Shadowing Practice: What Cheese Looks Like Around The World - Learn English Speaking with Video
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Why do we love cheese so much?
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With different techniques, milks, and types, here's what cheese looks like around the world.
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Mozzarella originated in southern Italy, and legend says it was created by mistake when cheese curds accidentally fell into hot water.
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Mozzarella is commonly used on pizza or in salads, or, as you may know, mozzarella sticks.
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Although it can be made from any milk, in Italy, it is traditionally produced from the milk of the Italian water buffalo.
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It's spongy, soft, and moist.
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Caseificio La Fattoria in Battipaglia, in the Campania region of southern Italy, makes over 9 tons of fresh mozzarella per day.
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Their staple creation is Zizzona, which is a huge mozzarella ball that can weigh up to 88 pounds.
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Another great cheese from Italy is the white and blue marbled gorgonzola.
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There are only 29 dairies in the world certified to produce this cheese.
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Close to 5 million wheels are produced each year, and the production takes place in the Italian regions of Piedmont and Lombardy.
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When young, it is soft and creamy, but the texture is much stronger when it's matured.
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Gorgonzola is one of the world's oldest blue-veined cheeses and is made exclusively with cow's milk.
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It can be paired with grapes, honey, and pistachios.
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Paneer is the common cheese used throughout the Indian subcontinent.
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Like cottage cheese, paneer is not aged and is made with milk curds.
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It is prepared by adding food acids such as lemon juice, yogurt, or vinegar to hot milk.
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The curds are separated from the whey and drained in a muslin or cheesecloth so that excess water can be pressed out and paneer can be produced.
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Paneer is used in many Indian cuisines, like paneer tikka masala.
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Cheddar cheese dates back to the late 12th century in the caves found at the edge of the village in the Cheddar Gorge.
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According to a myth, a milkmaid forgot a pail of milk in one of the caves, and when she returned, the milk had turned hard.
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Cheddar cheese then became so loved by English monarchs that records show King Henry II purchasing 10,240 pounds of cheddar in 1170.
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This crumbly cheese is called ayibe.
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The mild Ethiopian cheese is traditionally served with spicy dishes to help ease the heat.
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Halloumi cheese originated on the Mediterranean island of Cyprus.
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Traditionally, it was made from sheep and goat milk, but cow's milk is now used as well.
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Halloumi is white and has a salty flavor and is often served grilled or fried because of its high melting point.
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Oli Baba's in London's Camden Market sells deep-fried halloumi cheese fries covered in different sauces and spices.
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From the region of Samegrelo, Georgia's sulguni cheese is made from pasteurized cow's, goat's, and water buffalo's milk.
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The brined cheese is often served in wedges.
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It's also used in one of Georgia's staple dishes, khachapuri.
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Gruyère cheese is named after its birthplace, the town of Gruyères in Switzerland.
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It's a type of Swiss cheese made from cow's milk.
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Gruyère is a hard cheese that melts well and is often used for fondue.
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Greece's favorite cheese is called feta.
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According to Greek mythology, the Cyclops Polyphemus was the first to prepare cheese.
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He transported milk that he collected from his sheep in bags made of animal stomachs.
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It wasn't long until he realized the milk had curdled and had taken on a solid form.
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The white, curdled, crumbly cheese known as feta is made from sheep and goat's milk or a mix of both.
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It's commonly used in salads, pastries, and served alone on platters.
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Havarti was created in the mid-1800s by a Danish woman named Hanne Nielsen.
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She washed curds in fresh spring water, then pressed them into cheese molds and drained them, which created a soft, creamy cheese.
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She named it after her farm, Havarthigaard.
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Cotija is named after the town Cotija in the Mexican state of Michoacán.
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The hard, crumbly cheese is made from unpasteurized cow's milk.
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It's salty and is commonly grated over salads, tacos, tostadas, and their traditional Mexican corn dish, elote.
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Oaxaca cheese, more commonly known as quesillo, is a white, semihard, stretchy cheese.
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It's named after its birthplace, Oaxaca, a state in Mexico.
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During production, it is stretched into long ribbons and rolled into a ball.
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It's commonly used in quesadillas and empanadas.
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Paški sir is a hard, aged cheese from the Croatian island of Pag.
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It's produced from Paška ovca, a unique breed of small sheep.
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These sheep produce very salty milk, and not much of it at all.
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For this reason, at least 16 sheep are needed to produce just one wheel of cheese.
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Paški sir is best served with wildflower honey or fresh fruits.
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Leipäjuusto, also known as juustoleipä, is a Finnish cheese.
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In English, it's also known as Finnish squeaky cheese.
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It's made with cow's, goat's, or reindeer's milk.
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This bread cheese can be grilled and served hot or cold.
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Some even have it soaked in their coffee.
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In the province of North Holland is the town called Edam, where this cheese was born.
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Edam is a semihard cheese traditionally sold in spheres.
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The insides are yellow and the outside is covered with a red paraffin wax.
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It ages well and does not spoil quickly.
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Instead, it hardens, making it edible for a long time.
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This hard cheese is a Spanish favorite.
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Manchego is produced in the La Mancha region of Spain and made from unpasteurized sheep's milk.
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Fresh manchego can be aged for a minimum of only two weeks, whereas some manchego mature for more than one year.
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The rind usually has a basket-weave pattern pressed onto it.
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Jarlsberg cheese originated in Norway.
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Buttery cheese is based on a secret Norwegian recipe from 1956.
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It resembles a Swiss Emmental with distinctive holes and has a nutty flavor.
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It's a versatile cheese that can be eaten on sandwiches or even melted for fondue.
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Nabulsi is salty white cheese with tiny black nigella seeds.
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It has a slightly spicy taste.
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Nabulsi originated from the town of Nablus in Palestine, but it is now made throughout the Middle East.
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It's usually eaten fresh as a table cheese or it can be fried in oil.
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One dish you won't miss it in is kanafeh, a staple Palestinian dessert.
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Ezine is a staple in Turkey.
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It's made from pasteurized goat, sheep, and cow's milk and ages anywhere between three and six months.
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This factory in the town of Ezine pasteurizes 60 tons of milk per day.
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Ezine cheese can be eaten with a traditional Turkish breakfast.
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In Puerto Rico, you can find queso del país, sometimes referred to as queso blanco.
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The Indulac factory in San Juan produces as many as 10,000 blocks of queso del país per week.
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The cheese can be found on store shelves throughout the island.
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Although Muenster cheese is American-made, it's an imitation of France's Munster cheese.
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The smooth, yellow cheese has an orange rind and is made from pasteurized cow's milk.
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Its texture makes it good for melting, and it's used on sandwiches, burgers, and macaroni and cheese.
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France's Roquefort cheese is known to be one of the world's best blue cheeses.
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It's made from sheep milk and ages up to five months.
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It's moist and breaks into little pieces easily and is commonly used in salads and dressings.
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Which cheeses are your favorite?
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Let us know in the comments below.
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Woordenschat en spreektips bij deze les
Deze spreekles op niveau B2 is gebaseerd op de video “What Cheese Looks Like Around The World”. Deze woorden komen het vaakst terug: cheese, milk, sheep, commonly, served. Deze video bevat 93 zinnen en 1244 woorden om na te spreken. Het gesproken deel duurt 8:50. De spreker praat in een gelijkmatig tempo van ongeveer 141 woorden per minuut, prettig om te shadowen. Slechts 70% 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 |
|---|---|---|
| sheep zelfstandig naamwoord | /ˈʃiːp/ | schaap |
| mozzarella zelfstandig naamwoord | /mɑt.səˈɹɛl.ə/ | mozzarella |
| curd zelfstandig naamwoord | /kɜː(ɹ)d/ | wrongel |
| originate werkwoord | /əˈɹɪd͡ʒɪneɪt/ | voortkomen |
| staple zelfstandig naamwoord | /ˈsteɪ.pəl/ | nietje, niet |
| salty bijvoeglijk naamwoord | /ˈsɔlti/ | zout |
| fry werkwoord | /fɹaɪ/ | bakken, braden |
| melt werkwoord | /mɛlt/ | smelten, laten smelten |
| traditionally bijwoord | /tɹəˈdɪʃ.ə.nə.li/ | traditioneel |
| salad zelfstandig naamwoord | /ˈsæl.əd/ | salade |
| birthplace zelfstandig naamwoord | /ˈbɝθˌpleɪs/ | geboorteplaats |
| creamy bijvoeglijk naamwoord | /ˈkɹiːmi/ | romig |
| curdle werkwoord | /ˈkɝ.dəl/ | stremmen |
| feta zelfstandig naamwoord | /ˈfɛtə/ | feta |
| fondue zelfstandig naamwoord | /fɑnˈdu/ | fondue |
Uitspraak om op te letten
- De “th”-klanken: birthplace /ˈbɝθˌpleɪs/, mythology /mɪˈθɑ.lə.d͡ʒi/, myth /mɪθ/
- De klanken “sh” en “zh”: sheep /ˈʃiːp/, traditionally /tɹəˈdɪʃ.ə.nə.li/, imitation /ɪmɪˈteɪ̯ʃən/, pistachio /pɪsˈtæʃioʊ/, shelf /ʃɛlf/
- Lange woorden — let op de klemtoon: mozzarella /mɑt.səˈɹɛl.ə/, originate /əˈɹɪd͡ʒɪneɪt/, traditionally /tɹəˈdɪʃ.ə.nə.li/, empanada /ɛmpəˈnɑːdə/, imitation /ɪmɪˈteɪ̯ʃən/
Klanken die Nederlandstaligen lastig vinden:
- Stemhebbende eindmedeklinker — /b/, /d/, /g/, /z/, /v/ niet verscherpen: curd /kɜː(ɹ)d/, pasteurize /ˈpæst͡ʃəɹaɪz/, salad /ˈsæl.əd/, rind /ɹaɪnd/, sandwich /ˈsæn(d).wɪd͡ʒ/
- /æ/ — opener dan de Nederlandse “e”: pasteurize /ˈpæst͡ʃəɹaɪz/, salad /ˈsæl.əd/, sandwich /ˈsæn(d).wɪd͡ʒ/, blanco /ˈblæŋkəʊ/, macaroni /ˌmæk.əˈɹoʊ.ni/
- /g/ — een harde plofklank, geen Nederlandse “g”: grill /ɡɹɪl/, goat /ɡoʊt/, yogurt /ˈjɒɡ.ət/, vinegar /ˈvɪnəɡɚ/, grape /ɡɹeɪp/
Zo oefen je met deze video
- Luister de hele video één keer zonder te spreken en noteer de woorden die je niet kent.
- Spreek zin voor zin na op normale snelheid en herhaal elke zin tot je ritme gelijk is aan dat van de spreker.
- Neem jezelf op en vergelijk met het origineel; let daarbij op woorden als sheep, mozzarella, curd.
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.