Pratica di Shadowing: The real reason cheese is yellow - Impara a parlare inglese con i video
Creazione lezione...
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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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Vocabolario e note di pronuncia per questa lezione
Questa lezione di conversazione di livello B2 si basa sul video “The real reason cheese is yellow”. Le parole che ritornano più spesso: cheese, milk, carotene, cheddar, beta. Questo video contiene 78 frasi e 1093 parole da ripetere con lo shadowing. Il parlato dura 6:28. Chi parla ha un ritmo naturale di circa 169 parole al minuto, vicino a una conversazione quotidiana. Solo il 80% delle parole rientra nelle 3.000 più comuni dell’inglese, quindi il lessico è impegnativo.
Vocaboli chiave di questo video
Le 15 parole più avanzate del video, con pronuncia e significato:
| Parola | Pronuncia | Significato |
|---|---|---|
| carotene sostantivo | /ˈkæɹ.əˌtin/ | carotene |
| annatto sostantivo | /əˈnɑːtoʊ/ | annatto, oriana |
| sheep sostantivo | /ˈʃiːp/ | pecora |
| carrot sostantivo | /ˈkæɹət/ | carota |
| cheesemaker sostantivo | formaggiaio | |
| marigold sostantivo | /ˈmæɹ.ɪˌɡoʊld/ | calendola, fiorrancio |
| saffron sostantivo | /ˈsæfɹən/ | zafferano |
| snack sostantivo | /snæk/ | spuntino |
| cow sostantivo | /kaʊ/ | vacca, mucca |
| apricot sostantivo | /ˈeɪ.pɹɪ.kɑt/ | albicocca |
| cheesemaking sostantivo | caseificazione, produzione casearia | |
| cheesemonger sostantivo | formaggiaio | |
| vascular aggettivo | /ˈvæskjələ/ | vascolare |
| nutrient sostantivo | /ˈnuː.tɹi.ənt/ | nutriente, principe nutritivo |
| metabolic aggettivo | /mɛtəˈbɒlɪk/ | metabolico |
I phrasal verb che sentirai
| Parola | Significato |
|---|---|
| figure out verbo | scoprire, rendersi conto |
La grammatica di questo video
Le strutture che chi parla usa di più, con le parole esatte del video:
| Struttura | Nel video |
|---|---|
| Forma passiva be + participio passato — conta ciò che accade, non chi lo fa | we've been told · has been recognized · was always revered |
| Present perfect have/has + participio passato — un’azione passata che conta ancora adesso | we've been told · haven't had · has been recognized |
Pronuncia a cui fare attenzione
Chi parla usa 12 contrazioni e forme ridotte, come aren't, didn't, we've. Pronunciale nella forma breve, così come le senti.
- I suoni “sh” e “zh”: sheep /ˈʃiːp/, expectation /ˌɛk.spɛkˈteɪ.ʃən/, perception /pɚˈsɛpʃ(ə)n/
- Parole lunghe — attenzione all’accento: metabolic /mɛtəˈbɒlɪk/, expectation /ˌɛk.spɛkˈteɪ.ʃən/, importantly /ɪmˈpɔɹ.tənt.li/, simultaneously /ˌsaɪmlˈteɪnɪəsli/
I suoni difficili per chi parla italiano:
- Consonante finale — senza aggiungere una vocale dopo: sheep /ˈʃiːp/, carrot /ˈkæɹət/, marigold /ˈmæɹ.ɪˌɡoʊld/, snack /snæk/, animate /ˈæn.ə.mət/
- /æ/ — più aperta della “e”: carotene /ˈkæɹ.əˌtin/, carrot /ˈkæɹət/, marigold /ˈmæɹ.ɪˌɡoʊld/, saffron /ˈsæfɹən/, snack /snæk/
Come esercitarsi con questo video
- Ascolta tutto il video una volta senza parlare e annota le parole che non conosci.
- Inizia a velocità 0,75×, fai shadowing frase per frase e torna alla velocità normale quando diventa facile.
- Registrati e confronta con l’originale, facendo attenzione a parole come carotene, annatto, sheep.
Cos'è la tecnica dello Shadowing?
Shadowing è una tecnica di apprendimento delle lingue supportata da studi scientifici, originariamente sviluppata per la formazione dei traduttori professionisti e resa popolare dal poliglotta Dr. Alexander Arguelles. Il metodo è semplice ma potente: ascolti un audio in inglese di madrelingua e lo ripeti immediatamente ad alta voce — come un'ombra che segue il parlante con un ritardo di solo 1–2 secondi. A differenza dell'ascolto passivo o degli esercizi di grammatica, lo shadowing costringe il tuo cervello e i muscoli della bocca a elaborare e riprodurre simultaneamente i modelli di discorso reale. La ricerca dimostra che migliora significativamente la precisione della pronuncia, l'intonazione, il ritmo, il discorso connesso, la comprensione dell'ascolto e la fluidità del parlato — rendendolo uno dei metodi più efficaci per la preparazione alla prova di speaking dell'IELTS e per la comunicazione reale in inglese.