sweet cheese with a citrus finish,

甜美的奶酪，帶有柑橘的餘香。

but no doubt what makes it stand out

但毫無疑問，是什麼讓它脫穎而出

is its bright orangey-red color.

是它明亮的橙紅色。

The cheese is actually deliberately turned this vibrant hue

奶酪實際上是故意變成這種鮮豔的顏色的

with a natural coloring called annatto.

含有一種叫做紅木的天然色素。

It doesn't contribute to the flavor of the cheese,

它對奶酪的味道沒有貢獻。

so why is it added?

那麼，為什麼要增加呢？

The story goes that Stilton and its blue veins

傳說中，斯蒂爾頓和它的藍色血管

were so popular that other cheeses,

是如此受歡迎，以至於其他奶酪。

including Red Leicester,

包括紅色萊斯特。

were having a hard time standing out.

他們很難脫穎而出。

So cheesemakers thought,

奶酪製造商們這樣認為。

"What can we do to make it more popular?

"我們能做什麼來使它更受歡迎？

Let's just turn it red." And it worked.

我們就把它變成紅色吧。"它成功了。

Red Leicester is one of the most popular cheeses now

紅萊斯特是現在最受歡迎的奶酪之一

in the UK.

在英國。

So, what is annatto specifically?

那麼，紅木具體是什麼？

Is it a colorant? But it's natural, right?

它是一種著色劑嗎？但它是天然的，對嗎？

It's a natural colorant from a South American plant,

它是一種來自南美植物的天然著色劑。

and it's been used since the early 1800s.

而且從19世紀初就開始使用了。

Claudia: Oh! David: Farmers' wives

克勞迪婭：哦!大衛：農民的妻子

would've used marigold coloring before that, or keratin.

在這之前會用金盞花著色，或用角質。

It's a very deep color,

這是一種非常深的顏色。

and it sticks to the fat protein, to the curd,

它粘在脂肪蛋白上，粘在凝乳上。

to the fat protein matrix as it goes through the process.

到脂肪蛋白基質，因為它經歷了這個過程。

So as the whey goes out,

是以，隨著乳清的流出。

it doesn't have much color, but the curd does.

它沒有什麼顏色，但凝乳有。

Claudia: Does it stain? David: Yeah, it does, yeah.

克勞迪婭：它有汙點嗎？大衛：是的，會，是的。

And I normally manage to spill it everywhere,

而且我通常會設法把它灑得到處都是。

so they call me Annatto Dave.

所以他們叫我安納託-戴夫。

[Claudia laughs]

[克勞迪婭笑]

Claudia: Oh, it's fresh.

克勞迪婭：哦，這很新鮮。

OK, well, no need to do nail polish.

好的，好的，不需要做指甲油。

You can just dip your hands in and out.

你可以直接用手蘸取和取出。

Do you want to pour it in? There we are.

你想把它倒進去嗎？我們在這裡。

You got it?

你明白嗎？

Claudia: OK. What do I do?

克勞迪婭：好的，我應該怎麼做？

Just pour.

只管倒。

Make a pattern. Write your name.

做一個圖案。寫下你的名字。

Claudia: It's like a futuristic sort of painting

克勞迪婭：這就像一種未來主義的繪畫。

or something like that.

或類似的東西。

David: It's a Mochtar.

大衛：這是一個Mochtar。

Claudia: Yeah. It's like a tie-dye.

克勞迪婭：是的，這就像扎染。

David: I'm going to switch the paddles on,

戴維：我準備把球拍打開。

and then it'll make an even more wonderful pattern then.

然後到時候會做出更精彩的圖案。

Claudia: Let's see.

克勞迪婭：讓我們來看看。

When the milk has curdled, Izzie and Craig here

當牛奶凝固後，伊茲和克雷格在這裡

are in charge of cutting the curds

負責切割凝結物

until they reach the size of a pea.

直到它們達到豌豆大小。

The curds still look a bit white,

凝乳看起來還是有點白。

as the annatto hasn't fully stuck to them yet

因為紅土還沒有完全粘住它們

and is still swimming in the whey.

並仍在乳清中游泳。

One hour later, the whey is drained

一小時後，將乳清排出。

to reveal some very yellow curds.

顯示出一些非常黃色的凝乳。

They are cut and cut and cut into blocks,

它們被切割，切割，切割成塊。

with the color getting brighter and brighter each time.

每次的顏色都越來越亮。

Oh, my God, it's so yellow.

哦，我的上帝，它是如此的黃。

It's, like, hurting my eyes a little bit.

這就像，有點傷害我的眼睛。

[David laughs]

[大衛笑]

David: You need sunglasses on.

你需要戴上太陽鏡。

Claudia: Right, because you're so close to it,

克勞迪婭：對，因為你離它太近了。

and you know when you stare at the sun for a bit too long?

你知道當你盯著太陽看的時間有點長嗎？

David: It needs to stand out.

大衛：它需要脫穎而出。

Claudia: The curds are then milled and salted.

克勞迪婭：然後對凝乳進行研磨和加鹽。

David uses this fork to evenly distribute the salt.

大衛用這把叉子來均勻地分配鹽。

That piece is a garden fork.

那件東西是一把花園叉子。

Claudia: OK.

克勞迪婭：好的。

And we had somebody put a stainless steel tail on it.

我們還請人在上面裝了一個不鏽鋼的尾巴。

Could you take a little lump?

你能不能吃點疙瘩？

Claudia: This one.

克勞迪婭：這個。

Yeah. It's quite nice.

是的，這相當不錯。

David: Just tastes salty now, doesn't it?

大衛：現在吃起來很鹹，是嗎？

Claudia: Yeah, just tastes salty.

克勞迪婭：是的，只是嚐起來很鹹。

David: And squeaky.

戴維：而且吱吱作響。

Claudia: Salty and squeaky, yeah.

克勞迪婭：鹹的和吱吱作響的，是的。

I know our American friends will know about this.

我知道我們的美國朋友會知道這件事。

Each cheese is then molded

然後每個奶酪都被塑造成

and pressed into what will be a 10-kilo wheel.

並壓入將是一個10公斤重的車輪。

When the cheese is two days old,

當奶酪出生兩天後。

it is cloth-bound with lard,

它是用豬油布裝訂的。

a traditional method that had been abandoned

廢棄的傳統方法

until very recently.

直到最近。

A muslin cloth is dipped in a bain-Marie of hot lard

將一塊薄紗布浸入熱豬油鍋中。

and then wrapped around the cheese.

然後包住奶酪。

Lard does not add to the flavor of the cheese

豬油不會增加奶酪的味道

but creates a seal around it, preventing it from drying out

但在它周圍形成一個密封，防止它變幹

and preserving its moisture and citrus finish.

並保留了它的水分和柑橘味。

It also protects the cheese from molds,

它還能保護奶酪不受黴菌侵害。

which eat the lard instead of the cheese itself,

其中吃豬油而不是吃奶酪本身。

keeping it humid.

保持溼潤。

Mold lives on the lard.

黴菌生活在豬油上。

And that slowly eats the lard away,

這樣一來，豬油就慢慢被吃掉了。

and then the cheese can dry as it matures.

然後，奶酪可以在成熟過程中乾燥。

Claudia: There's a lot of lard there.

克勞迪婭：那裡有大量的豬油。

Claudia: Yeah, that's not really,

克勞迪婭：是的，這不是真的。

there's a bit of lard dripping, is that OK?

有一點豬油滴下來了，可以嗎？

Claudia: OK.

克勞迪婭：好的。

And this edge. Yep.

還有這個邊緣。是的。

Claudia: Whoa.

克勞迪婭：哇。

All this lard is very slippery.

這些豬油都很滑。

OK, and then?

好的，然後呢？

Claudia: Perfect.

克勞迪婭：完美。

Red Leicester ages in a humid room

紅色的萊斯特在潮溼的房間裡老化

from six months up to 14 months.

從6個月到14個月。

Here, you can see the mold building up

在這裡，你可以看到黴菌的堆積

and starting to do what David wants it to do:

並開始做大衛希望它做的事。

eat away the lard and leave the cheese intact.

吃掉豬油，留下完整的奶酪。

In fact, despite its moldy appearance,

事實上，儘管其外觀發黴。

the cheese will have a nutty, sweet taste

奶酪會有一種堅果的甜味

with a citrus finish.

帶著柑橘味的餘韻。

The lard stays on the cheese

豬油停留在奶酪上

and is only removed when it is ready to be sold.

並且只有在準備出售時才會被移除。

Larding as well as using raw milk to make Red Leicester

牛皮紙以及用生牛奶製作的紅萊斯特

were two traditions that had been lost.

是兩個已經丟失的傳統。

Like other cheeses in the UK,

像英國的其他奶酪一樣。

Red Leicester suffered the rationing of World War II,

Red Leicester遭受了二戰時期的配給制。

and farms either stopped making it

和農場要麼停止製造它

or abandoned traditional methods.

或放棄了傳統方法。

It was David who brought this traditional recipe back

是大衛將這一傳統配方帶了回來

after over 50 years.

經過50多年的發展。

David: Those colors on there are amazing.

大衛：上面的那些顏色令人驚訝。

Claudia: It's quite a contrast with the orange.

克勞迪婭：這與橙色的對比相當強烈。

Yeah, you cannot do this job if you don't like cheese.

是的，如果你不喜歡奶酪，你就不能做這份工作。

Yeah, I like that it is a bit crumbly,

是的，我喜歡它有點碎的感覺。

but it still holds its shape.

但它仍然保持其形狀。

Yeah, but it's kind of meaty.

是的，但它是一種肉質的。

We're looking for a meaty texture.

我們正在尋找一種肉質的紋理。

Claudia: Yeah.

克勞迪婭：是的。

Mm! Ooh.

嗯!哦。

Yeah, I really like this combination of textures, actually.

是的，我真的很喜歡這種紋理的組合，實際上。

It has nice, sharp flavor.

它有很好的、尖銳的味道。

David: Yeah, that's quite citrusy, that.

大衛：是的，這很有柑橘味，那。

So when you break a piece of red Leicester,

是以，當你打破一塊紅色萊斯特的時候。

it should just snap.

它應該就這樣折斷。

There's little white specks,

有一些白色的小斑點。

which are basically tiny little pockets where --

這基本上是微小的口袋，其中 --

Like eyes in the cheese.

像奶酪中的眼睛。

Yeah.

是的。

That's what a cheesemaker told me once.

這是一個奶酪製造商曾經告訴我的。

Eyes in the cheese.

眼睛在奶酪裡。

Yeah.

是的。