Shadowing-Übung: Why Parmesan Cheese Is So Expensive | Regional Eats | Food Insider - Englisch Sprechen Lernen mit Video
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A wheel of Parmesan cheese can cost over a thousand dollars.
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The average wheel weighs 88 pounds, which means it costs over 11 dollars per pound.
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That might not sound like a lot, but it's more than double the price of your average cheddar.
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A wheel of Parmesan cheese takes at least one year to age, 131 gallons of milk to make,
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and it can only be made in a small area in northern Italy.
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Parmesan cheese is a big business for Italy.
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An average of 3 .6 million wheels are produced each year,
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and the industry is worth an eye -popping 2 .2 billion euros, that's about 2 .5 billion US dollars,
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making this cheese one of Italy's biggest exports.
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Every single cheese wheel is made in a restricted area in northern Italy, in the region of Emilia -Romagna.
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It's Italian name, in fact, Parmigiano -Reggiano means from the cities of Parma and Reggio Emilia.
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So how does this turn into this?
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And what makes this so special?
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We went to a dairy in Parma, Italy, to find out.
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The very first producers of Parmesan cheese were monks, over a thousand years ago.
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Then, like now, Parmesan wheels were made with only three ingredients.
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Cow milk sold and rented.
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There are only 329 dairies in the whole world that are certified to produce Parmesan cheese.
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and they're all based in the same area where the monks used to make it.
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In fact, It isn't even possible to make the exact same product outside of the production area.
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And why is that?
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Turns out it's all about treating good bacteria that only grow in this specific territory.
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The whole logic in the production of the Parmigiano Reggiano is
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to transfer these bacteria from the herb to the form of the herb, from the herb to the food,
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from the food, from the food, from the food, through the food techniques of animal food, to the milk, Once they are in the latte, in the casificio, they try to grow their own,
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to allow their presence in the form of the parmesan oregano.
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If they are there, they ferment the components of the latte in the flavors and flavors, like the Parmesan.
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Oh, It takes 131 gallons of milk to make one wheel of Parmesan cheese.
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That's whole -low milk.
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Dairies combine freshly milked whole milk with day -old skim milk to make the cheese.
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The two milks are transferred in this copper vat along with fermented whey, a sort of sourdough, and then rennet,
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an enzyme which gives the milk a yogurt -like texture.
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The cheese master will then split the milk into curds using this tool called "spino".
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The casaro must transform this consistency in a more gommy,
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because we have to remove water since we have to cook a long -staged cheese.
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In the process of cooking 5 minutes We move from 38 degrees Celsius to 55 degrees Celsius.
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together we change in the cheese texture, cooking the milk, does another essential job.
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Do you remember the three good bacteria?
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Well, they're not alone.
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Other bacteria, bad bacteria, might have joined the party.
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Cooking the milk ensures that only the good bacteria can continue the journey, while the others are kicked out.
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The curd travels all the way to the bottom of the vat where it's left to settle.
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Thank you.
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45 minutes later, here it is a compact mass of current weighing 220 pounds Bye.
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This mass is the equivalent of two cheese wheels.
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and is split carefully by workers with linen clothes.
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Each of is then transferred into modes.
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Every two hours this telo is changed.
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The operation is to remove the weight from this mass, change the telo, and turn the shape.
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This every two hours until the evening, at 20 :00.
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At 8pm the cheese is covered with this stencil, which will engrave the logo of Parmigiano -Reggiano.
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These dots are the mark of origin used to tell customers that this is the real thing,
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made in the same restricted area where monks used to live in the Middle Ages.
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Each wheel is also given an ID.
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It's this plaque made from milk protein which contains information about where it was produced and when.
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The stencil is removed four days later and the wheels are prased into brines.
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where they stay completely plunged for about 19 days.
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This process helps to form the cheese rind which acts as a barrier for the Jews.
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And this is when the maturation process begins.
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Wheels remain relatively untouched for one year.
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After that, a master grader will respect them. and Brandon.
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The average maturation is 2 years,
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but some wheels are aged as long as 10 years to achieve a stronger, nuttier taste you you a longer maturation period,
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makes the price go higher.
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That's why a stravecchio, very old parmesan, that has matured for three years, will be sold on the market for an average of 13 euros.
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That's about 15 US dollars per pound.
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This high price means that there is now a black market of counterfeit Parmesan products.
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Italy has been struggling with fake products for years.
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In fact, the problem is so big that the fakes have become an industry of their own.
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that is estimated to be worth 100 billion euros, that's about 113 billion US dollars,
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with Parmigiano -Reggiano, being one of the biggest brands fighting copycats.
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While the cheese is protected in the European Union under the Protected Designation of Origin Scheme,
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it is still struggling to get the recognition it deserves in the rest of the world.
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outside the European Union and outside those countries that do not part of bilateral agreements,
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where it is recognized by the European Union, the problem is really very big, very serious.
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In fact, beyond We can't even protect the term "parmigiano -reggiano" through an operation of the market.
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In many countries, in many countries, the term "parmigiano -reggiano" is a trademark, but it is possible to use In many countries the term is Parmesan,
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so that it makes the final consumer to buy a real parmesan with a parmesan.
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The problem is really big and we are working at a government level.
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So, how do you recognize a real Parmesan cheese?
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Do you remember this dot stencil?
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That's a solid indication that the cheese is legit.
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If that's not visible, the packaging should contain Parmigiano Reggiano's official logo, and the EU's protected designation of origin.
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you
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Wortschatz und Sprechhinweise zu dieser Lektion
Diese Sprechübung auf Niveau B1 basiert auf dem Video „Why Parmesan Cheese Is So Expensive“. Diese Wörter kommen am häufigsten vor: cheese, parmesan, milk, wheel, parmigiano. Dieses Video enthält 84 Sätze und 1059 Wörter zum Nachsprechen. Der gesprochene Teil dauert 9:46. Der Sprecher spricht langsam, etwa 108 Wörter pro Minute, sodass genug Zeit bleibt, jeden Laut nachzuahmen. 82 % der Wörter gehören zu den 3.000 häufigsten im Englischen; den Rest solltest du dir vor dem Üben ansehen.
Wichtiger Wortschatz in diesem Video
Die 15 anspruchsvollsten Wörter aus dem Video, mit Aussprache und Bedeutung:
| Wort | Aussprache | Bedeutung |
|---|---|---|
| parmesan Substantiv | /ˈpɑːmɪˌzæn/ | Parmesan, Parmesankäse |
| bacterium Substantiv | /bækˈtɪəɹ.ɪəm/ | Bakterium, Bakterie |
| maturation Substantiv | Reifung | |
| stencil Substantiv | /ˈstɛnsəl/ | Schablone |
| herb Substantiv | /hɜːb/ | Küchenkraut |
| monk Substantiv | /mʌŋk/ | Mönch |
| euro Substantiv | /ˈjʊɹoʊ/ | Euro |
| dairy Substantiv | /ˈdɛə.ɹi/ | Molkereiprodukte, Milchprodukte |
| curd Substantiv | /kɜː(ɹ)d/ | Käsebruch |
| ferment Verb | /fɚˈmɛnt/ | gären |
| latte Substantiv | /ˈlɑ.teɪ/ | Milchkaffee, Café au Lait |
| gallon Substantiv | /ˈɡælən/ | Gallone |
| designation Substantiv | /dɛzɪɡˈneɪʃən/ | Benennung |
| restrict Verb | /ɹɪˈstɹɪkt/ | beschränken, begrenzen |
| texture Substantiv | /ˈtɛkst͡ʃə(ɹ)/ | Textur |
Phrasal Verbs, die du hören wirst
| Wort | Bedeutung |
|---|---|
| find out Verb | herausfinden, erfahren |
| kick out Verb | rauswerfen, rausschmeißen |
| turn out Verb | sich herausstellen als/dass, sich erweisen als |
Grammatik in diesem Video
Die Strukturen, die der Sprecher am häufigsten verwendet, mit den genauen Worten aus dem Video:
| Struktur | Im Video |
|---|---|
| „Used to“ used to + Verb – eine frühere Gewohnheit oder ein Zustand, der nicht mehr gilt | used to tell · used to live |
| Passiv be + Partizip Perfekt – wichtig ist, was geschieht, nicht wer es tut | be made · are produced · is made |
| Present Perfect have/has + Partizip Perfekt – eine vergangene Handlung, die jetzt noch wichtig ist | has matured · have become |
| Relativsätze who / which + Satz – eine Zusatzinformation über eine Person oder Sache | pounds, which means · stencil, which will |
Aussprache, auf die du achten solltest
Der Sprecher verwendet 4 Kurzformen und abgeschwächte Formen, zum Beispiel they're, can't, isn't. Sprich sie in der kurzen Form, so wie du sie hörst.
- Die Laute „sh“ und „zh“: designation /dɛzɪɡˈneɪʃən/, freshly /ˈfɹɛʃli/, indication /ɪndɪˈkeɪʃən/
- Lange Wörter – auf die Betonung achten: designation /dɛzɪɡˈneɪʃən/, oregano /əˈɹɛɡənoʊ/, bilateral /baɪˈlætəɹəl/, ingredient /ɪnˈɡɹiːdi.ənt/, consistency /kənˈsɪs.tən.si/
Laute, die Deutschsprachigen schwerfallen:
- Stimmhafter Auslaut — /b/, /d/, /g/, /z/, /v/ am Wortende nicht verhärten: pound /ˈpaʊ̯nd/, herb /hɜːb/, curd /kɜː(ɹ)d/, engrave /ɪnˈɡɹeɪv/, plunge /plʌnd͡ʒ/
- /æ/ — offener als „ä“: parmesan /ˈpɑːmɪˌzæn/, bacterium /bækˈtɪəɹ.ɪəm/, gallon /ˈɡælən/, plaque /plæk/, bilateral /baɪˈlætəɹəl/
- /dʒ/ — stimmhaft, nicht „tsch“: plunge /plʌnd͡ʒ/, legit /lɪˈd͡ʒɪt/
So übst du mit diesem Video
- Höre dir das ganze Video einmal an, ohne zu sprechen, und notiere die Wörter, die du nicht kennst.
- Sprich Satz für Satz in normaler Geschwindigkeit nach und wiederhole jeden, bis dein Rhythmus zum Sprecher passt.
- Nimm dich auf und vergleiche mit dem Original; achte dabei auf Wörter wie parmesan, bacterium, maturation.
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.