シャドーイング練習: Why Parmesan Cheese Is So Expensive | Regional Eats | Food Insider - 動画で英語スピーキングを学ぶ
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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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このレッスンの語彙とスピーキングのポイント
このB1レベルのスピーキングレッスンは、動画「Why Parmesan Cheese Is So Expensive」を教材にしています。 繰り返し出てくる語は次のとおりです：cheese, parmesan, milk, wheel, parmigiano。 この動画には、シャドーイング用の文が84文、単語が1059語あります。 音声の長さは9:46です。 話す速さはゆっくりで、1分あたり約108語です。一つ一つの音をまねる余裕があります。 単語の82%は英語の頻出3,000語に含まれます。残りは練習の前に確認しておきましょう。
この動画の重要語彙
動画の中で特に難しい単語15語を、発音と意味つきで紹介します。
| 単語 | 発音 | 意味 |
|---|---|---|
| parmesan 名詞 | /ˈpɑːmɪˌzæn/ | パルメザン, パルミジャーノ |
| bacterium 名詞 | /bækˈtɪəɹ.ɪəm/ | 細菌, バクテリア |
| maturation 名詞 | 成熟 | |
| stencil 名詞 | /ˈstɛnsəl/ | ステンシル, テンプレート |
| herb 名詞 | /hɜːb/ | 香草, ハーブ |
| monk 名詞 | /mʌŋk/ | 僧侶, 坊さん |
| euro 名詞 | /ˈjʊɹoʊ/ | ユーロ |
| dairy 名詞 | /ˈdɛə.ɹi/ | 乳製品 |
| ferment 動詞 | /fɚˈmɛnt/ | 発酵する |
| latte 名詞 | /ˈlɑ.teɪ/ | ラテ, カフェラテ |
| gallon 名詞 | /ˈɡælən/ | ガロン |
| restrict 動詞 | /ɹɪˈstɹɪkt/ | 制限する |
| texture 名詞 | /ˈtɛkst͡ʃə(ɹ)/ | テクスチャ |
| weigh 動詞 | /weɪ/ | 重さを計る, 量る |
| flavor 名詞 | /ˈfleɪvə/ | 味, 風味 |
動画に出てくる句動詞
| 単語 | 意味 |
|---|---|
| find out 動詞 | 見出す, 調べる |
| kick out 動詞 | 追い出す |
この動画の文法
話し手がよく使っている文型を、動画の実際の表現とともに紹介します。
| 文型 | 動画での表現 |
|---|---|
| 「used to」 used to + 動詞 — 今はもう違う過去の習慣や状態 | used to tell · used to live |
| 受動態 be + 過去分詞 — 誰がするかより、何が起きるかに焦点を当てる | be made · are produced · is made |
| 現在完了形 have/has + 過去分詞 — 過去の出来事が今も関係している | has matured · have become |
| 関係詞節 who / which + 節 — 人や物について情報を加える | pounds, which means · stencil, which will |
注意したい発音
話し手はthey're, can't, isn'tなど、短縮形や弱形を4回使っています。聞こえたとおりの短い形で発音しましょう。
- 「sh」と「zh」の音: designation /dɛzɪɡˈneɪʃən/, freshly /ˈfɹɛʃli/, indication /ɪndɪˈkeɪʃən/
- 長い単語（アクセントの位置に注意）: designation /dɛzɪɡˈneɪʃən/, oregano /əˈɹɛɡənoʊ/, bilateral /baɪˈlætəɹəl/, ingredient /ɪnˈɡɹiːdi.ənt/, consistency /kənˈsɪs.tən.si/
日本語話者が苦手な音：
- /r/ と /l/ の区別 — /l/ は舌先を歯茎につけ、/r/ はどこにもつけない: freshly /ˈfɹɛʃli/, bilateral /baɪˈlætəɹəl/
- /v/ — /b/ にならないように、上の歯を下唇に当てる: flavor /ˈfleɪvə/, engrave /ɪnˈɡɹeɪv/
- /f/ — 「フ」ではなく、上の歯と下唇で出す: ferment /fɚˈmɛnt/, flavor /ˈfleɪvə/, certify /ˈsɜː.tɪ.faɪ/, counterfeit /ˈkaʊn.tɚˌfɪt/, freshly /ˈfɹɛʃli/
この動画での練習方法
- まず声を出さずに動画を最後まで聞き、知らない単語をメモします。
- 通常の速度で一文ずつシャドーイングし、話し手のリズムに合うまで繰り返します。
- 自分の声を録音して元の音声と比べます。parmesan, bacterium, maturationなどの単語に特に注意しましょう。
シャドーイングとは？英語上達に効果的な理由
シャドーイング（Shadowing）は、もともとプロの通訳者養成プログラムで開発された言語学習法で、多言語習得者として知られるDr. Alexander Arguelles によって広く普及されました。方法はシンプルですが非常に効果的：ネイティブスピーカーの英語を聞きながら、1〜2秒の遅延で声に出してすぐに繰り返す——まるで「影（shadow）」のように話者を追いかけます。文法ドリルや受動的なリスニングと異なり、シャドーイングは脳と口の筋肉が同時にリアルタイムで英語を処理・再現することを強制します。研究により、発音精度、抑揚、リズム、連音、リスニング力、そして会話の流暢さが大幅に向上することが確認されています。IELTSスピーキング対策や自然な英語コミュニケーションを目指す方に特におすすめです。