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  • Claudia Romeo: The defining qualities of Cornish Yarg cheese

    克勞迪婭-羅密歐康尼什雅格奶酪的決定性品質

  • are a dark-green rind and a candid white mold.

    是一種深綠色的外皮和一種坦率的白色黴菌。

  • The rind actually comes from these leaves,

    外皮實際上來自這些葉子。

  • called stinging nettles,

    稱為刺蕁麻。

  • which are brushed on by hand one by one.

    這些都是用手一個一個地刷上去的。

  • The nettles give the cheese a fresh, creamy taste

    蕁麻使奶酪具有新鮮的奶油味道

  • with hints of herbs, seaweed, and lemon.

    含有草藥、海藻和檸檬的味道。

  • Cornish Yarg may not be as popular as other English cheeses

    康涅狄格州的雅格可能不像其他英國奶酪那樣受歡迎

  • like Stilton or traditional cheddar,

    像斯蒂爾頓或傳統的切達乾酪。

  • but it's just as rare

    但這也是罕見的

  • because it can only be made in one place.

    因為它只能在一個地方製造。

  • We're in the hedgerows of Ponsanooth, Cornwall,

    我們在康沃爾郡彭薩諾斯的灌木叢中。

  • and these right here are the nettle leaves

    而這些就是蕁麻的葉子

  • that are used to wrap Cornish Yarg.

    用來包裹科尼什-雅格(Cornish Yarg)的。

  • Imagine, there are only five people in the whole world

    想象一下,整個世界上只有五個人

  • that know how to properly wrap a Cornish Yarg.

    他們知道如何正確地包裝一個康乃馨。

  • So, how did this recipe even come about?

    那麼,這個菜單是怎麼來的呢?

  • Well, it was actually found randomly

    嗯,實際上是隨機發現的

  • in a book about 400 years ago.

    在大約400年前的一本書中。

  • Fascinating, isn't it?

    迷人,不是嗎?

  • Well, I'm certainly intrigued,

    嗯,我當然很感興趣。

  • so it's time for us to go and find out more.

    所以現在是時候讓我們去了解更多。

  • There's only one dairy in the world

    世界上只有一種奶製品

  • that makes this cheese:

    做出這種奶酪。

  • Lynher Dairies, in the heart of Cornwall.

    林赫乳業,位於康沃爾郡的中心。

  • Like all cheeses, it all starts here:

    像所有的奶酪一樣,一切從這裡開始。

  • with fresh milk, rennet,

    用鮮奶,凝乳酶。

  • and, in this case, cultures.

    而且,在這種情況下,文化。

  • You see these beautiful white molds around the cheese?

    你看到奶酪周圍這些美麗的白色模具了嗎?

  • That's what the cultures will trigger

    這就是文化將引發的事情

  • in the aging process later on.

    在以後的老化過程中。

  • Leighton: You need to disperse the whey

    萊頓。你需要將乳清分散開來

  • bit by bit, gently.

    一點一點地,輕輕地。

  • If you take the whey off too quickly,

    如果你過快地把乳清拿掉。

  • you won't leave enough behind for the cultures to feed on.

    你不會為文化人留下足夠的食物。

  • The sugar is in the whey.

    糖在乳清中。

  • Your cheese will be very metallic, very cheddary,

    你的奶酪會有很強的金屬感,非常有嚼勁。

  • which you don't want.

    這是你不想要的。

  • Claudia: Leighton will test the whey

    克勞迪婭:萊頓將測試乳清

  • up to 20 times per vat between each step.

    每個大桶在每個步驟之間最多進行20次。

  • He does it to monitor its temperature

    他這樣做是為了監測其溫度

  • and those levels of lactic acid,

    和這些水準的乳酸。

  • which will give us a crumbly cheese.

    這將使我們得到一種碎裂的奶酪。

  • For a few hours, the day goes like this:

    在幾個小時內,這一天是這樣的。

  • cutting, testing, cutting, testing.

    切割,測試,切割,測試。

  • They're big, huh?

    它們很大,是吧?

  • Leighton: The curd itself is still quite delicate.

    萊頓。凝乳本身還是相當精緻的。

  • And you can see, underneath, the pattern.

    而且你可以看到,在下面,有一個圖案。

  • You can see the curds, the individual curds.

    你可以看到凝乳,各個凝乳。

  • Claudia: Yes, yes.

    克勞迪婭:是的,是的。

  • But they still stick together, even though --

    但他們仍然堅持在一起,即使 --

  • Leighton: It always wants to knit itself together.

    萊頓。它總是想把自己編織在一起。

  • Claudia: Oh, I see,

    克勞迪婭:哦,我明白了。

  • 'cause they remember where they came from.

    因為他們記得他們來自哪裡。

  • [Leighton laughs]

    [Leighton笑]

  • Once all the whey is drained,

    一旦所有的乳清都被排掉。

  • all that is left is salting the curd,

    剩下的就是給腐乳加鹽。

  • cutting it again into very small pieces,

    再把它切成非常小的碎片。

  • placing it into molds,

    將其放入模具。

  • and pressing them.

    並按下它們。

  • After it spends 24 hours in the press and in brine,

    在壓榨和鹽水中度過24小時後。

  • we have a beautiful white canvas

    我們有一張美麗的白布

  • that is ready to turn into a Cornish Yarg.

    已經準備好變成一個康乃馨的Yarg。

  • The only people fit for the job are these ladies:

    唯一適合這項工作的人是這些女士。

  • the nettlers.

    的網民。

  • Every year between May and July,

    每年5月至7月間。

  • they go out in the fields

    他們到田間地頭去

  • to carefully pick the stinging nettles

    小心翼翼地採摘刺痛的蕁麻

  • that are used to wrap the cheese.

    用來包裹奶酪的。

  • This large quantity of nettles is kept frozen

    這些大量的蕁麻被冷凍保存起來。

  • to freeze off the small needlelike structures that sting

    凍掉刺痛的小針狀結構

  • and cause a rash when they touch human skin.

    並在接觸人類皮膚時引起皮疹。

  • Jenny: So, what we have to ensure

    珍妮:所以,我們必須確保的是

  • is to make sure that this leaf is dipped,

    是要確保這個葉子被浸泡。

  • completely immersed five times.

    完全浸泡五次。

  • Claudia: Oh, five times?

    克勞迪婭:哦,五次?

  • Jenny: Because you're actually washing it.

    珍妮:因為你實際上是在洗它。

  • And then, with the --

    然後,隨著 --

  • as you see, there's a furry side and there's a shiny side.

    正如你所看到的,有一個毛茸茸的一面,也有一個閃亮的一面。

  • The shiny side goes against the cheese.

    有光澤的一面與奶酪相對。

  • So what you're trying to do is make that leaf

    所以你要做的是讓那片葉子

  • stick on that cheese.

    粘在那個奶酪上。

  • And then with your brush take your moisture out.

    然後用你的刷子把你的水分刷出來。

  • And then what you do is you just cover the cheese.

    然後你要做的就是把奶酪蓋住。

  • Claudia: All right.

    克勞迪婭:好的。

  • And do you have a specific pattern in mind

    而你是否有一個特定的模式在心中

  • when you do it? Jenny: Yes, we do.

    當你做這個的時候?珍妮:是的,我們做的。

  • Claudia: Oh, yeah? Jenny: Yeah.

    克勞迪婭:哦,是嗎?珍妮:是的。

  • We call it dragon's teeth.

    我們叫它龍牙。

  • And you can see, it's, like, up and down.

    你可以看到,它是,像,向上和向下。

  • So it's quite therapeutic.

    所以這很有治療效果。

  • [Claudia laughs]

    [克勞迪婭笑]

  • Claudia: That's true.

    克勞迪婭:那是真的。

  • Jenny: Mesmerizing sometimes.

    珍妮:有時令人著迷。

  • Claudia: So, how many years have you been doing this?

    克勞迪婭:那麼,你做這個有多少年了?

  • Jenny: This is my 15th.

    詹妮:這是我的第15次。

  • Claudia: Wow!

    克勞迪婭:哇!

  • So, what will these nettles do to the actual cheese?

    那麼,這些蕁麻會對真正的奶酪產生什麼影響?

  • Jenny: It gives a lovely earthy flavor.

    珍妮:它給人一種可愛的土腥味。

  • It completely surrounds the cheese,

    它完全包圍了奶酪。

  • so it's giving it a protective layer.

    所以它給它一個保護層。

  • It's very, very quirky.

    這是非常、非常古怪的。

  • It's very unusual. No one else does it.

    這是很不尋常的。沒有人這樣做。

  • Claudia: To see if I could create a Cornish Yarg myself,

    克勞迪婭:看看我是否能自己創造出一個科尼什-亞格。

  • I gave nettling a go.

    我給了蕁麻疹一個機會。

  • OK, so I pick it up from the top.

    好吧,那我就從上面撿起來。

  • Jenny: Pick it up. Keep it in your left hand.

    珍妮:把它撿起來。把它放在你的左手裡。

  • Spread your fingers out like you're doing,

    像你現在這樣把手指張開。

  • and then submerge that five times.

    然後將其淹沒五次。

  • Claudia: Three, four, five.

    克勞迪婭:三、四、五。

  • Jenny: OK. So then the shiny side.

    珍妮。好的。所以,然後是閃亮的一面。

  • I would then pick it up with two hands. That's it.

    然後我就會用兩隻手把它拿起來。就是這樣。

  • Yeah, and I would put that on that corner.

    是的,我想把它放在那個角落。

  • That's it.

    就這樣了。

  • Claudia: Like here? Jenny: Yep.

    克勞迪婭:像這裡?詹妮:是的。

  • Claudia: All right, well, it's holding its shape.

    克勞迪婭:好的,好的,它保持著它的形狀。

  • I thought it was just going to disintegrate in my hands.

    我以為它在我手中就會解體。

  • Jenny: No, you're doing very well.

    珍妮:不,你做得很好。

  • That's it. And then with that, you,

    就這樣了。然後用這個,你。

  • quite forcefully, you can get the water out.

    相當用力,你可以把水弄出來。

  • That's it.

    就這樣了。

  • So you're trying to make that leaf stick to the cheese.

    所以你要努力使那片葉子粘在奶酪上。

  • Claudia: Jenny told me that it's OK

    珍妮告訴我說,沒關係的。

  • to leave little gaps between leaves when nettling.

    築網時,葉子之間要留有小的空隙。

  • Why? Because the cultures that we added

    為什麼?因為我們添加的文化

  • at the very start of the making process

    在製作過程的開始階段

  • will form a natural mold once the cheese ages.

    一旦奶酪老化,就會形成一個自然的模子。

  • Jenny: Can you see the pattern you're forming?

    珍妮:你能看到你正在形成的模式嗎?

  • Claudia: Yeah.

    克勞迪婭:是的。

  • It's not intentional.

    這不是故意的。

  • [both laughing]

    [兩人都笑了]

  • Jenny: You're doing very well.

    珍妮:你做得很好。

  • Claudia: How do you call it? Dragon ...

    克勞迪婭:你怎麼稱呼它?龍 ...

  • Jenny: Dragon's teeth, I call it.

    珍妮。龍的牙齒,我叫它。

  • Claudia: Dragon's teeth.

    克勞迪婭:龍的牙齒。

  • Jenny: It's just like that jagged effect.

    珍妮:就像那種鋸齒狀的效果。

  • Claudia: This is more like sheep's teeth, to be honest.

    克勞迪婭:說實話,這更像是綿羊的牙齒。

  • Jenny: Sheep's teeth! [laughs]

    珍妮:羊的牙齒![笑聲]

  • Claudia: A Cornish Yarg matures for 21 days.

    克勞迪婭:一隻康涅狄格犬的成熟期為21天。

  • It ages in cold maturing rooms with high humidity.

    它在溼度較高的冷熟室中陳化。

  • The cold temperature preserves the cheese,

    寒冷的溫度可以保存奶酪。

  • but also the nettles,

    但也有蕁麻。

  • which would decompose very easily in a warm environment.

    這在溫暖的環境中很容易被分解。

  • The nettles themselves also help the cheese mature,

    蕁麻本身也有助於奶酪的成熟。

  • giving it rigidity and firmness and creating a rind.

    賦予它剛性和牢固性,並形成一個外皮。

  • Catherine: And the perfect rind is firm, but not soft.

    凱瑟琳。而完美的外皮是堅硬的,但不是柔軟的。

  • It's dry, but not too dry. It's not crispy.

    它是乾的,但不是太乾。它不脆。

  • It's a little bit moist,

    它有一點溼潤。

  • and then it's got this lovely environment

    然後它有這個可愛的環境

  • for these white molds to develop.

    為這些白黴菌的發展。

  • And so every cheese looks like a Christmas tree.

    是以,每塊奶酪看起來都像一棵聖誕樹。

  • Claudia: Oh, yeah. It does.

    克勞迪婭:哦,是的。確實如此。

  • Catherine: So you have one nettle

    凱瑟琳。所以你有一個蕁麻

  • meeting another nettle here.

    在這裡遇到另一個蕁麻。

  • The white candidum mold is in the cheese,

    白色的念珠黴在奶酪中。

  • so at sort of 20 days

    所以在20天內

  • it's starting to break through

    開始突破了

  • and create this mold that then spreads its way --

    並創造出這種黴菌,然後擴散到 --

  • so this little bit here

    所以這裡的這一小段

  • is where there's a gap in the nettles

    是蕁麻中的一個缺口

  • that the mold can poke through.

    黴菌可以捅破的。

  • And then finally, as the cheese matures,

    最後,隨著奶酪的成熟。

  • as these molds take ahold,

    因為這些黴菌佔據了主導地位。

  • that flavor starts permeating down through the cheese.

    這種味道開始滲透到奶酪中。

  • Claudia: Catherine's dairy is the only one in the world

    克勞迪婭:凱瑟琳的奶製品是世界上唯一的。