Prática de Shadowing: What Cheese Looks Like Around The World - Aprenda a falar inglês com vídeo

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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.

Sobre Esta Aula

Na lição de hoje, vamos explorar o fascinante mundo dos queijos e como eles são variados em diferentes culturas. Através do vídeo "O Queijo ao Redor do Mundo", você terá a oportunidade de aprender vocabulário específico relacionado a queijos e suas origens. Essa prática não apenas enriquecerá seu conhecimento sobre a culinária global, mas também ajudará a melhorar a pronúncia em inglês ao repetir frases e termos importantes. Preparados para embarcar nesta jornada fascinante pelos queijos?

Vocabulário e Frases Chave

  • Mozzarella - Queijo originário do sul da Itália, comum em pizzas e saladas.
  • Gorgonzola - Queijo azul, um dos mais antigos do mundo, conhecido por seu sabor intenso.
  • Paneer - Queijo indiano fresco, não maturado, usado em diversas receitas.
  • Cheddar - Um queijo inglês clássico com uma rica história, famoso por seu sabor amanteigado.
  • Feta - Queijo grego esfarelado, feito de leite de ovelhas ou cabras, amplamente usado em saladas.
  • Halloumi - Queijo cipriota com alto ponto de fusão, ideal para grelhar.
  • Cotija - Queijo mexicano salgado, frequentemente ralado sobre pratos.
  • Gruyère - Queijo suíço que derrete bem, ideal para fondue.

Dicas de Prática

Ao assistir ao vídeo, recomendo que utilize a técnica de shadow speak. Comece ouvindo atentamente como os falantes pronunciam as palavras. Em seguida, repita as frases imediatamente após ouvi-las. Isso ajudará a melhorar a pronúncia em inglês e a familiaridade com o tom e o ritmo de fala. Quando o ritmo for rápido, não hesite em pausar o vídeo e praticar lentamente. Anote as palavras que você acha desafiadoras e concentre-se nelas durante as repetições. A técnica de shadowing, ou shadowspeaks, é excelente para assimilar o sotaque e a entonação. Se precisar, volte ao começo de algumas partes para reforçar seu aprendizado.

Pratique regularmente e combine sua prática de fala com o conhecimento adquirido sobre esses queijos culturais. Aprender inglês com vídeos do YouTube não só tornará seu aprendizado mais divertido, mas também mais eficaz!

O que é a Técnica de Shadowing?

Shadowing é uma técnica de aprendizado de idiomas com base científica, originalmente desenvolvida para o treinamento de intérpretes profissionais. O método é simples, mas poderoso: você ouve áudio em inglês nativo e repete imediatamente em voz alta — como uma sombra seguindo o falante com 1-2 segundos de atraso. Pesquisas mostram melhora significativa na precisão da pronúncia, entonação, ritmo, sons conectados, compreensão auditiva e fluência na fala.