Shadowing Practice: The real reason cheese is yellow - Learn English Speaking with Video
Les maken...
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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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Woordenschat en spreektips bij deze les
Deze spreekles op niveau B2 is gebaseerd op de video “The real reason cheese is yellow”. Deze woorden komen het vaakst terug: cheese, milk, carotene, cheddar, beta. Deze video bevat 78 zinnen en 1093 woorden om na te spreken. Het gesproken deel duurt 6:28. De spreker praat in een natuurlijk tempo van ongeveer 169 woorden per minuut, dicht bij een alledaags gesprek. Slechts 80% van de woorden hoort bij de 3.000 meest gebruikte Engelse woorden, dus de woordenschat is pittig.
Belangrijke woorden in deze video
De 15 moeilijkste woorden uit de video, met uitspraak en betekenis:
| Woord | Uitspraak | Betekenis |
|---|---|---|
| carotene zelfstandig naamwoord | /ˈkæɹ.əˌtin/ | caroteen |
| annatto zelfstandig naamwoord | /əˈnɑːtoʊ/ | koesoewé, orleaanboom |
| sheep zelfstandig naamwoord | /ˈʃiːp/ | schaap |
| carrot zelfstandig naamwoord | /ˈkæɹət/ | wortel, peen |
| cheesemaker zelfstandig naamwoord | kaasmaker, kaasmaakster | |
| marigold zelfstandig naamwoord | /ˈmæɹ.ɪˌɡoʊld/ | goudsbloem |
| saffron zelfstandig naamwoord | /ˈsæfɹən/ | saffraankrokus |
| snack zelfstandig naamwoord | /snæk/ | tussendoortje |
| cow zelfstandig naamwoord | /kaʊ/ | koe |
| animate bijvoeglijk naamwoord | /ˈæn.ə.mət/ | bezield |
| apricot zelfstandig naamwoord | /ˈeɪ.pɹɪ.kɑt/ | abrikoos |
| cheesemonger zelfstandig naamwoord | kaasboer | |
| pricey bijvoeglijk naamwoord | /ˈpɹaɪsi/ | prijzig, duur |
| revere werkwoord | /ɹɪˈvɪə(ɹ)/ | vereren |
| nutrient zelfstandig naamwoord | /ˈnuː.tɹi.ənt/ | voedingsstof, nutriënt |
Phrasal verbs die je zult horen
| Woord | Betekenis |
|---|---|
| figure out werkwoord | uitvogelen, er achter komen |
Grammatica in deze video
De structuren die de spreker het meest gebruikt, met de exacte woorden uit de video:
| Structuur | In de video |
|---|---|
| Lijdende vorm be + voltooid deelwoord — het gaat om wat er gebeurt, niet om wie het doet | we've been told · has been recognized · was always revered |
| Present perfect have/has + voltooid deelwoord — iets uit het verleden dat nu nog telt | we've been told · haven't had · has been recognized |
Uitspraak om op te letten
De spreker gebruikt 12 samentrekkingen en verkorte vormen, zoals aren't, didn't, we've. Spreek ze kort uit, zoals je ze hoort.
- De klanken “sh” en “zh”: sheep /ˈʃiːp/, expectation /ˌɛk.spɛkˈteɪ.ʃən/, perception /pɚˈsɛpʃ(ə)n/
- Lange woorden — let op de klemtoon: metabolic /mɛtəˈbɒlɪk/, expectation /ˌɛk.spɛkˈteɪ.ʃən/, importantly /ɪmˈpɔɹ.tənt.li/, simultaneously /ˌsaɪmlˈteɪnɪəsli/
Klanken die Nederlandstaligen lastig vinden:
- Stemhebbende eindmedeklinker — /b/, /d/, /g/, /z/, /v/ niet verscherpen: marigold /ˈmæɹ.ɪˌɡoʊld/, profound /pɹəˈfaʊnd/, compound /ˈkɑmpaʊnd/
- /æ/ — opener dan de Nederlandse “e”: carotene /ˈkæɹ.əˌtin/, carrot /ˈkæɹət/, marigold /ˈmæɹ.ɪˌɡoʊld/, saffron /ˈsæfɹən/, snack /snæk/
- /g/ — een harde plofklank, geen Nederlandse “g”: marigold /ˈmæɹ.ɪˌɡoʊld/, goat /ɡoʊt/, grocery /ˈɡɹəʊ.s(ə.)ɹi/
Zo oefen je met deze video
- Luister de hele video één keer zonder te spreken en noteer de woorden die je niet kent.
- Begin op 0,75× snelheid, spreek zin voor zin na en ga terug naar normale snelheid zodra het makkelijk gaat.
- Neem jezelf op en vergelijk met het origineel; let daarbij op woorden als carotene, annatto, sheep.
Wat is de Shadowing-techniek?
Shadowing is een wetenschappelijk onderbouwde taalleermethode die oorspronkelijk is ontwikkeld voor professionele tolkentraining en gepopulariseerd door polyglot Dr. Alexander Arguelles. De methode is eenvoudig maar krachtig: je luistert naar native Engelse audio en herhaalt het onmiddellijk hardop — als een schaduw die de spreker volgt met slechts 1–2 seconden vertraging. In tegenstelling tot passief luisteren of grammaticadrills, dwingt shadowing je hersenen en mondspieren om echte spraakpatronen tegelijkertijd te verwerken en te reproduceren. Onderzoek toont aan dat het de uitspraaknauwkeurigheid, intonatie, ritme, verbonden spraak, luisterbegrip en spreekvaardigheid aanzienlijk verbetert — waardoor het een van de meest effectieve methoden is voor IELTS Speaking-voorbereiding en echte Engelse communicatie.