Практика Shadowing: Why Parmesan Cheese Is So Expensive | Regional Eats | Food Insider - Изучайте разговорный английский по видео
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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.
44
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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you
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Лексика и советы по произношению к этому уроку
Этот урок разговорной практики уровня B1 построен на видео «Why Parmesan Cheese Is So Expensive». Чаще всего повторяются слова: cheese, parmesan, milk, wheel, parmigiano. В этом видео 84 предложений и 1059 слов для шедоуинга. Речь длится 9:46. Говорящий говорит медленно, около 108 слов в минуту, поэтому есть время повторить каждый звук. 82% слов входят в 3000 самых частых слов английского языка; остальные стоит разобрать перед занятием.
Ключевая лексика этого видео
Самые сложные слова из видео (15), с произношением и значением:
| Слово | Произношение | Значение |
|---|---|---|
| parmesan существительное | /ˈpɑːmɪˌzæn/ | пармеза́н |
| bacterium существительное | /bækˈtɪəɹ.ɪəm/ | бакте́рия |
| maturation существительное | созрева́ние | |
| stencil существительное | /ˈstɛnsəl/ | трафаре́т, шабло́н |
| herb существительное | /hɜːb/ | трава́, тра́вы |
| monk существительное | /mʌŋk/ | мона́х |
| euro существительное | /ˈjʊɹoʊ/ | е́вро |
| dairy существительное | /ˈdɛə.ɹi/ | моло́чка, моло́чные проду́кты |
| curd существительное | /kɜː(ɹ)d/ | творо́г |
| ferment глагол | /fɚˈmɛnt/ | броди́ть, ферменти́ровать |
| latte существительное | /ˈlɑ.teɪ/ | ла́тте, ко́фе-ла́тте |
| gallon существительное | /ˈɡælən/ | галло́н |
| designation существительное | /dɛzɪɡˈneɪʃən/ | указа́ние, обозначе́ние |
| restrict глагол | /ɹɪˈstɹɪkt/ | ограни́чивать, ограни́чить |
| texture существительное | /ˈtɛkst͡ʃə(ɹ)/ | строе́ние, структу́ра |
Фразовые глаголы, которые вы услышите
| Слово | Значение |
|---|---|
| find out глагол | узнава́ть, узна́ть |
| kick out глагол | вышвы́ривать, вы́швырнуть |
| turn out глагол | ока́зываться, оказа́ться |
Грамматика в этом видео
Конструкции, которые говорящий использует чаще всего, с точными словами из видео:
| Конструкция | В видео |
|---|---|
| «Used to» used to + глагол — прошлая привычка или состояние, которых больше нет | used to tell · used to live |
| Пассивный залог be + причастие прошедшего времени — важно, что происходит, а не кто это делает | be made · are produced · is made |
| Present Perfect have/has + причастие прошедшего времени — прошлое действие, важное сейчас | has matured · have become |
| Придаточные определительные who / which + предложение — уточнение о человеке или предмете | pounds, which means · stencil, which will |
Произношение, на которое стоит обратить внимание
Говорящий использует 4 сокращённых и редуцированных форм, например they're, can't, isn't. Произносите их коротко, так, как слышите.
- Звуки «sh» и «zh»: designation /dɛzɪɡˈneɪʃən/, freshly /ˈfɹɛʃli/, indication /ɪndɪˈkeɪʃən/
- Длинные слова — следите за ударением: designation /dɛzɪɡˈneɪʃən/, oregano /əˈɹɛɡənoʊ/, bilateral /baɪˈlætəɹəl/, ingredient /ɪnˈɡɹiːdi.ənt/, consistency /kənˈsɪs.tən.si/
Звуки, трудные для русскоязычных:
- Звонкие согласные в конце слова — не оглушайте их: pound /ˈpaʊ̯nd/, herb /hɜːb/, curd /kɜː(ɹ)d/, engrave /ɪnˈɡɹeɪv/, plunge /plʌnd͡ʒ/
Как заниматься с этим видео
- Прослушайте всё видео один раз молча и выпишите незнакомые слова.
- Повторяйте предложение за предложением на обычной скорости, пока ваш ритм не совпадёт с ритмом говорящего.
- Запишите себя и сравните с оригиналом, обращая внимание на такие слова, как parmesan, bacterium, maturation.
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.