How 20 Cheeses Are Made Around The World | Regional Eats | Insider Food Marathon

How 20 Cheeses Are Made Around The World | Regional Eats | Insider Food Marathon
Quizzed ESL Activities

Summary: The Art of Regional Cheese Making

This comprehensive documentary takes viewers on a global tour to explore the intricate processes behind 20 of the world’s most famous regional cheeses. From the rolling hills of the Netherlands to the sun-drenched regions of Italy and Greece, we meet the artisans who preserve centuries-old traditions and learn what makes each cheese unique.

European Classics: Gouda and Parmesan

The journey begins in the Netherlands with raw milk Gouda, aged for up to three years to develop a nutty, caramel-like flavor. In Italy, we witness the production of Parmigiano Reggiano, often called the “King of Cheeses,” which is strictly regulated and aged for at least 12 months. Both of these cheeses are protected by the EU’s AOP (Protected Designation of Origin) status, ensuring their authenticity.

The Science of Flavor

The documentary delves into the science of cheese making, explaining the role of rennet, starter cultures, and specific bacteria. For example, the iconic holes in Emmental are created by carbon dioxide released by bacteria during fermentation. Similarly, the blue veins in Stilton and Gorgonzola are developed by puncturing the cheese to allow oxygen to interact with specific fungi like Penicillium roqueforti.

Tradition vs. Industry

While many cheeses are now produced industrially using pasteurized milk, the film highlights the importance of artisanal production. Small-scale farmers often use raw milk and traditional tools, such as wooden molds for Gouda or hand-ladling for Brie and Camembert. These methods result in more complex, robust flavors that reflect the specific terroir of the region.

Protecting the Heritage

As regional cheeses become more popular, they also face the challenge of counterfeit products. The documentary emphasizes the importance of official logos, bespoke numbers, and unique protein plates that help consumers identify genuine products. Protecting these traditions is vital for maintaining the cultural heritage and economic stability of rural communities around the world.

Vocabulary Table

Term Pronunciation Definition Used in sentence
Artisan /ˈɑː.tɪ.zæn/ A worker in a skilled trade, especially one that involves making things by hand. …we specialized in Old in aged cheese and learn the processes from the artisans.
Pasteurized /ˈpæs.tʃər.aɪzd/ Subjected to a process of partial sterilization, especially one involving heat treatment. Most of it is produced industrially using pasteurized milk.
Curd /kɜːd/ A soft, white substance formed when milk sours, used as the basis for cheese. Blocks of curd are then pressed together into wooden molds.
Whey /weɪ/ The watery part of milk that remains after the formation of curds. When you cut it, the fresh cheese will go down and the whey will go up.
Rennet /ˈren.ɪt/ Curdled milk from the stomach of an unweaned calf, used in curdling milk for cheese. Then I put some rennet to it and the milk will get thick in 30 minutes.
Brine /braɪn/ Water strongly impregnated with salt. Then they are moved to brine; it’s a natural way to bring salt into the wheels.
Terroir /terˈwɑːr/ The complete natural environment in which a particular wine or cheese is produced. (Contextual term for the unique environmental flavor).
Fermentation /ˌfɜː.menˈteɪ.ʃən/ The chemical breakdown of a substance by bacteria, yeasts, or other microorganisms. The holes are created by a reaction in the bacteria during fermentation.
Pungent /ˈpʌn.dʒənt/ Having a sharply strong taste or smell. It can either be mild and creamy or hard and pungent.
Authentic /ɔːˈθen.tɪk/ Of undisputed origin; genuine. To be an authentic Emmental cheese, it needs to have the logo on the rind.
Counterfeit /ˈkaʊn.tə.fɪt/ Made in exact imitation of something valuable with the intention to deceive. There is now a black market of counterfeit Parmesan products.
Quintessential /ˌkwɪn.tɪˈsen.ʃəl/ Representing the most perfect or typical example of a quality or class. Cheese curds… the quintessential food in Wisconsin.
Coagulate /kəʊˈæɡ.jə.leɪt/ (Of a fluid, especially blood or milk) change to a solid or semi-solid state. Once the cheese firms up and the milk coagulates, we take wire knives.
Acidity /əˈsɪd.ə.ti/ The level of acid in a substance. The longer it ages, the more acidity it gains.
Maturation /ˌmætʃ.ʊəˈreɪ.ʃən/ The action or process of maturing; aging. A longer maturation period makes the price go higher.

Vocabulary Flashcards



Lexical Focus: Collocations & Chunks

Don’t just learn isolated words—learn chunks of language. These patterns will help you speak more naturally.

  • raw milk cheese
    Noun Phrase
    We specialized in raw milk cheese produced on this farm.
  • protected geographical indication
    Official Designation
    Dutch Gouda is protected by the EU’s protected geographical indication.
  • cutting by hand
    Verb + Noun Phrase
    The name mozzarella comes from the local dialect ‘mozzare’, which means cutting by hand.
  • world famous holes
    Adjective + Noun Collocation
    The world famous holes in Emmental are created by bacteria.
  • hand ladled
    Adjective (Participle)
    Quite specific to us, all of our cheese will be hand ladled from that to the trolley.
  • blue mold culture
    Noun Phrase
    We add a blue mold culture to produce acidity and veins.
  • signature orange color
    Adjective + Noun Collocation
    Wisconsin cheese curds have a signature orange color.
  • King of Cheeses
    Common Title / Idiom
    Parmigiano Reggiano is often called the King of Cheeses.
  • black market of counterfeit
    Noun Phrase
    There is now a black market of counterfeit Parmesan products.
  • stinging nettles
    Noun Phrase / Plant
    The Rind actually comes from these leaves called stinging nettles.

De-Chunking: Complete the Expressions

Select the correct phrase from the box below to complete the sentences from the documentary.

protected geographical indication
cutting by hand
hand ladled
blue mold culture
stinging nettles

1. Authentic Dutch Gouda is protected by the EU’s .

2. The name mozzarella comes from a local dialect meaning .

3. In some traditional dairies, the curds are still to preserve proteins.

4. To create blue cheese, producers must add a specific .

5. The rind of Cornish Yarg is made from leaves called .



While-viewing Tasks

Complete these tasks while watching the video to stay focused and check your understanding:



Guided Notes

Fill in the missing information as you watch the documentary:

  • Traditional Gouda is made with milk.
  • The world’s largest mozzarella, the TSA, weighs about kg.
  • The holes in Emmental cheese are also known as .
  • Blue veins in cheese are created by adding a fungus called .

Questions to Answer

  1. Why do some Gouda makers still use wooden molds?
  2. What is the significance of the “dots” stencil on a wheel of Parmesan?
  3. What unique ingredient is used to wrap Cornish Yarg cheese?

Which cheeses did you see being made?

  • Manchego
  • Cheddar (Wisconsin curds)
  • Feta
  • Camembert
  • Roquefort

Embedded Video:

Fill in the Blanks Exercise

1. Traditional Gouda cheese takes its name from a city in the .

2. Artisanal Gouda is made using raw milk and molds.

3. Mozzarella from the Campania region is made with milk.

4. The process of adding warm water to the cheese is called the curd.

5. Emmental cheese is iconic for its large created by bacteria.

6. Stilton cheese can only be made in six dairies across three counties in .

7. To stop mold growth at a certain stage, producers the outside of the cheese.

8. Wisconsin cheese curds must when you bite into them.

9. The orange color of Wisconsin curds comes from seed coloring.

10. Gorgonzola’s marbled interior is caused by a fungus called Penicillium .

11. Manchego cheese is made in the La Mancha region of .

12. Real Parmesan cheese is marked with a stencil of on the rind.

13. Feta cheese is typically aged in to reach its full taste.

14. Gruyère is the most produced and consumed cheese in .

15. is technically not a cheese because it comes from liquid whey.

Vocabulary Quiz

1. What is “rennet” used for in cheese making?

a) To add a salty taste
b) To coagulate the milk and form curds
c) To color the cheese orange
d) To wash the wooden molds

2. If a cheese is “artisanal,” it is typically:

a) Made by hand using traditional methods
b) Produced in a very large factory
c) Very cheap and sold in cans
d) Made without using any milk

3. “Whey” is the part of the milk that is:

a) Turned into the main block of cheese
b) Used to color the rind
c) The liquid remaining after the curds form
d) Only found in buffalo milk

4. A “pungent” cheese has a:

a) Very sweet taste
b) Bright blue color
c) Soft, liquid center
d) Sharply strong taste or smell

5. What does the “AOP” label certify?

a) That the cheese is very expensive
b) Protected designation of origin and traditional methods
c) That the cheese contains no bacteria
d) That the cheese is made in the US

6. “Maturation” of cheese refers to the:

a) Aging process to develop flavor
b) Initial milking of the cows
c) Cleaning of the factory floor
d) Shipping of the product to stores

7. If a product is “counterfeit,” it is:

a) A very old antique
b) The best quality available
c) A fake or imitation intended to deceive

8. “Acidity” in cheese is influenced by:

a) The amount of salt added
b) The color of the mold
c) The weight of the wheel
d) The activity of bacteria and the aging time

9. A “brine” is a solution of:

a) Salt and water
b) Milk and honey
c) Sugar and vinegar
d) Oil and spices

10. “Pasteurization” involves heating milk to:

a) Turn it into cheese immediately
b) Kill harmful bacteria
c) Change its color to orange
d) Make it taste like nuts

Fact or Fiction Quiz

1. Traditional Gouda cheese is often aged for up to 3 years to develop nutty and caramel flavors.

a) Fact
b) Fiction

2. The holes in Emmental cheese are formed by workers injecting air into the wheels.

a) Fact
b) Fiction

3. Parmigiano Reggiano can only be produced in a specific restricted area in Northern Italy.

a) Fact
b) Fiction

4. Feta cheese is always made from 100% cow’s milk according to Greek tradition.

a) Fact
b) Fiction

5. Stinging nettles are used to wrap Cornish Yarg cheese, giving it a unique green rind.

a) Fact
b) Fiction

Extension Activities

Choose from these activities to explore the world of regional cheeses further:



Research Paper: Protected Designations

Research the meaning of AOP, PDO, and IGP labels. Choose one cheese from the video and explain the specific geographic and technical requirements it must meet to earn its label. Write a 200-word report.

Difficulty:
Medium

Discussion: The Price of Tradition

With a partner, discuss why artisanal cheeses cost so much more than supermarket versions. Is the extra cost justified by the taste, the health benefits of raw milk, or the preservation of culture? Present your conclusions.

Difficulty:
Easy

Presentation: The Global Black Market

In a small group, research the “black market of counterfeit cheese” mentioned in the video (especially for Parmesan). Prepare a presentation on how fake products impact the economy and how authorities are fighting back.

Difficulty:
Hard

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