Once you have tasted this cheese ....its like a Rattlesnake....you may have been born and raised in the city and never seen a live snake of any type but you can hear a Rattlesnake one time and the rest of your life you will KNOW what that odd buzzing sound is....well real 100% authentic Parmigiano Reggiano Cheese is just like that....you can taste it one time and from that moment on you will KNOW beyond any doubt if its REAL PARMIGIANO REGGIANO or a wanna be fake. No offense to cheese makers anyplace intended...there is great tasting cheese similar to Parmigiano Reggiano Cheese but the bottom line is... .its not the real original Parmigiano Reggiano Cheese. I was fortunate to have grown up in a neighborhood where our next Door Neighbors who owned and ran a Authentic Italian Restaurant in Omaha Nebraska of all freaking places and were both from this region of Italy. Their Home Kitchen was like the Neighborhood gathering spot. There was ALWAYS something delicious cooking and no kid ever went home hungry or if any of our neighbors fell sick or on hard times or got hurt at work, their meals and needs were taken care of by these 2 wonderful people. One thing they both imprinted on us kids from an early age was the real secret to good Italian Food is the right ingredients and the love it's made and shared with. I have many many Happy Memories of sitting at their HUGE kitchen Table and eating Pasta with their own personal favorite mixture of ingredients in the Sauce as a young boy, Bib tied around my neck, fork and spoon in hand with sauce on my face from ear to ear and under the italian sausage and sundried Roma tomatoes, etc was a smile that never to this day has left my face everytime I think of them and the love they had for all their Neighbors. Oh the main reason I told this to you is because I can still remember the excitement around their house and Restaurant when their wheels of authentic Parmigiano Reggiano Cheese would arrive from Italy. It was always a celebration and feast, they would have All you could eat Specials at the Restaurant but if you were from the neighborhood. ....just life was a celebration of great food, friends and neighbors. God how I miss those days.
Hi @RandyHill, thank you so much for your life story. What you have described is very important, and it is even more important to always keep it alive. Thanks again. Cheers, Domenico.
right you have the italian soul into your vein... food is not only food, food is love, passion, family and I'm happy for you about your memories because, now, in Italy, we are loosing the real "italian" life, that you explain very well... ps the other good cheese is Grana Padano :)
I am so grateful that there are people who do this. There are quite a few protected heirloom food types in Italy. You can tell these guys and women love what they do, and it is a gift to humanity.
Hi @AndrewMantle thank you for sharing your thoughts which are the same as ours. All traditional food should be protected as the heritage of whole humanity.
Orgoglio millenario italiano a disposizione di tutto il mondo. Applausi a catinelle per questi professionisti e per lo straordinario commento. Bravissimi tutti.
You're absolutely right! Many cheeses try to imitate the renowned Parmigiano Reggiano by using the name "parmesan," hoping to mislead customers. However, only the authentic Parmigiano Reggiano from Italy holds the true essence and quality that sets it apart from the rest. It's essential for consumers to be aware of these imitations and choose the genuine product to savor the unparalleled taste and texture. We appreciate your discerning observation and hope our documentary shed light on the significance of authentic Parmigiano Reggiano. Thank you for your keen interest!
Hi @ScottBrandoni. In this documentary you can see an Italian chef cooking delicious dishes with Parmigiano Reggiano >>> ua-cam.com/video/oj2wrNnhMpc/v-deo.html Cheers, Domenico.
Il parmigiano è il meglio che c'è. Bravi. E costa pochissimo in rapporto al lavoro necessario per produrlo. Dovrebbe costare un 50% di più degli altri. Soprattutto di quelli francesi. Molli e pieni di siero. Viva l'italia.
Prodotti fantastici!!.. Siamo unici!, Dovevamo essere più tutelati contro, e dalla contraffazione in Europa... Perché le nostre imprese solo quelle di generi alimentari perdono oltre i 100.000.000.000 di €uro Del PIL annuo!!... Pensate quante famiglia avrebbero più occupazione,e quanta ricchezza in più nel nostro paese!... Saremmo il pese più ricco al mondo allora perché ci vogliono declassare sprofondare vogliono vederci fallire!... Perché siamo l'invidia sopratutto dell'Europa intera
Il Parmigiano Regiano è un prodotto caseareo studiato e prodotto in Reggio Emilia da latte Italiano e stagionato per 2 o 3 anni, con un profumo e sapore meraviglioso per il palato. Alimento saluatre e genuino, con omega 3 vitamine e calcio, consigliato in diverse quantità per ogni età W PARMIGIANO REGIANO !!!
I was fortunate to be introduced to real Parmigiano Reggiano. I ate a few slivers of it while watching this video. It is one of the worlds finest food experiences.
Thanks Cliff :-) As soon as you can, try to taste the Parmigiano Reggiano cheese with the Traditional Balsamic Vinegar of Modena. Here you can see the documentary > ua-cam.com/video/NT5rgcc9rQU/v-deo.html Cheers, Domenico.
Lol i love how the guy is telling the cheese maker how the cheese making process works! Thats like tom brady telling wilson how footballs are manufactured. A bit odd but its educational. How they do things in different countrys is intriguing
Produrre cibo è l'attività più dignitosa. Cibo puro, organico e sano. Produrre formaggio è una scienza, poiché nel suo processo si aggiungono due ingredienti intangibili: amore e responsabilità. Un formaggio parmigiano di qualità, come quello di questa regione italiana, è fatto su una base di pochi strati: Qualità degli animali, dove la salute e l'igiene sono fondamentali. Il cibo fornito è 100% naturale, fresco o secco, senza enzimi aggiunti o ormoni di induzione. La cura artigianale durante tutto il processo - questo mastro casaro vale il suo peso in oro puro - lo pratica quotidianamente: usa amore e responsabilità in ogni passo del processo. La somma di tutti questi fattori è la risposta al vostro successo. In particolare voglio che sia sempre più grande. Grazie per il video. Grandi abbracci a tutti.
Ciao @NelsondoPaçoLameira grazie per le tue parole piene d'amore. Quella del vero casaro è una vita dura e piena di sacrifici. Solo passione e amore possono trasformare 3 ingredienti in un formaggio che è un'opera d'arte, che è patrimonio di tutta l'umanità. Cheers, Domenico.
@NelsondoPaçoLameira Come si può utilizzare il Parmigiano Reggiano in cucina? Ecco il documentario: "Parmigiano Reggiano cheese: live kitchen chef recipes for parmesan cheese" >>> ua-cam.com/video/DMZf9ccfOtY/v-deo.html Cheers, Domenico.
As a small Dutch raw milk cheesemaker I was impressed by your openness about the cheesemaking process. It appears that the milk is not pasteurized hence Parmigiano Reggiano appears to be a raw milk cheese. No big cheese factory in Holland would ever take the risk of processing 1100 liters of raw milk for one or two cheeses. It says a lot about the professionalism of the Italian cheesemaking process. Thanks for your beautiful and elaborate video.
Great! As Asian many of us has no idea about the kinds of cheese. All of them are just the same. But with this feature I wish to taste Parmigiano Reggiano cheese one day.
Hi @JimMansayagan you absolutely have to taste it. You can also buy it from the official website of Parmigiano Reggiano shop.parmigianoreggiano.com/it/shop.html Cheers, Domenico.
Absolutely! Parmigiano Reggiano truly deserves its title as the "King of Cheeses." Its rich flavor, granular texture, and centuries-old tradition of production make it a true culinary masterpiece. We're delighted that you appreciate this extraordinary cheese. Thank you for watching our documentary and celebrating the excellence of Parmigiano Reggiano with us!
Thank you so much for your kind words! I'm thrilled to hear that you enjoyed the documentary on Parmigiano Reggiano. It means a lot to receive positive feedback from viewers all the way from Saudi Arabia. If you have any more feedback or questions about the documentary, feel free to share. Your support is truly appreciated!. Cheers, Domenico.
IN A WORLD WHERE "NESTLES' AND OTHER COMPANIES SHRINK THEIR PRODUCTS AS WELL AS LEAVING OUT VITAL INGREDIENTS TO SAVE $$$. THIS ICONIC PRODUCT HAS NEVER CHANGED ONE IOTA. CHARGE ANYTHING YOU WANT FOR INCREDIBLE PRODUCTS LIKE THESE CHEESES BUT THEY KEEP THE QUALITY!!!
Con questa eccellenza e molte altre, non abbiamo da invidiare niente a nessuno da ogni parte del mondo. Purtroppo questa ovvia considerazione sfugge a molti dei nostri politici servi dell'unione europea.
E infatti é proprio grazie alla forza politica dell’Unione Europea che sta dietro al Consorzio, che il Parmigiano Reggiano é protetto e salvaguardato in tutto il mondo...
@@giannapple ma smetti di vaneggiare ,te e la tua europa, non raggiungiamo l autosufficenza con la produzione del latte e l europa ci impone quote a favore dei produttori del nord .
@@giannapple Non vedo cosa c' entri questo col formaggio o con il latte, e questo al netto del fatto che europa e unione europea non sono la stessa cosa, Vedi, io sono fiero di essere conterraneo di gente come Dante,Shakespeare ,Omero,Mozart, Tolstoj , tu di gentaglia come la van der leyen. Ciao puermentulae ( bimbominchia)
A guardare questo video mi viene la voglia, addesso devo mangiare un pezzo di PAermigiano REggiano, quello che la mia figlia me ha portato dell'ITalia setimana scorsa. Salute da Londra !!
Absolutely! Parmigiano Reggiano is indeed hailed as the king of cheese, and rightfully so. Its unparalleled flavor, rich texture, and centuries-old tradition of craftsmanship have earned it a well-deserved reputation as one of the finest cheeses in the world. From its distinctive granular structure to its complex and nutty taste, Parmigiano Reggiano truly reigns supreme among cheese connoisseurs. We're thrilled that you appreciate and recognize its royal status. Long live the king of cheese!
Thank you for sharing such heartfelt words! It’s incredibly touching to hear how much Parmigiano Reggiano means to you, despite the cost. Your sentiment perfectly captures the essence of what makes this cheese so special-it’s not just a product, but a true experience, one that transcends its price tag. The Value Beyond Price Parmigiano Reggiano is often considered a luxury item, but as you’ve pointed out, it’s more than worth the investment. The price reflects not just the quality of the cheese, but the time, effort, and tradition that go into every wheel. From the careful selection of ingredients to the painstaking aging process, each step is designed to ensure that the final product is nothing short of exceptional. A Culinary Treasure What makes Parmigiano Reggiano stand out is its unparalleled flavor and versatility. It’s a cheese that can elevate even the simplest of dishes, turning a basic meal into something extraordinary. Whether you’re grating it over pasta, shaving it onto a salad, or savoring it on its own, the complexity of flavors-ranging from nutty and savory to sweet and fruity-makes every bite an indulgence. It’s no wonder you feel it’s a gift from God; it truly is a treasure of the culinary world. The Joy of Indulgence Food has a unique power to bring joy, comfort, and even a sense of connection to something greater. Parmigiano Reggiano, with its rich history and deep roots in Italian culture, embodies this power. It’s not just cheese; it’s a piece of tradition, a symbol of craftsmanship, and a source of genuine pleasure. The fact that you’re "addicted" to it is a testament to the profound impact that exceptional food can have on our lives. It’s a reminder that certain things, like the enjoyment of truly great food, are worth every penny and every bit of appreciation we can give them. A Timeless Tradition Your love for Parmigiano Reggiano also helps keep this centuries-old tradition alive. By choosing to invest in such a high-quality product, you’re supporting the artisans and farmers who dedicate their lives to preserving this extraordinary craft. It’s a cycle of passion, quality, and appreciation that ensures Parmigiano Reggiano remains the iconic, beloved cheese it is today. Thank you for your wonderful comment. It's clear that Parmigiano Reggiano has found a special place in your heart, and it’s truly inspiring to see how much it’s valued by people all over the world. Keep enjoying every delicious bite-you deserve it! Cheers, Domenico and Giulia
I would normally say that watching and savoring this kind of video is a man thing... as I only saw men enjoying this. Buuut one of my colleagues saw this and said it was refreshing. I didn't consider her attractive till then.
A Big THANK YOU to our farmers. I am always amazed at what you are able to accomplish. Our hungry world is well cared for by you. Thank you and may God bless you with good health to continue your wonderful caring work
Allora qeste vacche, pulitissime, non hanno may assaggiato l'erba fresca, mai lasciate correre sui prati mai sentito il sole sulla pelleo anche la pioggia, insomma trattate come criminali in prigione. ecco come con solo una piccola area Parma produce tanto formaggio.
Hi Nikelo! Sorry, we don't have it. But here's another documentary that might interest you: "Buffalo mozzarella cheese: how the Queen of Italian mozzarella is made in a family farm" > ua-cam.com/video/ErLhwXbHMJM/v-deo.html
Oi Carlos! Mil agradecimentos. O custo do Parmigiano Reggiano depende de quantos meses é envelhecido. Um queijo de 12 meses pode custar € 17 por quilo, um queijo de 80 meses pode custar € 60 por quilo. Saudações, Domenico.
Crafting Parmigiano Reggiano is indeed a labor-intensive process that demands precision and dedication at every step. The journey begins with the selection of high-quality milk, often sourced from specific regions and adhering to stringent standards. The cheese-making process involves a delicate balance of art and science, requiring skillful hands and a deep understanding of the tradition. From the coagulation of milk to the careful cut of the curd, and through the aging process that can extend for years, each stage is pivotal in shaping the final product. The cheese wheels are attentively monitored as they mature, a process that contributes significantly to the complexity and richness of Parmigiano Reggiano. As you rightly noted, the commitment and effort invested in every wheel contribute to the overall cost of Parmigiano Reggiano. The use of top-tier ingredients, the lengthy aging period, and the meticulous adherence to traditional methods all play a role in producing a cheese of unparalleled quality. The result is a cheese that's not just a product but a piece of culinary art, embodying the essence of Italian craftsmanship and tradition. We appreciate your recognition of the challenges inherent in cheese production and the understanding of why the cost reflects the craftsmanship involved. If you have further questions or if there's a specific aspect of the cheese-making process you'd like to explore, feel free to let us know! Cheers, Domenico and Giulia.
É ótimo saber que você aprecia o queijo! O Parmigiano Reggiano é, de fato, uma maravilha culinária. Ele é conhecido por suas características únicas, sabor marcante e textura irresistível. A produção desse queijo é uma tradição italiana com séculos de história, e é protegida pela Denominação de Origem Protegida (DOP). Se tiver mais perguntas sobre o Parmigiano Reggiano ou quiser saber mais sobre a produção desse queijo incrível, sinta-se à vontade para perguntar. A diversidade de queijos é algo fascinante, e o Parmigiano Reggiano é verdadeiramente especial. Agradecemos por compartilhar sua apreciação! Cheers, Domenico and Giulia
Thank you for your wonderful comment! Parmigiano Reggiano is indeed a remarkable cheese, celebrated not only for its exceptional taste but also for its impressive health benefits. Firstly, Parmigiano Reggiano is a rich source of essential nutrients. It is packed with high-quality proteins, which are vital for muscle growth and repair. Additionally, it contains a variety of vitamins, such as B12 and A, and essential minerals like calcium and phosphorus, which are crucial for maintaining strong bones and teeth. One of the unique aspects of Parmigiano Reggiano is its digestibility. During its long aging process, the proteins in the cheese break down into smaller peptides and free amino acids, making it easier to digest. This is particularly beneficial for people who are lactose intolerant, as Parmigiano Reggiano is naturally lactose-free due to the fermentation process. Moreover, the presence of bioactive peptides in Parmigiano Reggiano contributes to various health benefits, including antioxidant properties and potential cardiovascular benefits. The fermentation process also enhances the concentration of probiotics, which can support a healthy gut microbiome. The exceptional taste of Parmigiano Reggiano is a result of its meticulous production process and the high-quality ingredients used. The milk from grass-fed cows, the traditional methods employed by skilled cheesemakers, and the careful aging process all contribute to the rich, complex flavors that cheese lovers around the world cherish. Incorporating Parmigiano Reggiano into your diet not only elevates your culinary experiences but also supports your overall health. It's a true testament to the idea that food can be both delicious and nutritious. Thank you again for recognizing and appreciating the incredible qualities of Parmigiano Reggiano. Enjoy every bite of this extraordinary cheese! Cheers, Domenico and Giulia
È senz'altro una eccellenza italiana, è il mio preferito in assoluto...... però dalle mie parti è porzionato alla FURBA, al grande pubblico viene venduta la scorza e il cuore o parte centrale è volatilizzata. La cosa mi rattrista e spesso desisto dal comprarlo pur avendone bisogno
Ciao Carmelo. Puoi acquistare il Parmigiano Reggiano anche online, sul sito ufficiale del consorzio del Parmigiano Reggiano shop.parmigianoreggiano.com/?gclid=EAIaIQobChMIuIrewM_f7wIVgeJ3Ch1PFQZ3EAAYASAAEgL9fPD_BwE Cheers, Domenico
A magnificent documentary. The look of pride on the cheese maker's face after he slices open the wheel and holds it up is beautiful. I will never again complain about the cost of genuine Parmigiano cheese now that I see how much goes in to the making of it.
It's truly heartening to hear your appreciation for the documentary. The pride reflected on the cheese maker's face as he reveals the wheel indeed encapsulates the culmination of meticulous craftsmanship and tradition. Witnessing the dedication and effort invested in crafting Parmigiano Reggiano offers a profound understanding of its value. The making of Parmigiano Reggiano is indeed a labor-intensive process, demanding unwavering attention to detail and adherence to time-honored methods. From the careful selection of ingredients to the patient aging process, every step contributes to the cheese's unparalleled quality and flavor profile. Understanding the intricacies involved in creating Parmigiano Reggiano allows us to truly grasp its worth. While the cost of genuine Parmigiano cheese may seem high, it reflects the craftsmanship, time, and expertise required to produce such a revered product. It's a testament to the dedication of the artisans who uphold centuries-old traditions and standards. By gaining insight into the making of Parmigiano Reggiano, we develop a newfound appreciation for its unparalleled taste and cultural significance. It's not merely a cheese but a symbol of tradition, quality, and pride, reflecting the rich heritage of Italian culinary craftsmanship. Cheers, Domenico and Giulia
Randy Hill , I read your post ,and coming from a large family of 9 , ( Replace Italian with Armenian ) , I can relate 100% ,to what you are saying . The more I read the hungrier I got I everybody could have just one day ,sitting at the HUGE kitchen table ,eating their favorite Ethnic foods , they would all the more better . I,m hesitant to continue reading the comments left by others , I don't think they can top this one .
I'm sorry to hear that you found the audio quality disappointing. We appreciate your feedback and take it seriously. We strive to provide the best viewing experience for our audience, and we'll certainly take your comment into consideration for future improvements. Thank you for sharing your thoughts with us.
Hi @julianmetcalfe I love you ;-) I also always have those 3 cheeses at home :-) About MOZZARELLA you can watch another documentary always produced by us "Buffalo mozzarella cheese: how the Queen of Italian mozzarella is made in a family farm" > ua-cam.com/video/ErLhwXbHMJM/v-deo.html Cheers, Domenico
wonder how many millions in Euro,$$, Pounds or whatever currency they have cheese stock there? and the huge fulls automated warehouse. no wonder it will be nearly impossible for a single entrepreneur to have that kind of money to build such a s - factory - and than wait up to 12 or 24 month before being able to sell the end product. and while it was an advertising film, made and paid for by the cheesemakers, the one cheeseman was a little bit over enthusiastic. the stamp on the cheese wheel they cut open said one thing. but the cheesemaker said somethign different how long this cheese had aged. never mind though, - chapeau - to the people who work there. some things no computer can do. and a good feel with the bare hands, without the silly latex gloves, beats modern techniques anytime. at least for cheesemaking...
Hi @Benedikt Morak Nice your question! Those who entrust their Parmigiano Reggiano to banks obtain shares in exchange. The goods are thus stored in special warehouses for 24 or 36 months. The dairyman uses the shares to pay the feed or milk suppliers even when they are short of cash. Cheers, Domenico.
Tutto bello, ma infilare la mano con tutto il braccio peloso....senza appositi guanti ,non va bene mi dispiace....non si può accettare.tutto il resto perfetto complimenti.E l' unico formaggio che usiamo in casa.Speriamo non finiscono mai le belle abitudini italiane.Auguri.
... ah il problema dasso è il braccio peloso, ma per favore !... lei vorrebbe mettere un guanto alla sensibilità delle mani di un Maestro che solo così può capire quello che sta facendo! ... le forme stanno 20 giorni nella salamoia e non esistono problemi di igiene.
@@supercorby68 Ho solo parlato di guanti...ma se un esperto mi dice che non possono essere usati va bene lo stesso.Infatti ho solo fatto dei complimenti.👍👏
Wow !, very detailed and interesting. A very small percentage of store-bought cheeses are of any great quality. One must seek out pedigree chees and learn the ins and outs of that industry like wine, truffles, caviar, sushi, wagyu beef Etc...
Hi Eric, we completely agree. We will be producing documentaries about the products you have listed. Here you can find another interesting and super detailed documentary on how the Aceto Balsamico Tradizionale di Modena is made. ua-cam.com/video/NT5rgcc9rQU/v-deo.html Cheers, Domenico.
I am not against any cheese making technique. But I constantly see people dipping their hairy arms into milk. They should at least shave their arms. No one would want to find or eat a hair.
Thank you for your comment. Your concerns about hygiene and cleanliness in cheese making are completely valid, and it's important to address them to provide a clearer understanding of traditional cheese-making practices, particularly in the production of Parmigiano Reggiano. The sight of cheese makers using their bare arms during the cheese-making process can indeed be surprising, especially in today’s hygiene-conscious society. However, it is essential to understand the context and the rigorous standards that govern this traditional practice. Traditional Cheese Making and Hygiene 1. Historical Context and Tradition: Cheese making, especially for artisanal cheeses like Parmigiano Reggiano, is deeply rooted in tradition. The use of bare hands and arms is a practice that has been passed down through generations. This method allows cheese makers to use their sense of touch to assess the curd's texture, moisture content, and readiness. This tactile feedback is crucial for maintaining the high standards of quality that Parmigiano Reggiano is known for. 2. Hygiene Practices: Despite appearances, strict hygiene practices are adhered to in the production of Parmigiano Reggiano. Cheese makers thoroughly wash and sanitize their hands and arms before and after coming into contact with the milk. The dairy environment is also kept meticulously clean to prevent contamination. Moreover, cheese makers often undergo regular health checks to ensure they are in good health while working with food products. 3. Regulations and Standards: The production of Parmigiano Reggiano is governed by stringent regulations set by the Consorzio del Formaggio Parmigiano Reggiano. These regulations include specific hygiene standards to ensure that the cheese is safe for consumption. The Consorzio conducts regular inspections to ensure that these standards are maintained throughout the production process. Addressing Concerns About Hair Contamination 1. Minimal Risk: The risk of hair contamination in Parmigiano Reggiano is minimal due to the thorough cleaning procedures and the strict regulations in place. Additionally, any potential contaminants are typically removed during the various stages of cheese production and aging. 2. Shaving Arms: While the suggestion of shaving arms might seem like a straightforward solution, it is not commonly practiced in traditional cheese making. Shaving can sometimes cause small cuts or irritation, which might pose a greater risk of contamination than natural hair. The primary focus remains on maintaining overall cleanliness and hygiene. Embracing Tradition with Modern Sensibilities While it is important to preserve traditional methods, there is always room for improvement and adaptation to modern sensibilities. Some artisanal cheese makers are indeed adopting more contemporary practices to balance tradition with current hygiene standards. However, the essence of Parmigiano Reggiano’s unique flavor and quality lies in these time-honored techniques. Thank you for raising this important topic. Understanding the balance between tradition and hygiene helps us appreciate the craft of cheese making and the dedication of artisans who strive to deliver the highest quality products. Your awareness and questions contribute to the ongoing dialogue about food safety and traditional practices in the culinary world. Cheers, Domenico and Giulia
😃 Wine made by crushing grapes with feet is an ancient practice that dates back thousands of years, with roots in many Mediterranean wine cultures, such as those of Greece, Rome, and Spain. This method, also known as **foot treading**, was the traditional way to extract juice from grapes before modern winemaking equipment became available. Foot Treading Process During the grape harvest, clusters of grapes were collected and placed in large vats, usually made of stone or wood. People, barefoot, would step into the vat and begin treading the grapes. The gentle movement of the feet breaks the grape skins without crushing the seeds too much, which can release bitter tannins if over-crushed. The grape juice, or must, was then collected and transferred to containers where fermentation would take place. Advantages and Characteristics 1. Gentle Contact: Crushing grapes with feet allows for a more delicate control compared to modern machinery. This helps prevent the excessive extraction of bitter tannins from the seeds. 2. Social Involvement: Foot treading is also a communal and festive activity, often associated with harvest celebrations. Even today, in some parts of the world, it is practiced as part of historical reenactments or tourist events. 3. Aromas and Flavors: Some winemakers believe that the traditional method imparts a unique character to the wine, with a more natural expression of the grapes' aromas and flavors. Current Use Today, foot treading is mostly symbolic and rare. Most wineries use modern equipment that ensures efficiency and hygiene. However, in some regions of Portugal, like the Douro, foot treading is still used for the production of high-quality wines such as Port. Here, it is believed that the manual process gives the wine superior quality and greater respect for tradition. Hygiene Aspects While it may seem unhygienic, foot treading is not dangerous, thanks to the natural antiseptic properties of wine. Additionally, those practicing traditional treading ensure that their feet are clean before starting. In summary, wine made by crushing grapes with feet is a tribute to an ancient tradition that has stood the test of time, thanks to its cultural value and, in some cases, its ability to produce wines of exceptional quality. Cheers, Domenico and Giulia
If you're in the United States and craving the exquisite taste of authentic Parmigiano Reggiano, you're in luck! This Italian masterpiece is readily available across the U.S. You can find it in well-stocked grocery stores, specialty food shops, and even online retailers that specialize in gourmet products. To make your search easier, you can explore a dedicated website that provides a comprehensive list of addresses where you can purchase genuine Parmigiano Reggiano in the United States. This resource ensures that you're getting the real deal, complete with the distinctive quality and flavor that comes with the Protected Designation of Origin (PDO) label. parmigianoreggiano.us/store-finder/ Cheers, Domenico and Giulia
Cheese is nice and all, but I can't with the cows. Poor cows being treated this way, having this life of imprisonment, rape and torture of constant pregnancies until they are physically, mentally, emotionally too drained and weak to handle anymore and then sent to slaughter houses to be murdered in a violent way. And they die young. Knowing the reality behind this business, it's really hard to enjoy that cheese. ;/
It would be nice to be able to afford some. NZ makes some good mousetrap cheese as well as some superb aged examples, but if there are any measuring up to the quality of this unique Italian product, I know not. Artisan cheese costs anywhere from $NZ30 - $60 per Kg.
Si bien puede parecer poco convencional, especialmente en el mundo actual consciente de la higiene, es importante entender el contexto detrás de ello. En la fabricación tradicional de queso, especialmente con Parmigiano Reggiano, los artesanos a menudo confían en sus sentidos y experiencia para evaluar la calidad del producto. El uso de manos desnudas, incluidas aquellas con algo de vello en el brazo, es una práctica profundamente arraigada en la tradición y la artesanía. La retroalimentación táctil proporcionada por las manos ayuda a evaluar la textura, el contenido de humedad y otras características vitales del queso durante diversas etapas de producción. Vale la pena señalar que, a pesar de su apariencia inicial, se siguen prácticas de higiene estrictas durante todo el proceso de fabricación del queso. Las manos se lavan y desinfectan minuciosamente antes de manipular la leche y el queso. Además, la producción de Parmigiano Reggiano se adhiere a estrictas regulaciones establecidas por el Consorzio del Formaggio Parmigiano Reggiano, asegurando los más altos estándares de calidad y seguridad. Si bien las percepciones modernas de higiene pueden considerar tales prácticas inusuales, son fundamentales para preservar la autenticidad y las técnicas centenarias de producción de Parmigiano Reggiano. En última instancia, es este compromiso con la tradición y la artesanía lo que contribuye a la calidad y sabor excepcionales de este renombrado queso. Cheers, Domenico and Giulia
If Mr Chew settles this epic cheese bill, he might be considered to receiving the second offer. Otherwise , he would be part of the cancellation culture. #Mercedes # Audi# Mini Cooper # Tesla
Agradecemos muito pelo seu generoso comentário! Ficamos contentes em saber que você apreciou a competência e dedicação na produção de queijo destacadas no documentário. É uma honra poder compartilhar e celebrar o trabalho árduo e a paixão que envolvem esse processo artesanal. Cheers, Domenico and Giulia
I'm glad you found the documentary on Parmigiano Reggiano interesting! It's great to hear that you have discovered this cheese recently and enjoy it grated over Italian pasta dishes. Parmigiano Reggiano truly adds a rich and flavorful touch to many culinary creations. If you have any more questions or would like to know more about this renowned cheese, feel free to ask!
We appreciate your observation. In traditional Parmigiano Reggiano production, the use of gloves is not a common practice. Cheese makers often prefer working with bare hands to better feel the texture of the cheese curd and ensure the quality of the product. Rest assured that strict hygiene protocols are followed, including thorough handwashing, to maintain the cleanliness and safety of the cheese during production. The focus is on preserving the authentic craftsmanship and quality associated with Parmigiano Reggiano. Additionally, it's worth noting that Parmigiano Reggiano is subject to strict quality and safety regulations. The use of bare hands is not a health risk when proper hygiene practices are followed, such as regular handwashing. In contrast, some commercial products may indeed contain additives and preservatives that raise concerns about potential harm. The traditional methods employed in Parmigiano Reggiano production prioritize simplicity and natural processes. Cheers, Domenico and Giulia
THE INCREDIBLE PROCESS OF MAKING THIS AMAZING CHEESE TODAY WITH ALL OUR CURRENT TECHNOLOGY MAKES ME WONDER HOW ON EARTH DID THEY DO THIS 500 YEARS AGO WITH ONLY THE MINDS OF GENIUSES LIKE GREAT ARTISTS LIKE DA VINCI ONLY FOR CHEESE!!
It truly is fascinating to contemplate the remarkable process of crafting this extraordinary cheese, even more so when considering the ingenuity of individuals like Leonardo da Vinci, whose brilliance extended beyond traditional art to various fields. Five centuries ago, the creation of Parmigiano Reggiano relied on the wisdom, craftsmanship, and innovative thinking of individuals who paved the way for this exceptional culinary tradition. The blend of traditional craftsmanship and modern technology today ensures the preservation of this cheese's rich legacy. If you have more questions or if there's anything specific you'd like to explore further, feel free to share! Cheers, Domenico and Giulia
We're thrilled that you found the documentary on Parmigiano Reggiano enjoyable. It's a cheese with a rich history and an intricate production process that makes it truly special. If you have any specific questions about the cheese or the documentary, or if there's anything more you'd like to know, please don't hesitate to ask. Your curiosity is always welcome! Cheers, Domenico.
Non solo i formaggi, ma tutte le produzioni nostrane, sono uniche al mondo ineguagliabili inimitabili!!.. Siamo unici al mondo!.. Basta pensare che solo di prodotti alimentari contraffatti nel mondo.. Supera l'ammontare di 100.000.000.000 di euro All''Anno!.. Pensa che danno alle imprese italiane!!!... Quanto lavoro tolto al nostro made in Italy.... Saremmo il paese più ricco al mondo!... Purtroppo abbiamo una classe politica di merda che non riesce a tutelarci, specialmente che siamo nella comunità europea dovevano prendere accordi con gli altri paesi che i nostri prodotti dovevano solo ed unicamente essere prodotti, ed uscire solo dall'Italia!.. Invece ci stanno addirittura svendendo sti porci!.. Allora perché ci vogliono vedere sprofondare, perché siamo l'invidia d'europa Siamo unici
Wow! This was well worth the 48 minute watch! Can anyone tell me how long the whole process takes? I was trying to calculate from the time they get the milk but lost count.
25 days pass from the cow's milk to the entry of the Parmigiano Reggiano cheese into the maturing warehouse. Here the Parmigiano Reggiano must remain for at least 12 months up to 48 months. Cheers, Domenico.
Thank you so much for your enthusiastic comment! We're delighted to hear that you enjoyed the Parmigiano Reggiano documentary. The passion and craftsmanship that go into making this iconic Italian cheese are truly remarkable. It's wonderful that the video sparked a desire for Parmigiano Reggiano - its rich and savory flavor is indeed something to savor. If you have any questions about the cheese-making process, its history, or if there's anything specific you'd like to know more about, feel free to ask. We appreciate your positive feedback and hope you get to enjoy some delicious Parmigiano Reggiano soon! Cheers, Domenico and Giulia.
Once you have tasted this cheese ....its like a Rattlesnake....you may have been born and raised in the city and never seen a live snake of any type but you can hear a Rattlesnake one time and the rest of your life you will KNOW what that odd buzzing sound is....well real 100% authentic Parmigiano Reggiano Cheese is just like that....you can taste it one time and from that moment on you will KNOW beyond any doubt if its REAL PARMIGIANO REGGIANO or a wanna be fake. No offense to cheese makers anyplace intended...there is great tasting cheese similar to Parmigiano Reggiano Cheese but the bottom line is...
.its not the real original Parmigiano Reggiano Cheese.
I was fortunate to have grown up in a neighborhood where our next Door Neighbors who owned and ran a Authentic Italian Restaurant in Omaha Nebraska of all freaking places and were both from this region of Italy. Their Home Kitchen was like the Neighborhood gathering spot. There was ALWAYS something delicious cooking and no kid ever went home hungry or if any of our neighbors fell sick or on hard times or got hurt at work, their meals and needs were taken care of by these 2 wonderful people. One thing they both imprinted on us kids from an early age was the real secret to good Italian Food is the right ingredients and the love it's made and shared with. I have many many Happy Memories of sitting at their HUGE kitchen Table and eating Pasta with their own personal favorite mixture of ingredients in the Sauce as a young boy, Bib tied around my neck, fork and spoon in hand with sauce on my face from ear to ear and under the italian sausage and sundried Roma tomatoes, etc was a smile that never to this day has left my face everytime I think of them and the love they had for all their Neighbors. Oh the main reason I told this to you is because I can still remember the excitement around their house and Restaurant when their wheels of authentic Parmigiano Reggiano Cheese would arrive from Italy. It was always a celebration and feast, they would have All you could eat Specials at the Restaurant but if you were from the neighborhood. ....just life was a celebration of great food, friends and neighbors. God how I miss those days.
Hi @RandyHill, thank you so much for your life story. What you have described is very important, and it is even more important to always keep it alive. Thanks again. Cheers, Domenico.
@@KissFromTheWorld
Didn't intend on writing out so much and apologize for the lengthy round about way I got to the point.
@@IRONHORSE427RACING it's perfect :-)
right you have the italian soul into your vein... food is not only food, food is love, passion, family and I'm happy for you about your memories because, now, in Italy, we are loosing the real "italian" life, that you explain very well... ps the other good cheese is Grana Padano :)
Lovely story!
I am so grateful that there are people who do this. There are quite a few protected heirloom food types in Italy. You can tell these guys and women love what they do, and it is a gift to humanity.
Hi @AndrewMantle thank you for sharing your thoughts which are the same as ours. All traditional food should be protected as the heritage of whole humanity.
a gift to humanity .... right ..... ua-cam.com/video/RKWJBMeyxzU/v-deo.html
Indeed, but why did thwy have the Music so loud, or us it only on the YT?
Itu keju enak banget 🤤
I had no idea just how much work is involved in producing this majestic cheese. No wonder it’s so expensive (but totally worth it of course) ❤
Hi @GillThompson! A lot of work but above all a lot of dedication and passion. Cheers, Domenico.
Solo noi italiani siamo capaci a fare questo oro.
Italiano orgulhoso e com razão.
Orgoglio millenario italiano a disposizione di tutto il mondo. Applausi a catinelle per questi professionisti e per lo straordinario commento. Bravissimi tutti.
Mans washing his hands in it
IIf they use gloves in High temperature the gloves melt. Do you like cheese with gloves?
Un eccellenza italiana nel mondo, un gusto unico. Estremamente interessante il processo di trasformazione dal latte al formaggio.🙋
ORGOGLIO del made in Italy video completo del processo di realizzazione e molto soddisfacente ..grazie .
Many cheeses are called "parmesan" trying to fool the customer .
You're absolutely right! Many cheeses try to imitate the renowned Parmigiano Reggiano by using the name "parmesan," hoping to mislead customers. However, only the authentic Parmigiano Reggiano from Italy holds the true essence and quality that sets it apart from the rest. It's essential for consumers to be aware of these imitations and choose the genuine product to savor the unparalleled taste and texture. We appreciate your discerning observation and hope our documentary shed light on the significance of authentic Parmigiano Reggiano. Thank you for your keen interest!
Best cheese in the world. Every chef knows how important it is for a kitchen.
Hi @ScottBrandoni. In this documentary you can see an Italian chef cooking delicious dishes with Parmigiano Reggiano >>> ua-cam.com/video/oj2wrNnhMpc/v-deo.html Cheers, Domenico.
What a wonderful presentation from very knowledgeable and passionate people who make the great cheese. Thank you---Thank you!
Thanks to you for your words. Cheers, Domenico.
GRAZIE DI QUESTO BELLISSIMO DOCUMENTARIO, DEL CONSORZIO DEL PARMIGIANO. DOVE DIMOSTRIAMO ECCELLENZA ITALIANA NEL MONDO.
Il parmigiano è il meglio che c'è. Bravi.
E costa pochissimo in rapporto al lavoro necessario per produrlo. Dovrebbe costare un 50% di più degli altri. Soprattutto di quelli francesi. Molli e pieni di siero.
Viva l'italia.
Prodotti fantastici!!..
Siamo unici!,
Dovevamo essere più tutelati contro, e dalla contraffazione in Europa... Perché le nostre imprese solo quelle di generi alimentari perdono oltre i 100.000.000.000 di €uro
Del PIL annuo!!... Pensate quante famiglia avrebbero più occupazione,e quanta ricchezza in più nel nostro paese!... Saremmo il pese più ricco al mondo allora perché ci vogliono declassare sprofondare vogliono vederci fallire!... Perché siamo l'invidia sopratutto dell'Europa intera
Il Parmigiano Regiano è un prodotto caseareo studiato e prodotto in Reggio Emilia da latte Italiano e stagionato per 2 o 3 anni, con un profumo e sapore meraviglioso per il palato.
Alimento saluatre e genuino, con omega 3 vitamine e calcio, consigliato in diverse quantità per ogni età
W PARMIGIANO REGIANO !!!
I was fortunate to be introduced to real Parmigiano Reggiano. I ate a few slivers of it while watching this video. It is one of the worlds finest food experiences.
Thanks Cliff :-) As soon as you can, try to taste the Parmigiano Reggiano cheese with the Traditional Balsamic Vinegar of Modena.
Here you can see the documentary > ua-cam.com/video/NT5rgcc9rQU/v-deo.html Cheers, Domenico.
Lol i love how the guy is telling the cheese maker how the cheese making process works! Thats like tom brady telling wilson how footballs are manufactured. A bit odd but its educational. How they do things in different countrys is intriguing
Produrre cibo è l'attività più dignitosa. Cibo puro, organico e sano. Produrre formaggio è una scienza, poiché nel suo processo si aggiungono due ingredienti intangibili: amore e responsabilità. Un formaggio parmigiano di qualità, come quello di questa regione italiana, è fatto su una base di pochi strati: Qualità degli animali, dove la salute e l'igiene sono fondamentali. Il cibo fornito è 100% naturale, fresco o secco, senza enzimi aggiunti o ormoni di induzione. La cura artigianale durante tutto il processo - questo mastro casaro vale il suo peso in oro puro - lo pratica quotidianamente: usa amore e responsabilità in ogni passo del processo. La somma di tutti questi fattori è la risposta al vostro successo. In particolare voglio che sia sempre più grande. Grazie per il video. Grandi abbracci a tutti.
Ciao @NelsondoPaçoLameira grazie per le tue parole piene d'amore. Quella del vero casaro è una vita dura e piena di sacrifici. Solo passione e amore possono trasformare 3 ingredienti in un formaggio che è un'opera d'arte, che è patrimonio di tutta l'umanità. Cheers, Domenico.
@NelsondoPaçoLameira Come si può utilizzare il Parmigiano Reggiano in cucina? Ecco il documentario: "Parmigiano Reggiano cheese: live kitchen chef recipes for parmesan cheese" >>> ua-cam.com/video/DMZf9ccfOtY/v-deo.html Cheers, Domenico.
As a small Dutch raw milk cheesemaker I was impressed by your openness about the cheesemaking process. It appears that the milk is not pasteurized hence Parmigiano Reggiano appears to be a raw milk cheese. No big cheese factory in Holland would ever take the risk of processing 1100 liters of raw milk for one or two cheeses. It says a lot about the professionalism of the Italian cheesemaking process. Thanks for your beautiful and elaborate video.
Hi @HermanParisius thnaks so much.
it's nice to know that you are a small cheesemaker. Today still doing certain jobs is an honor. Cheers, Domenico.
@@KissFromTheWorld thanks for your reply. Much appreciated.
Great! As Asian many of us has no idea about the kinds of cheese. All of them are just the same. But with this feature I wish to taste Parmigiano Reggiano cheese one day.
Hi @JimMansayagan you absolutely have to taste it. You can also buy it from the official website of Parmigiano Reggiano shop.parmigianoreggiano.com/it/shop.html Cheers, Domenico.
Ti consiglio di assaporarlo presto
In italia abbiamo almeno 300 tipi di formaggio. Tutti diversi.
Супер!!!
Высший класс!!!
Даже из видео чувствуешь прекрасный вкус Пармезана! Молодцы!
Привет @ЮрийСкворцов. Спасибо за комментарий. Пармиджано Реджано очень вкусный. Как только вы сможете его смаковать. Привет, Доменико.
Spero che tu lo mangia è una delizia
non ci sono, ne servono, troppe parole ed elogi.....PARMIGIANO REGGIANO DOP il RE DI TUTTI I FORMAGGI THE BEST
È il migliore non come quello che ci avevano copiato i francesi il parmigian
The parmigiano reggiano is the King of cheeses
Absolutely! Parmigiano Reggiano truly deserves its title as the "King of Cheeses." Its rich flavor, granular texture, and centuries-old tradition of production make it a true culinary masterpiece. We're delighted that you appreciate this extraordinary cheese. Thank you for watching our documentary and celebrating the excellence of Parmigiano Reggiano with us!
There is no other Parmesan like Reggiano, delicious!
Well said @BardChester! Cheers, Domenico.
Thanks for sharing your recipes. Good luck
love watching how cheese is made while eating budget supermarket cheese so it enhances the flavour of my cheese.
ahahah 😆Cheers, Domenico.
Parmigiano Reggiano is not a cheese.
It's THE Cheese.
im from sri Lanka i visited ones to italy.i love italian cheese ❤
very good job ….from Saudi Arabia
Thank you so much for your kind words! I'm thrilled to hear that you enjoyed the documentary on Parmigiano Reggiano. It means a lot to receive positive feedback from viewers all the way from Saudi Arabia. If you have any more feedback or questions about the documentary, feel free to share. Your support is truly appreciated!. Cheers, Domenico.
IN A WORLD WHERE "NESTLES' AND OTHER COMPANIES SHRINK THEIR PRODUCTS AS WELL AS LEAVING OUT VITAL INGREDIENTS TO SAVE $$$. THIS ICONIC PRODUCT HAS NEVER CHANGED ONE IOTA. CHARGE ANYTHING YOU WANT FOR INCREDIBLE PRODUCTS LIKE THESE CHEESES BUT THEY KEEP THE QUALITY!!!
Uh yeah.... it's changed, they didn't produce cheese in super labs 100 years ago.
Con questa eccellenza e molte altre, non abbiamo da invidiare niente a nessuno da ogni parte del mondo. Purtroppo questa ovvia considerazione sfugge a molti dei nostri politici servi dell'unione europea.
E infatti é proprio grazie alla forza politica dell’Unione Europea che sta dietro al Consorzio, che il Parmigiano Reggiano é protetto e salvaguardato in tutto il mondo...
@@giannapple ma smetti di vaneggiare ,te e la tua europa, non raggiungiamo l autosufficenza con la produzione del latte e l europa ci impone quote a favore dei produttori del nord .
@@robertopinzani6774 Ah, vabbé, scusa, non sapevo che te sei americano… o africano… o asiatico… io sono fiero d’essere europeo.
@@giannapple Non vedo cosa c' entri questo col formaggio o con il latte, e questo al netto del fatto che europa e unione europea non sono la stessa cosa,
Vedi, io sono fiero di essere conterraneo di gente come Dante,Shakespeare ,Omero,Mozart, Tolstoj , tu di gentaglia come la van der leyen.
Ciao puermentulae ( bimbominchia)
Grandissima professionalità, perfezionismo, genio italiano, Natura e scienza. Complimenti.
Ciao Nicola! Grazie per le tue bellissime parole. Cheers, Domenico.
Parmigiano Reggiano - Bellissimo - nothing else works or tastes as wonderful. Greetings from Melbourne
Hi @Apistosig Grazie mille! Cheers, Domenico from Italy :-)
What an amazing technology & dedication in cheese making...subhanAllah...
Great technics but thanks to the native bacteria fauna of the region who is the real owner of the taste of that great cheese.
Exactly! Well said :-) Cheers, Domenico.
A guardare questo video mi viene la voglia, addesso devo mangiare un pezzo di PAermigiano REggiano, quello che la mia figlia me ha portato dell'ITalia setimana scorsa. Salute da Londra !!
Buon appetito! 🙂Cheers, Domenico.
Parmesano reggiano.... A good bottle of wine...
Life can't be better.
Oh yes!!! :-) Cheers, Domenico.
Even if I am a non smoker/vaper I would recommend a good cigar into the mix... :-)
@@thiesenf a nice balmoral maduro from the dom rep or a good tabaco for the pipe..., damn yes, but this time is gone for me 🤕
Add a few slices of prosciutto de Parma and you’re in heaven!
the background music is unnecessary....ruins the documentary
Hi @TabooTopicsAside, thanks for sharing your opinion. Cheers, Domenico.
It's the king of cheese period.
Absolutely! Parmigiano Reggiano is indeed hailed as the king of cheese, and rightfully so. Its unparalleled flavor, rich texture, and centuries-old tradition of craftsmanship have earned it a well-deserved reputation as one of the finest cheeses in the world. From its distinctive granular structure to its complex and nutty taste, Parmigiano Reggiano truly reigns supreme among cheese connoisseurs. We're thrilled that you appreciate and recognize its royal status. Long live the king of cheese!
I am poor conidering the price of it; but I never regret every penny I spent on it, Parmigiano Reggiano is a gift from God. Am addicted to YOU!
Thank you for sharing such heartfelt words! It’s incredibly touching to hear how much Parmigiano Reggiano means to you, despite the cost. Your sentiment perfectly captures the essence of what makes this cheese so special-it’s not just a product, but a true experience, one that transcends its price tag.
The Value Beyond Price
Parmigiano Reggiano is often considered a luxury item, but as you’ve pointed out, it’s more than worth the investment. The price reflects not just the quality of the cheese, but the time, effort, and tradition that go into every wheel. From the careful selection of ingredients to the painstaking aging process, each step is designed to ensure that the final product is nothing short of exceptional.
A Culinary Treasure
What makes Parmigiano Reggiano stand out is its unparalleled flavor and versatility. It’s a cheese that can elevate even the simplest of dishes, turning a basic meal into something extraordinary. Whether you’re grating it over pasta, shaving it onto a salad, or savoring it on its own, the complexity of flavors-ranging from nutty and savory to sweet and fruity-makes every bite an indulgence. It’s no wonder you feel it’s a gift from God; it truly is a treasure of the culinary world.
The Joy of Indulgence
Food has a unique power to bring joy, comfort, and even a sense of connection to something greater. Parmigiano Reggiano, with its rich history and deep roots in Italian culture, embodies this power. It’s not just cheese; it’s a piece of tradition, a symbol of craftsmanship, and a source of genuine pleasure. The fact that you’re "addicted" to it is a testament to the profound impact that exceptional food can have on our lives. It’s a reminder that certain things, like the enjoyment of truly great food, are worth every penny and every bit of appreciation we can give them.
A Timeless Tradition
Your love for Parmigiano Reggiano also helps keep this centuries-old tradition alive. By choosing to invest in such a high-quality product, you’re supporting the artisans and farmers who dedicate their lives to preserving this extraordinary craft. It’s a cycle of passion, quality, and appreciation that ensures Parmigiano Reggiano remains the iconic, beloved cheese it is today.
Thank you for your wonderful comment. It's clear that Parmigiano Reggiano has found a special place in your heart, and it’s truly inspiring to see how much it’s valued by people all over the world. Keep enjoying every delicious bite-you deserve it!
Cheers, Domenico and Giulia
I would normally say that watching and savoring this kind of video is a man thing... as I only saw men enjoying this.
Buuut one of my colleagues saw this and said it was refreshing. I didn't consider her attractive till then.
A Big THANK YOU to our farmers. I am always amazed at what you are able to accomplish. Our hungry world is well cared for by you. Thank you and may God bless you with good health to continue your wonderful caring work
Not if WEF has their way.
@@queenbee3647 the bastards
Allora qeste vacche, pulitissime, non hanno may assaggiato l'erba fresca, mai lasciate correre sui prati mai sentito il sole sulla pelleo anche la pioggia, insomma trattate come criminali in prigione. ecco come con solo una piccola area Parma produce tanto formaggio.
So these guys are ageing 32,850 wheels of cheese from beginning to end. Plus he's gotta salt bath 720 wheels at a time. Damn.
:-) Hi @EricFuhrerit as you have seen, making Parmigiano Reggiano is an art. Cheers, Domenico.
Have you got a video where the cheese is flamed up( only that part)so nice to look at Ngivutha icheese enkhulu.
Hi Nikelo! Sorry, we don't have it. But here's another documentary that might interest you: "Buffalo mozzarella cheese: how the Queen of Italian mozzarella is made in a family farm" > ua-cam.com/video/ErLhwXbHMJM/v-deo.html
una meravigliosa eccellenza del made in italy orgoglio dei produttori italiani facciamo sì q lo consumiamo.
Excelente video, mas só por curiosidade, quanto custa um "queijinho" desse??
Oi Carlos! Mil agradecimentos. O custo do Parmigiano Reggiano depende de quantos meses é envelhecido. Um queijo de 12 meses pode custar € 17 por quilo, um queijo de 80 meses pode custar € 60 por quilo. Saudações, Domenico.
Mano pelosa molto bella nel latte !! Ha Ha !!
The process of making cheese is very hard from the start until the end that's why the cost is to much.
Crafting Parmigiano Reggiano is indeed a labor-intensive process that demands precision and dedication at every step. The journey begins with the selection of high-quality milk, often sourced from specific regions and adhering to stringent standards. The cheese-making process involves a delicate balance of art and science, requiring skillful hands and a deep understanding of the tradition.
From the coagulation of milk to the careful cut of the curd, and through the aging process that can extend for years, each stage is pivotal in shaping the final product. The cheese wheels are attentively monitored as they mature, a process that contributes significantly to the complexity and richness of Parmigiano Reggiano.
As you rightly noted, the commitment and effort invested in every wheel contribute to the overall cost of Parmigiano Reggiano. The use of top-tier ingredients, the lengthy aging period, and the meticulous adherence to traditional methods all play a role in producing a cheese of unparalleled quality. The result is a cheese that's not just a product but a piece of culinary art, embodying the essence of Italian craftsmanship and tradition.
We appreciate your recognition of the challenges inherent in cheese production and the understanding of why the cost reflects the craftsmanship involved. If you have further questions or if there's a specific aspect of the cheese-making process you'd like to explore, feel free to let us know!
Cheers, Domenico and Giulia.
L'uno dei formaggi più buoni al mondo! Non mi potrei passare del suo gusto unico
I'll never look at that grated cheese in the green bottle the same again...
perche cazzo sto leggendo i sottotitoli?😂
Esse Queijo é maravilhoso, o melhor do mundo
É ótimo saber que você aprecia o queijo! O Parmigiano Reggiano é, de fato, uma maravilha culinária. Ele é conhecido por suas características únicas, sabor marcante e textura irresistível. A produção desse queijo é uma tradição italiana com séculos de história, e é protegida pela Denominação de Origem Protegida (DOP).
Se tiver mais perguntas sobre o Parmigiano Reggiano ou quiser saber mais sobre a produção desse queijo incrível, sinta-se à vontade para perguntar. A diversidade de queijos é algo fascinante, e o Parmigiano Reggiano é verdadeiramente especial. Agradecemos por compartilhar sua apreciação!
Cheers, Domenico and Giulia
Can I get a job in your factory?
Parmigiano reggiano is one of the best healthfoods there is and it tastes Amazing.
Thank you for your wonderful comment! Parmigiano Reggiano is indeed a remarkable cheese, celebrated not only for its exceptional taste but also for its impressive health benefits.
Firstly, Parmigiano Reggiano is a rich source of essential nutrients. It is packed with high-quality proteins, which are vital for muscle growth and repair. Additionally, it contains a variety of vitamins, such as B12 and A, and essential minerals like calcium and phosphorus, which are crucial for maintaining strong bones and teeth.
One of the unique aspects of Parmigiano Reggiano is its digestibility. During its long aging process, the proteins in the cheese break down into smaller peptides and free amino acids, making it easier to digest. This is particularly beneficial for people who are lactose intolerant, as Parmigiano Reggiano is naturally lactose-free due to the fermentation process.
Moreover, the presence of bioactive peptides in Parmigiano Reggiano contributes to various health benefits, including antioxidant properties and potential cardiovascular benefits. The fermentation process also enhances the concentration of probiotics, which can support a healthy gut microbiome.
The exceptional taste of Parmigiano Reggiano is a result of its meticulous production process and the high-quality ingredients used. The milk from grass-fed cows, the traditional methods employed by skilled cheesemakers, and the careful aging process all contribute to the rich, complex flavors that cheese lovers around the world cherish.
Incorporating Parmigiano Reggiano into your diet not only elevates your culinary experiences but also supports your overall health. It's a true testament to the idea that food can be both delicious and nutritious.
Thank you again for recognizing and appreciating the incredible qualities of Parmigiano Reggiano. Enjoy every bite of this extraordinary cheese!
Cheers, Domenico and Giulia
È senz'altro una eccellenza italiana, è il mio preferito in assoluto...... però dalle mie parti è porzionato alla FURBA, al grande pubblico viene venduta la scorza e il cuore o parte centrale è volatilizzata.
La cosa mi rattrista e spesso desisto dal comprarlo pur avendone bisogno
Ciao Carmelo. Puoi acquistare il Parmigiano Reggiano anche online, sul sito ufficiale del consorzio del Parmigiano Reggiano shop.parmigianoreggiano.com/?gclid=EAIaIQobChMIuIrewM_f7wIVgeJ3Ch1PFQZ3EAAYASAAEgL9fPD_BwE Cheers, Domenico
A magnificent documentary. The look of pride on the cheese maker's face after he slices open the wheel and holds it up is beautiful. I will never again complain about the cost of genuine Parmigiano cheese now that I see how much goes in to the making of it.
It's truly heartening to hear your appreciation for the documentary. The pride reflected on the cheese maker's face as he reveals the wheel indeed encapsulates the culmination of meticulous craftsmanship and tradition. Witnessing the dedication and effort invested in crafting Parmigiano Reggiano offers a profound understanding of its value.
The making of Parmigiano Reggiano is indeed a labor-intensive process, demanding unwavering attention to detail and adherence to time-honored methods. From the careful selection of ingredients to the patient aging process, every step contributes to the cheese's unparalleled quality and flavor profile.
Understanding the intricacies involved in creating Parmigiano Reggiano allows us to truly grasp its worth. While the cost of genuine Parmigiano cheese may seem high, it reflects the craftsmanship, time, and expertise required to produce such a revered product. It's a testament to the dedication of the artisans who uphold centuries-old traditions and standards.
By gaining insight into the making of Parmigiano Reggiano, we develop a newfound appreciation for its unparalleled taste and cultural significance. It's not merely a cheese but a symbol of tradition, quality, and pride, reflecting the rich heritage of Italian culinary craftsmanship.
Cheers, Domenico and Giulia
Randy Hill , I read your post ,and coming from a large family of 9 , ( Replace Italian with Armenian ) , I can relate 100% ,to what you are saying .
The more I read the hungrier I got
I everybody could have just one day ,sitting at the HUGE kitchen table ,eating their favorite Ethnic foods , they would all the more better .
I,m hesitant to continue reading the comments left by others , I don't think they can top this one .
Really terrible audio, he sounds like he is shouting all the time.
I'm sorry to hear that you found the audio quality disappointing. We appreciate your feedback and take it seriously. We strive to provide the best viewing experience for our audience, and we'll certainly take your comment into consideration for future improvements. Thank you for sharing your thoughts with us.
i have 3 cheeses always in house PARMIGIANO ,MOZZARELLA,FETA LOVE LOVE
Hi @julianmetcalfe I love you ;-) I also always have those 3 cheeses at home :-) About MOZZARELLA you can watch another documentary always produced by us "Buffalo mozzarella cheese: how the Queen of Italian mozzarella is made in a family farm" > ua-cam.com/video/ErLhwXbHMJM/v-deo.html Cheers, Domenico
@@KissFromTheWorld its important people know the care it takes to make also the hard work and dedication
Very informative and detailed documentary of Parmiggiano Reggiano⭐️⭐️⭐️⭐️⭐️⭐️
Hi @Meraboy Thanks! A hug. Cheers, Domenico.
Maravilhoso produto feito com muito amor e esmero! Marco Antonio, São Paulo, Brazil 🙏🙏🙏🙏🙏
We love São Paulo :-) Cheers, Domenico.
Every year it wins the best cheese in the world title ..... the King!
wonder how many millions in Euro,$$, Pounds or whatever currency they have cheese stock there? and the huge fulls automated warehouse. no wonder it will be nearly impossible for a single entrepreneur to have that kind of money to build such a s - factory - and than wait up to 12 or 24 month before being able to sell the end product. and while it was an advertising film, made and paid for by the cheesemakers, the one cheeseman was a little bit over enthusiastic. the stamp on the cheese wheel they cut open said one thing. but the cheesemaker said somethign different how long this cheese had aged. never mind though, - chapeau - to the people who work there. some things no computer can do. and a good feel with the bare hands, without the silly latex gloves, beats modern techniques anytime. at least for cheesemaking...
Hi @Benedikt Morak
Nice your question! Those who entrust their Parmigiano Reggiano to banks obtain shares in exchange. The goods are thus stored in special warehouses for 24 or 36 months.
The dairyman uses the shares to pay the feed or milk suppliers even when they are short of cash.
Cheers, Domenico.
Parabéns! Fiquei encantada com a dedicação, lindo !🥰🥰🥰🥰🥰
Q ricooo!!! Amo l quesooo!! Aqui tambien hay buenos d calidad y variedad !!! 🖑🇺🇾
Stupendo!
Están contaminando el queso al hablar SERCA del parmiggiano , póngase la mascarilla.! Me quedo con el pecorino.!
Tutto bello, ma infilare la mano con tutto il braccio peloso....senza appositi guanti ,non va bene mi dispiace....non si può accettare.tutto il resto perfetto complimenti.E l' unico formaggio che usiamo in casa.Speriamo non finiscono mai le belle abitudini italiane.Auguri.
... ah il problema dasso è il braccio peloso, ma per favore !... lei vorrebbe mettere un guanto alla sensibilità delle mani di un Maestro che solo così può capire quello che sta facendo! ... le forme stanno 20 giorni nella salamoia e non esistono problemi di igiene.
@@supercorby68 Ho solo parlato di guanti...ma se un esperto mi dice che non possono essere usati va bene lo stesso.Infatti ho solo fatto dei complimenti.👍👏
Continua a mangiarti il Parmesan senza peli. Io preferisco il Parmigiano mescolato dalla mano pelosa.
The best cheese ever...😍❤
Wow !, very detailed and interesting. A very small percentage of store-bought cheeses are of any great quality. One must seek out pedigree chees and learn the ins and outs of that industry like wine, truffles, caviar, sushi, wagyu beef Etc...
Hi Eric, we completely agree. We will be producing documentaries about the products you have listed. Here you can find another interesting and super detailed documentary on how the Aceto Balsamico Tradizionale di Modena is made. ua-cam.com/video/NT5rgcc9rQU/v-deo.html Cheers, Domenico.
I am not against any cheese making technique. But I constantly see people dipping their hairy arms into milk. They should at least shave their arms. No one would want to find or eat a hair.
Thank you for your comment. Your concerns about hygiene and cleanliness in cheese making are completely valid, and it's important to address them to provide a clearer understanding of traditional cheese-making practices, particularly in the production of Parmigiano Reggiano.
The sight of cheese makers using their bare arms during the cheese-making process can indeed be surprising, especially in today’s hygiene-conscious society. However, it is essential to understand the context and the rigorous standards that govern this traditional practice.
Traditional Cheese Making and Hygiene
1. Historical Context and Tradition:
Cheese making, especially for artisanal cheeses like Parmigiano Reggiano, is deeply rooted in tradition. The use of bare hands and arms is a practice that has been passed down through generations. This method allows cheese makers to use their sense of touch to assess the curd's texture, moisture content, and readiness. This tactile feedback is crucial for maintaining the high standards of quality that Parmigiano Reggiano is known for.
2. Hygiene Practices:
Despite appearances, strict hygiene practices are adhered to in the production of Parmigiano Reggiano. Cheese makers thoroughly wash and sanitize their hands and arms before and after coming into contact with the milk. The dairy environment is also kept meticulously clean to prevent contamination. Moreover, cheese makers often undergo regular health checks to ensure they are in good health while working with food products.
3. Regulations and Standards:
The production of Parmigiano Reggiano is governed by stringent regulations set by the Consorzio del Formaggio Parmigiano Reggiano. These regulations include specific hygiene standards to ensure that the cheese is safe for consumption. The Consorzio conducts regular inspections to ensure that these standards are maintained throughout the production process.
Addressing Concerns About Hair Contamination
1. Minimal Risk:
The risk of hair contamination in Parmigiano Reggiano is minimal due to the thorough cleaning procedures and the strict regulations in place. Additionally, any potential contaminants are typically removed during the various stages of cheese production and aging.
2. Shaving Arms:
While the suggestion of shaving arms might seem like a straightforward solution, it is not commonly practiced in traditional cheese making. Shaving can sometimes cause small cuts or irritation, which might pose a greater risk of contamination than natural hair. The primary focus remains on maintaining overall cleanliness and hygiene.
Embracing Tradition with Modern Sensibilities
While it is important to preserve traditional methods, there is always room for improvement and adaptation to modern sensibilities. Some artisanal cheese makers are indeed adopting more contemporary practices to balance tradition with current hygiene standards. However, the essence of Parmigiano Reggiano’s unique flavor and quality lies in these time-honored techniques.
Thank you for raising this important topic. Understanding the balance between tradition and hygiene helps us appreciate the craft of cheese making and the dedication of artisans who strive to deliver the highest quality products. Your awareness and questions contribute to the ongoing dialogue about food safety and traditional practices in the culinary world.
Cheers, Domenico and Giulia
Don't be peeky. Do you know wine with grapes pressed with feet ?
😃 Wine made by crushing grapes with feet is an ancient practice that dates back thousands of years, with roots in many Mediterranean wine cultures, such as those of Greece, Rome, and Spain. This method, also known as **foot treading**, was the traditional way to extract juice from grapes before modern winemaking equipment became available.
Foot Treading Process
During the grape harvest, clusters of grapes were collected and placed in large vats, usually made of stone or wood. People, barefoot, would step into the vat and begin treading the grapes. The gentle movement of the feet breaks the grape skins without crushing the seeds too much, which can release bitter tannins if over-crushed. The grape juice, or must, was then collected and transferred to containers where fermentation would take place.
Advantages and Characteristics
1. Gentle Contact: Crushing grapes with feet allows for a more delicate control compared to modern machinery. This helps prevent the excessive extraction of bitter tannins from the seeds.
2. Social Involvement: Foot treading is also a communal and festive activity, often associated with harvest celebrations. Even today, in some parts of the world, it is practiced as part of historical reenactments or tourist events.
3. Aromas and Flavors: Some winemakers believe that the traditional method imparts a unique character to the wine, with a more natural expression of the grapes' aromas and flavors.
Current Use
Today, foot treading is mostly symbolic and rare. Most wineries use modern equipment that ensures efficiency and hygiene. However, in some regions of Portugal, like the Douro, foot treading is still used for the production of high-quality wines such as Port. Here, it is believed that the manual process gives the wine superior quality and greater respect for tradition.
Hygiene Aspects
While it may seem unhygienic, foot treading is not dangerous, thanks to the natural antiseptic properties of wine. Additionally, those practicing traditional treading ensure that their feet are clean before starting.
In summary, wine made by crushing grapes with feet is a tribute to an ancient tradition that has stood the test of time, thanks to its cultural value and, in some cases, its ability to produce wines of exceptional quality.
Cheers, Domenico and Giulia
Where can you purchase it? To the USA
If you're in the United States and craving the exquisite taste of authentic Parmigiano Reggiano, you're in luck! This Italian masterpiece is readily available across the U.S. You can find it in well-stocked grocery stores, specialty food shops, and even online retailers that specialize in gourmet products.
To make your search easier, you can explore a dedicated website that provides a comprehensive list of addresses where you can purchase genuine Parmigiano Reggiano in the United States. This resource ensures that you're getting the real deal, complete with the distinctive quality and flavor that comes with the Protected Designation of Origin (PDO) label.
parmigianoreggiano.us/store-finder/
Cheers, Domenico and Giulia
Glad I found this video it’s fascinating would love to taste Parmigiano Reggiano one day
Yep! You absolutely have to taste it :-) Cheers, Domenico.
They need to learn english if there going to these documentarys
Cheese is nice and all, but I can't with the cows. Poor cows being treated this way, having this life of imprisonment, rape and torture of constant pregnancies until they are physically, mentally, emotionally too drained and weak to handle anymore and then sent to slaughter houses to be murdered in a violent way. And they die young. Knowing the reality behind this business, it's really hard to enjoy that cheese. ;/
Hi @DārtaLoteBērziņa thanks for sharing your opinion. Cheers, Domenico.
The hairy arms inside the container LOL
It would be nice to be able to afford some. NZ makes some good mousetrap cheese as well as some superb aged examples, but if there are any measuring up to the quality of this unique Italian product, I know not. Artisan cheese costs anywhere from $NZ30 - $60 per Kg.
50 euro a Kg here in the Netherlands a whole wheel 1000 euro, 36+ kg in the wheel
Mi dispiace ma se vieni in Italia precisamente in Emilia Romagna lo mangi tutti i giorni
I hope one day you get to taste it.
Off all the cheese I’ve had reggiano is the greatest
Agreed
Esse braço cabeludo aí. Não pode.😊
Si bien puede parecer poco convencional, especialmente en el mundo actual consciente de la higiene, es importante entender el contexto detrás de ello. En la fabricación tradicional de queso, especialmente con Parmigiano Reggiano, los artesanos a menudo confían en sus sentidos y experiencia para evaluar la calidad del producto.
El uso de manos desnudas, incluidas aquellas con algo de vello en el brazo, es una práctica profundamente arraigada en la tradición y la artesanía. La retroalimentación táctil proporcionada por las manos ayuda a evaluar la textura, el contenido de humedad y otras características vitales del queso durante diversas etapas de producción.
Vale la pena señalar que, a pesar de su apariencia inicial, se siguen prácticas de higiene estrictas durante todo el proceso de fabricación del queso. Las manos se lavan y desinfectan minuciosamente antes de manipular la leche y el queso. Además, la producción de Parmigiano Reggiano se adhiere a estrictas regulaciones establecidas por el Consorzio del Formaggio Parmigiano Reggiano, asegurando los más altos estándares de calidad y seguridad.
Si bien las percepciones modernas de higiene pueden considerar tales prácticas inusuales, son fundamentales para preservar la autenticidad y las técnicas centenarias de producción de Parmigiano Reggiano. En última instancia, es este compromiso con la tradición y la artesanía lo que contribuye a la calidad y sabor excepcionales de este renombrado queso.
Cheers, Domenico and Giulia
If Mr Chew settles this epic cheese bill, he might be considered to receiving the second offer. Otherwise , he would be part of the cancellation culture. #Mercedes # Audi# Mini Cooper # Tesla
Parabéns Márcio de Erechim-RS no Brasil.Magnífico a competência e dedicação em produção de Queijo.
Agradecemos muito pelo seu generoso comentário! Ficamos contentes em saber que você apreciou a competência e dedicação na produção de queijo destacadas no documentário. É uma honra poder compartilhar e celebrar o trabalho árduo e a paixão que envolvem esse processo artesanal.
Cheers, Domenico and Giulia
I found this very interesting, I have only just found this cheese 3-4 months ago I like it very much grated over italian pasta dishes
I'm glad you found the documentary on Parmigiano Reggiano interesting! It's great to hear that you have discovered this cheese recently and enjoy it grated over Italian pasta dishes. Parmigiano Reggiano truly adds a rich and flavorful touch to many culinary creations. If you have any more questions or would like to know more about this renowned cheese, feel free to ask!
Why not use gloves at that hairy hands ?
We appreciate your observation. In traditional Parmigiano Reggiano production, the use of gloves is not a common practice. Cheese makers often prefer working with bare hands to better feel the texture of the cheese curd and ensure the quality of the product. Rest assured that strict hygiene protocols are followed, including thorough handwashing, to maintain the cleanliness and safety of the cheese during production. The focus is on preserving the authentic craftsmanship and quality associated with Parmigiano Reggiano.
Additionally, it's worth noting that Parmigiano Reggiano is subject to strict quality and safety regulations. The use of bare hands is not a health risk when proper hygiene practices are followed, such as regular handwashing. In contrast, some commercial products may indeed contain additives and preservatives that raise concerns about potential harm.
The traditional methods employed in Parmigiano Reggiano production prioritize simplicity and natural processes.
Cheers, Domenico and Giulia
Awesome Video, Thank you for sharing!
I can watch this 1000 times and not get bored lol. Makes me hungry though
We eat Parmigiano Reggiano every day lol. Cheers, Domenico.
THE INCREDIBLE PROCESS OF MAKING THIS AMAZING CHEESE TODAY WITH ALL OUR CURRENT TECHNOLOGY MAKES ME WONDER HOW ON EARTH DID THEY DO THIS 500 YEARS AGO WITH ONLY THE MINDS OF GENIUSES LIKE GREAT ARTISTS LIKE DA VINCI ONLY FOR CHEESE!!
It truly is fascinating to contemplate the remarkable process of crafting this extraordinary cheese, even more so when considering the ingenuity of individuals like Leonardo da Vinci, whose brilliance extended beyond traditional art to various fields. Five centuries ago, the creation of Parmigiano Reggiano relied on the wisdom, craftsmanship, and innovative thinking of individuals who paved the way for this exceptional culinary tradition. The blend of traditional craftsmanship and modern technology today ensures the preservation of this cheese's rich legacy. If you have more questions or if there's anything specific you'd like to explore further, feel free to share!
Cheers, Domenico and Giulia
It's 4 am and I cannot stop watching. Help me!
hi @JSB FE after watching you absolutely have to eat the Parmigiano Reggiano. Did you eat it? Cheers, Domenico.
So good. God bless you.
We're thrilled that you found the documentary on Parmigiano Reggiano enjoyable. It's a cheese with a rich history and an intricate production process that makes it truly special. If you have any specific questions about the cheese or the documentary, or if there's anything more you'd like to know, please don't hesitate to ask. Your curiosity is always welcome!
Cheers, Domenico.
Non è solo il Re dei formaggi italiani ma il Re dei formaggi nel mondo.
Non solo i formaggi, ma tutte le produzioni nostrane, sono uniche al mondo ineguagliabili inimitabili!!..
Siamo unici al mondo!.. Basta pensare che solo di prodotti alimentari contraffatti nel mondo.. Supera l'ammontare di 100.000.000.000 di euro All''Anno!.. Pensa che danno alle imprese italiane!!!...
Quanto lavoro tolto al nostro made in Italy.... Saremmo il paese più ricco al mondo!... Purtroppo abbiamo una classe politica di merda che non riesce a tutelarci, specialmente che siamo nella comunità europea dovevano prendere accordi con gli altri paesi che i nostri prodotti dovevano solo ed unicamente essere prodotti, ed uscire solo dall'Italia!.. Invece ci stanno addirittura svendendo sti porci!..
Allora perché ci vogliono vedere sprofondare, perché siamo l'invidia d'europa Siamo unici
Wow, now this is what life is about
Wow! This was well worth the 48 minute watch! Can anyone tell me how long the whole process takes? I was trying to calculate from the time they get the milk but lost count.
25 days pass from the cow's milk to the entry of the Parmigiano Reggiano cheese into the maturing warehouse. Here the Parmigiano Reggiano must remain for at least 12 months up to 48 months. Cheers, Domenico.
@@KissFromTheWorld Thanks for responding.
Супер, пармезанчик🤗👍
That was time well spent. Bravo, Bravo. I want it so bad right now I can taste it.
Thank you so much for your enthusiastic comment! We're delighted to hear that you enjoyed the Parmigiano Reggiano documentary. The passion and craftsmanship that go into making this iconic Italian cheese are truly remarkable.
It's wonderful that the video sparked a desire for Parmigiano Reggiano - its rich and savory flavor is indeed something to savor. If you have any questions about the cheese-making process, its history, or if there's anything specific you'd like to know more about, feel free to ask. We appreciate your positive feedback and hope you get to enjoy some delicious Parmigiano Reggiano soon!
Cheers, Domenico and Giulia.
جميل جدا 👍
I bet that smells sooooo good.
Hi @HomeCooking Yep 🙂
Complimenti! Siete meravigliosi! Amo da morire il Parmigiano Reggiano.
Per questo il parmigiano costa un botto
it does taste very good grated when I buy it at COSTCO over here
wonderful absolutely wonderful