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

当巴氏杀菌变得普遍，乳制品行业逐渐发展时，奶酪制造商开始使用巴氏杀菌过的牛奶。

The, uh, the union for the Burlington cheesemakers.

组成伯灵顿干酪制造商协会。

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制造商从牛奶中提取乳脂制作黄油的时代。

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制作方法，并了解为什么奶酪制造商重新开始了将奶酪存放在洞穴中的数百年传统。