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?