Set the Scene:
Let’s start with some engaging questions to connect your everyday life to the subject of traditional French cheeses. Have you ever tried any French cheeses? What do you know about the different types of cheese produced in France? How do you think the production of cheese is influenced by the environment and seasons? What role do you think tradition and authenticity play in the production of high-quality cheeses?
Featured Image Analysis & Prediction:
Look at the featured image and describe what you see. What do you think this activity will be about based on the image? Do you notice any specific types of cheese or cheese-making equipment in the image? What predictions can you make about the content of this activity?
Introduction:
Please read the introduction to the activity, which provides an overview of traditional French cheese production in the mountainous regions of France. Pay attention to the unique characteristics of the cheeses produced in this region and the influence of the seasons on the production process.
Video Engagement:
Watch the video “Cheeses of The Alps – Savoie & Franchie Comte – Cheese Slices with Will Studd” available at https://www.youtube.com/watch?v=ZYWz9KU253w or visit the original post at https://maestrocursos.com.br/quizzed-esl-activities/cheeses-of-the-alps-savoie-franchie-comte-cheese-slices-with-will-studd/. Pause the video at the following points:
- When the video introduces the different types of cheese produced in the Savoie region.
- When the video explains the traditional cheese-making process.
- When the video discusses the importance of terroir in cheese production.
At each pause point, reflect on the following questions:
- What are some of the unique characteristics of the cheeses produced in the Savoie region?
- How does the traditional cheese-making process contribute to the flavor and quality of the cheese?
- What role does terroir play in shaping the flavor and character of the cheese?
Key Vocabulary:
Review the key vocabulary related to traditional French cheese production, including:
| Term | Definition | Example Usage |
|---|---|---|
| Beaufort cheese | A type of French cheese made in large, flat, crusty wheels with concave sides. | Beaufort cheese is a notable example of traditional French cheese, made in the Alpage region. |
| Cheese curds | The parts of milk that coagulate and separate from the whey during cheese production. | Cheese curds are heated, cut into small pieces, and heated further to expel excess weight during Beaufort cheese production. |
| Alpage | A mountainous region in France where traditional cheese is produced. | Beaufort cheese is produced in the Alpage region from June to October by small teams working 24/7. |
| Bow cheese | A type of French cheese made year-round in the region’s valleys. | The best examples of Bow cheese are produced above 1,500m in summer and must be matured for at least 4 months. |
| Abondance cheese | A type of French cheese made from the milk of a unique breed of cow with chestnut coats and patchwork eyes. | Abondance cheese is still produced high in the mountains during the summer, following traditional methods. |
| Rebel cheese | A type of French cheese made from the remaining milk of a second milking. | Rebel cheese originates from the Middle Ages, with its name derived from old French meaning “milking a second time”. |
| Montor cheese | A unique seasonal cheese produced in the Jura Mountains area between Switzerland and France. | Montor cheese is known as Vacherin or Vashan Mondor in Switzerland. |
| Terroir | The unique combination of environmental factors that affect the flavor and character of a cheese. | The terroir of the Jura area is reflected in the cheese, with the use of Aia tree rings to wrap the cheese, giving it a unique link to its origin. |
| Tree skin wrapping | A traditional technique used to wrap cheese, giving it a distinct smell and taste. | The use of tree skin to wrap cheese is a unique technique used by some dairy companies to preserve the cheese and give it a distinct flavor. |
| Authenticity and tradition | The importance of preserving traditional methods and techniques in cheese production. | People are becoming more conscious of authenticity and tradition in cheese production, seeking quality over quantity and unique characteristics in their cheese. |
Vocabulary Quiz:
Test your understanding of the key vocabulary with the following quiz:
- Which French cheese is made in large, flat, crusty wheels with concave sides, designed to be carried down mountains?
- A) Abondance cheese
- B) Montor cheese
- C) Beaufort cheese
- D) Bow cheese
- What is the term for the pieces of cheese that are heated, cut into small pieces, and heated further to expel excess weight during the cheese-making process?
- A) Cheese wheels
- B) Cheese curds
- C) Cheese hoops
- D) Cheese vats
- Which type of cheese is made from the remaining milk of a second milking, with its name derived from old French meaning “milking a second time”?
- A) Abondance cheese
- B) Beaufort cheese
- C) Rebel cheese
- D) Montor cheese
- What unique material is used by some dairy companies to wrap cheese, giving it a distinct smell and taste?
- A) Pine skin
- B) Tree bark
- C) Copper foil
- D) Wooden hoops
- What term refers to the unique characteristics of a region’s environment, such as soil, climate, and vegetation, that are reflected in the taste and quality of its cheese?
- A) Terroir
- B) Authenticity
- C) Tradition
- D) Seasonality
Answer Key:
- C) Beaufort cheese
- B) Cheese curds
- C) Rebel cheese
- B) Tree bark
- A) Terroir
Grammar Focus:
The present simple and present continuous tenses are used to describe habits, routines, and ongoing actions. In the context of traditional French cheese production, the present simple is used to describe general habits and routines, such as “The cheese is made from the rich
