Shadowing-Übung: The real reason cheese is yellow - Englisch Sprechen Lernen mit Video
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This is a story about a lie that we've been told our whole lives.
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It's a story about marketing, economics, science, and biology.
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And most importantly, it's about why a lot of cheese is orange.
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Cheesemaking basically starts here.
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I know, it seems like we're starting a little bit early on in the process, but hang in there with me.
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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.
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That is one vascular udder, by the way.
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In the 12 and 1300s, sheep were often the main producers of milk, but the catch was that...
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A sheep can turn their grass intake into either wool or milk, but not the same amount of both, simultaneously.
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That's Paul Kinston, former president of the American Dairy Science Association and a multi-published author on the subject of cheese.
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right from undergraduate work, you know, and then through graduate school became my love, my first love.
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And talking about love, just hold on a second.
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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.
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It's the best way to support our journalism and get some exclusive perks and pardon my eating while I explain this.
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I've been filming all day and haven't had a chance to have a snack.
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So, weeks of work go into the making of every Vox video.
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And that goes from mother.
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Weeks of work go into the making of every Vox video.
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And that includes things like writing, scripting, animating, editing, filming, talking to experts like Paul, fact-checking everything.
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All that takes...
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All of that takes a lot of time and effort.
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And support from our members makes all that time and effort possible.
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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.
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So if that's something that speaks to you, go to vox.com slash memberships and join today.
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Now, back to the video.
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Switching the milk used for cheese from this to this had a profound effect on people's perception of cheese.
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All because of something in the grass.
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Beta-carotene.
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Beta-carotene is a complex compound that creates color.
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It's what gives carrots and apricots and sweet potatoes their signature orange.
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Grass when it's lush and green and in season, contains beta-carotene.
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When sheep process the beta-carotene in grass, it doesn't make its way into the milk.
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Therefore sheep cheese is pretty much always naturally white.
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In the cow it's a different metabolic pathway.
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Beta-carotene goes into the cow, passes into the milk, is part of the fat in milk, and then gets concentrated in the cheese,
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and that's what gives cow's milk cheese its yellow color.
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Cheese made in sort of the spring, early summer always has been recognized as really yellow, which it is, and also higher in quality.
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I mean, it was always revered.
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Because of that, people really wanted yellow cheese.
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But cheesemakers, they wanted to make money.
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And the second change in terms of marketing that happened that became really important, cow's milk forms cream easily.
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So cheese makers figured out pretty quickly that they could skim off some cream before making cheese to make butter.
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Butter had a better price in the marketplace.
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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.
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Farmers were ending up with yellow butter and pale cheese, but they realized
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that they could scam the system by dying the cheese to look like it was full of that beta carotene filled fat.
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So that begins to happen in the 1400s, 1500s and they used things like saffron or marigold or,
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believe it or not, carrot juice.
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But everything changed once these bad boys hit the market.
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The annatto seed.
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The seed comes from this shrub that grows in South America.
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The Dutch, who followed in the wake of the Spanish colonizers as traders, learned about annatto and they saw a market.
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So in the 1600s, they began to export annatto from South America to Europe.
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Because there aren't a lot of really good colorants available and Europe is getting very wealthy and they like colorful things.
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And so it didn't take long for cheesemakers to realize they could replace these expensive colorants like saffron
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or marigold or carrot juice, because they're not very intense.
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And annatto was superior and it was cheap
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and cheeses then began to be either surface applied with annatto like the dutch did for gouda
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or it was added to the milk to make english hard-pressed cheeses like cheshire and cheddar
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look like they were from rich spring milk you know full of beta carotene so the coloring was
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for marketing and this then becomes the tradition over centuries this is the way you know real cheese is made.
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And that's why today you still get cheeses that look like this.
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With factory farming, cows aren't as grass-fed as they used to be.
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Their diets tend to include a lot more corn and soy.
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But because we've been used to centuries of saturated colors of cheese, none of that really matters when it comes to marketing.
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We still expect our cheddar to maintain a golden hue, and you can still thank annatto for that.
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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.
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But if you go to your local grocery store, you'll see that the cheese is varied.
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Take this cheddar, for instance.
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There's the yellow dyed cheddar that we expect, and then there's the undyed white cheddar.
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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,
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which, when you prefer, is up to your own taste and expectations.
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I grew up with white Vermont cheddar as a kid.
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I prefer raw milk cheddar, by the way.
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I live, you know, right down the road from a wonderful raw milk cheddar cheese maker.
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My kids grew up on it.
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It's pricey, but boy, it's good.
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And it's not colored.
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Wortschatz und Sprechhinweise zu dieser Lektion
Diese Sprechübung auf Niveau B2 basiert auf dem Video „The real reason cheese is yellow“. Diese Wörter kommen am häufigsten vor: cheese, milk, carotene, cheddar, beta. Dieses Video enthält 78 Sätze und 1093 Wörter zum Nachsprechen. Der gesprochene Teil dauert 6:28. Der Sprecher spricht in natürlichem Tempo, etwa 169 Wörter pro Minute, ähnlich wie im Alltagsgespräch. Nur 80 % der Wörter gehören zu den 3.000 häufigsten im Englischen, der Wortschatz ist also anspruchsvoll.
Wichtiger Wortschatz in diesem Video
Die 15 anspruchsvollsten Wörter aus dem Video, mit Aussprache und Bedeutung:
| Wort | Aussprache | Bedeutung |
|---|---|---|
| carotene Substantiv | /ˈkæɹ.əˌtin/ | Karotin, Carotin |
| cheddar Substantiv | /ˈt͡ʃɛdə(ɹ)/ | Cheddar |
| annatto Substantiv | /əˈnɑːtoʊ/ | Orlean, Annatto |
| sheep Substantiv | /ˈʃiːp/ | Schaf |
| carrot Substantiv | /ˈkæɹət/ | Karotte, Möhre |
| cheesemaker Substantiv | Käsemacher, Käser | |
| marigold Substantiv | /ˈmæɹ.ɪˌɡoʊld/ | Ringelblume, Calendula |
| saffron Substantiv | /ˈsæfɹən/ | Safran |
| snack Substantiv | /snæk/ | Imbiss, Happen |
| cow Substantiv | /kaʊ/ | Kuh, Chue |
| animate Adjektiv | /ˈæn.ə.mət/ | lebendig, beseelt |
| apricot Substantiv | /ˈeɪ.pɹɪ.kɑt/ | Aprikose, Marille |
| cheesemaking Substantiv | Käseherstellung, Herstellung von Käse | |
| cheesemonger Substantiv | Käsehändler, Käsehändlerin | |
| pricey Adjektiv | /ˈpɹaɪsi/ | kostspielig |
Phrasal Verbs, die du hören wirst
| Wort | Bedeutung |
|---|---|
| figure out Verb | herausfinden |
Grammatik in diesem Video
Die Strukturen, die der Sprecher am häufigsten verwendet, mit den genauen Worten aus dem Video:
| Struktur | Im Video |
|---|---|
| Passiv be + Partizip Perfekt – wichtig ist, was geschieht, nicht wer es tut | we've been told · has been recognized · was always revered |
| Present Perfect have/has + Partizip Perfekt – eine vergangene Handlung, die jetzt noch wichtig ist | we've been told · haven't had · has been recognized |
Aussprache, auf die du achten solltest
Der Sprecher verwendet 12 Kurzformen und abgeschwächte Formen, zum Beispiel aren't, didn't, we've. Sprich sie in der kurzen Form, so wie du sie hörst.
- Die Laute „sh“ und „zh“: sheep /ˈʃiːp/, expectation /ˌɛk.spɛkˈteɪ.ʃən/, perception /pɚˈsɛpʃ(ə)n/
- Lange Wörter – auf die Betonung achten: metabolic /mɛtəˈbɒlɪk/, expectation /ˌɛk.spɛkˈteɪ.ʃən/, importantly /ɪmˈpɔɹ.tənt.li/, simultaneously /ˌsaɪmlˈteɪnɪəsli/
Laute, die Deutschsprachigen schwerfallen:
- /w/ — mit runden Lippen, nicht wie das deutsche „w“ (/v/): pathway /ˈpæθˌweɪ/, wool /wʊl/
- Stimmhafter Auslaut — /b/, /d/, /g/, /z/, /v/ am Wortende nicht verhärten: marigold /ˈmæɹ.ɪˌɡoʊld/, profound /pɹəˈfaʊnd/, compound /ˈkɑmpaʊnd/
- /æ/ — offener als „ä“: carotene /ˈkæɹ.əˌtin/, carrot /ˈkæɹət/, marigold /ˈmæɹ.ɪˌɡoʊld/, saffron /ˈsæfɹən/, snack /snæk/
So übst du mit diesem Video
- Höre dir das ganze Video einmal an, ohne zu sprechen, und notiere die Wörter, die du nicht kennst.
- Beginne mit 0,75-facher Geschwindigkeit, sprich Satz für Satz nach und wechsle zur normalen Geschwindigkeit, sobald es leichtfällt.
- Nimm dich auf und vergleiche mit dem Original; achte dabei auf Wörter wie carotene, cheddar, annatto.
Was ist die Shadowing-Technik?
Shadowing ist eine wissenschaftlich fundierte Sprachlerntechnik, die ursprünglich für die professionelle Dolmetscherausbildung entwickelt und durch den Polyglotten Dr. Alexander Arguelles populär gemacht wurde. Die Methode ist einfach aber wirkungsvoll: Du hörst englisches Audio von Muttersprachlern und wiederholst es sofort laut — wie ein Schatten, der dem Sprecher mit nur 1–2 Sekunden Verzögerung folgt. Anders als passives Hören oder Grammatikübungen zwingt Shadowing dein Gehirn und deine Mundmuskulatur, gleichzeitig echte Sprachmuster zu verarbeiten und zu reproduzieren. Studien zeigen, dass es Aussprachegenauigkeit, Intonation, Rhythmus, verbundene Sprache, Hörverständnis und Sprechflüssigkeit signifikant verbessert — was es zu einer der effektivsten Methoden für die IELTS Speaking-Vorbereitung und reale englische Kommunikation macht.