Практика Shadowing: Every Cheese Explained In Details - Изучайте разговорный английский по видео

Выберите режим практики

Каждый режим открывает полноэкранную комнату практики.

265 предложений

Если предложения слишком короткие или длинные, нажмите Edit, чтобы их изменить.

Cheddar.

Originally made in the English village of Cheddar in Somerset during the 12th century,

this cheese gets its name from the gorges where it was aged in naturally cool caves

that maintained perfect 7 degrees Celsius temperatures year -round.

The cheddaring process?

Unique to this cheese involves stacking and restacking slabs of curd repeatedly to expel whey and create the characteristic dense, slightly crumbly texture.

Traditional farmhouse cheddar ages for 12 to 18 months wrapped in cloth and lard,

developing complex, nutty flavors and crunchy calcium lactate crystals that crunch between your teeth.

American cheddar legally requires only 60 days of aging, explaining why supermarket cheddar tastes bland compared to British versions aged for years.

The orange color in most American cheddar comes from a natto seed dye added purely for appearance.

Natural cheddar is pale yellow to white, and the orange tradition started in the 1800s when farmers added dye to make their cheese look richer.

A wheel of authentic

West Country farmhouse cheddar weighs exactly 25 kilograms and requires 250 liters of milk to produce.

The most expensive cheddar ever sold was a 15 -year aged block that fetched $200 per pound at auction,

with flavors described as intensely sharp with notes of hazelnut and burnt caramel.

Parmigiano -Reggiano.

This cheese has been made using virtually identical methods for over 900 years in a strictly defined region of northern Italy, encompassing only five provinces.

Any Parmesan made elsewhere is technically imitation regardless of quality.

Each wheel weighs exactly 40 kilograms

and requires 550 liters of milk from cows fed a specific diet of grass and hay with zero silage permitted,

taking two years minimum aging before sale.

The Cheesemasters called Casari inspect every wheel by tapping it with a special hammer and listening to the sound.

Cracks or air pockets create different acoustic signatures that trained ears detect instantly, and defective wheels are rejected and sold as grating cheese.

Authentic Parmigiano Reggiano costs $20 to $30 per kilogram because the Consortio Consortium maintains strict quality standards and limited production,

while supermarket Parmesan costs $8 per kilogram because it's mass -produced with shortcuts.

The cheese naturally contains crunchy white crystals throughout.

These are tyrosine amino acid crystals that form during aging, not salt, and they indicate proper maturation.

Banks in Italy accept Parmigiano -Reggiano wheels as lone collateral because the cheese maintains stable value.

Over 400 ,000 wheels worth $200 million sit in climate -controlled bank vaults as financial assets.

The rind is completely edible and traditionally simmered in soups to extract flavor, though its tough texture makes it unpleasant to eat directly.

Brie.

Created in the French region of Brie during the 8th century, this soft cheese with its distinctive white rind became known as the cheese of kings,

after the Congress of Vienna in 1815 voted it the world's finest cheese.

The fuzzy white rind is penicillium candidum mold deliberately added to the cheese's surface, which breaks down proteins and fats from the outside inward,

creating the creamy, almost liquid texture near the rind.

Authentic French brie de meaux uses raw unpasteurized milk in ages for exactly four to eight weeks.

Younger wheels taste chalky and firm.

Older wheels become overwhelmingly ammoniated and bitter.

American regulations prohibit raw milk cheeses aged less than 60 days, making authentic traditional brie illegal to sell in the United States

and forcing American producers to use pasteurized milk that creates inferior texture.

A perfectly ripe brie should bulge slightly when pressed and smell earthy and mushroomy.

Never like ammonia or cleaning chemicals, which indicate over -ripening.

The cheese continues ripening after purchase and must be eaten within days of reaching peak ripeness.

The window between under -ripe and over -ripe lasts barely 48 hours at room temperature.

Some producers make triple cream brie with extra cream,

added before coagulation, creating cheese with 75 % butterfat that's so rich it coats your mouth like butter.

Mozzarella.

Traditional mozzarella from southern Italy is made from water buffalo milk, not cow's milk, and the resulting cheese tastes completely different,

tangier, richer, and more complex than the bland balls sold in American supermarkets.

The name comes from the Italian verb mozzarella, meaning to cut, referring to how cheesemakers cut the curd into portions by hand during stretching.

Fresh mozzarella must be made daily and consumed within 24 hours.

Any longer and it loses moisture, becomes rubbery, and develops sour off flavors that ruin its delicate character.

The cheese is never aged, never refrigerated before sale in Italy, and sold still warm from production floating in its own way at room temperature.

Making mozzarella requires heating curds to exactly 82 degrees Celsius, then stretching and folding them repeatedly like taffy until they become smooth and elastic.

Too little stretching creates grainy cheese.

Too much makes it tough.

Industrial mozzarella contains stabilizers and preservatives allowing it to last weeks in refrigeration.

But these additives prevent proper melting and create the rubbery, flavorless product Americans associate with pizza.

A single water buffalo produces only eight eight liters of milk daily compared to 30 liters from dairy cows,

explaining why authentic buffalo mozzarella costs $40 per kilogram, while cow's milk versions cost $12.

Roquefort.

This intensely flavored blue cheese has been produced in the caves

of Roquefort -sur -Solzant in southern France for over 1 ,000 years, where natural air currents create perfect aging conditions that can't be replicated anywhere else.

The blue -green veins are penicillium roqueforti mold

that grows inside the cheese through tiny channels created by piercing the wheels with long needles,

allowing oxygen and mold spores to penetrate deep into the interior.

French law requires Roquefort to be made exclusively from Lacan sheep milk.

No other breed, no cow's milk, no exceptions.

And aged for minimum three months in the natural convolut caves, the cheese's flavor is overwhelmingly salty, sharp, and pungent, with a creamy,

almost wet texture that some find revolting and others worship.

First -time tasters often gag on the intensity.

Legend claims Roquefort was discovered when a shepherd abandoned his lunch of bread

and cheese in a cave while chasing a beautiful woman, returning months later to find the cheese transformed by mold into something extraordinary.

The caves maintain constant 10 degrees Celsius temperature and 95 % humidity through natural geological formations.

Attempts to recreate these conditions artificially have failed to produce equivalent quality.

Roquefort sells for $35 to $50 per kilogram, and the most expensive versions aged for nine months cost over $80 per kilogram with flavor

so intense you can only eat tiny amounts.

Gouda.

Named after the Dutch city where it was traded since the 12th century, Gouda accounts for over 50 % of all cheese consumed worldwide,

though most people eat mass -produced factory versions bearing no resemblance to authentic

Dutch farmhouse Gouda.

Young Gouda ages only four weeks and tastes mild and creamy, while aged gouda matures 18 months or longer,

developing crunchy crystals and intense caramel -like sweetness with hints of whiskey and butterscotch.

Traditional Dutch gouda is made in enormous 12 -kilogram wheels coated in yellow wax

that protects the cheese during aging while allowing it to breathe slightly.

The wax color indicates age, with yellow for young and black for aged.

The Netherlands produces 800 ,000 tons of gouda annually, but only tiny amounts qualify as Borenkos farmhouse gouda, made from raw milk following traditional methods.

These artisan wheels cost $30 per kilogram versus $8 for factory gouda.

Smoked gouda isn't actually smoked.

Producers add liquid smoke flavoring during production, creating artificial smokiness without real smoking, though a few artisan makers still use traditional cold smoking methods.

Extra -aged gouda develops such hard, crystalline texture that it must be shaved or grated rather than sliced

and the flavor becomes so concentrated

that a small shaving delivers more taste than a thick slice of young gouda gruyere

this swiss cheese from the gruyere region has protected designation status

meaning only cheese made in specific swiss cantons following exact traditional

methods can legally bear the name each wheel weighs 35 kilograms

and requires 400 liters of milk from cows grazing on mountain pastures the milk's flavor varies seasonally as alpine flowers change,

making summer Gruyere taste floral, while winter cheese tastes more nutty.

Traditional Gruyere has no holes despite popular misconception.

100

The holes associated with Swiss cheese come from different varieties like Amentol, while authentic Gruyere is dense with occasional small cracks.

101

The cheese ages minimum five months on spruce wood shelves in caves where workers flip

102

and wash each wheel twice weekly with saltwater brine, developing the characteristic hard rind and complex flavor.

103

Gruyere's flavor shifts dramatically with age.

104

Five -month wheels taste sweet and creamy, 10 -month wheels develop fruity notes, and 18 -month wheels become earthy and intensely savory with crunchy crystals.

105

The cheese melts perfectly without becoming greasy or separating, making it essential for fondue.

106

Swiss law requires fondue to contain at least 50 % Gruyere.

107

French Gruyere exists and tastes completely different from Swiss Gruyere, despite the same name causing endless confusion and a legal battle that reached international trade courts.

108

Feta.

109

Authentic feta cheese originates from Greece

110

and by European law must be made from at least 70 % sheep's milk with up to 30 % goat's milk.

111

Any cheese labeled feta made from cow's milk or produced outside Greece is legally counterfeit in the EU.

112

The cheese is stored in brine solution containing 7 % salt, which preserves it indefinitely but makes it taste intensely salty.

113

Eating feta without rinsing it first can be overwhelming.

114

Traditional feta ages minimum two months submerged in brine barrels, developing a crumbly texture and tangy flavor that cheap imitations can't replicate.

115

The word feta comes from the Greek feta's meaning slice

116

because the cheese is traditionally cut into slices from large blocks rather than shaped into wheels.

117

Greek feta has protected designation of origin status since 2002 after a 16 -year legal battle with Denmark, which had been producing

118

Danish feta from cow's milk.

119

The Greeks won, and now only

120

Greek sheep's milk cheese can be called feta in Europe.

121

Americans consume feta made from cow's milk because U .S law doesn't recognize European protected designations,

122

though the flavor and texture differ dramatically from authentic Greek feta.

123

The cheese's high salt content made it crucial for ancient

124

Greek soldiers and sailors who needed portable protein that wouldn't spoil during long campaigns.

125

Camembert.

126

This soft cheese with a white rind comes from Normandy, France, and, according to legend, was created in 1791 by Marie Harrell,

127

a farmer's wife who sheltered a priest fleeing the French Revolution and learned his secret cheese recipe.

128

Authentic Camembert de Normandie must be made from raw,

129

unpasteurized Norman cow milk, shaped by hand ladling five scoops of curd into 11 -centimeter molds, and aged exactly three weeks.

130

Deviating from these rules creates different cheese.

131

The cheese ripens from the outside inward, as penicillium candida mold breaks down proteins, creating distinct layers, a thin, firm rind, creamy outer section,

132

and chalky center that gradually disappears as ripening progresses.

133

A perfectly ripe camembert is uniformly creamy throughout with no chalky center, smells earthy and mushroomy, and should be so soft it nearly flows.

134

This perfect state lasts only 24 to 48 hours before the cheese becomes overripe and ammoniated.

135

Napoleon supposedly named camembert after tasting it in the village of Camembert during a campaign, though historians dispute this romantic story.

136

American Camembert tastes completely different because FDA regulations require pasteurization, which kills natural bacteria that create authentic flavor.

137

The result is blander, less complex cheese.

138

The iconic wooden box packaging was invented in 1890 by engineer Riddell,

139

allowing Camembert to be shipped long distances without damage and transforming it from local cheese to global product.

140

Blue cheese.

141

The term blue cheese encompasses dozens of varieties from different countries, but they all share one characteristic,

142

penicillium mold, creating blue -green veins throughout the interior.

143

The mold spores are mixed into milk before coagulation.

144

Then the cheese is pierced with long needles to create air channels, allowing the oxygen -dependent mold to grow deep inside.

145

Without piercing, the mold dies, and the cheese remains white.

146

Stilton from England requires three months aging and must be made in Derbyshire, Lextershire, or Nottinghamshire using local milk,

147

making identical cheese elsewhere means it can't legally be called Stilton.

148

Gorgonzola from Italy comes in two versions, dolce, sweet, aged two months, and picante, sharp, aged six months or longer, creating dramatically different flavors.

149

Danish blue was created in the early 1900s as a cheaper alternative to Roquefort,

150

using cow's milk instead of expensive sheep's milk and aging only eight weeks instead of three months.

151

The blue mold is completely safe to eat, despite resembling mold that grows on spoiled food.

152

It's a specially cultivated strain that produces no harmful toxins.

153

Some people experience severe allergic reactions to blue cheese mold, developing respiratory problems and skin rashes, though this affects less than 1 % of the population.

154

The stronger the blue cheese's flavor, the higher the mold content.

155

Mild blues like cambozola contain less mold, while aggressive blues like roquefort are so thoroughly veined, they're almost more mold than cheese.

156

Manchego.

157

This Spanish sheep's milk cheese from the La Mancha region has

158

been made for over 2 ,000 years using milk from Manchego sheep, a breed adapted to the harsh, dry Spanish plateau.

159

Authentic Manchego ages minimum 60 days and maximum two years, developing from mild and creamy when young to hard, crumbly and intensely nutty when aged.

160

The cheese's rind displays a distinctive zigzag pattern from the asparto grass molds traditionally used for shaping,

161

though modern producers use plastic molds that imitate the pattern.

162

Spanish law protects manchego fiercely.

163

Only cheese made in La Mancha from manchego sheep milk, following traditional methods, can bear the name, though American manchego -style cheeses ignore these rules.

164

The sheep graze on wild grasses and herbs that infuse the milk with subtle flavors varying by season.

165

Spring manchego tastes fresher and more floral, while fall cheese is richer and more savory.

166

Manchego contains 50 % butterfat, making it one of the richest cheeses by percentage.

167

Eating more than a small portion feels overwhelmingly heavy.

168

The cheese pairs traditionally with quince paste called Membrillo, whose sweet tart flavor cuts through the cheese's richness perfectly.

169

Swiss cheese.

170

What Americans call

171

Swiss cheese is actually Emmental, named after Switzerland's M .A.

172

Valley, characterized by large holes called eyes that form when bacteria release carbon dioxide bubbles during aging.

173

The holes form only when cheese ages in warm conditions around 20 degrees celsius.

174

Cold aging produces dense cheese without eyes, which is why some Emmental wheels are eye -free despite being otherwise identical.

175

Each wheel weighs 80 to 100 kilograms, making Emmental one of the largest cheese varieties, requiring 1 ,000 liters of milk per wheel.

176

Traditional Emmental ages 4 months minimum, but premium wheels age 12 months or longer, developing more complex, nutty, slightly sweet flavors.

177

American Swiss cheese is usually bland imitation Emmental, made with pasteurized milk and aged only 60 days.

178

Real Swiss Emmental age properly costs $25 per kilogram compared to $10 for American versions.

179

The size and distribution of holes indicates quality.

180

Evenly distributed cherry -sized holes signal proper fermentation, while too large holes or irregular patterns suggest problems during production.

181

Swiss cheese makers take such pride in their holes that competitions judge wheels partially on eye formation, with perfect specimens achieving near -flawless regularity.

182

Halloumi.

183

This Cypriot cheese has the unique property of maintaining its shape when cooked,

184

making it perfect for grilling or frying without melting into a puddle like most cheeses.

185

The squeaky texture comes from the cheese being cooked in whey immediately after forming, which denatures proteins and creates an elastic network that withstands heat.

186

Traditional halloumi uses a mixture of goat and sheep milk, though modern versions often include cow's milk to reduce costs and create milder flavor.

187

The cheese is preserved in brine like feta, giving it intense saltiness that must be moderated by soaking in water before cooking.

188

Grilled halloumi develops a golden brown crust while remaining firm inside, creating a textural contrast impossible with other cheeses.

189

The cheese originated centuries ago as a way to preserve milk during Cyprus's hot summers, when refrigeration didn't exist.

190

The high salt content and cooked curd structure prevented spoilage for months.

191

Halloumi's popularity exploded in the 2000s, when vegetarians discovered it made an excellent meat substitute for grilling.

192

And it's now produced in multiple countries despite its Cypriot origins.

193

The cheese should squeak against your teeth when eaten.

194

This characteristic squeak signals fresh properly made halloumi, while non -squeaky cheese indicates age or poor quality.

195

Cottage cheese.

196

This fresh cheese consists of lumpy milk curds mixed with cream, requiring no aging and meant for immediate consumption.

197

The curds form when acid, usually vinegar or lemon juice, coagulates milk proteins, which are then cut into pieces,

198

cooked briefly, and rinsed with cold water to remove whey.

199

The size of cottage cheese curds varies by brand.

200

Small curd uses milk cut into small pieces, while large curd leaves bigger chunks.

201

The cheese contains 70 % to 80 % water, making it extremely perishable.

202

It lasts only 7 to 10 days refrigerated and develops sour -off flavors quickly.

203

Cottage cheese became popular in America during

204

World War I as a protein source requiring less meat.

205

Marketed as patriotic food that freed up meat for soldiers overseas, the cheese is nearly flavorless by design,

206

making it popular with dieters who add it to other foods for protein without changing taste.

207

Some brands add stabilizers like carrageenan or guar gum to prevent the curds from separating from the cream, creating a naturally thick texture.

208

Eastern European varieties like tivorog are drier and tangier than American cottage cheese, formed into blocks rather than loose curds, and used in desserts like cheesecake.

209

Monterey Jack.

210

This American original was created in the 1700s by Franciscan monks in Monterrey, California, using techniques brought from Spain combined with local ingredients.

211

The cheese ages only one to three weeks, creating mild, creamy flavor that some find boring, but others appreciate for its versatility.

212

Pepper Jack adds jalapeno or other hot peppers mixed into the curd before pressing, creating spicy cheese popular in Mexican -American cuisine.

213

Dry Jack is regular Monterrey Jack aged six months or longer until it becomes hard and crumbly like Parmesan, developing intense nutty flavors that young

214

Jack lacks completely.

215

The cheese was nearly forgotten until the 1950s when California dairy farmers revived production, marketing it as California's answer to cheddar.

216

Monterey Jack melts smoothly without becoming greasy, making it ideal for quesadillas and nachos, where meltability matters more than complex flavor.

217

Some producers make jalapeno -free hot versions using habanero or ghost peppers, creating cheese so spicy it's nearly inedible alone,

218

but adds significant heat when melted into dishes.

219

Ricotta.

220

Unlike most cheeses made by coagulating milk proteins, ricotta is made from whey, the liquid left over after making other cheeses,

221

which is heated until remaining proteins coagulate into fine curds.

222

The name means recooked in Italian, referencing how the whey is heated a second time after cheese production extracts the initial proteins.

223

Fresh ricotta has a grainy, slightly wet texture and mild, slightly sweet flavor that tastes nothing like the dense, dry ricotta sold in supermarket tubs.

224

Traditional Italian ricotta is made from sheep or water, buffalo whey, and used immediately.

225

It doesn't keep more than two to three days even refrigerated.

226

American ricotta is made from cow's milk whey or sometimes whole milk, creating a different product that's more acidic and less sweet.

227

Ricotta Salata is regular ricotta that's been salted heavily, pressed, and aged, transforming the wet, crumbly, fresh cheese into a hard,

228

dry cheese suitable for grating over pasta.

229

Some producers make smoked ricotta by cold -smoking fresh ricotta for several hours.

230

creating cheese with a brown exterior and smoky flavor used in traditional Sicilian dishes.

231

Provolone.

232

This Italian cheese comes in two dramatically different forms.

233

Provolone dolce, aged two to three months, tastes mild and slightly sweet, while provolone picante, ages six months or longer,

234

and develops sharp, spicy flavors with hints of cured meat.

235

The cheese is stretched like mozzarella during production, creating a semi -hard texture rather than soft, though it melts beautifully when heated.

236

Traditional provolone is shaped into various forms, pear -shaped, cylindrical, or salami -like tubes, and hung with ropes to age, developing hard, natural rinds.

237

The cheese uses either calf rennet for mild flavor or goat rennet for sharper taste, creating the split between dulce and picante versions.

238

American provolone is almost always the mild dulce version, aged minimally and sold young, because sharper picante costs more to produce and has less mass appeal.

239

The cheese became popular in America when Italian immigrants opened delicatessens in the early 1900s,

240

using provolone for sandwiches, where its meltability and mild flavor worked perfectly.

241

Some producers make smoked provolone by hanging wheels in smokehouses for several days, imparting flavor without the liquid smoke used in processed smoked cheeses.

242

2. Borrata This decadent Italian cheese consists of a mozzarella shell filled with cream and mozzarella scraps called stracciatella,

243

creating a cheese that literally oozes cream when cut open.

244

The cheese was invented in the 1920s in Puglia as a way to use leftover mozzarella scraps

245

that were too small to sell.

246

Mixing them with cream created a luxury product from waste.

247

Fresh burrata must be consumed within 24 hours of production, any longer, and the cream inside begins separating and developing sour flavors that ruin the cheese.

248

The outer shell should be thin enough to cut easily with a fork, but strong enough to contain the liquid interior without bursting during handling.

249

Authentic burrata is wrapped in asphodel leaves that keep it fresh and indicate quality.

250

Plastic -wrapped burrata in supermarkets is never as good as leaf -wrapped versions from Italian markets.

251

The cheese became trendy in high -end restaurants during the 2000s, appearing on menus everywhere despite most chefs not knowing how to serve it properly.

252

Cold burrata from refrigeration has muted flavor and tough texture, while room -temperature burrata is creamy and flavorful.

253

American -made burrata rarely matches Italian quality because U .S dairies use pasteurized milk that creates less flavorful mozzarella shells,

254

and the cream filling often contains stabilizers.

255

Queso fresco.

256

This Mexican fresh cheese is made by coagulating milk with acid, pressing it briefly into wheels or blocks, then using it immediately without aging.

257

The cheese crumbles easily and doesn't melt when heated.

258

Instead, it softens slightly while holding its shape, making it perfect for sprinkling over hot dishes.

259

Traditional queso fresco uses raw milk and contains high moisture content,

260

making it extremely perishable and prone to harboring listeria bacteria that causes severe food poisoning in pregnant women and immune compromised individuals.

261

The FDA lists queso fresco as one of the most dangerous cheeses to buy from unlicensed vendors due to contamination risk.

262

The cheese tastes mildly salty with slight tanginess, deliberately mild so it doesn't overpower the dishes it garnishes.

263

American -made queso fresco uses pasteurized milk and contains less moisture, making it safer but also less flavorful than authentic Mexican versions.

264

Some producers make queso fresco with added rennet instead of acid, creating firmer texture that slices cleanly rather than crumbling,

265

though purists consider this an inferior variation.

Скачать приложение

Всё для свободной речи

ИИ-оценка произношенияОценка каждой фразы

Практика IPAОсвойте каждый звук

СловарьСоберите свой словарный запас

Игра со словамиУчитесь играя

Сканировать QR

Download on theApp Store Get it onGoogle Play

FOR YOU

Лексика и советы по произношению к этому уроку

Этот урок разговорной практики построен на видео «Every Cheese Explained In Details». Чаще всего повторяются слова: cheese, milk, flavor, wheel, month. В этом видео 265 предложений и 3822 слов для шедоуинга. Речь длится 23:36. Говорящий говорит в естественном темпе, около 162 слов в минуту, близком к повседневной речи. Только 65% слов входят в 3000 самых частых слов английского языка, поэтому лексика сложная.

Ключевая лексика этого видео

15 слов из видео, которые стоит выучить, с произношением и значением:

Слово	Произношение	Значение
flavor существительное	/ˈfleɪvə/	вкус, арома́т
mold существительное	/moʊld/	пле́сень, ми́лдью
authentic прилагательное	/ɔˈθɛn.tɪk/	по́длинный, достове́рный
texture существительное	/ˈtɛkst͡ʃə(ɹ)/	строе́ние, структу́ра
mild прилагательное	/ˈmaɪld/	мя́гкий, сла́бый
producer существительное	/pɹəˈdjuːsə/	производи́тель, производи́тельница
sharp прилагательное	/ʃɑɹp/	о́стрый
indicate глагол	/ˈɪndɪˌkeɪt/	ука́зывать, указа́ть
sheep существительное	/ˈʃiːp/	ове́чка, ягнёнок
crystal существительное	/ˈkɹɪstəl/	криста́лл
liquid существительное	/ˈlɪk.wɪd/	жи́дкость
cave существительное	/keɪv/	пеще́ра, подземе́лье
melt глагол	/mɛlt/	та́ять, раста́ять
supermarket существительное	/ˌsupɚˈmɑɹkət/	суперма́ркет, универса́м
acid существительное	/ˈæsɪd/	кислота́, кисля́тина

Фразовые глаголы, которые вы услышите

Слово	Значение
break down глагол	ломаться, сломаться

Грамматика в этом видео

Конструкции, которые говорящий использует чаще всего, с точными словами из видео:

Конструкция	В видео
Пассивный залог be + причастие прошедшего времени — важно, что происходит, а не кто это делает	has been made · are rejected · must be eaten
Present Perfect have/has + причастие прошедшего времени — прошлое действие, важное сейчас	has been made · has been produced · have failed
Придаточные определительные who / which + предложение — уточнение о человеке или предмете	eyes, which is · proteins, which are

Произношение, на которое стоит обратить внимание

Говорящий использует 11 сокращённых и редуцированных форм, например doesn't, can't, didn't. Произносите их коротко, так, как слышите.

Звуки «th»: authentic /ɔˈθɛn.tɪk/, thin /ˈθɪn/, thick /θɪk/, earthy /ˈɝθi/
Звуки «sh» и «zh»: sharp /ʃɑɹp/, sheep /ˈʃiːp/, dish /dɪʃ/, traditionally /tɹəˈdɪʃ.ə.nə.li/, shell /ʃɛl/
Длинные слова — следите за ударением: supermarket /ˌsupɚˈmɑɹkət/, traditionally /tɹəˈdɪʃ.ə.nə.li/, characteristic /ˌkæɹ(ə)ktəˈɹɪstɪk/, naturally /ˈnæt͡ʃ.(ə.)ɹə.li/, overwhelmingly /ˌəʊ.vəˈwɛl.mɪŋ.lɪ/

Звуки, трудные для русскоязычных:

/w/ — губы округлены, это не /v/: swiss /swɪs/, liquid /ˈlɪk.wɪd/, weigh /weɪ/, overwhelmingly /ˌəʊ.vəˈwɛl.mɪŋ.lɪ/, whey /hweɪ/
/h/ — лёгкий выдох, а не русское «х»: hint /hɪnt/, whey /hweɪ/, farmhouse /ˈfɑːmhaus/, halloumi /həˈlumi/, jalapeño /ˌhɑ.ləˈpeɪn.joʊ/
Звонкие согласные в конце слова — не оглушайте их: mold /moʊld/, mild /ˈmaɪld/, liquid /ˈlɪk.wɪd/, cave /keɪv/, acid /ˈæsɪd/

Как заниматься с этим видео

Прослушайте всё видео один раз молча и выпишите незнакомые слова.
Начните со скорости 0,75×, повторяйте предложение за предложением и вернитесь к обычной скорости, когда станет легко.
Запишите себя и сравните с оригиналом, обращая внимание на такие слова, как flavor, mold, authentic.

Что такое техника Shadowing?

Shadowing — это научно обоснованная техника изучения языка, изначально разработанная для подготовки профессиональных переводчиков и популяризированная полиглотом доктором Александром Аргуэльесом. Метод прост, но эффективен: вы слушаете аудио на английском от носителей языка и немедленно повторяете вслух — как тень, следующая за говорящим с задержкой в 1–2 секунды. В отличие от пассивного прослушивания или грамматических упражнений, Shadowing заставляет мозг и мышцы рта одновременно обрабатывать и воспроизводить реальные речевые паттерны. Исследования показывают, что это значительно улучшает точность произношения, интонацию, ритм, связную речь, понимание на слух и беглость речи — что делает его одним из самых эффективных методов для подготовки к IELTS Speaking и реального общения на английском.

Техника шедоуинга: читать полное пошаговое руководство →

Практика Shadowing: Every Cheese Explained In Details - Изучайте разговорный английский по видео

Выберите режим практики

Скачать приложение

Рекомендуемое видео

The Best Grilled Cheese You'll Ever Make | Epicurious 101

AMAZING Wool Manufacturing Process 🐑 | How It TRANSFORMS Into Soft Clothing

Every Sushi Explained

The Secret History of Pizza | Epicurious

HOW IT WORKS - Grand Piano

Is Cottage Cheese a GREAT Source of Protein?

All Coffees Explained

Cheese set moves pottery judge Keith Brymer Jones to TEARS 🐶 | The Great Pottery Throw Down

Matteo Lane & Nick Make Mac and Cheese

Inside a $1 Billion Marble Quarry — How Luxury Stone Is Really Made

The real reason cheese is yellow

Is this Olivia Colman & Benedict Cumberbatch's quickest Q&A yet? | Dish Podcast