쉐도잉 연습: Why Parmesan Cheese Is So Expensive | Regional Eats | Food Insider - 영상으로 영어 말하기 배우기
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1
A wheel of Parmesan cheese can cost over a thousand dollars.
2
The average wheel weighs 88 pounds, which means it costs over 11 dollars per pound.
3
That might not sound like a lot, but it's more than double the price of your average cheddar.
4
A wheel of Parmesan cheese takes at least one year to age, 131 gallons of milk to make,
5
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,
9
making this cheese one of Italy's biggest exports.
10
Every single cheese wheel is made in a restricted area in northern Italy, in the region of Emilia -Romagna.
11
It's Italian name, in fact, Parmigiano -Reggiano means from the cities of Parma and Reggio Emilia.
12
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.
43
Thank you.
44
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.
48
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.
70
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.
84
you
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이 레슨의 어휘와 말하기 포인트
이 B1 수준 말하기 레슨은 영상 “Why Parmesan Cheese Is So Expensive”을(를) 바탕으로 합니다. 가장 자주 반복되는 단어는 다음과 같습니다: cheese, parmesan, milk, wheel, parmigiano. 이 영상에는 섀도잉할 문장 84개와 단어 1059개가 있습니다. 말하는 구간의 길이는 9:46입니다. 화자는 분당 약 108단어로 천천히 말해서 소리 하나하나를 따라 하기에 여유가 있습니다. 단어의 82%가 영어에서 가장 많이 쓰이는 3,000단어에 속합니다. 나머지는 연습 전에 미리 확인해 두세요.
이 영상의 핵심 어휘
영상에서 가장 어려운 단어 15개를 발음, 뜻과 함께 정리했습니다.
| 단어 | 발음 | 뜻 |
|---|---|---|
| parmesan 명사 | /ˈpɑːmɪˌzæn/ | 파르메산, 파마산 |
| bacterium 명사 | /bækˈtɪəɹ.ɪəm/ | 세균, 박테리아 |
| stencil 명사 | /ˈstɛnsəl/ | 스텐실, 템플렛 |
| herb 명사 | /hɜːb/ | 향초 |
| monk 명사 | /mʌŋk/ | 수도사, 수사 |
| euro 명사 | /ˈjʊɹoʊ/ | 유로 |
| dairy 명사 | /ˈdɛə.ɹi/ | 유제품 |
| ferment 동사 | /fɚˈmɛnt/ | 발효하다 |
| latte 명사 | /ˈlɑ.teɪ/ | 라떼, 카페라떼 |
| gallon 명사 | /ˈɡælən/ | 갤런 |
| restrict 동사 | /ɹɪˈstɹɪkt/ | 제한하다 |
| weigh 동사 | /weɪ/ | 달다 |
| flavor 명사 | /ˈfleɪvə/ | 향미, 풍미 |
| logo 명사 | /ˈloʊ.ɡoʊ/ | 로고, 로고타이프 |
| certify 동사 | /ˈsɜː.tɪ.faɪ/ | 인증하다 |
이 영상의 문법
화자가 가장 많이 쓰는 문형을 영상 속 실제 표현과 함께 정리했습니다.
| 문형 | 영상 속 표현 |
|---|---|
| “used to” used to + 동사 — 지금은 아닌 과거의 습관이나 상태 | used to tell · used to live |
| 수동태 be + 과거분사 — 누가 하는지보다 무슨 일이 일어나는지에 초점 | be made · are produced · is made |
| 현재완료 have/has + 과거분사 — 과거의 일이 지금도 관련이 있을 때 | has matured · have become |
| 관계절 who / which + 절 — 사람이나 사물에 대한 추가 정보 | pounds, which means · stencil, which will |
주의할 발음
화자는 they're, can't, isn't 같은 축약형과 약화된 형태를 4번 사용합니다. 들리는 대로 짧게 발음하세요.
- “sh”와 “zh” 소리: designation /dɛzɪɡˈneɪʃən/, freshly /ˈfɹɛʃli/, indication /ɪndɪˈkeɪʃən/
- 긴 단어 — 강세 위치에 주의: designation /dɛzɪɡˈneɪʃən/, oregano /əˈɹɛɡənoʊ/, bilateral /baɪˈlætəɹəl/, ingredient /ɪnˈɡɹiːdi.ənt/, consistency /kənˈsɪs.tən.si/
한국어 화자가 어려워하는 소리:
- /f/ — ㅍ(/p/)으로 바꾸지 말고 윗니를 아랫입술에 대기: ferment /fɚˈmɛnt/, flavor /ˈfleɪvə/, certify /ˈsɜː.tɪ.faɪ/, counterfeit /ˈkaʊn.tɚˌfɪt/, freshly /ˈfɹɛʃli/
- /v/ — ㅂ(/b/)과 구별하기: flavor /ˈfleɪvə/, engrave /ɪnˈɡɹeɪv/
- /z/ — ㅈ이 아니라 성대를 울리는 /s/: parmesan /ˈpɑːmɪˌzæn/, designation /dɛzɪɡˈneɪʃən/, enzyme /ˈɛn.zaɪm/
이 영상으로 연습하는 방법
- 먼저 말하지 않고 영상을 끝까지 듣고 모르는 단어를 적어 둡니다.
- 보통 속도로 한 문장씩 섀도잉하고, 화자의 리듬과 맞을 때까지 반복합니다.
- 자신의 목소리를 녹음해 원본과 비교하고, parmesan, bacterium, stencil 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.