Shadowing Practice: The real reason cheese is yellow - Learn English Speaking with Video
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78 משפטים
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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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אוצר מילים והערות הגייה לשיעור הזה
שיעור הדיבור הזה ברמה B2 מבוסס על הסרטון “The real reason cheese is yellow”. המילים שחוזרות הכי הרבה: cheese, milk, carotene, cheddar, beta. בסרטון הזה יש 78 משפטים ו-1093 מילים לתרגול Shadowing. הדיבור נמשך 6:28. הדובר מדבר בקצב טבעי של כ-169 מילים בדקה, קרוב לשיחה יומיומית. רק 80% מהמילים נמצאות בין 3,000 המילים הנפוצות ביותר באנגלית, כך שאוצר המילים מאתגר.
אוצר מילים מרכזי בסרטון הזה
15 המילים המתקדמות ביותר בסרטון, עם ההגייה והמשמעות שלהן:
| מילה | הגייה | משמעות |
|---|---|---|
| sheep שם עצם | /ˈʃiːp/ | שֶׂה |
| carrot שם עצם | /ˈkæɹət/ | גזר \ גֶּזֶר |
| marigold שם עצם | /ˈmæɹ.ɪˌɡoʊld/ | צִפָּרְנֵי חָתוּל |
| saffron שם עצם | /ˈsæfɹən/ | זְעַפְרָן |
| snack שם עצם | /snæk/ | חָטִיף |
| cow שם עצם | /kaʊ/ | פָּרָה |
| apricot שם עצם | /ˈeɪ.pɹɪ.kɑt/ | מִשְׁמֵשׁ |
| trader שם עצם | /ˈtɹeɪdɚ/ | סוֹחֵר |
| colorful שם תואר | /ˈkʌl.əɹ.fl̩/ | צִבְעוֹנִי |
| pardon שם עצם | /ˈpɑːdn̩/ | סְלִיחָה, מְחִילָה |
| dye שם עצם | /daɪ/ | צֶבַע |
| wool שם עצם | /wʊl/ | צֶמֶר |
| scam שם עצם | /ˈskæm/ | תרגיל עוקץ, הונאה |
| goat שם עצם | /ɡoʊt/ | תיש \ תַּיִשׁ, עז \ עֵז |
| pale שם תואר | /peɪl/ | חיוור |
Phrasal verbs שתשמעו
| מילה | משמעות |
|---|---|
| figure out פועל | הֵבִין, מצא תשובה |
דקדוק בסרטון הזה
המבנים שהדובר משתמש בהם הכי הרבה, עם המילים המדויקות מהסרטון:
| מבנה | בסרטון |
|---|---|
| סביל (Passive voice) be + past participle — הדגש הוא על מה שקורה, לא על מי שעושה את הפעולה | we've been told · has been recognized · was always revered |
| הווה מושלם (Present perfect) have/has + past participle — פעולה שקרתה בעבר ועדיין יש לה חשיבות או השפעה עכשיו | we've been told · haven't had · has been recognized |
הגייה ששווה לשים לב אליה
הדובר משתמש ב-12 קיצורים וצורות מקוצרות, כמו aren't, didn't, we've. אמרו אותם בצורה הקצרה, כפי שאתם שומעים אותם.
- הצלילים של “sh” ו-“zh”: sheep /ˈʃiːp/, expectation /ˌɛk.spɛkˈteɪ.ʃən/, perception /pɚˈsɛpʃ(ə)n/
- מילים ארוכות — שימו לב להטעמה: metabolic /mɛtəˈbɒlɪk/, expectation /ˌɛk.spɛkˈteɪ.ʃən/, importantly /ɪmˈpɔɹ.tənt.li/, simultaneously /ˌsaɪmlˈteɪnɪəsli/
צלילים שדוברי עברית מתקשים בהם:
- /w/ — שפתיים מעוגלות, לא /v/: pathway /ˈpæθˌweɪ/, wool /wʊl/
- /æ/ — פתוח יותר מה-“אֶ” העברית, לא כמו “a” ב-“cup”: carotene /ˈkæɹ.əˌtin/, carrot /ˈkæɹət/, marigold /ˈmæɹ.ɪˌɡoʊld/, saffron /ˈsæfɹən/, snack /snæk/
- /r/ — הלשון לא נוגעת בשום מקום, לא ה-“ר” הגרונית: carotene /ˈkæɹ.əˌtin/, cheddar /ˈt͡ʃɛdə(ɹ)/, carrot /ˈkæɹət/, marigold /ˈmæɹ.ɪˌɡoʊld/, saffron /ˈsæfɹən/
איך לתרגל עם הסרטון הזה
- הקשיבו לכל הסרטון פעם אחת בלי לדבר, ורשמו את המילים שאתם לא מכירים.
- התחילו במהירות 0.75×, תרגלו Shadowing משפט אחר משפט, וחזרו למהירות רגילה כשזה מרגיש קל.
- הקליטו את עצמכם והשוו למקור, תוך תשומת לב למילים כמו sheep, carrot, marigold.
מהי טכניקת השאדואינג?
שאדואינג היא טכניקת למידת שפה מבוססת מדע שפותחה במקור להכשרת מתורגמנים מקצועיים ופופולרית על ידי הפוליגלוט ד"ר אלכסנדר ארגואלס. השיטה פשוטה אך עוצמתית: אתה מקשיב לאודיו באנגלית ילידית וחוזר עליו בקול רם מיד — כמו צל העוקב אחרי הדובר עם עיכוב של 1–2 שניות בלבד. בניגוד להאזנה פסיבית או תרגילי דקדוק, שאדואינג מכריח את המוח והשרירים בפה לעבד ולשחזר דפוסי דיבור אמיתיים בו זמנית. מחקרים מראים שזה משפר משמעותית את דיוק ההגייה, האינטונציה, הקצב, הדיבור המחובר, הבנת השמיעה ושטף הדיבור — מה שהופך אותו לאחת השיטות היעילות ביותר להכנה לIELTS Speaking ולתקשורת באנגלית בעולם האמיתי.