Cheesemakers are held to high standards but it can still be unsafe.

酪制造商被要求严格遵守标准，但仍有可能不安全。

Elizabeth Chubbuck, of Murray's Cheese in New York, said adding color comes from the time when cheesemakers in England took the butterfat from milk to make butter.

纽约墨雷酪的伊丽莎白·查巴克（Elizabeth Chubbuck）表示，添加颜色的历史可以追溯到英国酪制造商从牛中提取乳脂制作黄油的时代。

And the cheesemaker is either mixing it in with a milk or actually spraying the exterior of the formed cheese with this mold.

酪制造商要么将其与牛混合，要么用这种模具喷洒在成型的酪外部。

When pasteurisation became widespread and the dairy industry grew, cheesemakers started using pasteurised milk.

当巴氏杀菌变得遍，乳制品行业逐渐发展时，酪制造商开始使用巴氏杀菌的牛。

MANY CHEESEMAKERS PRODUCE hobel kase, AN OLDER, STRONGER CHEESE, AGED FOR UP TO THREE YEARS.

许多酪制造商生产 hobel kase， 一种更老、更结实的酪， 可以陈年长达三年。

The cheesemaker must check the texture and size of these carefully.

酪制造商必须仔细检查这些酪的质地和大。

After all that, Italy's cheesemakers don't want you to get tricked.

，意大利的酪制造商不希望你们被骗。

A Chinese cheesemaker told local media in October that households still find cheese unfamiliar.

一家中国酪制造商10月告诉当地媒体，家庭仍然觉得酪很陌生。

And crafted just for us by a Wisconsin master cheesemaker.

并由一位威斯康星州的酪大师专门为咱们制作。

I moved to Europe right after my early 20s and I worked as a cheesemaker.

我二十出头就搬到了欧洲，并在那里做酪制作工作。

The, uh, the union for the Burlington cheesemakers.

组成伯灵顿干酪制造商协会。

In fact, one of our cheesemakers found this booklet, which was pictures, like old-fashioned pictures of Wednesdaydale cheesemakers.

事实上，我们的其中一位酪匠人找到了这本册子，里面都是图片，就像老式照片中显示的温德斯戴尔酪制作人的样子。

When I was learning as an apprentice cheesemaker in Greece, One of the best meals of my life is like a bowl of cold sheep milk yogurt with like a crust of cold fat on top.

当我作为一名学徒酪制作人在希腊学习时，我生命中最好的餐点之一就是一碗冷的羊酸， 上面还有一层冷脂肪凝结而成的硬皮。

Today, as many Cheddar producers have upscaled and required more land, there is only one traditional cheesemaker left in the village.

如今， 由于许多切达干酪生产商扩大规模并需要更多土地，村里只剩下一个传统的酪制造商。

Pasteurisation makes sense for big cheese companies that need to quickly and efficiently safeguard customers, but independent cheesemakers say pasteurising removes crucial flavour-giving bacteria.

巴氏杀菌对于需要快速有效地保护客户的大型酪公司来说是有意义的，但独立酪制造商表示， 巴氏杀菌可以去除关键的风味细菌。

So, you know when you say, " One day I'm gonna quit everything and become a cheesemaker" ?

所以，当你说，“总有一天我要放弃一切，成为一名酪制造商”时，你知道吗？

We are here to watch the traditional method of making it, and find out why cheesemakers restarted the centuries-old tradition of storing it in caves.

我们在这里观看传统的制作方法，并了解为什么酪制造商重新开始了将酪存放在洞穴中的数百年传统。

The cheesemaker adds starter cultures made from whey to mature the milk.

酪制造商添加由乳清制成的发酵剂来使牛成熟。