跟读练习: What Cheese Looks Like Around The World - 通过视频学习英语口语
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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.
情境与背景
在这段视频中，我们探索了世界各地的奶酪。通过介绍不同种类的奶酪及其制作过程，讲述者揭示了奶酪在各国文化中的重要性。无论是意大利的莫扎里拉，还是印度的帕尼尔，每一种奶酪都有其独特的制作方法和风味。此类内容不仅丰富了我们的饮食知识，也为学习英语提供了深入的文化背景，适合那些希望通过有趣的内容提升英语口语能力的学习者。
日常交流的五大短语
- What cheese looks like around the world - 描述全球各地的奶酪外观与特点。
- It can be paired with - 用于说明两种食物的搭配，例如奶酪与水果的组合。
- Traditionally made from - 描述某种食物的传统制作材料。
- Is commonly used in - 用于解释某种食材在饮食中的常见用途。
- Made exclusively with - 强调某种食物仅使用特定成分。
逐步模仿指导
要有效提升你的英语口语能力，可以通过这个视频进行逐步模仿练习。以下是一些建议，帮助你在shadowing site上进行shadow speech：
- 选择材料：首先选择这个视频作为学习材料，观看时注意讲者的发音、语调和节奏。
- 逐句重复：暂停视频，然后尝试逐句复述讲者的话。可以大声重复每一句，模仿其语调和发音，以此来提高英语发音。
- 放慢速度：如果觉得难以跟上，可以在播放设置中调低速度，使自己更好地理解句子的构造。
- 录音比较：可以录下自己的声音，与视频中的讲者进行比较，寻找发音和语调上的差异。
- 反复练习：将视频中的片段分成小段，反复练习。每天定时进行英语口语练习，并长时间坚持，将会有效提升你的口语能力。
通过这样的方式，结合观看看YouTube学英语的乐趣，学习者能更自然、流利地使用英语，在交流中更加自信。
什么是跟读法？
跟读法 (Shadowing) 是一种有科学依据的语言学习技巧，最初开发用于专业口译员的培训，并由多语言者Alexander Arguelles博士普及。这个方法简单而强大：您在听英语母语原声的同时立即大声重复——就像是一个延迟1-2秒紧跟说话者的影子。与被动听力或语法练习不同，跟读法强迫您的大脑和口腔肌肉同时处理并模仿真实的讲话模式。研究表明它能显着提高发音准确性，语调，节奏，连读，听力理解和口语流利度——使其成为雅思口语备考和真实英语交流最有效的方法之一。