3. Open the brackets putting the words into the correct form of Passive Voice

1. This (to achieve) by adding a bacteria culture or starter.

2. The curd (to cut) then into small nut or rice sized pieces.

3. Next the bulk of the whey (to drain) of leaving behind a mass of sticky curd.

4. These bricks (to pile) to bricks.

5. These (to stack) on racks or tables.

6. Some cheeses (to wrap) in cheesecloth.

7. The cloth (to seal) with lard.

8. The young curd is now ready (to pile) into stainless steel molds.

9. The molds (to stack) end on end.

10. Next the enzyme, rennet (to add).

4. Match the words with their definitions

solids	soft, semi-solid food substance
liquid	organic chemical substance formed in living cells, able to cause changes in other substances without being changed itself
floppy	a strong solution of salt and water
whey	d) state or quality of being acid
acidity	e) liquid part of sour milk after separation of curds (for cheese)
texture	f) not in the form of a liquid or gas change to a thick and solid state
jelly	g) arrangement of the parts that make up smth.
to coagulate (of liquids)
mold	h) handing down loosely
brine	woolly or furry growth of fungi appearing upon moist surfaces
enzyme	substance like water or oil that flows freely and is neither a solid nor a gas

5. Finish the sentences using the text

1. This continuous until the acidity of the whey reached the point …

2. The process of stacking is repeated until …

3. Eventually the curd develops a texture …

4. This speeds up the process of converting the lactose …

5. Milling is omitted when a more creamy …

6. This is to remove any rough edges and to seal …

7. Many of Britain`s traditional and modern hard cheeses …

8. When the cheeses come out of their moulds …

9. Each mould will be turned at least two or three times …

10. The sides of the moulds have holes …

5. Find in the text passages about the main steps in the cheesemaking process

6. Summarise the text.

Use the following beginnings

The text reports on …

The text touches upon …

It is reported that …

III

The Seven Types of Cheese

Vocabulary:

to enable - давать возможность

to develop - развивать, выявлять

particularly- особенно

to determine- определять, устанавливать

handful- горсть, пригоршня

to sniff- вдыхать носом, нюхать

mainly- главным образом, в основном

moisture- влага

ripen- зреть, созревать

liable- подверженный, доступный, подлежащий ч-л.

to attain- получаться, достигать ч-л.

appropriate - подходящий, соответствующий

common- обычный, распространенный

shiny- блестящий

dull- тусклый

tacky- клейкий

lactic- молочный

majority- большинство

solution- превосходный

soak- окунать, топить

1. Give the Russian equivalents to the following words:

traditionally, a base, system, category, texture, character, supermarket, production, cream, spices, classify

2. Translate the following word combinations:

to develop a base, the following system, main types, to determine the character, a handful of cheeses, by a quick look, odd gentle prod, the amount of moisture, an indication of the texture, the strength of flavour, the most common cheeses, slightly wet, pale cream in colour, slightly crumbly, wild herbs, strong salt solution, a superb cooking cheese, desired degree of saltiness

Read the text to find answers to the given questions about types of cheese

How cheese in Britain has traditionally been classified?