Opening a 90lb Cheese Wheel
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- Опубліковано 24 вер 2024
- We've been dreaming of making this cheese wheel pasta with Parmigiano Reggiano and the day is finally here! We ordered this cheese in Italy and had it shipped to the US. In this video, we'll show you how to open a wheel of Parmigiano and then we'll make a cheesy, rich pasta inside.
Making Pasta in a Parmigiano Cheese Wheel
Thank you for all of your love and support! Don't forget to subscribe and turn on the bell so you never miss a new video! You can also follow us on our other socials below! Ciao for now! -Jessi and Alessio
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Just shows you how much care Italian's put into their cheese. No fake plastic, only the best grass, the healthiest cows and they don't sell it after couple of weeks or months, this one is over 40 months old.
I have seen expensive Wine breweries who put less care into their craftsmanship.
Respect.
Have you seen some of the info about the Italian cheese makers after an earthquake a few yrs ago? They had blocks fall over and they basically had chefs come in and make crazy dishes with it so it didn’t go bad. There are a few documentaries (not boring ones) about it.
you've never seen a wine brewery...ever. Wine is NOT brewed.
However The process of making Parmesan using the animal intestines, especially baby cows is horrible
@@oneearthan if only there was even a dash of truth in what you posted. The "Parmigianno Reggiano" is 100% ONLY cow milk
@@oneearthan if only even a dash of what you are saying was true... it is ONLY used milk and salt
I feel like a 5 year old! I just laughed hysterically when Alesio said here are the tools for cutting the cheese! Lol, just got home from working all night.
Same!!! Lolol
I laughed when he opened up rest of the fridge filled with nothing but cheese
Night nurse like me? Last night was a poop fest. So yah! Laughing too!
🎉😂This is me right now getting off work!
Same!🤣
Most importantly, it is about the microbiome present in that specific region of Parma's grass. That is what it gives the cow's milk that distinct flavor we all crave and love. In my country, we also have a cheese that can only come from that region due of the microbiome. It is called Paipa cheese. It is fascinating how microbes in grass can make such huge difference.
Sta dicendo una grandissima cazzata , il latte del parmigiano reggiano arriva dal territorio di Parma dalla Lombardia dalla provincia di Mantova fino a lambire Modena , ma almeno informati prima di scrivere l erba di Parma che non esiste
@@giorgio550 they're not writing BS though
The cheese is from Parma. That's correct.
It's from there bc it can only be made there.
That's correct also.
They're talking about the variables that keep it consistently high quality- the grass, the cattle, the milk, the bacteria, the region... that's not wrong. It can only be created in Parma because of the bacteria there that work well for cheese making, the old traditional ways of production, and the high quality.
That's also correct.
Do you disagree yet?
If you sent the cows from that region to California, and the cheese makers there moved to California as well, do you think California would be able to produce the same cheese? Even with all the same people and cows?
Even if California produces wine, cheeses, olive oil, and grows vegetables... do you think California could produce a cheese like Parma can?
No. Because the grass has changed, the soil has changed, the bacteria has changed. That's called the "microbiome."
They come from a part of the world known for making cheese also.
it is not correct. Parmigiano Reggiano does not come from Parma but from an area that goes from Reggio Emilia to Mantova apassing through Modena and Parma e Piacenza. the one in the video comes from the province of Reggio Emilia (Scandiano). there are great differences depending on the origin of the Parmigiano Reggiano because each dairy farm must produce with milk coming from nearby areas: therefore each dairy will have different products given that the area where the cows graze is different, the altitude is different, the milk is different.
Ive had the pleasure of working at a cheese shop and I've cracked open a bunch of these. It's fun! It's the king of cheeses for a reason.
There is NOTHING like eating a chunk of this after the wheel was just freshly cracked. It's actually wet with oil and you get an explosion of flavor and salt crystals. It's awesome
Just something awesome about people enjoying food.
Please open a restaurant somewhere?
Maybe in Canada?
You guys need to do a show together with Pasta Grammar. I'd love to see Alessio and Eva in a cook-off with Harper and Jessi in a taste-off.
@@johntamburo2334 I've said that as well, and also on the Pasta Grammer channel too.
Northern Italy vs Southern. Parmigiano vs Pecorino. Who will win?
Yes!
your mother in law is super enthusiast of italian cheese!!! that's pure edible gold!
She's our neighbor , Jessi's mother lives further away
@@ThePasinisIf this is the neighbor that accepts the Olive Garden, they’ll never want the Olive Garden again after getting this amazing cheese! 😆
@@ThePasinisHow do you store the cheese?
Alessio is adorable! I love his personality!
I loved seeing this as my daughter and her beau want a cheese wheel on their Bridal Registry. Daughter is Chinese, her beau is English. Dad here is half Italian. Mom is Spanish. Obviously she is adopted. Pasta has always been her favorite made every way imaginable. I appreciate this video and can’t wait to show them.
I got tears in my eyes when Alessio opened the cheese and exclamed😂😂😂I've had fresh parmigiana. Nothing like it.❤🇮🇹vengo subito!! Buon appetito!!
I LOVE the excitement and pride of cutting the cheese wheel! Wish I was your neighbor! lol
Me too!!! What a gift!!
The fridge and freezer full of cheese 😅 I love it 😊
The rinds are often given to teething babies. I give them to my Labradors. I also save them in my freezer and put them into risottos and soups.
Well done!!! I could almost smell the cheese when you opened it 😋 amazingly delicious!!!
That was AMAZINGGGGG!!!!!! Thank you both so much for sharing this video with us!!!! I've been curious what that experience was like so I'm really glad to have seen this!!!! Also that was soooo sweet of you guys to share it with her and for showing her reaction!!!!!! ❤❤❤❤❤
I clapped when Alessio opened the cheese 😂 Bravo! Guys, it looks amazing, delicious!
You guys are my favorite Italian/American couple! You should do a giveaway for a wedge of this amazing cheese. The pasta looked SO good with this. YUM!! 😭
Omg, yes!
Yes!
Meraviglioso!! Mi sembrava di sentire il profumo e il sapore! In Italia abbiamo dei prodotti fantastici 🇮🇹💪🏻 Bravi ragazzi ❤un abbraccio dal Friul
Grazie mille Martina , abbiamo già finito due blocchi in 4 gg lol cmq concordo con te abbiamo dei prodotti di altissima qualità
Il Parmigiano Reggiano viene prodotto soltanto a Parma, Reggio, Modena e Bologna a sinistra del fiume Reno e a Mantova a destra del Po...
It's not necessarily that other parmesan cheese is "fake", it's just that it can't be labeled "Parmagiano-Reggiano" if it isn't made there. It's like, Champagne can only be called Champagne if it's made in the Champagne region in France. Otherwise, it's just sparkling wine made using that method.
Cremant from all the different wine regions in France does not taste like champagne, but (!) you can find really good cremants as the one from the Loire region. The true original parmesan does taste different from 'so-called' (not original) parmesan from a different area in Italy. Italians and French take these subjects very seriously indeed. It is all to do with soil and climate conditions. An interesting subject.
10 of the 10 Amore, but you are still 5% french 🥰🥰🥰 - Now that you have opened the wheel, you need to have a Parmigiano party and invite friends and family to experience it.
Oo my husband and I went to a restaurant on Block Island, Rhode Island that had this pasta dish with
Wine on flames on the menu. We got to see them do this in front of us. Really cool culinary performance art. It was expensive so we never ordered it but it was really cool to watch the waitstaff make it. It was spectacular to watch.
I have been waiting for this day to come. You did a fantastic job opening that wheel of cheese. Love this video ❤❤❤
Yay! Thank you!❤️
Love... good Italian food and passion for it.
This is something I learned from a Friuli friend (Marcello Battistutta, who sadly has passed long time ago): You don't buy bits of cheese every day; no, you go to the weekly cheese market (ours was in Aquileia), buy a wheel (well, we bought half a wheel), break it ('cause you cannot cut), and vaccumize the bits for family and friends.
I still do it with Montasio which I love from stage latteria to stage very yellow and waxy. I get it from Uggovizza and all my Viennese friends get cheese-presents from me. I feel very lucky to be familiar with the cuccina Friuli!
Mandi dal Friul
@@OxyGreen7470 Mandi da Vienna!
The most beautiful thing you could ever see, is having good communication 👍🏻
Thats a family together 💪🏻
You two are so cute! I’ve watched another UA-camr open a wheel, but you were more entertaining. I’m still smiling!
Yay! Thank so much you! 🙏🏼
This one was so special, loved it! Enjoy the King of all cheeses.
Oh how I wish I was your neighbor. I would of had tears of joy, that cheese looked velvety smooth melt in your mouth delicious. Alessio you did a fabulous job getting the wheel of cheese opened 🤗 The Italians are proud. Enjoy it!! 🥰😋
Uno dei video più carini e scusate, tra i più emozionanti e teneri.... È commuovente l'amore di questi ragazzi per il cibo vero e di qualità. Tutta l'umanità dovrebbe avere l"opportunità di nutrirsi per stare in salute e non solo per riempirsi la pancia
W l'Italia
W la mia Sardegna!!!
I can only imagine how incredible that tastes.
Your reactions when you took that first swirl, got me drooling so much! I love Parmigiano reggiano so much, but I´ve yet to try it fresh like that!. I´m so jealous right now.
You two always makes me smile, no matter how bad of a mood I´m in🥰. The energy, charisma and wholesomeness is on an entirely different level with you two.
How fun to watch Alessio "cut the cheese" !! Wish we were there to sample and to get a chunk of deliciousness. Love that you two were sharing with neighbors and family members. Enjoy!!
Hi sweethearts, this old lady doesn't use Telegraph... 😔. You know we enjoy you two and pray for you. Sending you blessings!
@JessiAndAlessio-m Hi again. Sent you a msg somewhere or other. So enjoying (vicariously) your journey in life. God bless you both.
That *pop* was so magical
I can literally smell the cheese from here!
Adding this to my list of things to do! Thank you! ❤
"People are gonna call me French forever if I ruin this!" 😂😂😂
Thanks for sharing this wonderful video! So much fun! And really interesting.... gosh i just gotta try some! The creamy pasta sauce... beautiful ❤
FABULOUS 🎉💖🥳🤯. Bellisimo. LOL... you made your own cheese drawer!! That's GREAT!!
Parmigiano Reggiano does not use a coating or wax, even the outside “rind” is just hardened cheese. I always save them and add them to sauces that will simmer to impart more flavor. 💚♥️🎅🏻
If you find you really need some room in the fridge let me know.
You did a great job cutting her open.
If you rewax it you don't have to have it in the fridge!!!
Everyone would love to watch a video on a rewaxing attempt, you could do just a few and be able to do a reveal video months later to see how it worked!!!
There's no wax on the outside... Don't know if you could wax it, it's quite weird to me
😂😂😂😂😂 @ “people are gonna call me French forever”
Wow!! I'm making that!! Can't afford a big cheese wheel but going to get organic parm block at Adam's Farms and add white wine and noodles.
I want that pasta … yummy 😊
Oh my! It worked. You have performed the ultimate! Nice work.
I can taste it through the screen.
Ti amo.
to be your guys' neighbours omg im so beyond jealous. youre both absolutely sweet people
Absolutely fantastic. BRAVO ALESSIO!!!!
Voi due siete i migliori. I'm learning so much and you are fun to watch. So happy I found your channel.
grazie mille 🙏🏼
Finally a real Italian doing this but I worry want you're doing with all the extra. Certainly not eating 90 lbs quickly.
we have already finished 2 pieces of cheese in less than 4 days, we had to stop
Buonissimo il parmigiano reggiano!! La sciüra (la signora) americana poi è simpaticissima 😂! Un abbraccio forte ragazzi 😘🇮🇹
Love how you stored the cheese
I enjoy all of your videos, Jessi & Alessio.........whether you are joking around, doing various cuisine or restaurant ratings, demos like this or serious personal videos....I feel like I am dropping in with my friends and catching up on what is new!
Meraviglioso!! So much fun watching this. Thank you for sharing this experience with us!
Can we just appreciate how amazing Jessi's mother voice is?
It's their neighbor!
she is our neighbor
I was in the USA 5 years ago and I can say that you have no idea what authentic food is. I love watching Alessia enjoy and understand real food.
Don't throw away the crust: just grate it a little on the outside to remove the mark residues, cut it into smaller pieces and then put it into the pan when you're cooking pasta e patate! It's gonna be softer and full of flavor and it will add an amazing touch to your pasta! So good 🤤
I mean, the way you two look at each other when you first have a bite of that pasta says it all ❤
Last year I had the pleasure to visit in Salsomaggiore Terme (Parma province) a farm where they are specialized only with Parmigiano production. The farmer was really kind, me and my collegues we had the opportunity to see the cows, but also all sections dedicated to each step of production, before eating a sample of 24 months, if I remember. These brothers has described us which kind of difects are the signature of a fake Parmigiano, and they showed us also a wheel which was older 20 years. Yes, 20 years, still not sold on market for purpose but still possible to eat without consequences. Of course, the price for a wheel like that can reach astronomical levels, but for something like that, the price is deserved and well spent. Saluti dalla città dello smog, della nebbia, e cosa più importante, l'incazzatura quotidiana dei pendolari.
Your channel and you two as a couple is a 10 out of the 10 ! 😊 👏💐
❤️
This is amazing🤩
My mouth is watering. What a beautiful sight. Now you can survive the winter in the US in style.
I was smiling the whole time I was watching this video and I learned something too. Thanks for the demonstration and smiles. 😊
I wish I was a neighbor that would be wonderful to get some good cheese like that
I'm so jealous! I would love a wheel of cheese of my own. I think I'd be in heaven.
Eu estou sem palavras para expressar a alegria que senti ao assistir esse vídeo. Esse queijo deve ser surreal de gostoso! Viva à Itália!
I bought a 84-month old Parmigiano Reggiano (7-year old is the oldest you can get) in May to celebrate the 7th birthday of my daughter. It was a weird but at the same time great taste experience. 55€ for only 500 grams sounds like a lot but it was worth every cent.
I love love love Parmigiano Regianno. We stumbled on Parma in 2012 and went to a restaurant where we were able to sample the different months. Love the older one. And love eating it strait up ❤️🇮🇹
OMG, I am so jealous! I have had 20 months aged Parmigiano Reggiano, and it was amazing. I can only dream of how heavenly this is!😋🥰
The Frenchman did well cutting the cheese for the first time. 🇫🇷 🧀
Grazie mille 🇫🇷
I LOVE this video! Please share a few crumbles with your sweet girl for Halloween. When you said you had 6 months to do it, I was reminded of buying an Iberian ham, the big one with a stand, and though it lasts a long time the clock starts when you take the first slice... Let's say that was the most expensive meat per pound we've ever eaten, haha ❤❤🧀🧀
It looooks soooooooo goood
I can feel goosebumps when the cheese open perfectly 👌 👍
You guys did it! Well done, Alessio! You did a great job opening the wheel. I saw a short several months ago of this being served, and I was just so curious about the recipe! I'll have to find a place that serves it, because not only could I not open a huge cheese wheel like that, I would have no place to store it all! I now understand why quality Parmigiano Reggiano is so expensive. Also, I love that there is nothing but cheese & wine. Everything tastes better with a bit of wine. 🙂
I once saw a youtube video about using the cheese rind. Please don't throw them away, use the possible ways of cooking🎉❤
Yes, normally small pieces of the rind are cooked in the risottos and soups.
Oh my goodness I love this so much. Can we have more cooking with you guys. I love cheese.❤❤❤❤
You are such a wonderful couple! I enjoy your videos so much. Alessio"s enthusiasm is contagious!
That was a fabulous video. Alessio is like a kid on christmas day throughout. You made the best purchase ever! Enjoy! 🇨🇦♥️
That looks delicious 😊
Jessie you are a doll😊,and the perfect acting 🏆interaction between you both is so perfect 👌, enjoy your cheese 🧀 little mice 🐁🐁you deserve it sooo much🎉...if I could tell how much your channel is for all of us🤩🎆🎇✨️
The Italian restaurants in Germany cut just a lid of the wheel off for having a longer-lasting "pot" of cheese.
Your method of cutting in the middle - I thought it's rather for selling in a store.
😋😋😋
"People are going to call me French forever!" LOL
Oh my God, I am sure everyone who watched this video was drooling 🤤 We all want a small piece of it❤❤
That kitchen is so pretty 🩵
When cheese has the power to make you cry…
❤️
Your living the dream right now! Dayum I'm so jealous 🤤
I just priced a wheel 9/20/24 over 1000.00
You’re from the parmigiano region 🙌🏼 i’ve watched how they made this cheese. It’s a very very interesting process and that wheel right there takes a long time to get to the point where we can eat it !!!
This is also the reason why Parmigiano Reggiano is very expensive.
Oh my that looks fantastic! Maybe you should insure it! ❤
That reminds me I forgot to get some parmigiana reggianno (my spelling is wrong) it is so freaking expensive to buy here in Canada. It is brought in from Italy.
In Greve, Tuscany, they drizzle honey on slices of Parmagiano-Regiano. It is absolutely amazing.
mia nonna di Milano usava cuocere i pezzi della costra nel risotto o nel minestrone (pulita all'esterno con un coltello) e noi bambini speravamo di trovare uno di quei pezzetti nel nostro piatto. che ricordi!!! thank you guys for this epic video.
now i need to go and buy a slice of parmigiano ❤ Stefano
This is a super happy video! I couldn't stop smiling the whole video😂😂😂
You just made pasta in a “$500+ cheese pot”? Amazing!
This has been my dream since Mario Bitalli did it on iron chef a loooooong time ago. 💕
Now THAT'S pretty special.
Some fresh black pepper on the fresh pasta would be an added perfection 😋
A shared episode with you two and pasta grammar would be awesome!!
So interesting!!! Now we need a video of how you use the wedges to make pasta dishes!!!
We have a lot of cheese here in the Netherlands as well. I always forget that other countries don't have it as fresh as we do.
At the end when she said can we eat it all in 6 months...I was expecting him again to say... Challenge Accepted!! 😂😂
So much fun to watch you two!
All the people you gift that to are going to be so happy!