Shadowing Practice: Why Parmesan Cheese Is So Expensive | Regional Eats | Food Insider - Learn English Speaking with Video
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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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Woordenschat en spreektips bij deze les
Deze spreekles op niveau B1 is gebaseerd op de video “Why Parmesan Cheese Is So Expensive”. Deze woorden komen het vaakst terug: cheese, parmesan, milk, wheel, parmigiano. Deze video bevat 84 zinnen en 1059 woorden om na te spreken. Het gesproken deel duurt 9:46. De spreker praat langzaam, ongeveer 108 woorden per minuut, zodat je tijd hebt om elke klank na te doen. 82% van de woorden hoort bij de 3.000 meest gebruikte Engelse woorden; de rest kun je beter vooraf bekijken.
Belangrijke woorden in deze video
De 15 moeilijkste woorden uit de video, met uitspraak en betekenis:
| Woord | Uitspraak | Betekenis |
|---|---|---|
| parmesan zelfstandig naamwoord | /ˈpɑːmɪˌzæn/ | parmezaan, parmezaankaas |
| bacterium zelfstandig naamwoord | /bækˈtɪəɹ.ɪəm/ | bacterie |
| stencil zelfstandig naamwoord | /ˈstɛnsəl/ | sjabloon |
| herb zelfstandig naamwoord | /hɜːb/ | keukenkruid |
| monk zelfstandig naamwoord | /mʌŋk/ | monnik |
| euro zelfstandig naamwoord | /ˈjʊɹoʊ/ | euro |
| dairy zelfstandig naamwoord | /ˈdɛə.ɹi/ | zuivel |
| curd zelfstandig naamwoord | /kɜː(ɹ)d/ | wrongel |
| ferment werkwoord | /fɚˈmɛnt/ | gisten |
| gallon zelfstandig naamwoord | /ˈɡælən/ | gallon |
| designation zelfstandig naamwoord | /dɛzɪɡˈneɪʃən/ | benaming |
| restrict werkwoord | /ɹɪˈstɹɪkt/ | beperken, begrenzen |
| texture zelfstandig naamwoord | /ˈtɛkst͡ʃə(ɹ)/ | textuur |
| weigh werkwoord | /weɪ/ | wegen |
| flavor zelfstandig naamwoord | /ˈfleɪvə/ | meug, smaak |
Phrasal verbs die je zult horen
| Woord | Betekenis |
|---|---|
| find out werkwoord | ontdekken, onderzoeken |
| kick out werkwoord | eruit trappen |
| turn out werkwoord | uitvallen, resulteren |
Grammatica in deze video
De structuren die de spreker het meest gebruikt, met de exacte woorden uit de video:
| Structuur | In de video |
|---|---|
| “Used to” used to + werkwoord — een vroegere gewoonte of toestand die niet meer klopt | used to tell · used to live |
| Lijdende vorm be + voltooid deelwoord — het gaat om wat er gebeurt, niet om wie het doet | be made · are produced · is made |
| Present perfect have/has + voltooid deelwoord — iets uit het verleden dat nu nog telt | has matured · have become |
| Betrekkelijke bijzinnen who / which + zin — extra informatie over een persoon of ding | pounds, which means · stencil, which will |
Uitspraak om op te letten
De spreker gebruikt 4 samentrekkingen en verkorte vormen, zoals they're, can't, isn't. Spreek ze kort uit, zoals je ze hoort.
- De klanken “sh” en “zh”: designation /dɛzɪɡˈneɪʃən/, freshly /ˈfɹɛʃli/, indication /ɪndɪˈkeɪʃən/
- Lange woorden — let op de klemtoon: designation /dɛzɪɡˈneɪʃən/, oregano /əˈɹɛɡənoʊ/, bilateral /baɪˈlætəɹəl/, ingredient /ɪnˈɡɹiːdi.ənt/, consistency /kənˈsɪs.tən.si/
Klanken die Nederlandstaligen lastig vinden:
- Stemhebbende eindmedeklinker — /b/, /d/, /g/, /z/, /v/ niet verscherpen: pound /ˈpaʊ̯nd/, herb /hɜːb/, curd /kɜː(ɹ)d/, engrave /ɪnˈɡɹeɪv/, plunge /plʌnd͡ʒ/
- /æ/ — opener dan de Nederlandse “e”: parmesan /ˈpɑːmɪˌzæn/, bacterium /bækˈtɪəɹ.ɪəm/, gallon /ˈɡælən/, plaque /plæk/, bilateral /baɪˈlætəɹəl/
- /g/ — een harde plofklank, geen Nederlandse “g”: gallon /ˈɡælən/, designation /dɛzɪɡˈneɪʃən/, logo /ˈloʊ.ɡoʊ/, engrave /ɪnˈɡɹeɪv/, grader /ˈɡɹeɪdɚ/
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 parmesan, bacterium, stencil.
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.