lie that we've been told our whole lives.

It's a story about marketing, economics, science, and biology.

And most importantly, it's about why a lot of cheese is orange.

Cheesemaking basically starts here.

I know, it seems like we're starting a little bit early on in the process, but hang in there with me.

Animals like cows, buffalo, goats, sheep, they naturally eat grass, grass, which gives them the nutrients they need to produce milk, and that milk gets turned into cheese.

That is one vascular udder, by the way.

In the 12 and 1300s, sheep were often the main producers of milk, but the catch was that...

A sheep can turn their grass intake into either wool or milk, but not the same amount of both, simultaneously.

That's Paul Kinston, former president of the American Dairy Science Association and a multi-published author on the subject of cheese.

right from undergraduate work, you know, and then through graduate school became my love, my first love.

And talking about love, just hold on a second.

And talking about love, if you love Vox content as much as Paul Loves Cheese and I Love French Fries, then you should know about our membership program.

It's the best way to support our journalism and get some exclusive perks and pardon my eating while I explain this.

I've been filming all day and haven't had a chance to have a snack.

So, weeks of work go into the making of every Vox video.

And that goes from mother.

Weeks of work go into the making of every Vox video.

And that includes things like writing, scripting, animating, editing, filming, talking to experts like Paul, fact-checking everything.

All that takes...

All of that takes a lot of time and effort.

And support from our members makes all that time and effort possible.

So if you want to ensure that videos like the ones that we make keep getting made on the internet, the best way that you can do that is by joining our membership program.

So if that's something that speaks to you, go to vox.com slash memberships and join today.

Now, back to the video.

Switching the milk used for cheese from this to this had a profound effect on people's perception of cheese.

All because of something in the grass.

Beta-carotene.

Beta-carotene is a complex compound that creates color.

It's what gives carrots and apricots and sweet potatoes their signature orange.

Grass when it's lush and green and in season, contains beta-carotene.

When sheep process the beta-carotene in grass, it doesn't make its way into the milk.

Therefore sheep cheese is pretty much always naturally white.

In the cow it's a different metabolic pathway.

Beta-carotene goes into the cow, passes into the milk, is part of the fat in milk, and then gets concentrated in the cheese,

and that's what gives cow's milk cheese its yellow color.

Cheese made in sort of the spring, early summer always has been recognized as really yellow, which it is, and also higher in quality.

I mean, it was always revered.

Because of that, people really wanted yellow cheese.

But cheesemakers, they wanted to make money.

And the second change in terms of marketing that happened that became really important, cow's milk forms cream easily.

So cheese makers figured out pretty quickly that they could skim off some cream before making cheese to make butter.

Butter had a better price in the marketplace.

But the problem with the cheese was with less cream, there's less beta carotene carrying over because it's in the butter and so it didn't look as good.

Farmers were ending up with yellow butter and pale cheese, but they realized

that they could scam the system by dying the cheese to look like it was full of that beta carotene filled fat.

So that begins to happen in the 1400s, 1500s and they used things like saffron or marigold or,

believe it or not, carrot juice.

But everything changed once these bad boys hit the market.

The annatto seed.

The seed comes from this shrub that grows in South America.

The Dutch, who followed in the wake of the Spanish colonizers as traders, learned about annatto and they saw a market.

So in the 1600s, they began to export annatto from South America to Europe.

Because there aren't a lot of really good colorants available and Europe is getting very wealthy and they like colorful things.

And so it didn't take long for cheesemakers to realize they could replace these expensive colorants like saffron

or marigold or carrot juice, because they're not very intense.

And annatto was superior and it was cheap

and cheeses then began to be either surface applied with annatto like the dutch did for gouda

or it was added to the milk to make english hard-pressed cheeses like cheshire and cheddar

look like they were from rich spring milk you know full of beta carotene so the coloring was

for marketing and this then becomes the tradition over centuries this is the way you know real cheese is made.

And that's why today you still get cheeses that look like this.

With factory farming, cows aren't as grass-fed as they used to be.

Their diets tend to include a lot more corn and soy.

But because we've been used to centuries of saturated colors of cheese, none of that really matters when it comes to marketing.

We still expect our cheddar to maintain a golden hue, and you can still thank annatto for that.

Annatto is used all over food too, often making its way into many other cheese-adjacent snacks all of which carry on that long orange legacy.

But if you go to your local grocery store, you'll see that the cheese is varied.

Take this cheddar, for instance.

There's the yellow dyed cheddar that we expect, and then there's the undyed white cheddar.

But if you go to your local cheesemonger, you might be able to find the perfect in-between, grass-fed cheddar cheese that's naturally tinted with beta-carotene,

which, when you prefer, is up to your own taste and expectations.

I grew up with white Vermont cheddar as a kid.

I prefer raw milk cheddar, by the way.

I live, you know, right down the road from a wonderful raw milk cheddar cheese maker.

My kids grew up on it.

It's pricey, but boy, it's good.

And it's not colored.

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المفردات وملاحظات التحدث لهذا الدرس

هذا الدرس في المحادثة بمستوى B2 مبني على الفيديو “The real reason cheese is yellow”. أكثر الكلمات تكرارًا في الفيديو: cheese, milk, carotene, cheddar, beta. يحتوي هذا الفيديو على 78 جملة و1093 كلمة للتدرب على الترديد. مدة الكلام 6:28. يتكلم المتحدث بسرعة طبيعية، نحو 169 كلمة في الدقيقة، قريبة من المحادثة اليومية. 80% فقط من الكلمات ضمن أكثر 3,000 كلمة شيوعًا في الإنجليزية، فالمفردات صعبة نسبيًا.

أهم المفردات في هذا الفيديو

أصعب 15 كلمة في الفيديو، مع النطق والمعنى:

الكلمة	النطق	المعنى
cheddar اسم	/ˈt͡ʃɛdə(ɹ)/	شِيدَر
sheep اسم	/ˈʃiːp/	خَرُوف, ضَأْن
carrot اسم	/ˈkæɹət/	جَزَر, جزر
marigold اسم	/ˈmæɹ.ɪˌɡoʊld/	آذَرْيُون, كَحْلَاء
saffron اسم	/ˈsæfɹən/	زَعْفَرَان
snack اسم	/snæk/	وَجْبَة خَفِيفَة, لُمْجَة
cow اسم	/kaʊ/	بَقَرَة, بقرة
animate صفة	/ˈæn.ə.mət/	حَيّ
apricot اسم	/ˈeɪ.pɹɪ.kɑt/	مِشْمِش
pricey صفة	/ˈpɹaɪsi/	غَالٍ
revere فعل	/ɹɪˈvɪə(ɹ)/	وَقَّرَ
metabolic صفة	/mɛtəˈbɒlɪk/	اِسْتِقْلَابِيّ, أَيْضِيّ
trader اسم	/ˈtɹeɪdɚ/	بَائِع, تَاجِر
pardon اسم	/ˈpɑːdn̩/	إِبْرَاء, إِعْفَاء
dye اسم	/daɪ/	صِبْغَة

القواعد في هذا الفيديو

أكثر التراكيب التي يستخدمها المتحدث، مع العبارات نفسها من الفيديو:

التركيب	في الفيديو
المبني للمجهول be + اسم المفعول — التركيز على ما يحدث لا على من يفعله	we've been told · has been recognized · was always revered
المضارع التام have/has + اسم المفعول — حدث ماضٍ ما زال له أثر الآن	we've been told · haven't had · has been recognized

نطق يحتاج إلى انتباه

يستخدم المتحدث 12 من الصيغ المختصرة، مثل aren't, didn't, we've. انطقها بصيغتها القصيرة كما تسمعها.

أصوات “sh” و“zh”: sheep /ˈʃiːp/, expectation /ˌɛk.spɛkˈteɪ.ʃən/, perception /pɚˈsɛpʃ(ə)n/
الكلمات الطويلة — انتبه لموضع النبر: metabolic /mɛtəˈbɒlɪk/, expectation /ˌɛk.spɛkˈteɪ.ʃən/, importantly /ɪmˈpɔɹ.tənt.li/, simultaneously /ˌsaɪmlˈteɪnɪəsli/

أصوات يجدها متحدثو العربية صعبة:

/p/ — ليس /b/: انطقه مع نفخة هواء: sheep /ˈʃiːp/, apricot /ˈeɪ.pɹɪ.kɑt/, pricey /ˈpɹaɪsi/, pathway /ˈpæθˌweɪ/, pardon /ˈpɑːdn̩/
/v/ — ليس /f/: مع اهتزاز الأوتار الصوتية: revere /ɹɪˈvɪə(ɹ)/, vascular /ˈvæskjələ/
تتابع الصوامت — لا تضف حركة بينها: marigold /ˈmæɹ.ɪˌɡoʊld/, snack /snæk/, pricey /ˈpɹaɪsi/, vascular /ˈvæskjələ/, nutrient /ˈnuː.tɹi.ənt/

كيف تتدرب بهذا الفيديو

استمع إلى الفيديو كاملًا مرة واحدة دون أن تتكلم، ودوّن الكلمات التي لا تعرفها.
ابدأ بسرعة 0.75×، وردّد جملة جملة، ثم عُد إلى السرعة العادية عندما يصبح الأمر سهلًا.
سجّل صوتك وقارنه بالأصل، مع الانتباه إلى كلمات مثل cheddar, sheep, carrot.

ما هي تقنية التظليل الصوتي؟

التظليل الصوتي (Shadowing) تقنية تعلم لغة مدعومة علمياً، طُورت أصلاً لتدريب المترجمين الفوريين المحترفين. الطريقة بسيطة لكنها قوية: تستمع لصوت إنجليزي أصلي وتكرره فوراً بصوت عالٍ — كظل يتبع المتحدث بتأخير 1-2 ثانية. تُظهر الأبحاث تحسناً كبيراً في دقة النطق والتنغيم والإيقاع وربط الأصوات والاستماع والطلاقة.

تقنية الشادوينغ: اقرأ الدليل الكامل خطوة بخطوة →

تدريب Shadowing: The real reason cheese is yellow - تعلم التحدث بالإنجليزية عبر الفيديو

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المفردات وملاحظات التحدث لهذا الدرس

أهم المفردات في هذا الفيديو

القواعد في هذا الفيديو

نطق يحتاج إلى انتباه

كيف تتدرب بهذا الفيديو

ما هي تقنية التظليل الصوتي؟