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。

that makes this cheese.

做出這種奶酪。

But the idea that nettle leaves enable cheese to mature

但蕁麻葉能使奶酪成熟的想法

is at least 400 years old,

至少有400年的歷史。

from the time when cheese was made at home.

在家裡製作奶酪的時代。

Back then, cheeses were placed on beds of nettles

那時，奶酪被放置在蕁麻床上。

to favor the aging.

以利於老齡化。

So, we're looking at

是以，我們正在研究

a little bit of maturing under the rind.

外皮下有一點成熟的感覺。

You can see that the rind has softened under there.

你可以看到，那裡的外皮已經軟化。

And then you've still got this slightly crumbly core.

然後你仍然有這種略帶碎屑的核心。

Claudia: I was expecting the rind to be a bit thicker.

克勞迪婭：我本來以為外皮會更厚一些。

Catherine: Well, it's just one thin nettle leaf.

凱瑟琳。嗯，這只是一片薄薄的蕁麻葉。

It's very lactic.

它是非常乳酸的。

It's got a bit of a snap to it as you break it.

當你打破它的時候，它有一點彈力。

And then as you get to the rind,

然後當你到了外皮的時候。

it's slightly more elastic-y.

它的彈性稍好。

Claudia: That's true. Yeah, yeah.

克勞迪婭：那是真的。是的，是的。

Jenny: So, um ...

珍妮：那麼，嗯......。

Claudia: Let's see.

克勞迪婭：讓我們來看看。

So, very milky.

所以，非常乳白。

Slightly acid.

略帶酸味。

Yeah.

是的。

God, I don't know,

上帝，我不知道。

I'm just having some childhood memories.

我只是有一些童年的回憶。

It really reminds me of something

這真的讓我想起了一些事情

that I would have back home in Italy.

我在意大利老家會有這樣的感覺。

Like, the same sort of texture,

就像，同樣的那種質地。

milky, and a bit lactic.

乳白色，有點像乳酸。

Just everything you said,

就是你說的一切。

but with something different.

但要有不同的東西。

And you can taste that nettle, can't you?

你可以嚐到蕁麻的味道，不是嗎？

Yeah, yeah.

是的，是的。

You can taste the nettle.

你可以嚐到蕁麻的味道。

So the nettle's giving you a textural experience,

是以，蕁麻給了你一種質地上的體驗。

but also is imparting flavor.

但也在傳授風味。

It's almost a bit lemony as well.

它幾乎也有一點檸檬味。

Yeah? 'Cause it's fresh and there is that acidity.

是嗎？"因為它很新鮮，有那種酸度。

Maybe not a very acidic lemon,

也許不是很酸的檸檬。

but something like an Amalfi lemon,

而是類似於阿馬爾菲檸檬的東西。

one of those sweeter ones.

其中一個比較甜蜜的。

So there is something about it.

所以，這裡面有一些東西。

No, you are absolutely right.

不，你是完全正確的。

And the other thing I think you get a bit of is yogurty.

而另一件事，我認為你會得到一點酸奶味。

Definitely.

絕對的。

But the older the cheese gets, the more likely you are

但奶酪越老，你就越有可能

to get some of those flavors coming through.

以獲得其中的一些味道。