The basic steps involved in making a hard cheese

ББК 74.261.7Англ

В65

Рецензент:

Н.А. Мучинская   –   кандидат  филологических   наук,  доцент

(Кубанский ГАУ)

(Кубанский ГАУ)

 

 

          Войткевич Л. Е.

В65               Производство   сыров  в  Великобритании:  учеб.   пособие  /

Л. Е. Войткевич. - Краснодар: КубГАУ, 2012 - 49 с.

 

Цель издания - применение и закрепление лексико-грамматического материала, а также систематизация и углубление знаний но английскому языку, развитие навыков работы с оригинальной литературой по специальности.

Учебное пособие включает в себя 8 разделов в виде текстов с заданиями. Содержание заданий и упражнений обеспечивает развитие навыков чтения, использования грамматических правил при работе с письменными и устными текстами.

Предназначено для работы в группах бакалавров второго этапа обучения факультета технологии, хранения и переработки с.-х. продукции.

УДК 811.111:637.3 (075)

ББК 71.261.7 Англ

 

 

© Войткевич Л. Е., 2012

© ФГБОУ ВПО «Кубанский

государственный аграрный

 университет»,2012

 

I

British cheesemaking

Vocabulary:

to graze -                        пасти, держать на подножном корму

to ensure -                      обеспечивать, гарантировать

dedication-                     посвящение

determination-          определение, установление

to perfect-                      совершенствовать, улучшать

scent-                             запах

spray-                            водяная пыль, брызги

to obtain-                       получать, добывать

surface-                     поверхность

below-                       ниже, под, внизу

deposit-                     месторождение

distinctive-                 отчетливый, характерный

herbaceous-                     травяной

seam-                               шов, рубец, прослойка

ploughman-                     пахарь

platter-                            дощечка

to embellish-                   украшать

celery-                             сельдерей

to revive-                        оживлять, воскрешать

similarly-                        подобный чему-л.

vigorous-                        сильный, энергичный

blues-                              синева

cheddars-                   твердый желтый сыр

purchase-                   покупать, приобретать

persuade-                        убеждать

overseas-                         за границей

solid-                               твердый, плотный

 

1. Give the Russian equivalents to the following words:

result, combination, product, milk, individual, uniquely, reputation, salt, metallic, mineral, traditional, revolution, industry, contact, details

 

2. Translate the following word combinations:

Breed of animal, complex scent and flavour, sea spray, salt deposits, just below the surface of the pasture, slightly metallic taste, mineral – reach seams of coal and iron, daily diet for generations, quick snacks, ploughman`s lunches, proudly displayed on an oak sideboard, embellished with apples, oat cakes, reviving the recipes of their forebears, hand-crafted, uniquely flavoured cheeses, to promote cheeses, rolling fields, increasingly growth, ash – covered pyramids, logs rolled in herbs, varying from day to day.

Find in the text passages describing characteristic of British cheeses

Read the text and answer the questions that follow

1)What is cheese influenced by?

2) What British cheeses are known as «territorials»?

3) How many different cheeses are made in Britain today?

4) How do British people use cheeses in their daily diet?

   Translate the text from Russian into English in written form

                             A Rediscovered Art

Cheese is a combination of one of the Nature's finest products, milk, influenced by the soil, climate and type and breed of animal. These elements ensure that the great cheeses of the world, whether Wensleydale, Roquefort or Parmiqiano-Reqqiano, can never truly be replaced.

Each cheese is the result of dedication and determination. Cheeses are uniquely individual, varying from day to day and month to month as the animals' grazing changes and the cheesemaker works to perfect his or her art.

British cheeses have a reputation for their sweet, creamy, rich and complex scents and flavours. The characteristic sea spray of Cheshire can only be obtained from the rich salt deposits lying just below the surface of the pastures. The distinctive herbaceous, slightly metallic taste of Stilton is derived from the mineral-rich seams of coal and iron running through the rolling fields of Nottinghamshire. Leicestershire and Derbyshire.

The great traditional British cheeses, known as the 'territorials', have been a part of the daily diet for generations, in sandwiches, as quick snacks, ploughman's lunches, or as the solid dependable chunks proudly displayed on an oak sideboard or a simple platter, embellished with Cox's Orange Pippin apples, celery and oat cakes.

In the last 20 years there has been a revolution in the British cheese industry. A new generation of cheesemakers is rediscovering the art of cheesemaking, reviving the recipes and techniques of their forebears, and producing an enormous range of hand-crafted, uniquely flavoured cheeses. Today, over 450 different cheeses are made in Britain.

Of these around 300 are made by both large and small cheesemakers who have joined together to promote their cheeses under the banner of the Specialist Cheesemakers Association. They represent some of the finest cheeses made in Britain and Ireland. The Irish Farmhouse Cheesemakers Association similarly promotes cheeses made in the Republic of Ireland.

With this revival has come an increasingly vigorous growth in the number and quality of cheese shops, whose cabinets and shelves are crammed with ash-covered pyramids, logs roiled in herbs, sheep's milk blues and Guernsey milk Cheddars. If you want to purchase a particular cheese, lind your nearest retailer and persuade them to obtain the cheese for you.

 

3. Open the brackets putting the words into the correct form of Passive Voice to be +V3 (ed)

1. Milk (to influence) by the soil, climate, grazing.

2. The great cheeses of the world can never truly (to replace).

3. The characteristic sea spray of Cheshire can (to obtain) from the rich salt deposits.

4. The distinctive herbaceous taste of Stilton (to derive) from the mineral – rich seams of coal.

5. The great traditional British cheeses (to know) as «territorials».

6. The art of cheesemaking (to rediscover) by a new generation of cheesemakers.

7. Today over 450 different cheeses (to make) in Britain.

8. Cheeses made in the Republic of Ireland (to promote) by Irish Cheesemakers Association.

           4. Match the words with their definitions

1) soil	a) light hurriedly eaten meal
2) graze	b) the upper layer of earth in which plants, trees etc. grow
3) herbaceous	c) the outside of any object
4) creamy	d) liquid sent through the air in the tiny drops
5) flavour	e) eat growing grass
6) snack	f) smooth and rich like cream
7) spray	g) garden plant of which stems are eaten raw as salad
8) surface	or cooked as vegetable
9) oat 10) celery	h) having stems that are not woody i) sensation when eating of taste and smell j) hardy cereal plant grown in cool climates as food

5. Finish the sentences using the text

1. In the last 20 years there has been a revolution in …

2. Each cheese is the result of …

3. British cheeses have a reputation for their …

4. The characteristic sea spray of Cheshire can only be obtained from …

5. A new generation of cheesemakers is rediscovering the art of …

6. Cheeses are uniquely individual, varying from …

7. The great traditional British cheeses, known as the 'territorials', have been a part of …

8. They represent some of the finest cheeses made in …

9. Cheese is a combination of one of the Nature's finest products …

10.  If you want to purchase a particular cheese …

 

 

6. Ask your partner some questions on the text

 

СЫР ФЕТА

История сыра фета

Считается, что сыры, подобные сыру фета, были известны многим народам, жившим на территории современной Греции, Турции, Болгарии, Израиля и Египта. Первые описания феты встречаются в поэме Гомера «Одиссея»: циклоп Полифем готовил сыр из молока, которое наливал в бурдюки из звериных шкур. Сыр фета был законодательно зарегистрирован в Византийской Империи под именем πρόσφατος (prósphatos, «недавний», то есть новый) ещё в средневековье. Название feta или fetta появилось в греческом языке в XVII веке из итальянского и означало «часть», «кусочек» или «ломоть».

В 1494 году некий путешественник впервые описал технологию приготовления сыра на острове Крит: подготовленный сыр разрезался на крупные куски и заливался рассолом из морской воды. После падения Византии фета продолжала изготовляться в странах-преемницах, что к XX веку породило несколько юридических скандалов, но в 2002 году право производить сыр под названием фета окончательно закрепилось за Грецией.

Особенности сыра фета

Сыр фета изготавливается из овечьего или козьего молока, имеет белый или кремовый цвет, приятный творожный запах и рыхлую рассыпчатую структуру. Сыр фета отлично сочетается с овощами и травами, что с успехом используется при приготовлении греческого салата или любого салата со свежими овощами и травами. Фета имеет достаточно плотную структуру. И хотя этот сыр легко можно разломить на кусочки пальцами, фету нельзя намазать на хлеб или отрезать тонкий ломтик. По этой причине многочисленные спекуляции на тему названия знаменитого сыра не имеют к фете никакого отношения.

 

II

The Cheesemaking Process

Vocabulary:

solids -	твердые вещества
curd -	творог
liquid -	жидкость
whey -	сыворотка
similar -	похожий
to speed up -	ускорять
to coagulate -	застывать
overnight -	в течение всей ночи
to convert -	превращать
floppy -	свободно висящий
float -	плавать, всплывать
stainless steel -	нержавеющая сталь
to drain off -	осушать
acidity -	кислотность
gradually -	постепенно
sticky -	липкий
brick -	брусок
to release -	освобождать, избавляться
to trap -	вылавливать
to pile (on, upon) -	нагружать, складывать
vat -	бочка
stack -	куча, груда
excess -	избыток, излишек
to expel -	исключать, выбрасывать

1. Give the Russian equivalents to the following words:

a bacteria culture, yoghurt, milk sugar, enzyme, temperature, a mass traditional, texture, characteristic, modem, normally.

 

2. Translate the following word combinations:

to separate the solids, beg adding, depending on the type, floppy white jelly, a beg of whey, rice sized pieces, stainless steel, a mass of sticky curd, to release the whey, high along the sides, most of the excess whey, a texture not unlike cooked chicken breast, a desired texture; a firm, dense texture characteristic, hard cheeses, chip sized pieces, plastic molds, fragile curd, unwanted bluing, the ripening process, to remove any rough edges, unwanted molds, a path of brine

            Read the text and answer the following questions

How is the separation of solids from the liquid achieved?

The Starter and Rennet

The first step in the cheesemaking process is to separate the solids (curd) from the liquid (whey). This is achieved by adding a bacteria culture or starter, similar to that used to make yoghurt. This speeds up the process of converting the lactose (milk sugars) to lactic acid. Next the enzyme, rennet, is added causing the milk to coagulate. This process may take a few minutes or overnight depending on the type of cheese required and the temperature of the milk.

 

       What tells the cheesemaker when to start the next step?

                                      Cutting the Curd

The milk now consists of a soft, floppy white jelly, the curd, floating on a bed of whey. The curd is then cut into small nut or rice sized pieces, using large stainless steel knives, and stirred in the whey. This continues until the acidity of the whey has reached the point when the whey can be drained off. The acidity gradually rises and must be carefully monitored as it tells the cheesemaker when to start the next step.

 

       In what way is the excess whey expelled?               

Cheddaring

Next the bulk of the whey is drained off leaving behind a mass of sticky curd. This is then cut into bricks to release the whey trapped in the curds. These bricks are then piled two bricks high along the sides of the vat. The process of stacking is repeated until the bricks flatten out and most of the excess whey is expelled. Eventually the curd develops a texture not unlike cooked chicken breast. This process referred to as cheddaring is time consuming but essential to achieve the desired texture.

                                        Milling and Salting

   To achieve the firm, dense texture characteristic of many of Britain's modern and traditional hard cheeses the curd is often put through a mill. This process breaks up the curd into chip sized pieces and causes more whey to be released. It is normally at this stage that salt is added. Milling is omitted when a more creamy less dense texture is required.

        

What is the traditional shape of cheese?                

  Filling the Moulds

The young curd is now ready to be piled into stainless steel or plastic moulds to give it its traditional shape. These are then stacked on racks or tables and left to drain for a few hours or overnight. The sides of the moulds have holes and the top and bottom are open allowing more whey to be pushed out as the curd gradually settles. When making Cheddar or hard cheeses, the moulds are stacked end on end and pressed overnight forcing out more whey.

Why is it important to drain the curd?

 Turning and Draining

Each mould will be turned at least two or three times to ensure the curd is evenly drained. It is heavy work and must be done carefully or the fragile curd will crack and air will become trapped causing unwanted blueing to occur later in the ripening process. Some cheeses like Cheddar and Cheshire are wrapped in cheesecloth or bandaged, when they go into the moulds.

What kind of process is shaping?

                                           Scraping

When the cheeses come out of their moulds, and before they are placed on shelves to mature, they may be scraped down. This is to remove any rough edges and to seal the surface thus preventing any unwanted moulds from penetrating the cheese as it ripens. This is particularly important for blue cheese. Some cheeses at this stage may be soaked in baths of brine (a strong solution of salt and water), to further seal the rind.

 

What protects the cheese from losing much of its moisture?

                         Bandaging and Finishing

Many of Britain's traditional and modern hard cheeses are clothbound or bandaged by hand before being placed in storage. The cloth is then sealed, normally with lard. This protects the cheese from losing too much of its moisture as it matures for weeks or even years. Gradually various moulds will grow on the cloth or exposed rind contributing to the final texture and taste of the cheese.

 

3. Open the brackets putting the words into the correct form of Passive Voice

 

1. This (to achieve) by adding a bacteria culture or starter.

2. The curd (to cut) then into small nut or rice sized pieces.

3. Next the bulk of the whey (to drain) of leaving behind a mass of sticky curd.

4. These bricks (to pile) to bricks.

5. These (to stack) on racks or tables.

6. Some cheeses (to wrap) in cheesecloth.

7. The cloth (to seal) with lard.

8. The young curd is now ready (to pile) into stainless steel molds.

9. The molds (to stack) end on end.

10. Next the enzyme, rennet (to add).

 

            4. Match the words with their definitions

1) solids	a) soft, semi-solid food substance
2) liquid	b) organic chemical substance formed in living cells, able to cause changes in other substances without being changed itself
3) floppy	c) a strong solution of salt and water
4) whey	d) state or quality of being acid
5) acidity	e) liquid part of sour milk after separation of curds      (for cheese)
6) texture	f) not in the form of a liquid or gas change to a thick and solid state
7) jelly	g) arrangement of the parts that make up smth.
8) to coagulate (of liquids)
9) mold	h) handing down loosely
10)  brine	i) woolly or furry growth of fungi appearing upon moist surfaces
11) enzyme	j) substance like water or oil that flows freely and is neither a solid nor a gas

 

 

5. Finish the sentences using the text

1. This continuous until the acidity of the whey reached the point …

2. The process of stacking is repeated until …

3. Eventually the curd develops a texture …

4. This speeds up the process of converting the lactose …

5. Milling is omitted when a more creamy …

6. This is to remove any rough edges and to seal …

7. Many of Britain`s traditional and modern hard cheeses …

8. When the cheeses come out of their moulds …

9. Each mould will be turned at least two or three times …

10.  The sides of the moulds have holes …

6. Find in the text passages about the main steps in the cheesemaking process

7. Summarise the text.

Use the following beginnings

The text reports on …

The text touches upon …

It is reported that …

 

 

III

The Seven Types of Cheese

Vocabulary:

to enable -                      давать возможность

to develop -                    развивать, выявлять                    

particularly-              особенно

to determine-                  определять, устанавливать

handful-                          горсть, пригоршня

to sniff-                           вдыхать носом, нюхать

mainly-                      главным образом, в основном

moisture-                   влага

ripen-                         зреть, созревать

liable-                         подверженный, доступный, подлежащий ч-л. 

to attain-                    получаться, достигать ч-л.

appropriate -              подходящий, соответствующий

common-                    обычный, распространенный

shiny-                         блестящий

dull-                            тусклый

tacky-                          клейкий

lactic-                          молочный

majority-                     большинство 

solution-                           превосходный

soak-                                окунать, топить

 

1. Give the Russian equivalents to the following words:

traditionally, a base, system, category, texture, character, supermarket, production, cream, spices, classify

 

2. Translate the following word combinations:

 to develop a base, the following system, main types, to determine the character, a handful of cheeses, by a quick look, odd gentle prod, the amount of moisture, an indication of the texture, the strength of flavour, the most common cheeses, slightly wet, pale cream in colour, slightly crumbly, wild herbs, strong salt solution, a superb cooking cheese, desired degree of saltiness

Read the text to find answers to the given questions about types of cheese

How cheese in Britain has traditionally been classified?

Text A

The seven types of cheese

Cheese in Britain has traditionally been classified either by the animal whose milk is used to make the cheese or as 'soft', 'hard' or 'blue'. Neither system enables consumers to develop a base on which to build their knowledge or understanding of cheese. Consequently cheese has been thought of, particularly in English-speaking countries, as strong or mild, hard or soft.

The following system, adapted from that used by the French, categories cheeses into seven main types according to their texture and the rind they grow. Using this system you can learn to determine the character of all but a handful of cheeses after a little practice, just by a quick look and the odd gentle prod and sniff. This is because the rind that grows is mainly dictated by the amount of moisture in the cheese. Therefore the rind is an indication of the texture. The amount of moisture also determines how quickly a cheese ripens and the strength of flavour it is liable to attain. So you can be an expert whether you are in a market in Greece or a British supermarket.

Where appropriate description of the most common cheeses in a category is given.

 

How can you learn to determine the character of cheeses?

What majority of fresh cheeses are designed for?

What is the taste of fresh cheeses?

Text B

Fresh Cheese (no rind)

These cheeses have a very high moisture content and are eaten within a few days of production. Too young to have developed any rind, they are soft, moist, often mousse-like, slightly wet and shiny, not dull or tacky. They are mild, lemony and lactic, or milky, in taste and are white to pale cream in colour. Those preserved in oil or brine, like feta, become firmer and slightly crumbly. Many are rolled, dusted or wrapped in wild herbs, leaves, nuts or spices.

Cooking: The majority of fresh cheeses are designed for cooking. They melt easily but separate or curdle quickly so are best added at the last minute off the heat, except ricotta which bakes extremely well and feta which grills or bakes well.

 

How feta`s saltiness can be reduced?

What kind of milk is used for making Feta?

FETA

For centuries shepherds have made fresh cheeses and preserved them in oil or in a strong salt solution. A superb cooking cheese, feta's saltiness can be reduced by soaking pieces in water until the desired degree of saltiness is reached (you will need to change the water). Made by a number of British cheesemakers from cow's, goat's or sheep's milk.

 

3. Open the brackets putting the words into the correct form of Passive Voice

 

1. Cheese in Britain has traditionally (to classify) either by the animal whose milk is used to make the cheese.

2. Consequently cheese (to think), particularly in English-speaking countries, as strong or mild, hard or soft.

3. The rind (to dictate) by the amount of moisture in the cheese.

4. These cheeses (to eat) within a few days of production.

5. Many (to roll), (dust) or (wrap) in wild herbs.

6. The majority of fresh cheeses (to design) for cooking.

7. They (to add) the last minute off the heat.

8. Feta`s saltiness can (to reduce) by soaking pieces in water.

9. The desired degree of saltiness (to reach).

10.  Cheese (to make) by a number of British cheesemakers.

 

           4. Match the words with their definitions

1) a handful	a) process of dissolving a solid in liquid
2) prod	b) salt water, esp. for pickling
3) moisture	c) not clear or bright
4) rind	d) sticky, not yet dry
5) ripen	e) flavoured cream, be eaten and served cold
6) mousse	f) make or become ripe
7) tacky	g) hard, outside skin or covering
8) dull	h) condenced vapour on a surface, liquid in the form of vapour
9) brine	i) push or poke with smth. pointed
10) solution	j) as much or many as can be held in the one hand

 

5. Finish the sentences using the text

1. Consequently cheese has been thought of, particularly in English-speaking countries, as …

2. For centuries shepherds have made …

3. The majority of fresh cheeses are designed for …

4. Made by a number of British cheesemakers from …

5. They melt easily but separate or curdle quickly so are best added …

6. Many are rolled, dusted or wrapped in …

7. Too young to have developed any rind, they are …

8. The following system, adapted from that used by the French …

9. The amount of moisture also determines how quickly …

10.  Using this system you can learn to determine the character of …

 

6. Find in the text and translate the sentences in which the predicate is:

a) in Past Simple Active

b) in Present Perfect Passive

c) in Present Simple Active

 

7. Find in the text and put down key words that can be used to speak types of cheese

8. Summarize the information from the text

                                           

IV

               Natural Rind Soft – White and Semi - Soft Cheese

 

Vocabulary:

deliciously -                       восхитительно

marvelous -                        изумительно, удивительно

suspicious -                    подозрительный, недоверчивый

to encourage-                   поддерживать

instead of-                     вместо

superbly-                       великолепно, превосходно

drizzle-                          брызгать

rind-                              корка, кожура

sumptuous-                     великолепный, выглядит дорого

exude-                           растекаться

tacky-                           липкий, клейкий

rarely-                           редко, изредка                  

bloom-                          цвет, цветение

bubbling-                      появление пузырей      

melt-                             таить, плавиться, растворяться

decadent-                      более низкого качества        

cardboard-                    картон

stir-                               размешивать, взбалтывать

lend to-                         годиться к ч-л.

addict-                          привыкать к ч-л.

mature-                         зрелый

overpower-                       подавлять

complement-                     добавлять, доводить до завершения

 

1. Give the Russian equivalents to the following words:

penicillium, aroma, soup, salty, ammonia, myth, indication, fermentation, peak, cholesterol, lemony, orange – brown, waxed, elastic, complement, delicate, result, intense, category, ideal, olive; sylinder.

 

2. Translate the following word combinations:

a rubbery feel bluish grey, to learn from experience, to grill until bubbling, relatively high moisture content, with a dash of sherry, at its best, to be past its peak, triple cream cheeses, hard cheeses, delicious lemony freshness, to be full-bodied in taste, with a springy texture, a thick coating of mould, strong brine washed – rind cheeses, a little goes a long way

 

Read the text and try to find the difference between Rind cheese, Soft White Cheese and Semi-Soft Cheeses

Text A

Natural Rind Cheese (rind: wrinkled, bluish grey mould) Tymsboro, Cerney Banon, Cotswold Crottin

Some fresh cheeses, particularly goat's milk cheese, can be left to dry out, developing soft wrinkly skins and gradually growing a delicate bluish grey mould. With time, the wrinkles deepen, the cheese dries, concentrating the flavours, and the mould spreads and thickens. The result is a deliciously nutty and creamy cheese when young, becoming more intense and pungent as it dries out.

These are the cheeses you see on the market stalls in France and come in marvellous shapes - logs, rounds, pyramids and small cylinders. They look wonderful on a cheeseboard.

This category is rarely found in Britain where most small farmhouse goat's milk cheese producers have learnt from experience that many consumers are still suspicious of mould. Instead they encourage the development of a very thin, white bloom on the rind, like Camembert.

Cooking: These cheeses grill superbly, particularly as the cheese dries out. Ideal sliced, drizzled with olive oil and grilled until bubbling, but respond well when baked, particularly with pastry. Not good melted in sauce.

 

What kind of milk is kind cheese made of?

Text B

Soft-White Cheese (rind: white, fuzzy)

Capricorn Goat, Sharpham, Bath Soft Cheese, Flower Marie

These are the Camembert types: soft, sumptuous, creamy in texture. Their relatively high moisture content encourages the growth of a soft, white mould, penicillium candidum. When ripe, these cheeses exude an aroma reminiscent of mushroom soup with a dash of sherry. They start very mild, slightly salty and firm when young and are never stronger than a good meaty ripe Brie de Meaux. A strong smell of ammonia, contrary to popular myth, is not a sign of a cheese at its best but an indication that second fermentation has taken place and it is past its peak. Double or triple cream cheeses are generally taller, thicker and more decadent - not suitable for those watching their weight or cholesterol level.

Cooking: These are eating not cooking cheeses but if you really want to cook with them remove the rind, otherwise it will go like cardboard. Best crumbed and deep-fried or lightly grilled, the texture does not lend itsell to melting. Triple cream cheeses, however, can be stulied in chicken breasts or stirred into sauces.

What kind of sign is a strong smell of ammonia in Sof-White Cheese?

Why are Semi-Soft Cheese left in cellars?

Text C

Semi-Soft Cheese (rind: brownish orange to thick greyish brown, dry) Celtic Promise, Milleens, Stinking Bishop, Gubbeen

This is the most difficult type to define as some hard cheeses, when eaten young, could be mistaken for a semi-soft cheese. Usually pressed to create a rubbery feel, when young they are very supple and open textured with a delicious lemony freshness. Aged, they are more rounded, full-bodied in taste with a springy texture and their rinds tend to be more leathery, orange-brown, often waxed or oiled. Those left in cellars to age develop a thick coating of grey brown mould.

Some are unpressed and washed or rubbed by hand with strong brine, creating a sticky orange rind and a pungent, spicy, aromatic aroma. These are strong favourites of the committed cheese addict and the sort of cheeses people go for first on a cheeseboard. When the surface cracks and becomes dull, brown and tacky they are passed their best.

Cooking: The more mature, firmer examples with their elastic, rubbery texture are superb for grilling, particularly over potatoes and other vegetable dishes. Washed-rind cheeses are rarely used in cooking, as they tend to overpower rather than complement most dishes. If you do use them, remove some of the rind and remember a little goes a long way.

 

3. Say whether the statements are true or false

1. Some of fresh cheeses can never be left to dry out

2. Double or triple cream cheeses are suitable for those watching their weight

4. Put the necessary preposition

1. Some fresh cheeses can be left to dry …

2. They look wonderful … a cheeseboard.

3. This category is rarely found … Britain.

4. These are the cheeses you see … the market stalls … France.

5. These cheeses grill superbly, particularly as the cheese dries …

6. A strong smell … ammonia is not a sign of a cheese … its best.

7. Triple cream cheeses can be stirred … sauces.

8. Aged, they are more rounded, full – bodied … taste … a springy texture.

9. Those left … cellars to age develop a thick coating … grey brown mould.

10. The more mature, firmer examples … their elastic, rubbery texture and superb … grilling.

 

5. Match the words with their definitions

 

1) sumptuous	a) come or pass out slowly (of drops of liquid)
2) exude	b) magnificent costly - looking
3) pungent	c) a state of falling to a lower level
4) bloom	d) reminding one of, suggestive of
5) bubble	e) come or pass out slowly
6) pastry	f) solid, hard, not yielding
7) firm	g) paste of flour, fat etc. backed in an oven
8) exude	h) air – filled cavity in a solidified liquid
9) reminiscent	i) greatest beauty or perfection
10) decadent	j) (of smells, tastes) sharp, biting, stinging

 

 

6. Finish the sentences using the text

1. These are the cheeses you see on the market stalls in France …

2. With time, the wrinkles deepen, the cheese dries, concentrating the flavours …

3. The result is a deliciously nutty and creamy cheese when young …

4. When ripe, these cheeses exude an aroma reminiscent of mushroom soup …

5. The more mature, firmer examples with their elastic, rubbery texture …

6. If you use them, remove some of the rind and remember …

7. Triple cream cheeses, however, can be stulled in chicken breasts or …

8. Double or triple cream cheeses are generally taller, thicker and more decadent …

9. They start very mild, slightly salty and firm very young …

10.  This is the most difficult type to define as some hard cheeses, when eaten young, could be mistaken for …

 

7. Summarize the information from the text

 

 

V

Hard cheese

Vocabulary:

flexible-                   гибкий, гнущийся, податливый      

crumbly-                 крошащийся, осыпающийся

linger-                     тянуться

exclusively-             исключительно

enormous-              громадный, огромный

blend-                      смешивать

stringy-                   волокнистый

russet-                     желтоватый или красновато – коричневатый

dye-                         краска, красящее вещество

to distinguish-         отличать, различать

tasteless-                 безвкусный

impostor-                    самозванец

flaky-                      слоистый

zesty-                      увеличивающий вкусовые качества

tang-                       острый вкус

gradually-               постепенно

 

1. Give the Russian equivalents to the following words:

texture, press, types, traditional, interest, methods, milk, association, group, specifically, mechanised, factories, process, unique, characterise, production, practice, version, elegant, creamy, orange, system, originally, delicate

 

2. Translate the following word combinations:

A flat millstone, inflexible in structure, lightly pressed, moisture content, stronger flavour, a fine wine, rare breeds of animals, modern generation, difficult to digest, deep red – orange, deep russet red colour, farm house production, tasteless impostor, intensified flavor, chewable texture, open vat method, the process done by hand, to cut into bricks, firm body, mellow in flavor, area of production, sharp freshness

 

Read the text and say

1) How many hard cheeses are mentioned in the text?

2) How to differ Double Gloucester and Single Gloucester?

3) What is the main characteristic of Red Leicester?

Hard Cheese (rind: firm, often mouldy, thick, sometimes waxed or oiled)

These cheeses are generally large, solid and inflexible in structure although some, like Caerphilly, which are only lightly pressed can be very creamy. Their low moisture content compared with other types means they take longer to mature and so have time to develop a more complex, stronger flavour and linger on the palate like a fine wine. Their texture ranges from moist and crumbly like young Caerphilly to chewy or even crunchy like aged Cheddar.

The traditional cheeses of Britain were almost exclusively hard or blue and, like those
made in the rest of Europe, were named after the area in which they were developed over
hundreds of years. In the last 20 years there has been an enormous resurgence of
interest in cheesemaking. Old recipes have been revived and new ones developed using
old methods, milk from rare breeds of animals and recipes from overseas, creating a
modern generation of hard British cheeses.

Cooking: These cheeses are excellent in sauce and the harder the cheese the better. Hard cheese blends with other ingredients and the stronger it is the less you need to use. Parmesan is like a condiment, melting almost without trace, whereas Cheddar retains some texture. The 'crumblies', like Cheshire or Lancashire, break down quickly and are excellent grilled. When overcooked, the casein in hard cheese becomes tough, stringy and difficult to digest.

CHEDDAR

Cheddar, more than any other British territorial cheese, has been copied and emulated the world over, but is not really Cheddar unless it comes from England and more specifically the counties of Somerset, Dorset and Devon. Most 'Cheddar' today is made in 20kg block form in huge mechanised factories. Traditional farmhouse Cheddar, however, is made in 25kg clothbound rounds using the open vat method, with much of the process still done by hand. The unique texture is obtained by using the 'cheddaring' process when the curds are drained, cut into bricks and then pressed many times until the correct texture is obtained. Cheddar matures slowly. It is sold as Mild Cheddar at around 4 to 6 months old or it can be matured for up to 24 months when it is called Extra Mature or Vintage.

Tasting notes: firm, dense, biteable almost chewy texture..., a wonderful complexity of aromas and taste... nutty, rich, with a hint of fresh hay.

RED LEICESTER

Leicester was traditionally made as a large flat millstone and characterised by its deep russet red colour, from the natural dye, annatto. It was being produced in volume by the late 1700s but by the end of World War II farmhouse production had all but died out. During the War the practice of putting annatto into Leicester was banned. When eventually the colour was returned to the pale version of Leicester it became known as Red Leicester to distinguish it from its tasteless impostor. Can be eaten young but is best after 6 to 9 months when the flavour has intensified and it has develop a firm, chewable texture.

Tasting notes: clothbound giving a firm, flaky, buttery texture. Marvellous, deep orange.. slightly sharp butterscotch richness... rather nutty... medium to strong in flavour.

DOUBLE GLOUCESTER

One of Britain's best known territorial cheeses made both on farms and in creameries. The texture should be firm and dense though not as solid and aged as Cheddar. The colour ranges from pale orange to deep red-orange, coloured, like Red Leicester, with annatto, though the final product is paler. The few farmhouse examples come in elegant4kg wheels.

Tasting notes: firm body, close creamy texture, though not as firm as Cheddar... round and mellow in flavour... delicious, zesty, orange tang on the finish.

SINGLE GLOUCESTER

One of the few British cheeses protected under the European Protected Designation of Origin (PDO) system that lays down the method and area of production. Made in Gloucestershire by only two cheesemakers, it is milder than Double Gloucester and not coloured with annatto. It must be made using the traditional methods. It was originally made from the milk of the Old Gloucester cows, a practice that is gradually being re-introduced.

Tasting notes: firm bodied but moist with a more open texture than Double Gloucester... delicate, creamy taste with a pleasant slightly sharp freshness on the finish.

3. Summarize the information from the text.

4. Find in the text passages describing characteristics of British cheeses

5. Open the brackets putting the words into the correct form of Passive Voice

1. The cheeses are excellent in sauce and (hard) the cheese (good).

2. (Strong) it is (little) to use.

3. They take (long) to mature.

4. They have time to develop (complex), (strong) flavour.

5. It is (mild) than Double Gloucester and not coloured with annatto.

6. Match the words with their definitions

 

1) palate	a) grass cut and dried for use as animal food
2) crunch	b) tank or great vessel for holding liquids
3) resurgence	c) come or bring to full development or to a state ready to use
4) emulate	d) land forming a division of a country
5) ingredients	e) change be changed in stomach, so that it can be used in the body
6) digest	f) one of the parts of a mixture
7) traditional	g) try to do as well as or better than
8) mature	h) reviving, coming back to activity
9) vat	i) crush noisily with the teeth when eating
10)  hay	j) sense of taste

 

5. Finish the sentences using the text

1. Most 'Cheddar' today is made in 20kg block form in huge …

2. During the War the practice of putting annatto into Leicester …

3. The texture should be firm and dense though not as solid and aged as …

4. Hard cheese blends with other ingredients and the stronger it is the less …

5. The colour ranges from pale orange to deep red-orange, coloured, like Red Leicester, with annatto, though …

6. It must be made using …

7. Their texture ranges from moist and crumbly like young Caerphilly to …

8. It was originally made from the milk of the Old Gloucester cows, a practice that is gradually …

9. These cheeses are excellent in sauce and …

10.  It was being produced in volume by the late 1700s but by the end of World War II farmhouse production …

6. Resume the text in the written form

    

 

                                                   VI

The crumbles

Vocabulary:

overnight-                    с вечера, всю ночь

seal-                           печать, пломба; герметически закрывать, изолировать      

coalminer-                 шахтер

graze-                        пасти, держать на подножном корму

susceptible-                 допускающий, поддающийся

savoury-                    вкусный, приятный, острая закуска        

scatter-                      разбрасывать, рассеивать

consecutive-             последовательный

lumpy-                      комковатый, бугорчатый

scrambled eggs-        яичница – болтунья

diverse-                    разнообразный

lime-                         известь

revive-                      оживлять, воскрешать

staple-                       главный продукт

 

1. Give the Russian equivalents to the following words:

salt, popular, press, elastic, texture, type, character, result, traditional, unpasteurized, supermarket, historic, industrial, style, lemony, alternative, base, natural, originally

 

2. Translate the following word combinations:

excess milk, school eraser, salt marches, salmon – pink, single herd, slightly salty, consecutive days, salty flavor, buttery feel, slightly lumpy, to ripen quickly, lemony fresh, refreshing flavor, natural grazing, limestone pastures, complex flavor, wild honey, brine bath, mild workers

                          

Read the text and answer the following questions

1) What are main characteristics of Caerphilly?

2) Why was the cheese popular with the coalminers?

3) What does it retain more moisture?

                             The Crumblies

These four cheeses are more moist than Cheddar and range from very crumbly to flaky.

                            CAERPHILLY

First made in the Welsh town of Caerphilly in about 1831. The brine baths in which the cheese was soaked overnight sealed in the moisture, and the cheese proved popular with the coalminers who had lost salt during their labours. Production soon moved to the West of England where Cheddar makers made it from their excess milk. Only lightly pressed, it retains more moisture than the other 'crumblies' and is ready to eat as young as 6 to 10 days old, although it can be aged for up to 4 or 5 months.

Tasting notes: fresh, clean, grass taste... firm yet moist, elastic, school eraser type texture when broken... flaky rather than crumbly... [2 weeks old].

           

1) Where was Cheshire mentioned?

2) What texture does Cheshire have?                     

CHESHIRE

Cheshire, mentioned in the Domesday Book of 1086, is one of Britain's oldest cheeses. Its distinct character results from the salt marshes on which the cattle graze. Its fine, moist yet crumbly texture makes traditional Cheshire susceptible to cracking, crumbling or blueing. Very few are still made from unpasteurised milk, clothbound and unwaxed. Most are factory made and some producers have responded to the needs of the supermarkets for a creamier, more solid, less crumbly cheese. Some are coloured with annatto producing an attractive pale, salmon-pink cheese.

Tasting notes: bound in calico then sometimes waxed... fine, crumbly yet moist texture... savoury with gentle, green bitter tang... slightly salty.

1) When was Lancashire cheese a staple food of the mill workers?

2) What kind of milk is used for production of Lancashire?

3) Are there any special characteristics of Lancashire?

                         LANCASHIRE

Few of these historic cheeses are produced in Lancashire today, and fewer still are made using milk from a single herd. During the Industrial Revolution, Lancashire cheese was a staple food of the mill workers. The first factory-made Lancashire appeared in 1913, and today most of this cheese comes from creameries that are scattered throughout Britain, using pasteurised milk from surrounding farms. Traditional Lancashire is made using the combined curd from three consecutive days. It has a light, salty flavour and a soft, smooth, buttery feel, yet is slightly lumpy, not unlike scrambled egg.

There are three distinct styles:

Creamy  creamier, mild and lactic in flavour

Mature or Tasty sharper with a green, grassy bite

Acid a recent alternative that ripens quickly, it is a more acid, crumbiy, moist cheese but lacks the depth of the traditional style.

Tasting notes: creamy with an open crumbly texture...lemony fresh, with a distinct savoury, cheese and onion tang... rich and buttery, melts in the mouth.

1) On what recipe is a classic cheese of the Yorkshire Dale based?

2) How was it originally made?

3) What kind of body does it have?

WENSLEYDALE

Farmhouse Wensleydale is a classic cheese of the Yorkshire Dales, based on a recipe introduced by Cistercian monks in the 11th century. It has a white, close, fine crumbly body and miid, refreshing flavour a characteristic derived from the diverse, natural grazing of the Dales limestone pastures. It was originally made with sheep's milk, a tradition that is being revived by some cheesemakers. Usually eaten young, at about three months old, it can be matured for longer to develop a more rounded, complex flavour.

Tasting notes: firm but supple, crumbiy, moist texture similar to young Caerphilly... sweet like wild honey, balanced with fresh acidity... traditional Wensleydale is wrapped in cloth.

 

3. Open the brackets putting the words into the correct form of Passive Voice

1. The brine baths in which the cheese (to soak) overnight sealed in the moisture.

2. Very few are (to make) from unpasteurised milk.

3. Some are (to colour) with annatto producing an attractive pale, salmon-pink cheese.

4. Few of these historic cheeses (to produce) in Lancashire today.

5. Farmhouse Wensleydale (to base) on a recipe introduced by Cistercian monks in the 11th century.

6. A tradition (to revive) by some cheesemakers.

7. Usually Wensleydale (to eat) young.

8. It can (to mature) for longer to develop a more rounded, complex flavour.

9. It (to make) with sheep's milk.

10.  Caerphilly (to press) lightly to retain more moisture.

 

4. Match the words with their definitions

 

1)  salmon	a) following continuously coming after the other in regular order
2) texture	b) thick, soft substance, almost solid, formed when milk turns sour used to make cheese
3) march	c) place, where milk, butter, cheese etc. are solid
4) graze	d) cattle, feeling or going about together
5) distinct	e) having an appetizing taste or smell
6) savoury	f) plain, clearly marked; different (rind, separate (of cattle, sheep etc.)
7) hard	g) eat growing grass
8) creamery	h) frontier areas (esp. between England and Scotland or Wales)
9) curd	i) arrangement of the parts that make up smth
10)  consecutive	j) large fish and its flesh as food, the colour of its flesh, orange – pink

 

          

5. Finish the sentences using the text

1. Few of these historic cheeses are produced in Lancashire today, and …

2. Production soon moved to the West of England where Cheddar makers …

3. Very few are still made from unpasteurised milk …

4. First made in the Welsh town of Caerphilly in about …

5. It was originally made with sheep's milk, a tradition that …

6. It has a light, salty flavour and a soft, smooth, buttery feel, yet is …

7. Usually eaten young, at about three months old, it can be …

8. Cheshire, mentioned in the Domesday Book of 1086, is …

9. Some are coloured with annatto producing an attractive …

10.  Only lightly pressed, it retains more moisture than …

 

6. Read the text again and put down key words which can be used to speak about the Crumbles

 

7. Find in the text and translate the sentences in which the predicate is:

a) in Past Simple Active

b) in Past Simple Passive

c) in Present Simple Active

d) in Present Simple Passive

8. Summarize the information from the text.

 

 

                                                VII

                             The modern hard cheeses

Vocabulary:

   majority-                   большинство

   internal-                    внутренний

   by accident-                 случайно

exist-                         существовать

cellar-