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S4 E7 Cheese
本集简介

Gregg Wallace is in Gateshead at a cheese factory where they produce 3,000 tonnes of spreadable cheese every year. He follows the production of jalapeno chilli flavour cheese from a 28,000 litre delivery of milk to 5,400 squeezy tubes. The process begins in a traditional way – by making cheddar. He learns about the microbiology responsible for splitting milk into curds and whey and forming this hard cheese. He then chops 344 kilos of cheddar and gouda to make the base for his squeezy cheese, and puts it in a huge blender with whey, water and other ingredients in order to stabilise it and keep it soft and spreadable.

Meanwhile, Cherry Healey is finding out how bacteria are responsible for the huge variety in smell, taste and appearance of different types of cheese. She learns that some smelly cheeses contain the same bacteria that are responsible for stinky feet. In cheese the odour is a by-product, a sign that the bacteria are silently changing the internal texture and taste of the product. She also learns the scientific rules for making perfect cheese on toast. It is all about medium sliced white bread, with precisely 50g of grated medium cheddar, set an exact 18 centimetres from the grill.

Historian Ruth Goodman is finding out how cheddar, originally just one of hundreds of regional varieties in the UK, became the predominant hard cheese world wide. She discovers that it is down to a Victorian cheesemaker called Joseph Harding who first standardised production methods. She also makes a batch of processed cheese, using Kraft's original 100-year-old patent recipe.

上一集
2019/03/19 S4 E6
Pencils

Gregg Wallace is in Germany, at a historic factory which produces 600,000 pencils a day. At materials intake he is astonished that the main material in a pencil is not lead, but graphite. He helps mix this with clay to produce a 250-kilo batch – enough for 200,000 pencils. He also discovers why these pencils are hexagonal - because it stops them rolling off the table. And he performs an unusual quality check by throwing his finished pencils from a 25-metre-high tower. When they are chopped open the leads are still intact.

Meanwhile, Cherry Healey is at Manchester University examining the astonishing properties of graphite. She discovers that this highly conductive form of carbon is also able to withstand temperatures up to 3,000 degrees Celsius. More surprising still, if you strip a single layer of atoms from its surface, you produce an entirely new material known as graphene. Thin and virtually invisible, embedding this in our phone screens could mean that in future we could simply roll them up. She is also investigating the science behind graphology and asking if we can evaluate personality from handwriting style.

Historian Ruth Goodman is on the trail of the very earliest pencils in the Lake District. It is a story which begins in the 15th century with the discovery of a huge deposit of pure graphite in the Borrowdale valley. Carved into sticks and wrapped in string, it made a brilliant writing tool. Ruth is also wondering if, in this modern digital age, the pencil is outdated technology. But she finds documents that show the death of handwriting has been prematurely announced on many occasions, dating right back to the invention of the printing press.