The traditional hard cheeses

The majority of traditional British cheeses belong in this category and are made by many members of the Specialist Cheesemakers Association. They can be divided into two main groups: The Territorials' and The Crumblies'.

The Territorials'

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-                        подвал

cave-                         пещера

tiny-                          крошечный

crack-                        трещина

penetrate-                  проникать внутрь

loose-                        неплотный, рыхлый

coarse-                      грубый, крупный

crumb-                      крошка, крохи, крупицы

mould-                      плесень, плесенный грибок

sprinkle-                   брызгать

powder-                    порошок

coagulate-                 затвердевать

encourage-                поощрять, поддерживать

piercing-                   прокол

uneven-                    неровный

foil-                          фольга

humid-                     сырой, влажный

gritty-                       песчаный, крупнозернистый

split-                            трескаться, трещина

musty-                            имеющий запах или вкус плесени

tang-                         резкий вкус

dense-                       густой, плотный

dressing-                   приправа (к рыбе, салату)

intense-                     сильный, напряженный

shatter-                      разбивать

porcelain-                  фарфор

sublime-                    самого лучшего качества

bizarre-                      причудливый

sparingly-                  скромно, немного

pantry-                      кладовая (для провизии)

 

1.   Give the Russian equivalents to the following words:

buffalo, produce, design, naturally, control, penicillium, plastic, tunnel, traditional, method, salad, sauce, aromatic, to protect, aromas, ingredient, spices, popular, mix

2. Translate the following word combinations:

new generation, a diversity of cheese, superb quality, vegetarian rennet, internal blueing, by accident, to exist naturally, tiny cracks, immature cheese, to be mushy in texture, a processed cheese, to use carefully, to be lucky enough, particularly good, a mail order service, at least, an unrealistic goal, to ensure a contrast of flavours, to be about the same weight, to reach their peak, in the wrong hands, to dry out, to gain maturity, long lasting, storage location, carefully wrapped, to keep apart from the rest, cardboard box

 

Read the text to find answers to the given questions.

1) What is the difference between the modern hard cheeses and traditional cheeses?

2) What makes these cheeses different from those made on small farms in the rest Europe?

Text A

The modern hard cheeses

These are the new generation of traditionally made hard cheeses. They include some 55 sheep's milk cheeses, 70 goat's milk cheeses and even five buffalo's milk cheeses. What makes these cheeses different from most of those made on small farms in the rest of Europe is that the majority are made by one farm only, each of which produces between 20kg and 800kg per day. Not since the 17th century has Britain produced such a diversity of cheese, and the quality is superb. Over 200 are unpasteurised, 90% are made with vegetarian rennet, and organic cheeses are on the increase.

1) Can the blueing of cheese be controlled?

2) How many styles of Blue cheese are there?

3) Give main characteristic of every style.

Text B

Blue Cheese (rind: gritty, rough and crusty, ог wet and sticky, ог soft white)

Stilton, Beenleigh Blue, Dunsyre Blue, Cashel Blue, Jersey Blue

Many of the old British cheeses would, in the past, have developed internal blueing more by accident than by design. The blue mould would have existed naturally in the walls and floors of the cellar or caves where the cheeses were stored. It would have entered the cheeses, uninvited, while they were young through the tiny cracks and openings of the rind, penetrating through the loose, moist, coarse crumbs of curd.

Today the blueing can be controlled. The blue mould, penicillium, is sprinkled as a powder into the milk before it is coagulated. To encourage the spread of the blue mould it is necessary to allow air into the interior of the cheese. This is achieved by piercing each cheese with plastic or stainless steel rods. The blue grows along the 'tunnels' they create, as well as between the uneven lumps or pieces of soft curd.

There are three main styles of blue cheese. Those wrapped in foil, which prevents the rind from drying out and cracking, have a sticky wet rind and a moist crumbly interior. Stilton and other blue cheeses not wrapped in foil are kept in more humid conditions and produce a gritty, rough dry rind which should not be allowed to split since this would cause the interior to dry, discolour and develop a musty, dull flavour rather than the expected sharp, fresh tang.

The third style is made in the same way as the soft white rinded cheeses. The dense, moist interior, however, means the blue mould must be injected into the young cheese rather than using the traditional method described above. They are milder and creamier, with the texture more similar to Brie than that of the traditional blues.

Cooking: Crumbled in salads, melted in sauces, mixed into dressings or grilled on meat, blue cheeses are intense, spicy, aromatic and offer endless alternatives.

 

 

1) Why did the Stilton makers join forces to protect Stilton from being copied?

2) What are the main characteristics of Stilton?

 

Text C

STILTON

In the early 1900s, the Stilton makers joined forces to protect Stilton from being copied. They specified how it should be made and limited production to the English Midland counties of Nottinghamshire, Derbyshire and Leicestershire. Until the introduction of the European PDO system in 1997, it was the only British cheese protected by law.

The rind of good Stilton exudes wonderful aromas of cellars, stone walls and moulds. The perfect Stilton should be rich and creamy, not dry and crumbly, with a clean, lasting, tangy finish. It matures in 9 to 15 weeks and should not be sold too young, when it can be bitter and dry.

Tasting notes: well matured, rich, creamy, fills the mouth... the blue is scattered like shattered porcelain... spicy, creamy and rich in flavour.

1) How many cheeses are now on the market with ingredients?

2) What Flavor Added Cheeses are the best?

Text D

Speciality or Flavour Added Cheese (most are rindless or have the same rind as the orginal cheese)

Wensleydale with Cranberries, Tiskey Meadow, Cheddar with Chives

Some of Britain's traditional cheeses, like Sage Derby, contained added flavours. Made by blending various ingredients with familiar hard or semi-soft cheeses like Cheddar, Wensleydale or Double Gloucester, this style has taken on a new look in the last five years. Over 80 cheeses are now on the market, with ingredients that range from the sublime to the bizarre. Typically they contain garlic, herbs, spices, dried fruit, ginger, pickle or nuts. They have proved very popular and tend to be served in place of a dessert.

The best are those that mix the flavouring in with the fresh curd so they mature together.

Those made by breaking up an immature cheese, mixing in the ingredients and then repressing it can be mushy in texture and more closely resemble a processed cheese.

Cooking: The texture lends itself to grilling or melting in sauces. However, the strong character of the added ingredients means they should be used carefully and sparingly.

 

3. Open the brackets putting the necessary preposition

1. What makes these cheeses different … most … those made small farms … the rest … Europe is that the majority are made … one farm only.

2. The blue would have existed naturally … the walls … floors … the cellar.

3. Those wrapped … foil, which prevents the rind … drying … cracking.

4. The third style is made … the same way as the soft white rinded cheeses.

5. The rind … good Stilton exudes wonderful aromas … cellars.

6. They have proved very popular … tend to be served … place … a desert.

7. It was only British cheese protected … law.

8. It matures … 9 … 15 weeks.

9. This is achieved … piercing each cheese … plastic or stainless steel rods.

10.  To encourage the spread … the blue mould it is necessary to allow air … the interior … the cheese.

 

4. Match the words with their definitions

1) rennet	a) keep or put down or under
2) tang	b) preparation used in curdling milk for making cheese
3) coagulate	c) sharp taste or flavour
4) musty	d) (of liquids) change to thick and solid state
5) exude	e) smelling or tasting mouldy
6) sublime	f) (of drops of liquid) come or pass out slowly
7) mush	g) of the greatest and highest sort
8) resemble	h)  thick mixture and mass
9) immature	i) be like, be similar to
10) repress	j) not yet fully developed

 

5. Finish the sentences using the text

1. In the early 1900s, the Stilton makers joined forces to protect Stilton …

2. There are three main styles of …

3. Until the introduction of the European PDO system in 1997, it was …

4. The third style is made the same way as the soft …

5. To encourage the spread of the blue mould it is necessary …

6. They include some 55 sheep's milk cheeses, 70 goat's milk cheeses and even …

7. Over 200 are unpasteurised, 90% are made with vegetarian rennet, and …

8. Many of the old British cheeses would, in the past, have developed …

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

10.  The blue mould would have existed naturally in the walls and floors of the cellar or …

6. Find in the text passages describing characteristics of the modern hard cheeses

7. Summarize the text

Use the following beginnings:

The text reports on …

The text touches upon …

It is reported that...

 

VIII

                             What makes a perfect Cheeseboard?

Vocabulary:

   to ensure-                  обеспечивать, гарантировать

   maturity-                   зрелость

   distinct-                        особенный, индивидуальный

fascinating-                обворожительный, очаровательный

cellar-                         подвал, погреб

pantry-                       кладовая (для провизии)

humidity-                    влажность

predator-                     хищник

option-                        выбор

morsel-                        крошка, крошечная часть еды

lid-                               крышка

to insert-                      вставлять

wedge-                         клинообразный кусок

edge-                            край, крошка

underneath-                  внизу

seal-                              герметически закрывать, изолировать

scope-                           сфера, место

oblong-                         продолговатый предмет

rind-                              кожура, корка

 

1. Give the Russian equivalents to the following words:

 criteria, recommend, season, service, unrealistic, categories, contrast, peak, inform, ideal, realistically, plastic, tolerant, vacuum, condensation, wax, gases, method, series, specialist, centre, diagonally

 

2. Translate the following word combinations:

diversity in taste, particularly good, a mail order service, at least, unrealistic goal, the same weight, in the wrong hands, to gain maturity, long lasting, storage location, safe from predators, carefully wrapped, to prevent crossfertilisation of moulds, slightly damp, in advance, to become soapy, to use by date, instead of ripening, for any length of time, to be quiet tolerant, greaseproof paper, a temporary measure

 

Read the text to find answers to the given questions

1) How is it better to choose the cheese you need?

2) The taste of what cheeses is distinct and long lasting?

3) What is the ideal cheeseboard?

Text A