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

奶酪造商被要求严格遵守标准，但仍有可能不安全。

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

当巴氏杀菌变得普遍，乳品行业逐渐发展时，奶酪造商开始使用巴氏杀菌过的牛奶。

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

奶酪造商必须仔细检查这些奶酪的质地和大小。

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

奶酪造商添加由乳的发酵剂来使牛奶熟。

The, uh, the union for the Burlington cheesemakers.

组顿干酪造商协会。

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

许多奶酪造商生产 hobel kase， 一种更老、更结实的奶酪， 可以陈年长达三年。

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，为一名奶酪造商”时，你知道吗？

Cheesemakers usually add an enzyme called rennet, naturally found inside of cows, goats, and some other mammals to help this process along.

奶酪作者通常会添加一种叫凝乳酶的酶，它自然存在于 牛、羊及其他哺乳动物的体内，来帮助发酵。

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

奶酪造商要么将其与牛奶混合，要么用这种模具喷洒在型的奶酪外部。

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奶酪造商。

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.

纽约墨雷奶酪的伊丽莎白·查巴克（Elizabeth Chubbuck）表示，添加颜色的历史可以追溯到英国奶酪造商从牛奶中提取乳脂作黄油的时代。

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作方法，并了解为什么奶酪造商重新开始了将奶酪存放在洞穴中的数百年传统。

Synthetic dairy is made with the same ingredients as the conventional sort, but instead of getting the main ingredient from a live ruminant, better dairy, a three-year-old British cheesemaker, derives some of it from yeast.

合乳品是用与传统乳品相同的分的，但主要分不是从活的反刍动物那里获得，而是更好的乳品， 一个三年的英国奶酪造商，从酵母中提取一些分。