Placeholder Image

字幕表 動画を再生する

  • - [Liz] One of the things that makes cheese so impressive

  • is that there are so many different types.

  • - The better the milk, the better the cheese.

  • Everybody believes that.

  • You want cows that are happy.

  • - It's a very labor-intensive physical job,

  • but that's part of the fun.

  • - [Alan] I'm always amazed when I just see

  • hundreds of blocks of cheese just sitting there.

  • (lively music)

  • - Any time I tell anyone that I work in cheese,

  • almost everyone's immediate reaction is I love cheese.

  • The entire process takes around five hours.

  • So, we pasteurize our milk, fill our vat, add culture.

  • After that would be rennet addition,

  • which will coagulate the milk,

  • and you let it sit undisturbed so it sets and makes

  • similar to a pudding, non-liquid form.

  • And at that point, we cut and halve the curds and whey.

  • It's great.

  • It feels good.

  • It's fun to make something.

  • Since the day I started here,

  • it's always been a really cool experience.

  • Obviously, the fact that I love cheese

  • and enjoy eating cheese made it really easy

  • to get more in depth about this.

  • I love being able to eat cheese every day,

  • but I guess I could do that no matter what job I had.

  • It's very fast-faced and enjoyable

  • to keep curds and whey moving, keep them from settling,

  • sticking back to each other.

  • They wanna stick together, naturally.

  • It is a lot of cheese for a couple of arms.

  • It's a very labor-intensive, physical job.

  • That's part of the fun of it is not sitting behind a desk,

  • but it's a tangible activity.

  • We're working with our hands.

  • I think it continues to be interesting,

  • and I love cheese, absolutely love it.

  • And from there we are doing what's called cheddaring,

  • and that's just a process of stacking and flipping

  • the loaves of cheese to form proteins

  • and let the cheese acidify.

  • That's the big step.

  • That's really what adds a lot of the traits of our Flagship.

  • They're fairly heavy, but it's like anything else.

  • You build the muscles with repetition

  • and it's a good workout.

  • There's always more to learn.

  • I work with an incredible staff, so it really is awesome.

  • There is currently some cheese at my desk.

  • It's around all the time.

  • It's in my refrigerator at home,

  • at least four different types of Beecher's cheese.

  • My sister sometimes gets overwhelmed

  • with how much cheese is in my fridge.

  • It's a great situation, I guess, a fun way to live.

  • It's a whole world.

  • I mean, there's science.

  • There is certainly a learning curve.

  • In the beginning, people are like wow,

  • these things are really heavy,

  • and then a couple months into working here

  • you're just movin' stuff around not even thinking about it.

  • (upbeat music)

  • The Flagship cheese is a delicious cheese

  • and that is because of a lot of different things.

  • It's because of the passionate,

  • involved people we have making it by hand every day.

  • It's because of the recipe

  • that we've developed over the years.

  • The details of our recipe

  • have an effect on what we're looking for,

  • what we're trying to make.

  • Final step is hooping.

  • We put it into the hoop, it gets pressed into large blocks.

  • The aging process is an integral part

  • of our cheese making process here.

  • That aging process affects texture,

  • moisture, flavor profile.

  • Always have a piece of Flagship in my fridge at home.

  • Super creamy, melts really well.

  • It has enough flavor, and you know you're eating cheese.

  • Always loved a grilled cheese sandwich,

  • so it seemed like a natural fit

  • to come and work at Beecher's.

  • Probably one of the things that makes cheese so impressive

  • is that there's so many different types.

  • It depends so much on the person, the situation, everything.

  • - One of the reasons I chose to buy a farm is

  • I've always loved the outdoors.

  • So, I wanted a place where I could make cheese,

  • but I would wanna relax outside.

  • That's how it all began.

  • The better the milk, the better the cheese.

  • Everybody believes that.

  • You want cows that are happy.

  • We use raw milk for our cheese for many reasons.

  • When you eat a raw milk cheese,

  • you do pick up more of the flavors

  • of what the cows were eating,

  • especially if they're allowed to eat outside.

  • What makes it unique compared to other cheeses is the color.

  • It has natural annatto,

  • which is a natural coloring that gives is that bright color,

  • makes it look in a way

  • almost like something from outer space like the moon.

  • The more I got into cheese making and visiting farms,

  • the more I fell in love with it.

  • One of the things I talk about is the art of possibility,

  • that almost anything is possible.

  • Just about every cheese made follows the basic steps,

  • so how can this cheese be so different from another cheese?

  • I think what humans can bring to making cheese

  • is that sense of the moment.

  • We do follow a strict formula,

  • but your eyes and your hands and your senses will tell you

  • that despite what you're supposed to do,

  • maybe you stir it for an extra couple minutes

  • because of the way it feels.

  • You want the right texture.

  • There are wonderful things that can be done with robots,

  • but there's certain human emotions.

  • They can affect food

  • or anything else you do in a positive way.

  • So, if you really love what you're doing,

  • you can't really program a robot

  • to have that same kinda love and passion for it.

  • It'll do what you program it to do, but it'll end there.

  • Once you make the cheese,

  • there's a long waiting period during the aging process.

  • Aged cheeses,

  • you go into it knowing that you may not see

  • the fruits of your labor for six months to a year out.

  • So, you have to have a lot of patience with this cheese.

  • (crickets chirping)

  • One of the things I really enjoy

  • is I have an excuse to build this below-ground cave.

  • (jazzy music)

  • When the cheeses are in the cave,

  • they're still alive and the cultures are still reacting.

  • The cheeses can just sit and they develop this rind

  • based on the different strains of bacteria in the air.

  • We do our best to give it the right environment to thrive.

  • You have to try and keep the air clean.

  • What it picks up to create the mold

  • adds another level to the flavor and also the texture

  • because it's a high humidity environment.

  • That's basically a drying process that takes a long time.

  • Staying there in a year lets it develop

  • to its truest potential.

  • When I'm in the cave,

  • I'm always amazed when I just see

  • hundreds of wheels and blocks of cheese just sitting there.

  • I'm sure there's several hundred thousand dollars

  • worth of cheese down there.

  • To me, they seem happy.

  • When you complete a batch of cheese,

  • whether it works out or not,

  • you feel good because you've created and done it.

  • It's a wonderful feeling.

  • The full circle value

  • of doing everything from start to finish

  • is my attempt at what one might call artistry.

  • When I taste cheese, there is a bit of magic.

  • I'm just blown away by it.

  • That feeling doesn't change.

  • That's why I take so much pleasure in improving it.

  • Maybe it's harder, but that's what we're trying to do.

  • (orchestral music)

  • My hopes and dreams for the future

  • are to enjoy life the best way I can.

  • Working on a farm, they're long hours.

  • There's no doubt about it.

  • But I wake up and I'm healthy and I can make cheese

  • gives me reason for doing what I'm doing.

  • The more I got into cheese making,

  • the more I fell in love with it.

  • - The fact that I love cheese and enjoy eating cheese

  • made it really easy.

  • - You go into it knowing

  • that you may not see the fruits of your labor

  • for a year out.

  • - But it's fun to make something.

  • It's great.

  • It feels good.

  • - When I taste cheese, there is a bit of magic.

  • I'm just blown away by it.

  • - [Liz] Super creamy, melts really well.

  • It really is awesome.

  • - The reason I do this?

  • Because almost anything is possible.

  • - I foresee continuing to make and eat great cheese

  • for all my days.

- [Liz] One of the things that makes cheese so impressive

字幕と単語

ワンタップで英和辞典検索 単語をクリックすると、意味が表示されます

A2 初級

チーズの作り方 (How Cheese Is Made)

  • 156 6
    hzc54188 に公開 2021 年 01 月 14 日
動画の中の単語