쉐도잉 연습: The real reason cheese is yellow - 영상으로 영어 말하기 배우기

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This is a story about a lie that we've been told our whole lives.

It's a story about marketing, economics, science, and biology.

And most importantly, it's about why a lot of cheese is orange.

Cheesemaking basically starts here.

I know, it seems like we're starting a little bit early on in the process, but hang in there with me.

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.

That is one vascular udder, by the way.

In the 12 and 1300s, sheep were often the main producers of milk, but the catch was that...

A sheep can turn their grass intake into either wool or milk, but not the same amount of both, simultaneously.

That's Paul Kinston, former president of the American Dairy Science Association and a multi-published author on the subject of cheese.

right from undergraduate work, you know, and then through graduate school became my love, my first love.

And talking about love, just hold on a second.

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.

It's the best way to support our journalism and get some exclusive perks and pardon my eating while I explain this.

I've been filming all day and haven't had a chance to have a snack.

So, weeks of work go into the making of every Vox video.

And that goes from mother.

Weeks of work go into the making of every Vox video.

And that includes things like writing, scripting, animating, editing, filming, talking to experts like Paul, fact-checking everything.

All that takes...

All of that takes a lot of time and effort.

And support from our members makes all that time and effort possible.

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.

So if that's something that speaks to you, go to vox.com slash memberships and join today.

Now, back to the video.

Switching the milk used for cheese from this to this had a profound effect on people's perception of cheese.

All because of something in the grass.

Beta-carotene.

Beta-carotene is a complex compound that creates color.

It's what gives carrots and apricots and sweet potatoes their signature orange.

Grass when it's lush and green and in season, contains beta-carotene.

When sheep process the beta-carotene in grass, it doesn't make its way into the milk.

Therefore sheep cheese is pretty much always naturally white.

In the cow it's a different metabolic pathway.

Beta-carotene goes into the cow, passes into the milk, is part of the fat in milk, and then gets concentrated in the cheese,

and that's what gives cow's milk cheese its yellow color.

Cheese made in sort of the spring, early summer always has been recognized as really yellow, which it is, and also higher in quality.

I mean, it was always revered.

Because of that, people really wanted yellow cheese.

But cheesemakers, they wanted to make money.

And the second change in terms of marketing that happened that became really important, cow's milk forms cream easily.

So cheese makers figured out pretty quickly that they could skim off some cream before making cheese to make butter.

Butter had a better price in the marketplace.

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.

Farmers were ending up with yellow butter and pale cheese, but they realized

that they could scam the system by dying the cheese to look like it was full of that beta carotene filled fat.

So that begins to happen in the 1400s, 1500s and they used things like saffron or marigold or,

believe it or not, carrot juice.

But everything changed once these bad boys hit the market.

The annatto seed.

The seed comes from this shrub that grows in South America.

The Dutch, who followed in the wake of the Spanish colonizers as traders, learned about annatto and they saw a market.

So in the 1600s, they began to export annatto from South America to Europe.

Because there aren't a lot of really good colorants available and Europe is getting very wealthy and they like colorful things.

And so it didn't take long for cheesemakers to realize they could replace these expensive colorants like saffron

or marigold or carrot juice, because they're not very intense.

And annatto was superior and it was cheap

and cheeses then began to be either surface applied with annatto like the dutch did for gouda

or it was added to the milk to make english hard-pressed cheeses like cheshire and cheddar

look like they were from rich spring milk you know full of beta carotene so the coloring was

for marketing and this then becomes the tradition over centuries this is the way you know real cheese is made.

And that's why today you still get cheeses that look like this.

With factory farming, cows aren't as grass-fed as they used to be.

Their diets tend to include a lot more corn and soy.

But because we've been used to centuries of saturated colors of cheese, none of that really matters when it comes to marketing.

We still expect our cheddar to maintain a golden hue, and you can still thank annatto for that.

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.

But if you go to your local grocery store, you'll see that the cheese is varied.

Take this cheddar, for instance.

There's the yellow dyed cheddar that we expect, and then there's the undyed white cheddar.

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,

which, when you prefer, is up to your own taste and expectations.

I grew up with white Vermont cheddar as a kid.

I prefer raw milk cheddar, by the way.

I live, you know, right down the road from a wonderful raw milk cheddar cheese maker.

My kids grew up on it.

It's pricey, but boy, it's good.

And it's not colored.

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이 레슨의 어휘와 말하기 포인트

이 B2 수준 말하기 레슨은 영상 “The real reason cheese is yellow”을(를) 바탕으로 합니다. 가장 자주 반복되는 단어는 다음과 같습니다: cheese, milk, carotene, cheddar, beta. 이 영상에는 섀도잉할 문장 78개와 단어 1093개가 있습니다. 말하는 구간의 길이는 6:28입니다. 화자는 분당 약 169단어로, 일상 대화에 가까운 자연스러운 속도로 말합니다. 영어에서 가장 많이 쓰이는 3,000단어에 속하는 단어가 80%뿐이라 어휘가 어려운 편입니다.

이 영상의 핵심 어휘

영상에서 가장 어려운 단어 15개를 발음, 뜻과 함께 정리했습니다.

단어	발음	뜻
cheddar 명사	/ˈt͡ʃɛdə(ɹ)/	체다 치즈
sheep 명사	/ˈʃiːp/	양, 면양
carrot 명사	/ˈkæɹət/	당근, 홍당무
marigold 명사	/ˈmæɹ.ɪˌɡoʊld/	금잔화
snack 명사	/snæk/	간단한 식사, 경식
cow 명사	/kaʊ/	암소
apricot 명사	/ˈeɪ.pɹɪ.kɑt/	살구
revere 동사	/ɹɪˈvɪə(ɹ)/	존경하다
nutrient 명사	/ˈnuː.tɹi.ənt/	영양소
trader 명사	/ˈtɹeɪdɚ/	상인
pardon 명사	/ˈpɑːdn̩/	용서
dye 명사	/daɪ/	염료
wool 명사	/wʊl/	털실, 양모
profound 형용사	/pɹəˈfaʊnd/	심오한
goat 명사	/ɡoʊt/	염소, 산양

이 영상의 문법

화자가 가장 많이 쓰는 문형을 영상 속 실제 표현과 함께 정리했습니다.

문형	영상 속 표현
수동태 be + 과거분사 — 누가 하는지보다 무슨 일이 일어나는지에 초점	we've been told · has been recognized · was always revered
현재완료 have/has + 과거분사 — 과거의 일이 지금도 관련이 있을 때	we've been told · haven't had · has been recognized

주의할 발음

화자는 aren't, didn't, we've 같은 축약형과 약화된 형태를 12번 사용합니다. 들리는 대로 짧게 발음하세요.

“sh”와 “zh” 소리: sheep /ˈʃiːp/, expectation /ˌɛk.spɛkˈteɪ.ʃən/, perception /pɚˈsɛpʃ(ə)n/
긴 단어 — 강세 위치에 주의: metabolic /mɛtəˈbɒlɪk/, expectation /ˌɛk.spɛkˈteɪ.ʃən/, importantly /ɪmˈpɔɹ.tənt.li/, simultaneously /ˌsaɪmlˈteɪnɪəsli/

한국어 화자가 어려워하는 소리:

/f/ — ㅍ(/p/)으로 바꾸지 말고 윗니를 아랫입술에 대기: saffron /ˈsæfɹən/, colorful /ˈkʌl.əɹ.fl̩/, profound /pɹəˈfaʊnd/, buffalo /ˈbʌf.ə.loʊ/, farmer /ˈfɑɹ.mɚ/
/v/ — ㅂ(/b/)과 구별하기: revere /ɹɪˈvɪə(ɹ)/, vascular /ˈvæskjələ/
/r/과 /l/ 구별하기: marigold /ˈmæɹ.ɪˌɡoʊld/, colorful /ˈkʌl.əɹ.fl̩/, importantly /ɪmˈpɔɹ.tənt.li/

이 영상으로 연습하는 방법

먼저 말하지 않고 영상을 끝까지 듣고 모르는 단어를 적어 둡니다.
0.75배속으로 한 문장씩 섀도잉을 시작하고, 익숙해지면 보통 속도로 돌아갑니다.
자신의 목소리를 녹음해 원본과 비교하고, cheddar, sheep, carrot 같은 단어에 특히 주의합니다.

쉐도잉이란? 영어 실력을 빠르게 키우는 과학적 방법

쉐도잉(Shadowing)은 원래 전문 통역사 훈련을 위해 개발된 언어 학습 기법으로, 다언어 학자인 Dr. Alexander Arguelles에 의해 대중화된 방법입니다. 핵심 원리는 간단하지만 매우 강력합니다: 원어민의 영어를 들으면서 1~2초의 짧은 지연으로 즉시 소리 내어 따라 말하는 것——마치 '그림자(shadow)'처럼 화자를 따라가는 것입니다. 문법 공부나 수동적인 청취와 달리, 쉐도잉은 뇌와 입 근육이 동시에 실시간으로 영어를 처리하고 재현하도록 훈련합니다. 연구에 따르면 이 방법은 발음 정확도, 억양, 리듬, 연음, 청취력, 말하기 유창성을 크게 향상시킵니다. IELTS 스피킹 준비와 자연스러운 영어 소통을 원하는 분들에게 특히 효과적입니다.

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이 레슨의 어휘와 말하기 포인트

이 영상의 핵심 어휘

이 영상의 문법

주의할 발음

이 영상으로 연습하는 방법

쉐도잉이란? 영어 실력을 빠르게 키우는 과학적 방법