邮轮实用英语C1L7OrderingCheese-2详解

《邮轮实用英语》Chapter1Lesson7OrderingCheeseWhatWeShouldKnow!1.Whatischeese?2.WhatdoesanAOCmarkreferto?3.Whatarethecommoncategoriesofcheese?4.Whatarethefactorswhicharerelevanttothecategorizationofcheese?5.Who’smostfamousbluecheeseallovertheworld?6.Whataretheruleswhenyouserveaguestatthetable?AOCTheAOCmarkguaranteesthatthecheesecomesfromauniqueregionofFranceandisproducedinatraditionalwaywithbestquality.ControlledDesignationoforiginFactorswhicharerelevanttothecategorizationofcheeseLengthofagingTextureMethodsofmakingFatcontentKindofmilkCountry/regionoforigin1.FreshcheeseSoftUnripenedHighermoisturecontentLowerinfatHighlyperishable2.WhitemoldcheesePowderywhitemoldgrowsontheoutsideofasoftcheeseE.g.:BireCamembertBrieClassification:FranceWhitemouldcheeseIntroduction:Brieisasoftcow’scheesenamedafterBrie,theFrenchprovinceinwhichitoriginated.Itisflatbigroundinshape,paleincolor;verysoft.CamembertClassification:FranceWhitemouldcheeseIntroduction:Camembertisasoft,creamycheeseproducedinsmallrounds,about250gramsinweight,whicharethentypicallywrappedinpaperandpackagedinthinwoodenboxes.3.BluecheeseMold:palegreentodarkblueTexture:softorfirmE.g.:RoquefortGorgonzolaStilton(World’mostfamous)RoquefortClassification:FranceBluecheeseIntroduction:RoquefortisasheepmilkbluecheesefromthesouthofFrance,andtogetherwithStiltonandGorgonzolaisoneoftheworld’sbest-knownbluecheeses.GorgonzolaClassification:ItalyBluecheeseIntroduction:GorgonzolaisaveinedItalianbluecheese,madefromcow’smilk.ThenamecomesfromGorgonzola,asmalltownnearMilanItaly.StiltonClassification:EnglandBluecheeseIntroduction:StiltonisatypeofEnglishcheese,knownforitscharacteristicstrongsmell.4.WashedrindcheeseOrangeybrownrindWashedinbrine,cider,wineorherbsMildinflavorStronginaromaTexture:creamySmell:pungentHighmoisturecontent5.Semihardcheese•Firm•Notcrumbly•NotagedtoolongE.g.:CheddarEdamCheddarClassification:EnglandSemihardcheeseIntroduction:Cheddarisapaleyellowandsometimessharp-tastingcheeseoriginatingintheEnglishvillageofCheddar.ItisthemostpopularcheeseintheUK.cheddarEdamClassification:HollandSemihardcheeseIntroduction:EdamisaDutchcheesenamedafterthetownofEdamintheprovinceofNorthHolland.Itiscoatedwithlovelyredwax;slightlyoralmostnosmell.Edamcheesehasalowerfatcontent.6.Hardcheese•Agedforlongperiods•Hard•dry•Usedforgrating7.Goatcheese•Goat’smilk•Taste:strong,pungent,delicate,mild•Manyshapes•Texture:creamy,crumbly,semi-hard•Getcoated•Pristinewhitecolor8.Processedcheese•Cheese+salt+milk+preservatives+foodcoloring•Inexpensive•Consistent•Meltsmoothly•PackagedorslicedTypesofCheeseFreshcheese(unripenedcheese)WhiteMoldcheeseBluecheeseWashedrindcheeseSemihardcheeseHardcheeseGoatcheeseProcessedcheeseDialogue–OrderingCheeseW:Excuseme,sir.Wouldyoucareforcheese?G:Yes,please.W:Justamoment.Iwillbringthecheeseboard…G:Whatdoyourecommend?W:Wehave★,◆,▲,and■.G:I’llhaveasliceof◆and▲.Camembert卡门贝尔奶酪Classification:FranceWhitemoldcheeseIntroduction:Camembertisasoft,creamyFrenchcheese.Itisproducedinsmallrounds,about250gramsinweight,whicharethentypicallywrappedinpaperandpackagedinthinwoodenboxes.Stilton斯第尔顿奶酪Classification:EnglandBluecheese蓝芝士，臭芝士Introduction:StiltonisatypeofEnglishcheese,knownforitscharacteristicstrongsmell.Edam红波奶酪;伊丹Classification:HollandSemihardcheeseIntroduction:EdamisaDutchcheesenamedafterthetownofEdamintheprovinceofNorthHolland.Itiscoatedwithlovelyredwax;slightlyoralmostnosmell.Edamcheesehasalowerfatcontent.Gorgonzola[‘gɔ:gən’zəʊlə]戈贡佐拉干酪Classification:ItalyBluecheeseIntroduction:Gorgonzolaisaveined（脉络状的）Italianbluecheese,madefromcow’smilk.ThenamecomesfromGorgonzola,asmalltownnearMilanItaly.Comté孔泰奶酪Classification:FranceHardcheeseIntroduction:ComtéismadeintheFrance-ComtéregionofeasternFrance.Therind[raɪnd]（干酪等）外皮;硬皮）isusuallyadusty-browncolor,andtheinternalpâté（馅）isapalecreamyyellow.Thetextureisrelativelyhardandflexible（柔韧的）,andthetasteismild,slightlysweet,and“nutty”（坚果般的）.Cheddar[‘tʃedə]切德干酪Classification:EnglandSemihardcheeseIntroduction:Cheddarisapale(浅色的)yellowandsometimessharp-tastingcheeseoriginatingintheEnglishvillageofCheddar.ItisthemostpopularcheeseintheUK.Saint-Paulin圣宝灵Classification:FranceSemihardcheeseIntroduction:Itisabutterycheese,butfirmenoughforslicing,hasayellow-orangerind（外皮;硬皮，壳）.Itisoftenservedwithfruitandlightwine.Münster明斯特Classification:GermanyWashedrindcheese（水洗软质奶酪）Introduction:Thisroundcheesewithafatcontentof45%.Thecheeseshouldhaveabrick-coloredrind,asoftbody,averystrongtaste.Pont–l'évêqueClassification:FranceWashedrindcheeseIntroduction:Thecheeseissquare-shaped.Thecentreissoft,creamypaleyellowincolorwithasmootharoma.Therindiswhitewithagentleorange-browncolor.Reblochon淡味奶酪Classification:FranceFreshcheeseIntroduction:Thischeesehasasoftcentrewitharind.Therindofthischeeseiscoveredwithafinewhitemold(霉).Reblochonhasfruity,creamyandnuttytaste.Brie布里奶酪Classification:FranceWhitemoldcheeseIntroduction:Brieisasoftcow’scheesenamedafterBrie,theFrenchprovinceinwhichitoriginated.Itisflatbigroundi