Luyện nói tiếng Anh bằng Shadowing qua video: The real reason cheese is yellow

This is a story about a lie that we've been told our whole lives.

It's a story about marketing, economics, science, and biology.

And most importantly, it's about why a lot of cheese is orange.

Cheesemaking basically starts here.

I know, it seems like we're starting a little bit early on in the process, but hang in there with me.

Animals like cows, buffalo, goats, sheep, they naturally eat grass, grass, which gives them the nutrients they need to produce milk, and that milk gets turned into cheese.

That is one vascular udder, by the way.

In the 12 and 1300s, sheep were often the main producers of milk, but the catch was that...

A sheep can turn their grass intake into either wool or milk, but not the same amount of both, simultaneously.

That's Paul Kinston, former president of the American Dairy Science Association and a multi-published author on the subject of cheese.

right from undergraduate work, you know, and then through graduate school became my love, my first love.

And talking about love, just hold on a second.

And talking about love, if you love Vox content as much as Paul Loves Cheese and I Love French Fries, then you should know about our membership program.

It's the best way to support our journalism and get some exclusive perks and pardon my eating while I explain this.

I've been filming all day and haven't had a chance to have a snack.

So, weeks of work go into the making of every Vox video.

And that goes from mother.

Weeks of work go into the making of every Vox video.

And that includes things like writing, scripting, animating, editing, filming, talking to experts like Paul, fact-checking everything.

All that takes...

All of that takes a lot of time and effort.

And support from our members makes all that time and effort possible.

So if you want to ensure that videos like the ones that we make keep getting made on the internet, the best way that you can do that is by joining our membership program.

So if that's something that speaks to you, go to vox.com slash memberships and join today.

Now, back to the video.

Switching the milk used for cheese from this to this had a profound effect on people's perception of cheese.

All because of something in the grass.

Beta-carotene.

Beta-carotene is a complex compound that creates color.

It's what gives carrots and apricots and sweet potatoes their signature orange.

Grass when it's lush and green and in season, contains beta-carotene.

When sheep process the beta-carotene in grass, it doesn't make its way into the milk.

Therefore sheep cheese is pretty much always naturally white.

In the cow it's a different metabolic pathway.

Beta-carotene goes into the cow, passes into the milk, is part of the fat in milk, and then gets concentrated in the cheese,

and that's what gives cow's milk cheese its yellow color.

Cheese made in sort of the spring, early summer always has been recognized as really yellow, which it is, and also higher in quality.

I mean, it was always revered.

Because of that, people really wanted yellow cheese.

But cheesemakers, they wanted to make money.

And the second change in terms of marketing that happened that became really important, cow's milk forms cream easily.

So cheese makers figured out pretty quickly that they could skim off some cream before making cheese to make butter.

Butter had a better price in the marketplace.

But the problem with the cheese was with less cream, there's less beta carotene carrying over because it's in the butter and so it didn't look as good.

Farmers were ending up with yellow butter and pale cheese, but they realized

that they could scam the system by dying the cheese to look like it was full of that beta carotene filled fat.

So that begins to happen in the 1400s, 1500s and they used things like saffron or marigold or,

believe it or not, carrot juice.

But everything changed once these bad boys hit the market.

The annatto seed.

The seed comes from this shrub that grows in South America.

The Dutch, who followed in the wake of the Spanish colonizers as traders, learned about annatto and they saw a market.

So in the 1600s, they began to export annatto from South America to Europe.

Because there aren't a lot of really good colorants available and Europe is getting very wealthy and they like colorful things.

And so it didn't take long for cheesemakers to realize they could replace these expensive colorants like saffron

or marigold or carrot juice, because they're not very intense.

And annatto was superior and it was cheap

and cheeses then began to be either surface applied with annatto like the dutch did for gouda

or it was added to the milk to make english hard-pressed cheeses like cheshire and cheddar

look like they were from rich spring milk you know full of beta carotene so the coloring was

for marketing and this then becomes the tradition over centuries this is the way you know real cheese is made.

And that's why today you still get cheeses that look like this.

With factory farming, cows aren't as grass-fed as they used to be.

Their diets tend to include a lot more corn and soy.

But because we've been used to centuries of saturated colors of cheese, none of that really matters when it comes to marketing.

We still expect our cheddar to maintain a golden hue, and you can still thank annatto for that.

Annatto is used all over food too, often making its way into many other cheese-adjacent snacks all of which carry on that long orange legacy.

But if you go to your local grocery store, you'll see that the cheese is varied.

Take this cheddar, for instance.

There's the yellow dyed cheddar that we expect, and then there's the undyed white cheddar.

But if you go to your local cheesemonger, you might be able to find the perfect in-between, grass-fed cheddar cheese that's naturally tinted with beta-carotene,

which, when you prefer, is up to your own taste and expectations.

I grew up with white Vermont cheddar as a kid.

I prefer raw milk cheddar, by the way.

I live, you know, right down the road from a wonderful raw milk cheddar cheese maker.

My kids grew up on it.

It's pricey, but boy, it's good.

And it's not colored.

📺 Cùng kênh

✨ Video gợi ý

82 câu

How to Make the Creamiest Cheesecake

Daily ConversationUniversity StudentsWorking Adults

152 câu

Conan Learns About His YouTube Audience | Conan O'Brien Needs A Friend

Business EnglishDaily ConversationUniversity Students

299 câu

Your Olive Oil is (probably) a Lie

Daily ConversationUniversity StudentsWorking Adults

460 câu

Why robots still can't pick strawberries

Daily ConversationUniversity StudentsWorking Adults

746 câu

Blindboy discovers the link between gut health and mental health

Daily ConversationUniversity StudentsWorking Adults

230 câu

English Podcast - Can money really buy happiness? | Intermediate

Business EnglishDaily ConversationUniversity Students

35 câu

The Ethics of Zoos: A Keeper and an Activist

Daily ConversationWorking Adults

212 câu

your city is full of fake buildings, here's why

Daily ConversationUniversity StudentsWorking Adults

517 câu

Consume more than you Create: Žižek, Lord of the Flies, Balenciaga, the Pygmalion delusion, ADHD

Business EnglishDaily ConversationUniversity Students

99 câu

What's safe to eat now?

Business EnglishDaily ConversationUniversity Students

226 câu

Feeding Bill Gates a Fake Burger (to save the world)

Business EnglishDaily ConversationUniversity Students

Từ vựng và ghi chú luyện nói cho bài học này

Bài luyện nói trình độ B2 này dựa trên video “The real reason cheese is yellow”. Những từ được nhắc lại nhiều nhất trong bài: cheese, milk, carotene, cheddar, beta. Video này có 78 câu và 1093 từ để luyện shadowing. Phần lời nói dài 6:28. Người nói nói với tốc độ tự nhiên, khoảng 169 từ mỗi phút, gần với hội thoại hằng ngày. Chỉ 80% số từ nằm trong 3.000 từ tiếng Anh thông dụng nhất, nên từ vựng khá khó.

Từ vựng quan trọng trong video

15 từ khó nhất trong video, kèm phiên âm và nghĩa:

Từ	Phiên âm	Nghĩa
carotene danh từ	/ˈkæɹ.əˌtin/	carôtin
annatto danh từ	/əˈnɑːtoʊ/	hạt điều màu
sheep danh từ	/ˈʃiːp/	cừu
carrot danh từ	/ˈkæɹət/	cà rốt, ca rốt
marigold danh từ	/ˈmæɹ.ɪˌɡoʊld/	hoa vạn thọ
saffron danh từ	/ˈsæfɹən/	nghệ tây
cow danh từ	/kaʊ/	bò cái
apricot danh từ	/ˈeɪ.pɹɪ.kɑt/	mơ tây, quả mơ
revere động từ	/ɹɪˈvɪə(ɹ)/	tôn kính, cung kính
nutrient danh từ	/ˈnuː.tɹi.ənt/	chất dinh dưỡng, dưỡng chất
trader danh từ	/ˈtɹeɪdɚ/	thương thuyền, thương gia
colorful tính từ	/ˈkʌl.əɹ.fl̩/	rực rỡ, sặc sỡ
pardon danh từ	/ˈpɑːdn̩/	xá tội
dye danh từ	/daɪ/	thuốc nhuộm
wool danh từ	/wʊl/	len, lông

Ngữ pháp trong video

Những cấu trúc người nói dùng nhiều nhất, kèm đúng cụm từ trong video:

Cấu trúc	Trong video
Câu bị động be + quá khứ phân từ — nhấn vào việc xảy ra, không phải người làm	we've been told · has been recognized · was always revered
Thì hiện tại hoàn thành have/has + quá khứ phân từ — việc đã xảy ra nhưng còn liên quan đến hiện tại	we've been told · haven't had · has been recognized

Phát âm cần chú ý

Người nói dùng 12 dạng rút gọn, ví dụ aren't, didn't, we've. Hãy nói theo dạng ngắn đúng như bạn nghe.

Âm “sh” và “zh”: sheep /ˈʃiːp/, expectation /ˌɛk.spɛkˈteɪ.ʃən/, perception /pɚˈsɛpʃ(ə)n/
Từ dài — đặt trọng âm cho đúng: metabolic /mɛtəˈbɒlɪk/, expectation /ˌɛk.spɛkˈteɪ.ʃən/, importantly /ɪmˈpɔɹ.tənt.li/, simultaneously /ˌsaɪmlˈteɪnɪəsli/

Những âm người Việt thường gặp khó:

Cụm phụ âm cuối — đọc đủ từng âm, đừng nuốt âm cuối: marigold /ˈmæɹ.ɪˌɡoʊld/, nutrient /ˈnuː.tɹi.ənt/, profound /pɹəˈfaʊnd/, adjacent /əˈd͡ʒeɪ.sənt/, compound /ˈkɑmpaʊnd/
Âm /tʃ/, /dʒ/ và /ʒ/ — tiếng Việt không có, đừng đọc thành “ch” hay “gi”: cheddar /ˈt͡ʃɛdə(ɹ)/, journalism /ˈd͡ʒɝnl̩ˌɪzəm/, adjacent /əˈd͡ʒeɪ.sənt/
Âm /æ/ — mở miệng rộng hơn âm “e”: carotene /ˈkæɹ.əˌtin/, carrot /ˈkæɹət/, marigold /ˈmæɹ.ɪˌɡoʊld/, saffron /ˈsæfɹən/, snack /snæk/

Cách luyện với video này

Nghe hết video một lần, chưa cần nói, và ghi lại những từ bạn chưa biết.
Bắt đầu ở tốc độ 0,75×, nói đuổi từng câu, rồi quay lại tốc độ bình thường khi đã quen.
Ghi âm giọng mình rồi so với bản gốc, chú ý các từ như carotene, annatto, sheep.

Phương Pháp Shadowing Là Gì?

Shadowing là kỹ thuật học ngôn ngữ có cơ sở khoa học, ban đầu được phát triển cho chương trình đào tạo phiên dịch viên chuyên nghiệp và được phổ biến rộng rãi bởi nhà đa ngôn ngữ học Dr. Alexander Arguelles. Nguyên lý cốt lõi đơn giản nhưng cực kỳ hiệu quả: bạn nghe tiếng Anh của người bản xứ và lặp lại to ngay lập tức — như một "cái bóng" (shadow) đuổi theo người nói với độ trễ chỉ 1–2 giây. Khác với luyện ngữ pháp hay học từ vựng bị động, Shadowing buộc não bộ và cơ miệng phải đồng thời xử lý và tái tạo ngôn ngữ thực tế. Các nghiên cứu khoa học xác nhận phương pháp này cải thiện đáng kể phát âm, ngữ điệu, nhịp điệu, nối âm, kỹ năng nghe và độ lưu loát khi nói — đặc biệt hiệu quả cho người luyện IELTS Speaking và muốn giao tiếp tiếng Anh tự nhiên như người bản ngữ.

Phương pháp shadowing: đọc hướng dẫn từng bước đầy đủ →

Luyện nói tiếng Anh bằng Shadowing qua video: The real reason cheese is yellow

Why is everything getting so expensive?

Sen. Murphy vs. Trump's corruption | Today, Explained

White, pink, and brown noise, explained #shorts

Five things you need to know for the 2026 midterms | America, Actually

Why are weddings so damn expensive?

Are headphones destroying our hearing?

How to be less neurotic | The Gray Area

We’re already using AI more than we realize

The Ticketmaster monopoly is over, now what?

The biggest peach myth in America

How to solve problems like a designer

The origin of the '80s aesthetic

Why “Buy one, get one free” isn’t a great deal

How F1 drivers survive their own cars

Why 350°F is the magic number for baking

How did pink become a girly color?

The real reason Boeing's new plane crashed twice

Food waste is the world's dumbest problem

Why AI art struggles with hands

How the rich avoid paying taxes

How to Make the Creamiest Cheesecake

Conan Learns About His YouTube Audience | Conan O'Brien Needs A Friend

Your Olive Oil is (probably) a Lie

Why robots still can't pick strawberries

Blindboy discovers the link between gut health and mental health

English Podcast - Can money really buy happiness? | Intermediate

The Ethics of Zoos: A Keeper and an Activist

your city is full of fake buildings, here's why

Consume more than you Create: Žižek, Lord of the Flies, Balenciaga, the Pygmalion delusion, ADHD

What's safe to eat now?

Feeding Bill Gates a Fake Burger (to save the world)

Từ vựng và ghi chú luyện nói cho bài học này

Từ vựng quan trọng trong video

Ngữ pháp trong video

Phát âm cần chú ý

Cách luyện với video này

Phương Pháp Shadowing Là Gì?