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

sumptuous	come or pass out slowly (of drops of liquid)
exude	magnificent costly - looking
pungent	a state of falling to a lower level
bloom	reminding one of, suggestive of
bubble	come or pass out slowly
pastry	solid, hard, not yielding
firm	paste of flour, fat etc. backed in an oven
exude	air – filled cavity in a solidified liquid
reminiscent	greatest beauty or perfection
decadent	(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