Pratique du Shadowing: Every Cheese Explained In Details - Apprendre l'anglais à l'oral avec la vidéo
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265 phrases
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Cheddar.
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Originally made in the English village of Cheddar in Somerset during the 12th century,
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this cheese gets its name from the gorges where it was aged in naturally cool caves
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that maintained perfect 7 degrees Celsius temperatures year -round.
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The cheddaring process?
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Unique to this cheese involves stacking and restacking slabs of curd repeatedly to expel whey and create the characteristic dense, slightly crumbly texture.
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Traditional farmhouse cheddar ages for 12 to 18 months wrapped in cloth and lard,
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developing complex, nutty flavors and crunchy calcium lactate crystals that crunch between your teeth.
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American cheddar legally requires only 60 days of aging, explaining why supermarket cheddar tastes bland compared to British versions aged for years.
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The orange color in most American cheddar comes from a natto seed dye added purely for appearance.
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Natural cheddar is pale yellow to white, and the orange tradition started in the 1800s when farmers added dye to make their cheese look richer.
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A wheel of authentic
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West Country farmhouse cheddar weighs exactly 25 kilograms and requires 250 liters of milk to produce.
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The most expensive cheddar ever sold was a 15 -year aged block that fetched $200 per pound at auction,
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with flavors described as intensely sharp with notes of hazelnut and burnt caramel.
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Parmigiano -Reggiano.
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This cheese has been made using virtually identical methods for over 900 years in a strictly defined region of northern Italy, encompassing only five provinces.
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Any Parmesan made elsewhere is technically imitation regardless of quality.
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Each wheel weighs exactly 40 kilograms
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and requires 550 liters of milk from cows fed a specific diet of grass and hay with zero silage permitted,
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taking two years minimum aging before sale.
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The Cheesemasters called Casari inspect every wheel by tapping it with a special hammer and listening to the sound.
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Cracks or air pockets create different acoustic signatures that trained ears detect instantly, and defective wheels are rejected and sold as grating cheese.
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Authentic Parmigiano Reggiano costs $20 to $30 per kilogram because the Consortio Consortium maintains strict quality standards and limited production,
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while supermarket Parmesan costs $8 per kilogram because it's mass -produced with shortcuts.
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The cheese naturally contains crunchy white crystals throughout.
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These are tyrosine amino acid crystals that form during aging, not salt, and they indicate proper maturation.
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Banks in Italy accept Parmigiano -Reggiano wheels as lone collateral because the cheese maintains stable value.
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Over 400 ,000 wheels worth $200 million sit in climate -controlled bank vaults as financial assets.
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The rind is completely edible and traditionally simmered in soups to extract flavor, though its tough texture makes it unpleasant to eat directly.
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Brie.
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Created in the French region of Brie during the 8th century, this soft cheese with its distinctive white rind became known as the cheese of kings,
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after the Congress of Vienna in 1815 voted it the world's finest cheese.
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The fuzzy white rind is penicillium candidum mold deliberately added to the cheese's surface, which breaks down proteins and fats from the outside inward,
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creating the creamy, almost liquid texture near the rind.
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Authentic French brie de meaux uses raw unpasteurized milk in ages for exactly four to eight weeks.
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Younger wheels taste chalky and firm.
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Older wheels become overwhelmingly ammoniated and bitter.
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American regulations prohibit raw milk cheeses aged less than 60 days, making authentic traditional brie illegal to sell in the United States
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and forcing American producers to use pasteurized milk that creates inferior texture.
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A perfectly ripe brie should bulge slightly when pressed and smell earthy and mushroomy.
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Never like ammonia or cleaning chemicals, which indicate over -ripening.
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The cheese continues ripening after purchase and must be eaten within days of reaching peak ripeness.
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The window between under -ripe and over -ripe lasts barely 48 hours at room temperature.
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Some producers make triple cream brie with extra cream,
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added before coagulation, creating cheese with 75 % butterfat that's so rich it coats your mouth like butter.
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Mozzarella.
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Traditional mozzarella from southern Italy is made from water buffalo milk, not cow's milk, and the resulting cheese tastes completely different,
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tangier, richer, and more complex than the bland balls sold in American supermarkets.
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The name comes from the Italian verb mozzarella, meaning to cut, referring to how cheesemakers cut the curd into portions by hand during stretching.
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Fresh mozzarella must be made daily and consumed within 24 hours.
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Any longer and it loses moisture, becomes rubbery, and develops sour off flavors that ruin its delicate character.
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The cheese is never aged, never refrigerated before sale in Italy, and sold still warm from production floating in its own way at room temperature.
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Making mozzarella requires heating curds to exactly 82 degrees Celsius, then stretching and folding them repeatedly like taffy until they become smooth and elastic.
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Too little stretching creates grainy cheese.
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Too much makes it tough.
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Industrial mozzarella contains stabilizers and preservatives allowing it to last weeks in refrigeration.
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But these additives prevent proper melting and create the rubbery, flavorless product Americans associate with pizza.
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A single water buffalo produces only eight eight liters of milk daily compared to 30 liters from dairy cows,
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explaining why authentic buffalo mozzarella costs $40 per kilogram, while cow's milk versions cost $12.
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Roquefort.
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This intensely flavored blue cheese has been produced in the caves
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of Roquefort -sur -Solzant in southern France for over 1 ,000 years, where natural air currents create perfect aging conditions that can't be replicated anywhere else.
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The blue -green veins are penicillium roqueforti mold
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that grows inside the cheese through tiny channels created by piercing the wheels with long needles,
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allowing oxygen and mold spores to penetrate deep into the interior.
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French law requires Roquefort to be made exclusively from Lacan sheep milk.
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No other breed, no cow's milk, no exceptions.
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And aged for minimum three months in the natural convolut caves, the cheese's flavor is overwhelmingly salty, sharp, and pungent, with a creamy,
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almost wet texture that some find revolting and others worship.
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First -time tasters often gag on the intensity.
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Legend claims Roquefort was discovered when a shepherd abandoned his lunch of bread
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and cheese in a cave while chasing a beautiful woman, returning months later to find the cheese transformed by mold into something extraordinary.
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The caves maintain constant 10 degrees Celsius temperature and 95 % humidity through natural geological formations.
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Attempts to recreate these conditions artificially have failed to produce equivalent quality.
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Roquefort sells for $35 to $50 per kilogram, and the most expensive versions aged for nine months cost over $80 per kilogram with flavor
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so intense you can only eat tiny amounts.
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Gouda.
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Named after the Dutch city where it was traded since the 12th century, Gouda accounts for over 50 % of all cheese consumed worldwide,
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though most people eat mass -produced factory versions bearing no resemblance to authentic
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Dutch farmhouse Gouda.
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Young Gouda ages only four weeks and tastes mild and creamy, while aged gouda matures 18 months or longer,
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developing crunchy crystals and intense caramel -like sweetness with hints of whiskey and butterscotch.
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Traditional Dutch gouda is made in enormous 12 -kilogram wheels coated in yellow wax
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that protects the cheese during aging while allowing it to breathe slightly.
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The wax color indicates age, with yellow for young and black for aged.
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The Netherlands produces 800 ,000 tons of gouda annually, but only tiny amounts qualify as Borenkos farmhouse gouda, made from raw milk following traditional methods.
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These artisan wheels cost $30 per kilogram versus $8 for factory gouda.
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Smoked gouda isn't actually smoked.
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Producers add liquid smoke flavoring during production, creating artificial smokiness without real smoking, though a few artisan makers still use traditional cold smoking methods.
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Extra -aged gouda develops such hard, crystalline texture that it must be shaved or grated rather than sliced
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and the flavor becomes so concentrated
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that a small shaving delivers more taste than a thick slice of young gouda gruyere
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this swiss cheese from the gruyere region has protected designation status
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meaning only cheese made in specific swiss cantons following exact traditional
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methods can legally bear the name each wheel weighs 35 kilograms
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and requires 400 liters of milk from cows grazing on mountain pastures the milk's flavor varies seasonally as alpine flowers change,
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making summer Gruyere taste floral, while winter cheese tastes more nutty.
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Traditional Gruyere has no holes despite popular misconception.
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The holes associated with Swiss cheese come from different varieties like Amentol, while authentic Gruyere is dense with occasional small cracks.
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The cheese ages minimum five months on spruce wood shelves in caves where workers flip
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and wash each wheel twice weekly with saltwater brine, developing the characteristic hard rind and complex flavor.
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Gruyere's flavor shifts dramatically with age.
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Five -month wheels taste sweet and creamy, 10 -month wheels develop fruity notes, and 18 -month wheels become earthy and intensely savory with crunchy crystals.
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The cheese melts perfectly without becoming greasy or separating, making it essential for fondue.
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Swiss law requires fondue to contain at least 50 % Gruyere.
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French Gruyere exists and tastes completely different from Swiss Gruyere, despite the same name causing endless confusion and a legal battle that reached international trade courts.
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Feta.
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Authentic feta cheese originates from Greece
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and by European law must be made from at least 70 % sheep's milk with up to 30 % goat's milk.
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Any cheese labeled feta made from cow's milk or produced outside Greece is legally counterfeit in the EU.
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The cheese is stored in brine solution containing 7 % salt, which preserves it indefinitely but makes it taste intensely salty.
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Eating feta without rinsing it first can be overwhelming.
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Traditional feta ages minimum two months submerged in brine barrels, developing a crumbly texture and tangy flavor that cheap imitations can't replicate.
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The word feta comes from the Greek feta's meaning slice
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because the cheese is traditionally cut into slices from large blocks rather than shaped into wheels.
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Greek feta has protected designation of origin status since 2002 after a 16 -year legal battle with Denmark, which had been producing
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Danish feta from cow's milk.
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The Greeks won, and now only
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Greek sheep's milk cheese can be called feta in Europe.
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Americans consume feta made from cow's milk because U .S law doesn't recognize European protected designations,
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though the flavor and texture differ dramatically from authentic Greek feta.
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The cheese's high salt content made it crucial for ancient
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Greek soldiers and sailors who needed portable protein that wouldn't spoil during long campaigns.
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Camembert.
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This soft cheese with a white rind comes from Normandy, France, and, according to legend, was created in 1791 by Marie Harrell,
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a farmer's wife who sheltered a priest fleeing the French Revolution and learned his secret cheese recipe.
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Authentic Camembert de Normandie must be made from raw,
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unpasteurized Norman cow milk, shaped by hand ladling five scoops of curd into 11 -centimeter molds, and aged exactly three weeks.
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Deviating from these rules creates different cheese.
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The cheese ripens from the outside inward, as penicillium candida mold breaks down proteins, creating distinct layers, a thin, firm rind, creamy outer section,
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and chalky center that gradually disappears as ripening progresses.
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A perfectly ripe camembert is uniformly creamy throughout with no chalky center, smells earthy and mushroomy, and should be so soft it nearly flows.
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This perfect state lasts only 24 to 48 hours before the cheese becomes overripe and ammoniated.
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Napoleon supposedly named camembert after tasting it in the village of Camembert during a campaign, though historians dispute this romantic story.
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American Camembert tastes completely different because FDA regulations require pasteurization, which kills natural bacteria that create authentic flavor.
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The result is blander, less complex cheese.
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The iconic wooden box packaging was invented in 1890 by engineer Riddell,
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allowing Camembert to be shipped long distances without damage and transforming it from local cheese to global product.
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Blue cheese.
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The term blue cheese encompasses dozens of varieties from different countries, but they all share one characteristic,
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penicillium mold, creating blue -green veins throughout the interior.
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The mold spores are mixed into milk before coagulation.
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Then the cheese is pierced with long needles to create air channels, allowing the oxygen -dependent mold to grow deep inside.
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Without piercing, the mold dies, and the cheese remains white.
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Stilton from England requires three months aging and must be made in Derbyshire, Lextershire, or Nottinghamshire using local milk,
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making identical cheese elsewhere means it can't legally be called Stilton.
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Gorgonzola from Italy comes in two versions, dolce, sweet, aged two months, and picante, sharp, aged six months or longer, creating dramatically different flavors.
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Danish blue was created in the early 1900s as a cheaper alternative to Roquefort,
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using cow's milk instead of expensive sheep's milk and aging only eight weeks instead of three months.
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The blue mold is completely safe to eat, despite resembling mold that grows on spoiled food.
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It's a specially cultivated strain that produces no harmful toxins.
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Some people experience severe allergic reactions to blue cheese mold, developing respiratory problems and skin rashes, though this affects less than 1 % of the population.
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The stronger the blue cheese's flavor, the higher the mold content.
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Mild blues like cambozola contain less mold, while aggressive blues like roquefort are so thoroughly veined, they're almost more mold than cheese.
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Manchego.
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This Spanish sheep's milk cheese from the La Mancha region has
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been made for over 2 ,000 years using milk from Manchego sheep, a breed adapted to the harsh, dry Spanish plateau.
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Authentic Manchego ages minimum 60 days and maximum two years, developing from mild and creamy when young to hard, crumbly and intensely nutty when aged.
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The cheese's rind displays a distinctive zigzag pattern from the asparto grass molds traditionally used for shaping,
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though modern producers use plastic molds that imitate the pattern.
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Spanish law protects manchego fiercely.
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Only cheese made in La Mancha from manchego sheep milk, following traditional methods, can bear the name, though American manchego -style cheeses ignore these rules.
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The sheep graze on wild grasses and herbs that infuse the milk with subtle flavors varying by season.
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Spring manchego tastes fresher and more floral, while fall cheese is richer and more savory.
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Manchego contains 50 % butterfat, making it one of the richest cheeses by percentage.
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Eating more than a small portion feels overwhelmingly heavy.
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The cheese pairs traditionally with quince paste called Membrillo, whose sweet tart flavor cuts through the cheese's richness perfectly.
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Swiss cheese.
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What Americans call
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Swiss cheese is actually Emmental, named after Switzerland's M .A.
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Valley, characterized by large holes called eyes that form when bacteria release carbon dioxide bubbles during aging.
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The holes form only when cheese ages in warm conditions around 20 degrees celsius.
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Cold aging produces dense cheese without eyes, which is why some Emmental wheels are eye -free despite being otherwise identical.
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Each wheel weighs 80 to 100 kilograms, making Emmental one of the largest cheese varieties, requiring 1 ,000 liters of milk per wheel.
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Traditional Emmental ages 4 months minimum, but premium wheels age 12 months or longer, developing more complex, nutty, slightly sweet flavors.
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American Swiss cheese is usually bland imitation Emmental, made with pasteurized milk and aged only 60 days.
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Real Swiss Emmental age properly costs $25 per kilogram compared to $10 for American versions.
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The size and distribution of holes indicates quality.
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Evenly distributed cherry -sized holes signal proper fermentation, while too large holes or irregular patterns suggest problems during production.
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Swiss cheese makers take such pride in their holes that competitions judge wheels partially on eye formation, with perfect specimens achieving near -flawless regularity.
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Halloumi.
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This Cypriot cheese has the unique property of maintaining its shape when cooked,
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making it perfect for grilling or frying without melting into a puddle like most cheeses.
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The squeaky texture comes from the cheese being cooked in whey immediately after forming, which denatures proteins and creates an elastic network that withstands heat.
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Traditional halloumi uses a mixture of goat and sheep milk, though modern versions often include cow's milk to reduce costs and create milder flavor.
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The cheese is preserved in brine like feta, giving it intense saltiness that must be moderated by soaking in water before cooking.
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Grilled halloumi develops a golden brown crust while remaining firm inside, creating a textural contrast impossible with other cheeses.
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The cheese originated centuries ago as a way to preserve milk during Cyprus's hot summers, when refrigeration didn't exist.
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The high salt content and cooked curd structure prevented spoilage for months.
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Halloumi's popularity exploded in the 2000s, when vegetarians discovered it made an excellent meat substitute for grilling.
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And it's now produced in multiple countries despite its Cypriot origins.
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The cheese should squeak against your teeth when eaten.
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This characteristic squeak signals fresh properly made halloumi, while non -squeaky cheese indicates age or poor quality.
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Cottage cheese.
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This fresh cheese consists of lumpy milk curds mixed with cream, requiring no aging and meant for immediate consumption.
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The curds form when acid, usually vinegar or lemon juice, coagulates milk proteins, which are then cut into pieces,
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cooked briefly, and rinsed with cold water to remove whey.
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The size of cottage cheese curds varies by brand.
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Small curd uses milk cut into small pieces, while large curd leaves bigger chunks.
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The cheese contains 70 % to 80 % water, making it extremely perishable.
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It lasts only 7 to 10 days refrigerated and develops sour -off flavors quickly.
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Cottage cheese became popular in America during
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World War I as a protein source requiring less meat.
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Marketed as patriotic food that freed up meat for soldiers overseas, the cheese is nearly flavorless by design,
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making it popular with dieters who add it to other foods for protein without changing taste.
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Some brands add stabilizers like carrageenan or guar gum to prevent the curds from separating from the cream, creating a naturally thick texture.
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Eastern European varieties like tivorog are drier and tangier than American cottage cheese, formed into blocks rather than loose curds, and used in desserts like cheesecake.
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Monterey Jack.
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This American original was created in the 1700s by Franciscan monks in Monterrey, California, using techniques brought from Spain combined with local ingredients.
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The cheese ages only one to three weeks, creating mild, creamy flavor that some find boring, but others appreciate for its versatility.
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Pepper Jack adds jalapeno or other hot peppers mixed into the curd before pressing, creating spicy cheese popular in Mexican -American cuisine.
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Dry Jack is regular Monterrey Jack aged six months or longer until it becomes hard and crumbly like Parmesan, developing intense nutty flavors that young
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Jack lacks completely.
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The cheese was nearly forgotten until the 1950s when California dairy farmers revived production, marketing it as California's answer to cheddar.
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Monterey Jack melts smoothly without becoming greasy, making it ideal for quesadillas and nachos, where meltability matters more than complex flavor.
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Some producers make jalapeno -free hot versions using habanero or ghost peppers, creating cheese so spicy it's nearly inedible alone,
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but adds significant heat when melted into dishes.
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Ricotta.
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Unlike most cheeses made by coagulating milk proteins, ricotta is made from whey, the liquid left over after making other cheeses,
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which is heated until remaining proteins coagulate into fine curds.
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The name means recooked in Italian, referencing how the whey is heated a second time after cheese production extracts the initial proteins.
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Fresh ricotta has a grainy, slightly wet texture and mild, slightly sweet flavor that tastes nothing like the dense, dry ricotta sold in supermarket tubs.
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Traditional Italian ricotta is made from sheep or water, buffalo whey, and used immediately.
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It doesn't keep more than two to three days even refrigerated.
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American ricotta is made from cow's milk whey or sometimes whole milk, creating a different product that's more acidic and less sweet.
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Ricotta Salata is regular ricotta that's been salted heavily, pressed, and aged, transforming the wet, crumbly, fresh cheese into a hard,
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dry cheese suitable for grating over pasta.
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Some producers make smoked ricotta by cold -smoking fresh ricotta for several hours.
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creating cheese with a brown exterior and smoky flavor used in traditional Sicilian dishes.
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Provolone.
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This Italian cheese comes in two dramatically different forms.
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Provolone dolce, aged two to three months, tastes mild and slightly sweet, while provolone picante, ages six months or longer,
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and develops sharp, spicy flavors with hints of cured meat.
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The cheese is stretched like mozzarella during production, creating a semi -hard texture rather than soft, though it melts beautifully when heated.
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Traditional provolone is shaped into various forms, pear -shaped, cylindrical, or salami -like tubes, and hung with ropes to age, developing hard, natural rinds.
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The cheese uses either calf rennet for mild flavor or goat rennet for sharper taste, creating the split between dulce and picante versions.
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American provolone is almost always the mild dulce version, aged minimally and sold young, because sharper picante costs more to produce and has less mass appeal.
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The cheese became popular in America when Italian immigrants opened delicatessens in the early 1900s,
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using provolone for sandwiches, where its meltability and mild flavor worked perfectly.
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Some producers make smoked provolone by hanging wheels in smokehouses for several days, imparting flavor without the liquid smoke used in processed smoked cheeses.
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2. Borrata This decadent Italian cheese consists of a mozzarella shell filled with cream and mozzarella scraps called stracciatella,
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creating a cheese that literally oozes cream when cut open.
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The cheese was invented in the 1920s in Puglia as a way to use leftover mozzarella scraps
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that were too small to sell.
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Mixing them with cream created a luxury product from waste.
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Fresh burrata must be consumed within 24 hours of production, any longer, and the cream inside begins separating and developing sour flavors that ruin the cheese.
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The outer shell should be thin enough to cut easily with a fork, but strong enough to contain the liquid interior without bursting during handling.
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Authentic burrata is wrapped in asphodel leaves that keep it fresh and indicate quality.
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Plastic -wrapped burrata in supermarkets is never as good as leaf -wrapped versions from Italian markets.
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The cheese became trendy in high -end restaurants during the 2000s, appearing on menus everywhere despite most chefs not knowing how to serve it properly.
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Cold burrata from refrigeration has muted flavor and tough texture, while room -temperature burrata is creamy and flavorful.
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American -made burrata rarely matches Italian quality because U .S dairies use pasteurized milk that creates less flavorful mozzarella shells,
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and the cream filling often contains stabilizers.
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Queso fresco.
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This Mexican fresh cheese is made by coagulating milk with acid, pressing it briefly into wheels or blocks, then using it immediately without aging.
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The cheese crumbles easily and doesn't melt when heated.
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Instead, it softens slightly while holding its shape, making it perfect for sprinkling over hot dishes.
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Traditional queso fresco uses raw milk and contains high moisture content,
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making it extremely perishable and prone to harboring listeria bacteria that causes severe food poisoning in pregnant women and immune compromised individuals.
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The FDA lists queso fresco as one of the most dangerous cheeses to buy from unlicensed vendors due to contamination risk.
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The cheese tastes mildly salty with slight tanginess, deliberately mild so it doesn't overpower the dishes it garnishes.
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American -made queso fresco uses pasteurized milk and contains less moisture, making it safer but also less flavorful than authentic Mexican versions.
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Some producers make queso fresco with added rennet instead of acid, creating firmer texture that slices cleanly rather than crumbling,
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though purists consider this an inferior variation.
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Vocabulaire et conseils d’expression pour cette leçon
Cette leçon d’expression orale s’appuie sur la vidéo « Every Cheese Explained In Details ». Les mots qui reviennent le plus souvent : cheese, milk, flavor, wheel, month. Cette vidéo contient 265 phrases et 3822 mots à répéter en shadowing. La partie parlée dure 23:36. Le locuteur parle à un rythme naturel d’environ 162 mots par minute, proche d’une conversation courante. Seuls 65 % des mots font partie des 3 000 mots les plus courants en anglais, le vocabulaire est donc exigeant.
Vocabulaire clé de cette vidéo
15 mots de la vidéo à retenir, avec leur prononciation et leur sens :
| Mot | Prononciation | Sens |
|---|---|---|
| flavor nom | /ˈfleɪvə/ | goût, saveur |
| mold nom | /moʊld/ | moisissure f moisi, mildiou |
| authentic adjectif | /ɔˈθɛn.tɪk/ | authentique |
| texture nom | /ˈtɛkst͡ʃə(ɹ)/ | texture |
| mild adjectif | /ˈmaɪld/ | doux, douce |
| producer nom | /pɹəˈdjuːsə/ | producteur, productrice |
| sharp adjectif | /ʃɑɹp/ | affilé, coupant |
| indicate verbe | /ˈɪndɪˌkeɪt/ | indiquer, signaler |
| sheep nom | /ˈʃiːp/ | mouton |
| crystal nom | /ˈkɹɪstəl/ | cristal |
| liquid nom | /ˈlɪk.wɪd/ | liquide |
| cave nom | /keɪv/ | caverne, grotte |
| melt verbe | /mɛlt/ | fondre, se dissoudre |
| supermarket nom | /ˌsupɚˈmɑɹkət/ | supermarché |
| intensely adverbe | /ɪnˈtɛnsli/ | intensément |
Les verbes à particule que vous entendrez
| Mot | Sens |
|---|---|
| break down verbe | tomber en panne |
La grammaire de cette vidéo
Les structures que le locuteur utilise le plus, avec les mots exacts de la vidéo :
| Structure | Dans la vidéo |
|---|---|
| Voix passive be + participe passé — l’accent est mis sur ce qui arrive, pas sur qui le fait | has been made · are rejected · must be eaten |
| Present perfect have/has + participe passé — une action passée qui compte encore maintenant | has been made · has been produced · have failed |
| Propositions relatives who / which + proposition — une précision sur une personne ou une chose | eyes, which is · proteins, which are |
Prononciation à surveiller
Le locuteur utilise 11 contractions et formes réduites, comme doesn't, can't, didn't. Prononcez-les sous leur forme courte, telles que vous les entendez.
- Les sons « th »: authentic /ɔˈθɛn.tɪk/, thin /ˈθɪn/, thick /θɪk/, earthy /ˈɝθi/
- Les sons « sh » et « zh »: sharp /ʃɑɹp/, sheep /ˈʃiːp/, dish /dɪʃ/, traditionally /tɹəˈdɪʃ.ə.nə.li/, shell /ʃɛl/
- Mots longs — placez bien l’accent: supermarket /ˌsupɚˈmɑɹkət/, traditionally /tɹəˈdɪʃ.ə.nə.li/, characteristic /ˌkæɹ(ə)ktəˈɹɪstɪk/, naturally /ˈnæt͡ʃ.(ə.)ɹə.li/, overwhelmingly /ˌəʊ.vəˈwɛl.mɪŋ.lɪ/
Les sons difficiles pour les francophones :
- /h/ — il se souffle, il n’est pas muet: hint /hɪnt/, whey /hweɪ/, farmhouse /ˈfɑːmhaus/, halloumi /həˈlumi/, jalapeño /ˌhɑ.ləˈpeɪn.joʊ/
- /tʃ/ et /dʒ/ — à ne pas adoucir en « ch » et « j »: texture /ˈtɛkst͡ʃə(ɹ)/, cottage /ˈkɒt.ɪd͡ʒ/, naturally /ˈnæt͡ʃ.(ə.)ɹə.li/, stretch /stɹɛt͡ʃ/, moisture /ˈmɔɪs.t͡ʃɚ/
- /r/ anglais — langue recourbée, sans frotter la gorge: texture /ˈtɛkst͡ʃə(ɹ)/, producer /pɹəˈdjuːsə/, sharp /ʃɑɹp/, crystal /ˈkɹɪstəl/, supermarket /ˌsupɚˈmɑɹkət/
Comment s’entraîner avec cette vidéo
- Écoutez la vidéo en entier une fois sans parler et notez les mots que vous ne connaissez pas.
- Commencez à la vitesse 0,75×, répétez phrase par phrase, puis revenez à la vitesse normale quand cela devient facile.
- Enregistrez-vous et comparez avec l’original, en faisant attention à des mots comme flavor, mold, authentic.
Qu'est-ce que la technique du Shadowing ?
Le Shadowing est une technique d'apprentissage des langues fondée sur la science, développée à l'origine pour la formation des interprètes professionnels. Le principe est simple mais puissant : vous écoutez de l'anglais natif et le répétez immédiatement à voix haute — comme une ombre suivant le locuteur avec un décalage de 1 à 2 secondes. Les recherches montrent une amélioration significative de la précision de la prononciation, de l'intonation, du rythme, des liaisons, de la compréhension orale et de la fluidité.