Nola egiten da gazta
A short in Basque text at level A2. The translation sits next to it: reading with a dictionary is still too early at this level, and without support it will not happen at all. Making cheese is long work, but simple. First the milk is heated in a big vat and soured. Then the mass is divided into…
Text
- Gazta egitea lan luzea da, baina sinplea. Lehenik, esnea berotzen da eltze handi batean, eta gazi egiten da. Ondoren, masa zatitan banatzen eta moldeetan sartzen da. Moldeak hilabetez hilabete biltegiratze hotz eta hezean daude; bertan, gaztaren azala eratzen da. Azkenean, kalitatea aztertzen da pieza bakoitzean: ondo badago, saltzen da; matxura badu, ez.Making cheese is long work, but simple. First the milk is heated in a big vat and soured. Then the mass is divided into parts and goes into molds. The molds stand month after month in cold and humid storage; there the rind of the cheese forms. In the end the quality is checked in each wheel: a good one is sold; one with a defect is not.
Comprehension questions
The questions are asked in Russian on purpose: we test your understanding of the text, not your ability to read the question.
- What does cheese begin with?
- How long does the cheese ripen in the molds?
- Where do the molds stand?
- What happens to a wheel with a defect?
Frequently asked
What level do you need to read this text in Basque?
A2. That means: you know the letters and have a stock of everyday words — about two or three hundred.
How to read a text in an unfamiliar language usefully?
First all the way through without peeking at the translation — just to catch the familiar words. Then with the translation. Then all the way through again: the second pass brings noticeably more, and that feeling matters more than any rule.