Working at an Italian restaurant I had the good fortune of being able to taste real Parmesan right after the wheel was cracked. The memory of the flavor still give me goosebumps (we also had real truffle honey and a 10 year aged balsamic to go along with, 10/10 would recommend)
Believe it and if it doesn’t pass it’s taken off. They explained to us the way to tell when it doesn’t pass. The lines have something to do with it. We tried some that didn’t pass but believe me it was good.
When they said something about cheese in black market, I immediately imagine a tall man with black coat and fedora hiding in the alley and said to bystander "hey you, you want some illegal parmesan cheese"
I grew up in Italy as a teenager. My Mom would go down to the open market to buy Parma. I think she paid $4.50 For a kilo. As a hungry teen, this along with the local bakery bread was all I needed. The taste of Parma is nothing like the imposters. Prices are higher, but the quality of the cheese has never declined. As a cook, there is no substitute.
@@leo86channel Con tutto il rispetto, ma non vuol dire nulla. Le lingue sono piene di diminutivi, modi di dire, magari diffusi anche solo in piccole comunitá. A me personalmente non è passata una sola stagione della mia vita che non scoprissi modi particolari di chiamare cose che “mi riguardavano” per il fatto che avessero a che fare con la mia terra, regione o nazionalità.
What I'll take away from this video is that I really have to be glad to live so close to Italy, being able to buy 24 month old parmigiano reggiano in every supermarket here. Reading about the "parmesan" in America shocked me, I really feel for you guys.
If you want actual Parmigiano Reggiano you can easily have it. It's in every grocery store worth a damn. Plain old American Parmesan is good enough for most people's cooking anyways. Also there is a company that makes a high quality Parmesan that replicates the Parmigiano Reggiano techniques and it's very good. You have to be an expert cheese snob to tell the difference. The regional designation is to just protect the reputation of the product. Many of the "counterfeits" are just as good as the real thing (though most are not). It's similar to the protection given to Cognac and Champaign. Other areas actually can produce a similar or better product, but the naming laws are to protect the historical regions (and honestly is often just patronage and rent seeking).
There is a very specific way that the cheese wheel is to be cut too so it's even more satisfying EDIT: If you wish to see the specific method, look here ua-cam.com/video/m3ZI15VjwEU/v-deo.html
One of my all time favorite type of cheese. I had some tonight on my salad. I love the extra kick in the flavor. My grandfather made cheese and he always wanted to visit Italy to try their cheese in their country and I hate he never got to do it. Every time I eat cheese I can't help but to think of him.
i live in italy, exactly in the Area where Parmigiano was born. Parmigiano has always been part of my meals so I didn’t really notice how different things are around the word. I have been in a dairy were they showed us how they make Parmigiano , i have been to an acetaia where they make aceto balsamico(balsamic vinegar) and also to the place were they make real italian salami and prosciutto. I have always took this as granted but now i see it’s not like this.
Why is UA-cam keep recommending me videos about parmesan? I only watched ONE video about parmesan out of pure curiosity Now it's 3 am, I have to go to work in 3 hours and I'm addicted to videos about parmesan. I know more about parmesan than I know my own family I ain't even mad, goddamn!
I ONLY ever buy Parmesan Reggiano when I want a hard 'Italian style' cheese, I'm happy paying for top quality. For many years I just used to use Parmesan as a topping on pizza, or pasta dishes, but I've recently discovered that it's really lovely on it's own as part of a 'cheese board', as long as it's not dried out and gone crispy as it can quite easily do if not used all that often.
Hanale Kauhaahaa well in japan there is a job named the deflower and it’s exactly what you think it is. So cheese master seems to much gentle commared to that one lol
What I love with italian cuisine is the focus on the quality of the products,simplicty and efficacy. I always loved it when I visited Italy. Cheers from France
Some are real, with the certificate, Parmigiano reggiano. So there are some that comes in plastic bags or in small 200grams pieces. ;) We have it in spain. Love it.
This is why I absolutely love Italian cuisine. Such a focus on quality and the freshness behind all of the dishes so nicely put together. It really make me a difference and you enjoy it and appreciate it that much more. Bellissimo! Assolutamente bellissimo
The prices they tell are actually pretty cheap. Here in Germany it is impossible to get 2-3 year old Parmesan from this specific region for 15€/lb(we would say 30€/Kilo. Pounds are not used for measuring over here) You’ll have to at least pay 45-60€/kg. But even at that price it is absolutely worth it! Go get some Pecorino Romano too and mix those two cheeses. Now you just have to get a nice piece of Guanciale (bacon made from pigs cheeks, but air dried, not smoked. It’s so much better than standard bacon or even Pancetta -which are both from the pigs belly- for carbonara) and an egg. Now you can make the best spaghetti carbonara on this planet. It’s so damn simple you just have to make sure it doesn’t overheat. The mixture between Parmesan and Pecorino is so much better than the „traditional“ version with Pecorino alone.
@@AlexandraaFeodorovna Yeah! I put it on almost everything...it's almost a joke to people who know me. Even stuff that isn't Italian. I put it on mashed potatoes, on veggies, on garlic bread, you name it. It enhances just about anything. No, I don't put it on hot fudge sundaes or in my coffee. lol
i would pay in quadruple digits just obtain more parmesan cheese. please help me, i have become bankrupt due to spending all my money on parmesan cheese.
Haha. You're hilarious. She meant that there are no more processes applied to the cheese, rather than just sit there for 1 year. But well spotted anyways. **touches another cheese wheel**
Grab them by the neck and toss them into a pit, letting them burn in a fire fueled by said counterfeit cheese wheels. Then proceed to make cheese out of them and sell that human cheese for profit. 🤷♀️☺️🥰😜
noice party with the lawyer the doctor but the cheese master is just the best party in day world. and if you get a notification on your devise because I replied you will probably think did I really watch that.?!
Hi, i'm Italian and in Italy one Kg of Parmigiano Reggiano (24 months old) it cost about 16 Euro, so for one wheel of 40 kg of Parmigiano you need to pay about 640 Euro (included taxes). So if you will buy an entire wheel probably you will receive a little discount, especially if you will buy it in a small shop. If you buy over the Italy borders this prices will grow till 50-60% and more....i don't know why...but it's too much. Moreover the Parmigiano Reggiano is also produced in Lombardia a region near Emilia Romagna, in this region there is a lot of producer (almost 20) that is located arond the city of Mantova.
@@killthe80rocker44 Quello nel video è Parmigiano Reggiano e anche quello di cui parlo io è Parmigiano Reggiano non capisco a cosa ti riferisci, nessuno a parlato di Grana Padano. Ma lo hai guardato il video?
Stavo per scrivere che abbiamo anche il Grana Padano. Sono praticamente lo stesso formaggio ma con nomi diversi in base alla zona in cui vengono prodotti.
"Generic Parmesan" doesn't exist. Parmesan is a protected name of origin. If it's called "Parmesan" it has to be Parmesano Reggiano or it's illegal, fake advertising.
These numbers cannot be right. so you're saying they use 1,782 BILLION liters of milk each year. If you were using every single dairy in the world that is certified. A dairy would have to milk 14839 liters of milk a day
+What?. To meet those figures only require around 500 cows, so I don't see it being a problem in that part of Italy. They have more than 2 million dairy cows in the country.
I live in Italy now and I'm eating Parmigiano Reggiano whenever I have the chance. I'm gonna miss it so much when I have to leave the country in a year and a half...
yeah the entire bacteria claim from hay through cow to milk, then good somehow surviving the heat that kills bad, that's all bs. I'm sure there's beneficial bacteria in the ageing but why make up lies that are so obvious to anyone moderately educated?
@Impaleification temps and such aside, must remember the fresh milks original purpose to feed a calf, milk is sterile, any bacteria is introduced after exiting the mammary duct during milking and has nothing to do with the processes beforehand other than potential flavors imparted according to the cows diet which would still be near indiscernable to most human pallets.
"Hey pssst, what you looking for? Women or drugs?" "Neither. You got some of that cheese?" "Wait what? You want counterfeit money?" "No. You have some of that _Parmesan Cheese_ ?"
And that's where my story ends... But how did I get here well, we'll just have to go right to the very start, my parents fished me out of a vat and said "here is your jam, he will keep You safe, and here's your human corpse" I don't remember the last part... But it sounded very important, then the truck drove off, to my right some other kid had the same idea as me and tried to turn me back round, but what's this? A future of fortune and appreciation and he just had to come over he to steal it from me.
I wonder who was the first person to make cheese like HOW 😂 did that man one day leave milk outside came back and saw it turn into a cheese curd and said oooh look it's cheese or how it happend 🤔 cause I don't think they knew about bacterias or the entire fermintatiom process
@@alberthernandez2625 A possible scenario, among countless other likely possibilities: The intestines of baby grazing animals held their mother's milk. Hunter gatherers used their intestines as containers. Days/weeks of walking/joustling inside a warm skin and bingo, cheese. Cheese making goes back many millennia and no doubt had many different discoveries, leftover milk etc over time.
bro i feel like everything that is 'authentic italian' is made in like a small 3 acre farm, that has the perfect weather, and the animals are like the made of golden, and the soil is volcanic.
Its because of italy is keeping and caring about their traditions, you can be sure that these traditional ways of making delicious food were given in your own country as well once a time. There is a specific joghurt in my hometown (turkey) but the tradition is dying and there is only one farmer left producing this joghurt. If he dies, the tradition will die as well. There have been few people who tried to master it and modernize it but it didnt work and producing it the old and traditional way is not profitable these days. Thats the case around the whole world, not only in turkey. To complete your comment, italy is not special regarding its traditions or food, they just seem to care about it and made it profitable around the globe thanks to good marketing.
yeah. Italian is totally possible anywhere there is volcanic soil and a mediterranean climate. NM has similar properties (just not a lot of water, which is supplemented with irrigation). We have a lot of rosemary and oregano herbs growing , and a lot of italian trees (cypruss, olive tress, etc) grow well here.
Which parmesan is better? The best I had was in a pizza place I worked. I would be shredding it eating it before I shred with some good fresh hot homemade bread and your in paradise. Just wanted to know which one they use in Italian restaurants and pizza places?
Does not matter much, that chines copy everything they see. The quality is so incredibly low, you find easily out chinese fakes from original products.
No way you can compare it to cheddar. The difference is like comparing supermarket wines to wines from France. Once you try a bite of Parmesan cheese you will never forget. (I’m not talking about powder or flakes). The texture, the taste and the aftertaste are so good.
The difference noone is saying supermarket wines are not wines. Noone is saying generic Parmesan cheese is the equivalent of the Parmiaggiano Reggiano just that Italy should not own all rights to the word Parmesan which has been in common use for decades.
When I was little a bunch of kids on our block used to get together and role play little nations we made. And one little nation was ruled by a kid who called himself the "Cheese Master." Many years later im minding my own business watching some random vid recommended to me and I hear "Cheese Master," next thing I know I'm spewing coffee all over my important books. I don't think any of us knew that "Cheese Master" was a godforsaken real thing.
@@makaveliba4243 I remember one time a country invaded his country and tried to annex it. The former were heavily armed with an assortment of Nerf guns and even a few pump-action paintball guns. I was tagging along just to see what would happen. Next thing they knew The Cheese Master was tearing open those little packets of Parmesan cheese you get at a pizza place and flinging 'em at us. And did I mention he was wearing a suit of armor made entirely of pizza boxes? Nothing we did was working and we had to call off our attack. Gosh that was something, explaining to my mom why I had a bunch of ground up Parmesan cheese in my hair.
@@masonwong8007 Idk who your Cheese Master friend is, but he sounds like one of the most absurdly fun people that could possibly exist and it must have been amazing to have him as a friend.
@@joshuakim5240 Now if you thought _that_ was absurd, you shoulda seen some of the D&D campaigns he ran... The guy was the greatest nerd I've ever known.
Narrator: "It can only be made in a specific part of Italy…" Me: "Oh yeah? Challenge accepted!" Narrator: "…because these three bacteria only exist there." Me: "…Oh. Alright, then. :("
@@dataexpunged6969 they can. But businesses like this are restricted to keep production limited and sell them for a wayy higher price than they deserve
@@dataexpunged6969 they wont be sued for just making it. But theyll be sued for using the name "Parmesan" . The name is patented. And without the name nobody would be able to sell it at a profit without compromising on quality a bit Same thing happens for champagne. People have to sell it as "sparkling wine". Only some businesses from France are allowed to call theirs "champagne"
@@MashZ It's to protect from cheap knock-offs that would use the name and thus lower its standing and reputation, and also because it has historic and cultural ties to that region in Italy. People should respect that.
Not really "Parmigiano Reggiano" is a protected name, but the term "parmesan" is just another name for a type of cheese, and a term cannot be trademarked Also, the reviewer can't freely use the name "Parmigiano Reggiano" because of the trademark. Lastly, no one outside of Italy (except some fancy/fanatic cheese people) really knows "Parmigiano Reggiano"
Omicron Reaper no ... Parmigiano Reggiano is the name of the product ... you cannot sell a different product with that name because it is protected, but if we are talking about Parmigiano Reggiano, why do you have to use the "translated" name or parmesan?
@@niccolofarina3773 "Parmigiano Reggiano is the name of the product" ...That's what I said... "You cannot sell a different product because it is protected" Uhm, that's also what I said... Also, that last stuff you said just made me confused, what did you mean? Are you agreeing or disagreeing with me? I'm very confused ●_●
TheSerec don’t know how it never, ever fails that while reading through comments, 95% of the time I read a comment exactly when the quote is said in the video.
k, but you do realize that that's just one moment in the cheeses otherwise extremely lengthy production/maturation process, right? hence use of the term "relatively"- that one moment is inconsequential in the grand scheme of things, so the statement you quoted is 100% correct.
Same here, I bought some paremsan in a 5oz block, $5 and grana padano aged 16 months same size block, $6. It tasted so good, I wanna try paremsan reggiano now update: I LOVE PARMESAN REGGIANO
@Aloha Akahai i buy it from my local grocery store they got a little stand with cheese even a whole wheel of cheese it looks so cool, now that i eaten parmesan reggiano i never stopped buying it, my mom gets mad because i spent $15 on a cut of cheese but even then has way more flavor. I gave my kraft cheese to my neighbor lol
Woah, usually stuff is cheaper in the USA than in my country, but this time, it was different. Parmesan cheese is cheap in my country, it's commonly used for lasagna or your arevage pasta, whether it is from a restaurant or homemade.
Grana Padano is an acceptable substitute at a lower price, despite being quite different. For a start it's made with pasteurised milk. PR is made with raw milk. I have no issue with GP because it doesn't pretend to be something it isn't. But if you have PR available and affordable then that's the way to go. GP does improve if you store it for a long time. Typically in Britain it will have a "use by" date six months or so from purchase. Buy a good supply of GP and store it for a year, The flavour does improve with age.
2am : I need to sleep now
UA-cam : Parmigiano Reggiano
23:03 for me...And im watching all .
1:20am and parmesan time!
2:23 AM Parmesan time
Pineapple 2:07 am rn
😂😂😂
Same here only diff is it's already 8am and I'm still tryna sleep
I want a job title as powerful sounding as “the cheese master”
I knew i wasn't the only one
Bubble master
Better than "the cheese cutter"
"Ass clapper"
But you my sir are the devil
Girlfriends dad: so what’s your occupation?
Me: Cheese Master
"So your making cheese?"
"No, I eat 4 pounds of cheese a day"
"Im a professional cheese eater, i eat with cheese knife, full charcuterie board and high quality cheeses"
More like:
Them:
Girlfriend's dad: no doubt.. you stink
@@omokok1877 😐
Working at an Italian restaurant I had the good fortune of being able to taste real Parmesan right after the wheel was cracked. The memory of the flavor still give me goosebumps (we also had real truffle honey and a 10 year aged balsamic to go along with, 10/10 would recommend)
Is that you Tyler? I thought you hung yourself after cooking up that dreadful bullshit.
"A master grader will inspect it"
Cuts to a guy hitting the cheese with a hammer.
"Yup, that's cheese".
*stamp*
Believe it and if it doesn’t pass it’s taken off. They explained to us the way to tell when it doesn’t pass. The lines have something to do with it. We tried some that didn’t pass but believe me it was good.
@@anonymousm5362 if only they could give me all the “fail” cheese.
A master grater
I accidentally disliked this comment I’M SO SORRY 😖 I undid my dislike and liked it tho
@@arooshatariq1764 lol
Today I learned that there is someone called a cheese master.
All that cheese sound like my spaghetti
xD
It's the ultimate boss here in Italy
Enrico Giordano I can so tell you’re Italian lol
It sounds like a porn film, the cheese master
I should be asleep, but instead, I'm learning how to make parmesan cheese, I guess it was important because youtube recommended it to me.
Luke Sedar go to bed
Samee🤣
Why is this second top comment
Better yet, why did we click and watch it?
Yo same
It’s nice seeing how much goes into making it, makes me feel a lot more appreciation for something I’ve probably taken for granted in the past
Is not even hard to make! In me country it costs 50 cents for a whole wheel!! So don't be taking for granted what you can take fer gander me boyy!!
@@zay0_n4ra11yes but the bacteria isnt the same
@@masoprid3 the label says "Premium Deluxe and Rancid cheese bacteria added" sooo I trust it laaaad.
You missed the opportunity to say "... I've taken for grated" :D
@@zay0_n4ra11 which country are you from?
The guy who discovered the cheese must be like "damn i forgot to drink my milk last year, lemme taste if it still good"
😂😂
😂😂😂
😂😂😂😂
😂😂😂😂😂
😂😂😂😂😂😂
They require a lot of effort to make and age. Worth every penny
Why are you everywhere.
Why are u gae ray mak?
Dude. Please stop following me .
Yea i saw you on swissbeatbox, on piano meme, on any game and gordon ramsay. I saw you 12 time bruh
@jupiter • 50 years and cuz you are 50 year on this youtube that why you find him more than me
When they said something about cheese in black market, I immediately imagine a tall man with black coat and fedora hiding in the alley and said to bystander "hey you, you want some illegal parmesan cheese"
Pure uncut white...
This got me 😂😂😂
You got the stuff?
“But please, call me ‘Phat Parma’. I got that name from my pops, ‘Chunky Cheddar’.”
lol that's so funny
I grew up in Italy as a teenager. My Mom would go down to the open market to buy Parma. I think she paid $4.50 For a kilo. As a hungry teen, this along with the local bakery bread was all I needed. The taste of Parma is nothing like the imposters. Prices are higher, but the quality of the cheese has never declined. As a cook, there is no substitute.
Ma chi chiama il parmigiano parma?
@@leo86channel Magari in alcune zone d'Italia si usa come diminutivo, che ne sai..
Now it costs between 8€ and 20€/kg.
@@steeely_tales qui dove il parmigiano si fa non l’ho mai sentito
@@leo86channel Con tutto il rispetto, ma non vuol dire nulla. Le lingue sono piene di diminutivi, modi di dire, magari diffusi anche solo in piccole comunitá. A me personalmente non è passata una sola stagione della mia vita che non scoprissi modi particolari di chiamare cose che “mi riguardavano” per il fatto che avessero a che fare con la mia terra, regione o nazionalità.
Me at the beginning of this video: What? Parmesan isnt that expensive!
Me at the end: Oh, I've never tasted real parmesan before...
Exactly. if you want to eat like you are in paradise, the only place in the world is Italy. I'm sorry but this is the hard truth.
MeFJuve It’s almost like your waiting to get into a heated debate lol.
Hahahahaha, So sad, Its delicious, Try some! 😋😋😋
@@hopeless4000 you piece of shit flexing because you can get the real parmesan cheese. Don't flex on others cause you are lucky enough to have it
MeFJuve All they have is pasta and cheese. I'm sorry but this is the hard truth
Narrator : where the cheese will stay completely plunged for 4 days
Cheese : *Floats*
What Wow. A food critic.
19 days *
Boiled Carrots 😂😂😂😂
It's actually for 13 days not 4
@@nataliesukhon6806, 19 days 6:48
3 AM, here we go again!
5 AM here, might as well watch Mozzarella videos now
So weird 2:58 AM
Soo true
Nope, it's 2:27 am for me
@@afeef999 hello bhai
What I'll take away from this video is that I really have to be glad to live so close to Italy, being able to buy 24 month old parmigiano reggiano in every supermarket here. Reading about the "parmesan" in America shocked me, I really feel for you guys.
If you want actual Parmigiano Reggiano you can easily have it. It's in every grocery store worth a damn. Plain old American Parmesan is good enough for most people's cooking anyways.
Also there is a company that makes a high quality Parmesan that replicates the Parmigiano Reggiano techniques and it's very good. You have to be an expert cheese snob to tell the difference.
The regional designation is to just protect the reputation of the product. Many of the "counterfeits" are just as good as the real thing (though most are not). It's similar to the protection given to Cognac and Champaign. Other areas actually can produce a similar or better product, but the naming laws are to protect the historical regions (and honestly is often just patronage and rent seeking).
@@joseph1150 or even better tasting since they arnt up thwir butt
@@joseph1150 i thought the difference is what the cows eat to produce that specific bacteria present in the cheese
@@hanjesse31 And you can take the specific bacteria and introduce it to the pasteurized milk during the process.
@@joseph1150 have they done that?
So I basically never eat the real deal.
Yusuf Onder 😆
Same 😂😂
Haha omg so sad
haha same here!
yeah...
Something abt watching a wheel of parmesan being cut is so satisfying
Moxie Beast ASMR omg I love your channel!!💖💖💖
There is a very specific way that the cheese wheel is to be cut too so it's even more satisfying
EDIT:
If you wish to see the specific method, look here ua-cam.com/video/m3ZI15VjwEU/v-deo.html
stfu
You don't cut a wheel of Parmesan, you "break" it.
it's also incredibly difficult, there's specialized tool and it takes quite a lot of time to get good at it.
Cheese is just a loaf of milk
Nope it is basically a milkcake
@@gio2 Milkcake doesn't make sense. Bread is made with flour and bacteria, Parmesan is milk and bacteria.
Harvard wants to:
*know your location*
rotten milk.
milk tofu
One of my all time favorite type of cheese. I had some tonight on my salad. I love the extra kick in the flavor. My grandfather made cheese and he always wanted to visit Italy to try their cheese in their country and I hate he never got to do it. Every time I eat cheese I can't help but to think of him.
"Wheels remain reletively untouch for one year"
Shows a guy touching all the wheels
Maybe they meant after the last person who touched it? Lol
The issue is relative here.
You copied my comment which has over 2k likes
@@tylerhau7060 Oh dear.. That must be really awful to experience, do you need someone to talk to?
Tyler Hau or, they could’ve just had the same idea. You probably copied someone else’s comment without knowing
I just watched ONE video about cheese and now my whole recommendation is full of them :‘)
Army 💜😋
@@loveyourself5054 nub
Jajajajajajaja
420th reply
SAME 😂
Mom: So, what do you want to be when you grow up?
Me: *a cheese master*
@AppleGameID ..its a joke...
@AppleGameID why cant you understand a simple obvious joke lol
@AppleGameID Jokes are supposed to be funny btw...
AppleGameID how do u know he’s even american?
@AppleGameID You supposed to laugh , you can't understand a joke?....
i live in italy, exactly in the Area where Parmigiano was born. Parmigiano has always been part of my meals so I didn’t really notice how different things are around the word. I have been in a dairy were they showed us how they make Parmigiano , i have been to an acetaia where they make aceto balsamico(balsamic vinegar) and also to the place were they make real italian salami and prosciutto. I have always took this as granted but now i see it’s not like this.
Why is UA-cam keep recommending me videos about parmesan? I only watched ONE video about parmesan out of pure curiosity
Now it's 3 am, I have to go to work in 3 hours and I'm addicted to videos about parmesan. I know more about parmesan than I know my own family
I ain't even mad, goddamn!
Underrated comment.
yeah here too
You are now
I didn’t even watch a video about cheese and all of the sudden at 4am UA-cam has recommended me two back to back Parmesan videos
Same here.I get a video of how to open a Parmesan weel and then BOOM.
My recommendations are now full of videos about cheese.
7:13
“Wheels remain relatively untouched for 1 year”
*Some Italian guys comes in and pats the whole row of cheese*
Are you telling me you can resist patting that beautiful shit?
😂😂
@@benjaminentertainment5526 pat***
bella merda giovanotto
Ahh 12h late!
Bill Gates: billionaire
Cheese: also a billionaire
ok
Literaly
ok
ok
ok
I ONLY ever buy Parmesan Reggiano when I want a hard 'Italian style' cheese, I'm happy paying for top quality. For many years I just used to use Parmesan as a topping on pizza, or pasta dishes, but I've recently discovered that it's really lovely on it's own as part of a 'cheese board', as long as it's not dried out and gone crispy as it can quite easily do if not used all that often.
Imagine your job title is "cheese master"
Hanale Kauhaahaa It maybe a CHEESY title, but I bet it pays well for cutting the 🧀. 😂
Hanale Kauhaahaa well in japan there is a job named the deflower and it’s exactly what you think it is. So cheese master seems to much gentle commared to that one lol
That would be my dream come true 😍
I prefer "Cheese Monger"
Sounds pretty awesome to me.
What I love with italian cuisine is the focus on the quality of the products,simplicty and efficacy. I always loved it when I visited Italy. Cheers from France
In France there is quality in everything also, an italian tells you😜 we are two top quality countries
@@francesca_415 as an Arab i confirm.. my favorite two countries 💕
2006
@@_camicianera bastaaaaa
@@francesca_415 Materazzi?
Does anyone seriously believe that they're buying real Parmigiano Reggiano in a plastic bag with the word Parmesan written on it?
Well, here in Italy yeah
Depends where in the world you are. In Europe, yes.
Here in Germany Yes
Some are real, with the certificate, Parmigiano reggiano. So there are some that comes in plastic bags or in small 200grams pieces. ;) We have it in spain. Love it.
No, most of us know it's a sham.
This is why I absolutely love Italian cuisine. Such a focus on quality and the freshness behind all of the dishes so nicely put together. It really make me a difference and you enjoy it and appreciate it that much more. Bellissimo! Assolutamente bellissimo
It's expensive because it's actually good
It's not just good, it's the best cheese!
The prices they tell are actually pretty cheap.
Here in Germany it is impossible to get 2-3 year old Parmesan from this specific region for 15€/lb(we would say 30€/Kilo. Pounds are not used for measuring over here)
You’ll have to at least pay 45-60€/kg.
But even at that price it is absolutely worth it!
Go get some Pecorino Romano too and mix those two cheeses.
Now you just have to get a nice piece of Guanciale (bacon made from pigs cheeks, but air dried, not smoked. It’s so much better than standard bacon or even Pancetta -which are both from the pigs belly- for carbonara) and an egg.
Now you can make the best spaghetti carbonara on this planet.
It’s so damn simple you just have to make sure it doesn’t overheat.
The mixture between Parmesan and Pecorino is so much better than the „traditional“ version with Pecorino alone.
@@AlexandraaFeodorovna Yeah! I put it on almost everything...it's almost a joke to people who know me. Even stuff that isn't Italian. I put it on mashed potatoes, on veggies, on garlic bread, you name it. It enhances just about anything. No, I don't put it on hot fudge sundaes or in my coffee. lol
i would pay in quadruple digits just obtain more parmesan cheese.
please help me, i have become bankrupt due to spending all my money on parmesan cheese.
Taste East
7:14 "Wheels remain relatively untouched for 1 year"
*Touches 5 wheels*
Haha. You're hilarious. She meant that there are no more processes applied to the cheese, rather than just sit there for 1 year. But well spotted anyways. **touches another cheese wheel**
r/woooosh
@@commandermckoy /r woosh
@@youngdaggerdick6933 how is that a woosh?
Man of Hokuto yeah
Me: we must sleep
My brain: But what do we do if someone tries to sell us counterfeit cheese wheels???
kill them all
Sell it to someone else as stupid and make profit
Grab them by the neck and toss them into a pit, letting them burn in a fire fueled by said counterfeit cheese wheels. Then proceed to make cheese out of them and sell that human cheese for profit. 🤷♀️☺️🥰😜
@@abyss_maal pretty sure the body parts are more expensive than the cheese
@@okas425 p r o f i t
It's 2am, I have to work in the morning ... And I can't stop watching cheese videos.
That president is so well-versed, he explained the whole process so simply.
yes
dude imagine how cool it would be to literally be called "cheese master"
I work in a cheese plant (producing basic cheese blocks) and the operator of the cheese belts is called that cheddar master.
@@avae5343 if they avoided cheese why would they work in a cheese factory..
@@avae5343 lol basically I work on the whey side now
@@avae5343 what is disgusting about cheese production?
@@avae5343 why?
Its 2 am and im watching cheese videos help
Chelsea Wilson 😂😂😂
Hi
@@levibernard2375 Kia ora
You seriously need help LOL, Tip: if you are tired, SLEEP
@@saifabdulla709 hmmm good idea haven't considered sleep before jk jk 😂
My cooking wouldn’t be complete without your cheese!
Italy: We have a big problem with fake parmesan cheese being produced outside of Europe
China: Why are you looking at me for?
It op
its 299 i will like it so it resets
haha. if you keep watching, the business man mentions PARMESAN specifically as a problem. *Cough* Kraft Parmesan *Cough*
We make real cheese like in Itary
@@racerx4684 lu parmiggn' è lu parmiggn'
When a cheese wheel costs more than your rent
Yeah but normally you don't buy the whole wheel. Instead you buy a smaller portion because that's all you need.
@@michac.8283 pfff light weight all do a wheel in a hour 2 tops
You live in a shed
pay rent with cheese
GO LAKERS!
*at a party*
P1: “What do you do as a living?”
P2: “I’m a doctor”
P3: “I’m a lawyer”
Me: “I’m a cheese master”
noice party with the lawyer the doctor but the cheese master is just the best party in day world. and if you get a notification on your devise because I replied you will probably think did I really watch that.?!
Tbh I know who I'm hanging out with for the rest of the night
Felix Hickish thank you for giving me stroke
@@Felix_Hickish What are you talking about?
Sounds like a shitty party
I work at whole foods, and yeah this cheese is very expensive, but I always wondered WHY it was so expensive. Now I know.
Hi, i'm Italian and in Italy one Kg of Parmigiano Reggiano (24 months old) it cost about 16 Euro, so for one wheel of 40 kg of Parmigiano you need to pay about 640 Euro (included taxes). So if you will buy an entire wheel probably you will receive a little discount, especially if you will buy it in a small shop. If you buy over the Italy borders this prices will grow till 50-60% and more....i don't know why...but it's too much.
Moreover the Parmigiano Reggiano is also produced in Lombardia a region near Emilia Romagna, in this region there is a lot of producer (almost 20) that is located arond the city of Mantova.
è grana, non parmigiano
@@killthe80rocker44 A cosa ti riferisci dicendo che è Grana e non Parmigiano?
@@matrix-wr7wj che è grana padano e non parmigiano reggiano
@@killthe80rocker44 Quello nel video è Parmigiano Reggiano e anche quello di cui parlo io è Parmigiano Reggiano non capisco a cosa ti riferisci, nessuno a parlato di Grana Padano. Ma lo hai guardato il video?
Stavo per scrivere che abbiamo anche il Grana Padano. Sono praticamente lo stesso formaggio ma con nomi diversi in base alla zona in cui vengono prodotti.
Parmesan is so expensive - "wait, that doesn't sound right."
Is actually referring to Parmigiano Reggiano instead of generic Parmesan - "oh."
"Generic Parmesan" doesn't exist. Parmesan is a protected name of origin. If it's called "Parmesan" it has to be Parmesano Reggiano or it's illegal, fake advertising.
@@revylokesh1783 In the EU yes, but outside the EU, not necessarily.
@@revylokesh1783 I see well I think that cheese is cheese
@@somerando925 you clearly have not had many types of cheese if you say that 😹
@@Solid_Snake99 i just made a i eat cheese joke
Damn there’s even big Parma.
Under rated comment
Fuckin kek.
Don't trust Big Parma! They are spreading lies. Don't take the milk! It doesn't prevent mold it has mold!
This comment had me cheese-ing :)
@Reid Elson ;(
"you got the stuff?"
dealer: "i got the stuff"
"lemme see"
dealer: opens trenchcoat full of parmesan cheese
7:59
It aint easy being cheesy
It ain't easy being cheesy either.
where the vids at
These numbers cannot be right.
so you're saying they use 1,782 BILLION liters of milk each year.
If you were using every single dairy in the world that is certified. A dairy would have to milk 14839 liters of milk a day
But it IS easy being a jaywalker
+What?. To meet those figures only require around 500 cows, so I don't see it being a problem in that part of Italy. They have more than 2 million dairy cows in the country.
Me asking my dinner guest: want some Parmesan with that?
Guest: Sure
Me: Brings out 88 lb wheel
Guest: O.O
Oh yeah
not sure i could consume that much at one setting but i'd make the valiant effort none the less
And then charge them for the amount used
@@Hi-vf9wx its all coming together.
Say when
I'll study and go to sleep early today
1am: Ehh why is parmesan cheese so expensive ?
Hahha same me 😂😂
Omg me right now!
Thats me now
Hahaha me too!
Literally me
I live in Italy now and I'm eating Parmigiano Reggiano whenever I have the chance. I'm gonna miss it so much when I have to leave the country in a year and a half...
1:41 I like the tractors pulling the large wheels of cheese
Skud i was about to r/wooosh myself
@@peytonb9762 I saw a reply when I saw one comment. I was ready with that /whoosh. Your lucky you caught yourself.
Skud wheat
KIGBVK TBatg HEXYB BAEKHNBGNJI GSHGFSJHIG
@@pufferfish5065 woosh
Jokes on them, I get my parmesan for free in packets when I order pizza 😂
lol keep eating your wood dust
@@DD-qe6uk Costco's little packs are truly like 35% wood.
Lmfaooo u so happy getting cheap cheeseee
guys he’s only kidding, why you gotta be so harsh..
Sisonx Xueidb wooosh
“There’s also bad bacteria”
Proceeds to show a smiling, greeting red bacteria
The bacteria part in general was badly made. It turned into a kids-show for a minute.
And the good bacteria are heat resistant. Damn, am lik whatt?
yeah the entire bacteria claim from hay through cow to milk, then good somehow surviving the heat that kills bad, that's all bs. I'm sure there's beneficial bacteria in the ageing but why make up lies that are so obvious to anyone moderately educated?
@@lacyfins9627 they want to sell the idea that you can't make your own and the only option you have is to buy it from them
@Impaleification temps and such aside, must remember the fresh milks original purpose to feed a calf, milk is sterile, any bacteria is introduced after exiting the mammary duct during milking and has nothing to do with the processes beforehand other than potential flavors imparted according to the cows diet which would still be near indiscernable to most human pallets.
I only had the opportunity to try this wonderful cheese once, and it was amazing! my favorite cheese, which we are not destined to eat regularly.
Imagine going to the black market to buy some *cheese*
i would
illegal pasta
*Casually buys cheese from the black market*
Everyone else is here for humans or military grade drugs but I’m here for something greater and that is *parmesan cheese*
"Hey pssst, what you looking for? Women or drugs?"
"Neither. You got some of that cheese?"
"Wait what? You want counterfeit money?"
"No. You have some of that _Parmesan Cheese_ ?"
I love the idea of the “Black Market of Cheese”
And that's where my story ends... But how did I get here well, we'll just have to go right to the very start, my parents fished me out of a vat and said "here is your jam, he will keep You safe, and here's your human corpse" I don't remember the last part... But it sounded very important, then the truck drove off, to my right some other kid had the same idea as me and tried to turn me back round, but what's this? A future of fortune and appreciation and he just had to come over he to steal it from me.
@@cheesejam1373 So close.
@@txarguy8750 ik
Wait till you hear about the olive oil.
It's not a black market the Jedi would tell you about.
it's amazing how just milk can become thousand of types of cheese
I wonder who was the first person to make cheese like HOW 😂 did that man one day leave milk outside came back and saw it turn into a cheese curd and said oooh look it's cheese or how it happend 🤔 cause I don't think they knew about bacterias or the entire fermintatiom process
@@alberthernandez2625 A possible scenario, among countless other likely possibilities: The intestines of baby grazing animals held their mother's milk. Hunter gatherers used their intestines as containers. Days/weeks of walking/joustling inside a warm skin and bingo, cheese. Cheese making goes back many millennia and no doubt had many different discoveries, leftover milk etc over time.
@@carlosandleon What the hell?
Its the bacteria that makes different cheese
🥛➡️🧀🧈
As a cheese lover myself, this was deliciously wonderful to watch.
All of this for Costco to give those packets to never be used
lol
Yep Costco is a great company!
@Lupa bruh ikr lmao
That is a different product
Horizon on top!
it‘s 1:30am and i should sleep 'cause later i’ll write a math test..
*FORGET IT - I NEED TO KNOW MORE ABOUT CHEESE*
jONGHYUN-
@@SushiSharki he might live in a different time zone than you
same i have a english quiz and business test tmrw i need to study, im to distracted🙈😭
A math test on Thursday?
5 am for me and i gotta work soon :c and am i the only one realizing the video is 9:59 minutrs long lmao
bro i feel like everything that is 'authentic italian' is made in like a small 3 acre farm, that has the perfect weather, and the animals are like the made of golden, and the soil is volcanic.
Its because of italy is keeping and caring about their traditions, you can be sure that these traditional ways of making delicious food were given in your own country as well once a time. There is a specific joghurt in my hometown (turkey) but the tradition is dying and there is only one farmer left producing this joghurt. If he dies, the tradition will die as well. There have been few people who tried to master it and modernize it but it didnt work and producing it the old and traditional way is not profitable these days. Thats the case around the whole world, not only in turkey. To complete your comment, italy is not special regarding its traditions or food, they just seem to care about it and made it profitable around the globe thanks to good marketing.
yeah. Italian is totally possible anywhere there is volcanic soil and a mediterranean climate. NM has similar properties (just not a lot of water, which is supplemented with irrigation). We have a lot of rosemary and oregano herbs growing , and a lot of italian trees (cypruss, olive tress, etc) grow well here.
it is
@@NomNomNom1989 in bulagaria we keept our traditional yogurt thankfully no day is complete without it.
Japan and France too…something about those axis powers…😂😂🤷♂️🤷♂️🤷♂️
Which parmesan is better? The best I had was in a pizza place I worked. I would be shredding it eating it before I shred with some good fresh hot homemade bread and your in paradise. Just wanted to know which one they use in Italian restaurants and pizza places?
Parmigiano reggiano aged 36 months
@@robertoalberio622 What about Pecorino Romano?
@@zeusnation4eva502 pecorino is used but less common, is more salty and a bit more difficult to pair and balance the taste
Italy: this can only be made here. Period. It's made of this.
China: We know.
ua-cam.com/video/3xuvrwUcu1k/v-deo.html
Does not matter much, that chines copy everything they see. The quality is so incredibly low, you find easily out chinese fakes from original products.
@@silentfilms7459 HAHAHHAHA
@@ThatWeirdDude40 *chines*
HAHAHAHAHAHHA
I came from the video where a guy is cutting this cheese.
Same
sameeee
Me to
Lol sameee😂😂
Wowww we're same
Who else got this from their recommended at 3 am?
Ragent me
03:38 AM here and it just appeared on my recommended videos and i'm watching it lol
Me
It’s 10:19pm here but I got it in the recommended
2am herea
For me italien is the most beautiful language!
"...remain virtually untouched for one year."
*- runs hand over every single cheese as he walks by*
Maybe it's been a year ;)
Its also in a casing so I meannnn
As you observed it said "remain virtually untouched". Nowhere did it say "remain totally untouched!"
@Samuel Russo bro it's a joke
@Samuel Russo Science side of youtube, why is this person so salty?
its 3am and im watching cheese videos such a healthy lifestyle
CR1M5ON -I want to be you! ..oh, yeah, I basically am.
same
Not alone
Right I have 6 pages of work to do and I haven’t even started because I’m procrastinating watching these videos at 2:20am
lol its 3:14 am here
Then they will leave the cheese untouched.
Man: Drags hands all over every single one.
ii_Logicxs somppl touch meh cheese before it's in my mouth wow
@@hectorestayful wtf
7:15
Watch the whole vid lol
same observation hahaha
Watching these cheesemaking videos is my new way of relaxing.
7:14
Remains relatively untouched for 1 year
7:16
*Touches the Cheese*
Oh shit
Jemuel XD Official I laughed so hard
LMAO
So true XD🤣🤣
Jemuel XD Official He just touched all of them.
Don’t let this distract you from the fact that the bacteria was a paid actor.
Please Elaborate Lmao care to elaborate? Please? 😂
Mature Weirdo r/omegawoosh it's a joke about those "oooh that guy was obviously a paid actor"
Mature Weirdo no need, you saw it here with your own eyes
😂😂😂
mahi nahar Care to elaborate jk
7:13 “wheels remain relatively untouched for a year”
*guy literally walks and touches each wheel”😂😂
dude i am dying lmfaooo
" *relatively* "!
They did say “relatively”
You literally just quoted them as saying "relatively untouched" lmaoooo
XDDD
No way you can compare it to cheddar. The difference is like comparing supermarket wines to wines from France. Once you try a bite of Parmesan cheese you will never forget. (I’m not talking about powder or flakes). The texture, the taste and the aftertaste are so good.
It probably depends, Cheddar and Parmesan have very different uses for food. A better comparison would be between parmesan and pecorino.
The difference noone is saying supermarket wines are not wines. Noone is saying generic Parmesan cheese is the equivalent of the Parmiaggiano Reggiano just that Italy should not own all rights to the word Parmesan which has been in common use for decades.
When I was little a bunch of kids on our block used to get together and role play little nations we made. And one little nation was ruled by a kid who called himself the "Cheese Master." Many years later im minding my own business watching some random vid recommended to me and I hear "Cheese Master," next thing I know I'm spewing coffee all over my important books.
I don't think any of us knew that "Cheese Master" was a godforsaken real thing.
Mason Wong LMFAO
@@makaveliba4243 I remember one time a country invaded his country and tried to annex it. The former were heavily armed with an assortment of Nerf guns and even a few pump-action paintball guns. I was tagging along just to see what would happen.
Next thing they knew The Cheese Master was tearing open those little packets of Parmesan cheese you get at a pizza place and flinging 'em at us. And did I mention he was wearing a suit of armor made entirely of pizza boxes?
Nothing we did was working and we had to call off our attack. Gosh that was something, explaining to my mom why I had a bunch of ground up Parmesan cheese in my hair.
@@masonwong8007
Idk who your Cheese Master friend is, but he sounds like one of the most absurdly fun people that could possibly exist and it must have been amazing to have him as a friend.
@@joshuakim5240 Now if you thought _that_ was absurd, you shoulda seen some of the D&D campaigns he ran... The guy was the greatest nerd I've ever known.
Mason Wong lmao your nostalgia must’ve been absurd
My Skyrim character can eat one of those cheese wheels in a second.
Gorgeous Freeman more like 60
What's even more amazing is your character eats it without opening his/her mouth and never has to poop it out.
Skyrim sucks, I would rather play Elder Scrolls 3
@@frito9008 WRONG
Is his name Parmachee?
If the parmesan isn't made in northern Italy then it's just "sparkling cheddar"
As an north-italian i can assure your theory is right
Yeah try to search www.isaporidellevaccherosse.com and youll see what real parmesan is😁
I feel like not enough people got the champagne reference.. underrated comment right here 😂
I appreciate this comment
So is the entire effort to ban the black market just anti free market or anti copyright.
Italian is such a beautifully sounding language. When spoken, its so lyrical and pleasing to listen to.
south America : drug cartel
Europe : cheese cartel
Asia : rice cartel
Africa and America : everything cartel
Australia : Australia
Yes
North America: We buy all the drugs from South America
The Italians are rolling all the Blocks
Lol are we really seen as that in the rest of the world, good thing I am from central america
@@marianoamaya3351 sadly yes
7:15 "Wheels remain untouched for one year"
*Proceeds to touch cheese*
lmao
I think that shot was taken after one year.
I think she meant not used....I know people regular taste it to check if is aging properly
I think she meant not used....I know people regular taste it to check if is aging properly aw
@@sharon246787 It's called a joke
*Cheese Master puts his bare hand in the milk*
Narrator: Bad bacteria *might* have entered the cheese...
Good one 👌👏
👍👍👍
Probably washed their hands or the heater or something was still going on
Haccp, google it
I think so to. That is dirty
Me: It's 2 am ... time for bed
UA-cam: Wanna see how they make Italian cheese?
Me: Sleep is so overrated.
Narrator: "It can only be made in a specific part of Italy…"
Me: "Oh yeah? Challenge accepted!"
Narrator: "…because these three bacteria only exist there."
Me: "…Oh. Alright, then. :("
I was thinking, if these three bacteria are known, can't they be added to the milk afterwards in different parts of the world?
@@dataexpunged6969 they can. But businesses like this are restricted to keep production limited and sell them for a wayy higher price than they deserve
@@MashZ ah man. If someone else tries to make it, they'll be sued? It just seems stupid. But money makes the world go round I guess..
@@dataexpunged6969 they wont be sued for just making it. But theyll be sued for using the name "Parmesan" . The name is patented. And without the name nobody would be able to sell it at a profit without compromising on quality a bit
Same thing happens for champagne. People have to sell it as "sparkling wine". Only some businesses from France are allowed to call theirs "champagne"
@@MashZ It's to protect from cheap knock-offs that would use the name and thus lower its standing and reputation, and also because it has historic and cultural ties to that region in Italy. People should respect that.
This is why i collect every cheese wheel i encounter in skyrim
And skooma, yes?
Don't forget the sweet rolls
And the wooden plates
Your gonna need it in a mission
Danial Othman im gonna start doing that in oblivion
The title should mention "Parmigiano Reggiano", NOT Parmesan, since it is clearly stated in the video that "Parmesan" is a FAKE.
Not really
"Parmigiano Reggiano" is a protected name, but the term "parmesan" is just another name for a type of cheese, and a term cannot be trademarked
Also, the reviewer can't freely use the name "Parmigiano Reggiano" because of the trademark.
Lastly, no one outside of Italy (except some fancy/fanatic cheese people) really knows "Parmigiano Reggiano"
Omicron Reaper no ... Parmigiano Reggiano is the name of the product ... you cannot sell a different product with that name because it is protected, but if we are talking about Parmigiano Reggiano, why do you have to use the "translated" name or parmesan?
@@niccolofarina3773 "Parmigiano Reggiano is the name of the product"
...That's what I said...
"You cannot sell a different product because it is protected"
Uhm, that's also what I said...
Also, that last stuff you said just made me confused, what did you mean? Are you agreeing or disagreeing with me? I'm very confused ●_●
Nicola shut your hole no one asked for ur expert advice🖕
@@dynamicachiever relax, its a video about cheese.
I wish I can go to Italy! 🇮🇹
I want to go to Campania and Emilia Region!
I would eat a lot of food there!
*"Wheels remain relatively untouched for one year."*
Cuts to guy touching the wheels lol
exactly wat i was thinking hahaha
TheSerec don’t know how it never, ever fails that while reading through comments, 95% of the time I read a comment exactly when the quote is said in the video.
well after reading my comment back I guess it does fail about 5% of the time
k, but you do realize that that's just one moment in the cheeses otherwise extremely lengthy production/maturation process, right? hence use of the term "relatively"- that one moment is inconsequential in the grand scheme of things, so the statement you quoted is 100% correct.
His job? _Touch da wheel after 1yr mark_
More videos like this please! I prefer a calm pleasant voice over the obnoxiously fake happy hosts of festival foodies
ikr
Totally agree
Sewoon is life and Ongniel is science
Wannableeeee!
Sewoon is life and Ongniel is science car kids
you love it cause its an italian girl speaking english, as a Italian guy, i can confirm that its true
Bought some of this stuff at my local whole foods and let me tell you, the taste is absolutely strong. Paid almost $20 for a small chunk of it.
Do you remember how many months was aged?
Same here, I bought some paremsan in a 5oz block, $5 and grana padano aged 16 months same size block, $6. It tasted so good, I wanna try paremsan reggiano now
update: I LOVE PARMESAN REGGIANO
@Aloha Akahai i buy it from my local grocery store they got a little stand with cheese even a whole wheel of cheese it looks so cool, now that i eaten parmesan reggiano i never stopped buying it, my mom gets mad because i spent $15 on a cut of cheese but even then has way more flavor. I gave my kraft cheese to my neighbor lol
Woah, usually stuff is cheaper in the USA than in my country, but this time, it was different.
Parmesan cheese is cheap in my country, it's commonly used for lasagna or your arevage pasta, whether it is from a restaurant or homemade.
You have to grate just a tiny bit on your food.
Grana Padano is an acceptable substitute at a lower price, despite being quite different. For a start it's made with pasteurised milk. PR is made with raw milk. I have no issue with GP because it doesn't pretend to be something it isn't. But if you have PR available and affordable then that's the way to go. GP does improve if you store it for a long time. Typically in Britain it will have a "use by" date six months or so from purchase. Buy a good supply of GP and store it for a year, The flavour does improve with age.
7:14 wheels remain relatively untouched
Worker : touches all wheels😂
I chuckled at this comment
It's almost like that's why the narrator said "relatively."
@@ashhalcyon It's almost like the first comment was just a joke
kommentierender Kommentator theres a thick layer of wrap around that cheese wheel
That's why she said relatively..
It’s 3 am and this is the most important thing in my life right now, watchin a video about cheese
Midnight here in Pennsyvainia ! Lol
3am in Rio
2am in Scotland
6 am in East MURICA! 🇺🇸
2:45am here on Vancouver island.
Man imagine telling your friends you work as a cheese master
C0oL K1D 69 Imagine being the president of cheese
They'd probably think you're cheesy.
+GrayHoodiee LMAO
That'd be cool
*Cheese Bender*
Why Parmesan Cheese Is So Expensive
*Because it is real cheese.*
this is one of the things the quarantine has taught me
Quarantine did nothing...
Come on man don't bring that up I'm here to escape it.
keep it at 69
It’s been 7 months huh
I’m about to start selling cheese instead of cars in GTA V
-Anonymous Six- lol I just did a money glitch one time and got 30 mil and now I make money easy😂
Lol
Yo
Lucky!
Jack Geis -
What do you mean?
*When you can't make the video 10 minutes.*
friskxlove64 _ funniest thing of the night 10/10
XDDDD
so you get weird cat freaks to comment on it like an expert. Well done friskxcrap64_
So close, yet so far
i appriciate that they didn't drag it to 10min just for 2 advertising spots
These videos are sooo satisfying