@@McRaylie grana padano is a different cheese very similar to parmigiano reggiano,differs from where it is made,what cows are fed and aging.the bacteria present only in the area of parma and reggio is what makes parmiggiano reggiano unique,it could not be produced elsewhere
I am a Parmesan and I want to say THANK YOU for making this video that sets things straight about our cheese. I want to certify that what you say is absolutely true. The Parmigiano-Reggiano is not factory produced, it is hand made, under very strict protocols, and it's birthplace weather (my region) is absolutely crucial in int's seasoning. It is seasoned on the hills at the beginning of the Apennines mountains and the wind that comes from the sea beyond the mountains, mixed with the humidity of the plains, is what creates the ideal temperatures, salinity and humidity for the seasoning. This is why only the Parmesan that is produced in my region is labeled Parmigiano. Other regions in Italy produce a similar cheese that however does not benefit from the same weather and air, and is therefore made with different procedures that are not as strict especially with regards to the curdling phase. That cheese is called Grana (e.g. Grana Padano) and albeit similar, it's not the same and it does taste different. The Parmigiano-Reggiano is the king. It costs more, yes; but it's worth the price. Remember guys: the Italian kitchen is very simple, compared to, say, the French kitchen, which is much more complex and sophisticated. The Italian kitchen is so simple that nearly everyone can cook it, even guys with no real kitchen talent can cook it; however, it is much more difficult to recreate outside of Italy than the French kitchen is outside of France, and this is because the Italian kitchen is very much ingredient-dependent. Italy has a lot of local ingredients, not only every region, but literally every small town has their own ones, all of which taste different, and are often very difficult to find in different regions of Italy, let alone outside of italy.
I grew up in the 1960's and '70's in Northern California in an Italian family. Parmigiano reggiano was like gold in my family, and back then it was crazy expensive. Today I can buy better quality parmigiano at Costco for significantly less money, and they sell both 24 and 36 month aged versions. This was a very instructive video with some great tips for consumers of this essential ingredient. Thanks man for such an instructive and enjoyable video. Ciao!
Great explanation, as always. Just want to add something, many people overlook this other great grainy cheese, Grana Padano. It's made in Pianura Padana (Po valley) Its made from partially skimmed milk, has a lower fat content and therefore matures more quickly (20/24 months) It has a les nuttier and saltier taste than Parmigiano, more subtle, but it's a great cheese to eat or cook with. When cooking a dish that requires a fair amount of Parmigiano, you might consider using Grana because the price is a bit friendlier and the taste difference sometimes neglectable (depending on the dish) You might even feel that the lower fat content and less saltier taste actually improves the dish. To give you an example, I'm opening an Italian restaurant in the Netherlands and obviously will need fair amounts of Parmigiano, Grana, Pecorino etc. A whole wheel of Parmigiano (24 months) will cost me €750,- a 30 months Parmigiano vacche rosse (red cows) €900,- and a 48 months vacche rosse (stravecchio) almost €1400,- A whole wheel Grana Padano DOP 24 months is €625,- So when using larger quantities or preferring a les fat and les saltier grain cheese Grana might be a great alternative to Parmigiano.
The Italians have 3 hard cheeses. Grano Padano, Pecorino Romano (Sheep cheese), and Parmigiano. Even if it is often sold as grated Parmesan, Grano Padano is different in taste. It's sharper and distinct. A Parmigiano is more rounded in it's taste, and clearly nutty. The Grano Padano is the most inexpensive, the Pecorino in the middle, and the Parmigiano sort of bordering an expensive cheese. But that doesn't mean that one is just better than the other, they are different. I actually like Grano Padano on my Spaghetti Bolognese, the Pecorino is the original for making Spaghetti Cabonara, and it is my go to hard cheese. Grano Padano does not, imo opinion, make a good cabonara, it is better suited for springling on top of a dish, given it's sharpness. It works well to "accent" a dish, while it becomes very dominant if it is the main taste ingredient. The Pecorino is actually the mildest of the 3, even though it is sheep cheese. For this, sprinkling it or using it as "accent", can feel abit uneventfull, it just doesn't come through the dish like the other 2. But it is very good as main ingredient in a dish, cheese sauce or such. Parmigiano can do both, rounded and distinct in it's taste as it is. I buy Parmigiano if I feel like paying the extra, but using the others are surely not low balling, it just gives a different flavour to the done dish. But try it out, cook with all 3 using them to find out for yourself, that is how you become good at cooking :)
grana padano may look similar to parmigiano reggiano but...it's not produced in the same way. parmigiano reggiano cows can only be fed with hay cultivated in the same area of production (that's why if you travel around this area you'll se a lot of fields of grass) and it can't be used milk from other area of milk stored in refrigerators (basically every morning the cheese in produced with yesterday's milk). And nothing can be add apart from salt and rennet. So it's just skimmed milk, rennet and salt. And time. on the other hand grana padano can be made in a wider area, with stored milk, with cows fed with different food and preservative can be added. That's basically the price difference.
Grana Padano is awesome cheese, but not the same flavor as Parmiggiano...sure you can use it instead of Parmiggiano but it is not a substitute. And don't be cheap, and buy Grana for your restaurant...
In the European Union we have something very handy: "Protected Names for Food and Drink" You can't for instance not sell anything called Parmesan if it's not Parmigiano Reggiano, or buy Champagne that is not produced in the district of champagne. Very useful for me as a customer.
Champagne is, I think, one of the only exceptions to the rule in the US that everything's a fuckin free-for-all. Somehow that managed to stick, and non-Champagne-made sparkling wine is called just that (which is also why it's a perpetual "did you know?!" factoid in the US). What totally caught me offguard tho, as a US citizen, is discovering that ALL imported European wines are labeled by their region instead of by their grape, NOT just Champagne. It makes perfect sense in hindsight that in the EU, Champagne wouldn't merely be some special case and just part of a broader rule about respecting a food's identity, but at the time it totally blew me away. Here, the only thing a grower has to be honest about is the type of grape in the wine, and even then there's a lot of wiggle room.
@@z-beeblebrox Champagne isn't controlled that strictly in the US. You will definitely find bottles of "California Champagne" in stores. However most reputable US wineries prefer to use the varietal name (eg pinot noir) and the AVA. AVAs are the US's winemaking regions and actually are enforced, sometimes with silly consequences. For example, The Rocks AVA in NE Oregon is literally on the border with Washington. The grapes therefore often cross State lines during production, but you can't put the name of an Oregon AVA on the bottle unless the grapes never cross the line, even if they only go 500ft from the vines. So the wineries name things in a way to imply rockiness, like "Balboa". I always found that funny, especially in a country where we turn all of Europe's sacred cows into fast food hamburgers.
As a 20 year old college student in America my roommates think I’m a full time Italian chef thanks to you. Really appreciate you sharing this culture and teaching me a lot about the proper way of cooking.
Come to Parma in Italy! Unesco city of gastronomy, you can taste excellent typical dishes and product like Prosciutto di Parma( Parma ham) or Culatello and a lot of other delicacies!!
@@codytriesstuff Absolutely! You have all Parma on that plate! Parmigiano reggiano, Parma ham and Lambrusco combine and melt in the mouth thanks to the beef juices! Simply delicious!
I have a big unopened wedge of parmigiano reggiano sitting in my fridge right now, and hearing you talk about those amino acid crystals is making me want to open it up and eat a big chunk of it. And yeah, always save your rinds. Simmering one in a tomato sauce for an hour will make a world of difference.
Dude. Only God knows how knowledgeable you are about Italian food. You're doing a huge favour to the Italian producers which are constantly fighting against fakes. You're helping out American consumers so they won't get ripped off and they can enjoy great food. Thanks.
In the UK I don’t think I’ve ever seen a block of cheese just called parmesan cheese only ever the dried version in the supermarket was called that or something similar to that all the fresh cheese I’ve seen has always been called parmigiano reggiano whether they was already grated or in blocks I always thought it was just the Italian way of saying parmesan cheese 😂😂
Rusty 13 EU regulations, it’s illegal to call any product that’s not produced in the correct region of italy parmesan. you’ll see it as italian style hard cheese
the best cheese is from wisconsin in the USA. america is the oldest, greatest and freest country ever and they are the home of cheese and you can totally tell when you eat a chedder. italy makes good cheese two, same with sweden they make great swiss cheese but i dont agree what the swiss did to arresting asap rocky
I went on a food tour of that reigon of Italy. My family and I were taken a real Parmigiano Reggiano maker, just outside of Modena. I got to meet the Cheese Makers, see the process, and see the aging room, where they house thousands of wheels to age. The amount of wheels in that room was insane, the contents of that room are worth MILLIONS of dollars. We also got to try the different age times the Minimum aging time is 12 months. 12 month was not very good. Next was 24 month, which is the most widley sold. Tasted how I expected, been eating that kind for years. Next was 36 month, to be honest, not a huge difference, wasnt too much change in flavor. Now the last one, was 50 month. That was a whole new level. I had never ever tasted cheese so good in my life. 50 month aged Parmigiano Reggiano is easily the best cheese I ever had. All of the cheese was served with local made Balsamic Vinegar (We also had a tour of how real Balsamic Vinager was made. We also got a tour of how real italian deli meaf if that region is made. I tasted real prosciutto di parma over there, nothing like it, but I can go into more detail if Steve makes a video about those). Now, not all Parmigiano Reggiano is the same. Every Parmigianno producer produces a different flavor of Parmigianno. So the Parmigianno I get in America (It is real, but imported), the overall flavor is the same, but you will taste the different flavors from each different producer. Truley incredible. We also took home a wedge of 50 Month aged Parmigianno. We took this trip back in late december of 2018, over New Years, and we still havn't opened our wedge of 50 month. That is how incredible and special that cheese it (To be honest thag wedge was also pretty expensive, but let me tell you, worth every penny). I know the situation is bad, but to everyone reading this, GO TO ITALY. It is life changing for a foodie. Now I'm also into cars. Ferrari and Lamborghini are both in the Modena reigion, pretty close to each other. We also visited Naples, Rome, Milan, and Florence, stayed for about 2 weeks (It took me a few months to stop calling them by their italian names xD. I couldn't stop saying "Firenze". Easily the best vacation Iv'e ever been on. After begging my mom for years, she did it. I would to it 100 times more. I will definetly do it with my kids!! Sorry this is so long, but yea. Moral is, go to Italy, and appreciate how hard they work over there (those cheesemakers were swole af). Have a great day everyone, stay safe!!
Thank you for making this video. I'm from Germany but have lived in Reggio Emilia for a couple of months. The difference between industrial parmesan and real parmigiano reggiano is insanely huge once you tasted them both. Really helpful video for all the people out there!
Bonjour, Buongiorno, Goodmorning, I am Anthony from Paris France, I follow you Since 2 years now, i am half italian, i can say you are one of the best site italian cooking. Simplicity, few ingrédients but best quality as they do in italy , and a very very good coocker, thank you so much for all you share with us.
I'm from Modena in Italy, the area where the parmigiano reggiano is produced. What we do here, if you grate a big quantity of parmigiano, is to freeze it. Because it's rich of fat, it really freeze well and it just takes a few minutes to defrost.
Thanks for teaching people how quality is the key to nail every Italian recipe. They are so simple and essential so quality is necessary,not only in animal products but also on vegetables, when I eard that some people didn’t like raw tomato because it was tasteless and had a weird consistency I was shocked.
Young_mickz Well ... to say that the Parmigiano Reggiano has a bad smell seems to me exaggerated. For me it is simply aroma. The Parmigiano is not one of those Swiss cheeses that stink 1 km away 😉. Then it's a matter of taste ... if you don't like cheeses ... you do something else. :)
@@smoofceggie9740 Parmigiano Reggiano is completely different from what you called parmesan. I tasted your parmesan thing and it had no taste at all. The texture was funny too.
I was told by an Italian never to store the Parmigiano Reggiano in the fridge. We use a special cheese cloth bag for storing it, but since we buy a big chunk every time we return from Italy, we have to keep it in the fridge.
What a great video. I watch all of your videos, and I really appreciate how accessible you make these recipes, and the knowledge you share. Thank you very much :)
Clicked on this channel looking for some authentic Italian...this guy is great and vey informative in a chatty way. Love it and looking forward to improving my cooking.
The KING of all Italian cheese. All cheese makes me so, so happy. But......"Reggiano......" I could probably eat this cheese, crusty bread with tons of sesame seeds, olives everyday. ❤️
Bro, how can you stop yourself from not eating all that parm??? I'm drooling when watching and when I have some parm home, I cannot stop eating it raw as you present it. Keep up the good material!!
Razvan Palea To tell the truth .... a good Parmigiano Reggiano is a shame to grate it ... (thinking also about what it costs) ... eat it in small pieces accompanied with a little Ciabatta-bread .... and then a nice glass of good wine 👍😉. Greetings from 🇮🇹
I felt attacked when he showed that Walmart Parmesan cheese wedge. That’s the one I get every time. Thanks for letting people know. I coulda gone my whole life thinking I had the real deal.
It's not horrible. I've used it many times myself.... But the real deal is better and not too much more expensive when found on sale. I found a block on markdown at my local grocery and it was marked down from $6 to $4, same as the Belo Gioso brand. And it's aged cheese.... It's not old, it's fine! Also check Aldi and Lidl for fine cheeses at a fair price.
The Wallmart by me also has Parmigiano Reggiano but it's in the deli section not in the cheese aisle. The one he showed's fine for 99% of people out there. It's not as good sure, but I don't think anyone I've made Italian food for could even tell the difference if I made them 2 different plates to try. And it's worlds better then the powdered stuff in the green can. Which, hell I really don't have a problem putting it on my Italian food either lol.
I worked in a grocery store deli for ten years, and we had DOP parm imported. I was the best at cracking, cutting, and and grating the wheels... I must have cut thousands of them, but I always enjoyed it and tried to increase my skill. The only part of that job I miss. I would love to go to Parma in Italy and see the workshop.
This is my absolute favorite cheese and I'm so grateful for all this information my family laughs at me when I tell them to get this cheese for me for Christmas for a gift
I recently tried it for the first time, I bought the parmesan then parmesan reggiano, noticed a big difference in taste but enjoyed it more than the KRAFT cheese. The taste felt rich and delicious. The price was tad higher but worth it. I also tried Grana Padano mixed with the parmesan reggiano. Tastes great
As an Italian I have to say this video is accurate... such a good job! I personally never ever grate it and store it, I always buy the whole 1 kg block and grate it as I need it and just store it in the fridge (not in plastic, jist a cotton cloth) Here in Italy you can find it even in large retail chains in special offers at 10/12 €/kg
Guillermo Fuentes unfortunately you are right but the real Italian Cheese is always on the higher end of the price scale only beaten by the Swiss which are even more expensive. Use a good local cheese the major thing is it should be ripped for at least 18 or more month so that it gets harder and more salty. If you have access to a good yellow sheep cheese which is a bit like a Pecorino this would also do. My comment was that the prices for real food in the USA are sky high compared to other places in the world no wonder that 70% of the US citizens are overweight or obese when you consider the crap they are normally eating. They age the cheese artificially so that the can sell it faster so their Parmesan is literally waste. As mentioned if you have a good local variety which fits the description it will also work. If you have a local variety of Queso Iberico this would be great for most Italian dishes ( don’t tell any Italian they are too much proud of their cheese).
@@guille_snapshooter I imagine, I used to live in brasil a small town there was an Italian guy who ordered from Italy some 3 months old parmesan and kept it 6 more months maturing in his restaurant coz old one was too expensive for him or rather all people for except the rich brasilians and the mussarella hahaha was just a joke it looked and smelled like gauda...
Such a helpful video!! Now I know what to look for. 👍 How long does it last in the fridge? If you said, I missed it. Found the peeled tomatoes you use & got a couple of cans. Anxious to taste the difference.
I just bought some zanetti parmigiano reggiano. I usually buy the kraft powdered stuff but couldn't find any in stock today. I have started buying blocks of good quality cheese lately instead of grated for example. It takes some effort to grate but the end product is always so much better. I've never had real parmigiano reggiano before! Wish me luck!
After watching your videos I've gone to every grocery store in my town and 2 towns over to find the cheese I am looking for. No luck. My wife and I are planning our next date night weekend away around a possible market that has real authentic cheese of our needs. We are interested in tasting the difference. Thank you sir for your insight and education. You are my favorite UA-cam creator. I'm a better cook thanks to you.
So glad you made this video. I had no idea. Only question I have is how long does the authentic cheese last both in block and grated form? The parmesan blocks i was buying only lasted about a week and I never finished a block. Had to constantly keep buying new ones.
SO.... I honestly didn't think there would be that much of a difference, but there is. There is a very big difference between parmigiano reggiano and parmesan. I bought a block of parmesan from my local grocery store a while back, and then I saw this and went to go hunt down a block of parmigiano reggiano which I just tried some of. I had to go straight to this video and post a comment while I sit here and eat little chunks like he showed how to do. I did not think I would love it this much! THANK YOU!
I came into this video thinking, "psst, I buy authentic Italian parm wedges imported from Italy, I don't need this" and then I died inside when I saw that BelGioioso wasn't real parmigiano-reggiano :'(
He has all the elements of a youtube star (or a hit show). Will try to list in order of importance: Looks and visual appeal (duh), expertise based on history (industry cred), authenticity of personality (street), emotional intelligence (doesn't waste time on weak humor - doesn't try to be comical or laugh annoyingly at own quips - thank you), strong regional relatability, high level of quality content, imparts integrity, quality editing, quality photography and general all-around trustworthiness. I'm a fan.
As you were saying regarding the crystal amino acid deposits - it's mainly glutamate! Hence the umami. (Just think about the salt in there too mono(sodium)glutamate)
WOW, thanx. I always wondered why my Cacio de Pepe was clumpy. I don't grate my cheese, I use a big ole shredder. Never thought to grate it to a powder.
You could also set some dollar bills on fire. Makes about as much sense as using a microwave on expensive imported cheese. Even when it's just the rind.
I’ve purchased real Parmigiano Reggiano, I’ve tasted Parmigiano Reggiano. It’s a wonderful, iconic high quality cheese. I’ve tasted champagne from Champagne too. Again, it’s nice to know what the “real thing” tastes like. HOWEVER, I just roll my eyes whenever someone says without this specific ingredient, you haven’t made the recipe correctly. OK, whatever, I’m good with that. If I wanna spend 15 bucks on a block of cheese, I will, but it’s ridiculous to say that there’s The Real Thing and the. You shouldn’t use anything else. Sometimes food is just for enjoying, not for having an “experience”. There has got to be a hundred bucks worth of parm on that video. That not where I am going to put my food budget
Hey! A guy from Modena, Emilia-Romagna here! The BEST way to eat Parmigiano Reggiano (In my opinion) is taking a little piece of the cheese and then spread on it a little bit of Aceto Balsamico di Modena (Balsamic Vinegar). Keep up the good work Stephen!
Bro I was fresh grating legit parmesan for months and never able to get sauce like you do. Just watched this video, picked up some pebbly more finely grated like you showed here and it worked perfectly 👌. 10 month aged parmigiano reggiano.
Just thanks to share the right way to enjoy Italian product, Im italian and i can agree with everythink you said. Food is special , every culture have stunning food tradition
That was informative, thanks. I sometimes get some Grana Padano ... Can you discuss that along with Romano. I personally love Romano because it's a stronger saltier cheese. But some recipes call for a more 'buttery' tasting dry cheese. So I will use Parmigiano Reggiano. I've been enjoying your videos ... thanks
The trouble with using parmiggiano reggiano in cooking is that it tastes SOOO good that sometimes it doesn’t make it as far as the dish, and instead just gets eaten out of hand, at times it doesn’t even make it home from the store........yummmmmmm.
Another important aspect is that real Parmigiano Reggiano doesn’t contain lactose, making it the perfect cheese for those who are lactose intolerant. Video ben fatto, bravo.
Flavourwise it’s better to grate it at the moment you need it and store only the leftover. You are right, oxidation changes the taste a little bit, not a lot but enough to notice. You can store it grated for approximately a week, then it’ll start to become rancid.
Also, you can freeze it! I always chop it up to small-ish cubes and freeze. Then take out however much I need at a time and grate then. It's really easy to grate even when frozen.
I put grated cheese I don't use in a vacuum sealer container and suck the air out. I know it makes it last longer, but I'm not sure how much of a difference.
💯 I always say them say reggiano at the end… we buy stupid craft parm in a plastic bottle even the Olive Garden cheeee has to be something special because it has stinky taster. Yes the Kraft is what we get now I see why we buy doesn’t seem to work. It has to be reggiano
Preach man. Single best way to improve your pasta game is to use real, imported parmagiano regiano. Even if you use jar sauce but real parm, it's a vast improvement. I get mine from trader Joe's.
Parmigiano-Reggiano usually runs about $15.99 a pound here in Oklahoma U.S.A. Don't think about the price per pound. Instead realize that you are only using a few ounces in your dish. The cost per dish isn't too bad. It's worth it to use the good stuff!
Nice to see someone else using a blender or food processor to "grate" cheese. I've been doing this for years with an old Oskar food processor from the 80's. It has a 500 watt motor and works fantasticly for all types of cheese.. Really saves on elbow grease.
How long can I keep them in my fridge while they're in a plastic container? (esp Parmesan & Pecorino) Thanks for your videos! I've been following you for almost 2 years now and I really appreciate your videos my man!
Parmesan from the US contains more emulsifiers in that cheese so it actually won't melt properly like real parmigiano reggiano. That's why at restaurants like olive garden, they give cheese to put on after the dish gets to you instead of using it to make sauces. If you try to melt paremsan from the US, the emulsifiers clump keep the cheese together into a clump instead of melting and dispersing into the liquid.
Just got a new chunk of Parmigiano Regiano, has the stamp and is a 24 month aged. Can't wait for a dish this evening. I have to avoid pre-grated cheese because I am allergic to corn ingredients (cellulose powder and corn starch)
In my opinion, the best grating strong cheese 🧀 is Locatelli brand cheese from southern Italy. not that crazy about Reggio Parmesan northern Italy. The cold weather changes the texture, nose and certainly the taste of these various grated cheese. This was a good explanation. Well done indeed.
This only applies to the US so people don't get confused. Calling something "parmesan" that's not parmigiano reggiano is illegal in Europe.
I know!! I had so much to say and that was one I forgot to mention! Thank you
Are you sure it's illegal in all of Europe? I live in Denmark, and I have definitely seen grana padano labeled as parmesan in stores
Say it to Germans, please. It's extremely difficult to find authentic Parmigiano in Germany.
@@ДаниилКожемяченко-ы1в Just go to the store... :D
@@McRaylie grana padano is a different cheese very similar to parmigiano reggiano,differs from where it is made,what cows are fed and aging.the bacteria present only in the area of parma and reggio is what makes parmiggiano reggiano unique,it could not be produced elsewhere
I am a Parmesan and I want to say THANK YOU for making this video that sets things straight about our cheese.
I want to certify that what you say is absolutely true. The Parmigiano-Reggiano is not factory produced, it is hand made, under very strict protocols, and it's birthplace weather (my region) is absolutely crucial in int's seasoning. It is seasoned on the hills at the beginning of the Apennines mountains and the wind that comes from the sea beyond the mountains, mixed with the humidity of the plains, is what creates the ideal temperatures, salinity and humidity for the seasoning. This is why only the Parmesan that is produced in my region is labeled Parmigiano. Other regions in Italy produce a similar cheese that however does not benefit from the same weather and air, and is therefore made with different procedures that are not as strict especially with regards to the curdling phase. That cheese is called Grana (e.g. Grana Padano) and albeit similar, it's not the same and it does taste different. The Parmigiano-Reggiano is the king. It costs more, yes; but it's worth the price.
Remember guys: the Italian kitchen is very simple, compared to, say, the French kitchen, which is much more complex and sophisticated. The Italian kitchen is so simple that nearly everyone can cook it, even guys with no real kitchen talent can cook it; however, it is much more difficult to recreate outside of Italy than the French kitchen is outside of France, and this is because the Italian kitchen is very much ingredient-dependent. Italy has a lot of local ingredients, not only every region, but literally every small town has their own ones, all of which taste different, and are often very difficult to find in different regions of Italy, let alone outside of italy.
Orio Menoni wow thank you for sharing.. I’ve learnt something new today 🙂
I am a mozzarella
Robot Chad greetings from cheez wiz!
I'm a Gouda
Kraft pre-grated 'parmesan': 🤮
Parmigiano-Reggiano: 😌
Form an italian, you can't imagine how much I appreciate this video.
gobbi dimerda and even more as a Parma citizen
I'm not even Italian and appreciate this. Original is the best!
🙄
How do you form italians?
It’s like fresh vs pre ground spices. Sure, the pre ground does the job, but the whole spices (and cheese) taste way better.
This is what sets you apart from other cooking channels, I appreciate learning about foods I’m going to use. Great channel.
I seriously have desperately needed this video, you have no idea
Are you blocked from Google?
MR Thisbetterstick no?
I grew up in the 1960's and '70's in Northern California in an Italian family. Parmigiano reggiano was like gold in my family, and back then it was crazy expensive. Today I can buy better quality parmigiano at Costco for significantly less money, and they sell both 24 and 36 month aged versions. This was a very instructive video with some great tips for consumers of this essential ingredient. Thanks man for such an instructive and enjoyable video. Ciao!
Great explanation, as always.
Just want to add something, many people overlook this other great grainy cheese, Grana Padano.
It's made in Pianura Padana (Po valley) Its made from partially skimmed milk, has a lower fat content and therefore matures more quickly (20/24 months)
It has a les nuttier and saltier taste than Parmigiano, more subtle, but it's a great cheese to eat or cook with.
When cooking a dish that requires a fair amount of Parmigiano, you might consider using Grana because the price is a bit friendlier and the taste difference sometimes neglectable (depending on the dish)
You might even feel that the lower fat content and less saltier taste actually improves the dish.
To give you an example, I'm opening an Italian restaurant in the Netherlands and obviously will need fair amounts of Parmigiano, Grana, Pecorino etc.
A whole wheel of Parmigiano (24 months) will cost me €750,- a 30 months Parmigiano vacche rosse (red cows) €900,- and a 48 months vacche rosse (stravecchio) almost €1400,-
A whole wheel Grana Padano DOP 24 months is €625,-
So when using larger quantities or preferring a les fat and les saltier grain cheese Grana might be a great alternative to Parmigiano.
The Italians have 3 hard cheeses. Grano Padano, Pecorino Romano (Sheep cheese), and Parmigiano. Even if it is often sold as grated Parmesan, Grano Padano is different in taste. It's sharper and distinct. A Parmigiano is more rounded in it's taste, and clearly nutty. The Grano Padano is the most inexpensive, the Pecorino in the middle, and the Parmigiano sort of bordering an expensive cheese. But that doesn't mean that one is just better than the other, they are different.
I actually like Grano Padano on my Spaghetti Bolognese, the Pecorino is the original for making Spaghetti Cabonara, and it is my go to hard cheese. Grano Padano does not, imo opinion, make a good cabonara, it is better suited for springling on top of a dish, given it's sharpness. It works well to "accent" a dish, while it becomes very dominant if it is the main taste ingredient. The Pecorino is actually the mildest of the 3, even though it is sheep cheese. For this, sprinkling it or using it as "accent", can feel abit uneventfull, it just doesn't come through the dish like the other 2. But it is very good as main ingredient in a dish, cheese sauce or such. Parmigiano can do both, rounded and distinct in it's taste as it is. I buy Parmigiano if I feel like paying the extra, but using the others are surely not low balling, it just gives a different flavour to the done dish.
But try it out, cook with all 3 using them to find out for yourself, that is how you become good at cooking :)
@@JuvoII Wow, thanks for the in depth explanation, you've covered any questions I may have had...
grana padano may look similar to parmigiano reggiano but...it's not produced in the same way. parmigiano reggiano cows can only be fed with hay cultivated in the same area of production (that's why if you travel around this area you'll se a lot of fields of grass) and it can't be used milk from other area of milk stored in refrigerators (basically every morning the cheese in produced with yesterday's milk). And nothing can be add apart from salt and rennet. So it's just skimmed milk, rennet and salt. And time. on the other hand grana padano can be made in a wider area, with stored milk, with cows fed with different food and preservative can be added. That's basically the price difference.
@@JuvoII there are more than 3 hard cheeses in Italy but these 3 are the most famous.
Grana Padano is awesome cheese, but not the same flavor as Parmiggiano...sure you can use it instead of Parmiggiano but it is not a substitute. And don't be cheap, and buy Grana for your restaurant...
In the European Union we have something very handy: "Protected Names for Food and Drink" You can't for instance not sell anything called Parmesan if it's not Parmigiano Reggiano, or buy Champagne that is not produced in the district of champagne. Very useful for me as a customer.
Champagne is, I think, one of the only exceptions to the rule in the US that everything's a fuckin free-for-all. Somehow that managed to stick, and non-Champagne-made sparkling wine is called just that (which is also why it's a perpetual "did you know?!" factoid in the US). What totally caught me offguard tho, as a US citizen, is discovering that ALL imported European wines are labeled by their region instead of by their grape, NOT just Champagne. It makes perfect sense in hindsight that in the EU, Champagne wouldn't merely be some special case and just part of a broader rule about respecting a food's identity, but at the time it totally blew me away. Here, the only thing a grower has to be honest about is the type of grape in the wine, and even then there's a lot of wiggle room.
Except it's a stupid rule in some cases like cognac where Armenians produce a much better and cheaper cognac than the "real thing" from France.
@@annemary9680 Armenia is not in the European Union. But Romania(which is in the EU) produces good cognac for much cheaper.
@@z-beeblebrox Champagne isn't controlled that strictly in the US. You will definitely find bottles of "California Champagne" in stores. However most reputable US wineries prefer to use the varietal name (eg pinot noir) and the AVA. AVAs are the US's winemaking regions and actually are enforced, sometimes with silly consequences.
For example, The Rocks AVA in NE Oregon is literally on the border with Washington. The grapes therefore often cross State lines during production, but you can't put the name of an Oregon AVA on the bottle unless the grapes never cross the line, even if they only go 500ft from the vines. So the wineries name things in a way to imply rockiness, like "Balboa". I always found that funny, especially in a country where we turn all of Europe's sacred cows into fast food hamburgers.
As a 20 year old college student in America my roommates think I’m a full time Italian chef thanks to you. Really appreciate you sharing this culture and teaching me a lot about the proper way of cooking.
Come to Parma in Italy! Unesco city of gastronomy, you can taste excellent typical dishes and product like Prosciutto di Parma( Parma ham) or Culatello and a lot of other delicacies!!
And of course the awesome Parmigiano-Reggiano
Definitely! I can't pop over there, so I get my goodies from www.parmashop.com
Rocco Ricordi i spent easter in parma once and got to try the deliciousness known as “rosa di parma”. One of the best things ive ever eaten!
@@codytriesstuff Absolutely! You have all Parma on that plate! Parmigiano reggiano, Parma ham and Lambrusco combine and melt in the mouth thanks to the beef juices! Simply delicious!
Better not know there full of Corona infected people
I have a big unopened wedge of parmigiano reggiano sitting in my fridge right now, and hearing you talk about those amino acid crystals is making me want to open it up and eat a big chunk of it.
And yeah, always save your rinds. Simmering one in a tomato sauce for an hour will make a world of difference.
Dude. Only God knows how knowledgeable you are about Italian food. You're doing a huge favour to the Italian producers which are constantly fighting against fakes. You're helping out American consumers so they won't get ripped off and they can enjoy great food. Thanks.
This video explains best why I love your channel so much! The level of detail and your perfectionism!! Great stuff!!
In the UK I don’t think I’ve ever seen a block of cheese just called parmesan cheese only ever the dried version in the supermarket was called that or something similar to that all the fresh cheese I’ve seen has always been called parmigiano reggiano whether they was already grated or in blocks I always thought it was just the Italian way of saying parmesan cheese 😂😂
Rusty 13 EU regulations, it’s illegal to call any product that’s not produced in the correct region of italy parmesan. you’ll see it as italian style hard cheese
the best cheese is from wisconsin in the USA. america is the oldest, greatest and freest country ever and they are the home of cheese and you can totally tell when you eat a chedder. italy makes good cheese two, same with sweden they make great swiss cheese but i dont agree what the swiss did to arresting asap rocky
Tom J: ‘same with Sweden they make great Swiss cheese’ Hahahahaha
wow lol
@@TJ-nk4de I can't tell if you are trolling, but if you are, it's masterful.
I went on a food tour of that reigon of Italy. My family and I were taken a real Parmigiano Reggiano maker, just outside of Modena. I got to meet the Cheese Makers, see the process, and see the aging room, where they house thousands of wheels to age. The amount of wheels in that room was insane, the contents of that room are worth MILLIONS of dollars. We also got to try the different age times the Minimum aging time is 12 months. 12 month was not very good. Next was 24 month, which is the most widley sold. Tasted how I expected, been eating that kind for years. Next was 36 month, to be honest, not a huge difference, wasnt too much change in flavor. Now the last one, was 50 month. That was a whole new level. I had never ever tasted cheese so good in my life. 50 month aged Parmigiano Reggiano is easily the best cheese I ever had. All of the cheese was served with local made Balsamic Vinegar (We also had a tour of how real Balsamic Vinager was made. We also got a tour of how real italian deli meaf if that region is made. I tasted real prosciutto di parma over there, nothing like it, but I can go into more detail if Steve makes a video about those). Now, not all Parmigiano Reggiano is the same. Every Parmigianno producer produces a different flavor of Parmigianno. So the Parmigianno I get in America (It is real, but imported), the overall flavor is the same, but you will taste the different flavors from each different producer. Truley incredible. We also took home a wedge of 50 Month aged Parmigianno. We took this trip back in late december of 2018, over New Years, and we still havn't opened our wedge of 50 month. That is how incredible and special that cheese it (To be honest thag wedge was also pretty expensive, but let me tell you, worth every penny). I know the situation is bad, but to everyone reading this, GO TO ITALY. It is life changing for a foodie. Now I'm also into cars. Ferrari and Lamborghini are both in the Modena reigion, pretty close to each other. We also visited Naples, Rome, Milan, and Florence, stayed for about 2 weeks (It took me a few months to stop calling them by their italian names xD. I couldn't stop saying "Firenze". Easily the best vacation Iv'e ever been on. After begging my mom for years, she did it. I would to it 100 times more. I will definetly do it with my kids!! Sorry this is so long, but yea. Moral is, go to Italy, and appreciate how hard they work over there (those cheesemakers were swole af). Have a great day everyone, stay safe!!
Our tour guide was a saint, he was incredible. Italian people are incredible. Not gonna lie but I know I made it if I marry an italian girl.
I feel like if I ever visited Italy I couldn’t just visit for a week or something. I’d have to spend a couple months just exploring.
Thank you for making this video. I'm from Germany but have lived in Reggio Emilia for a couple of months. The difference between industrial parmesan and real parmigiano reggiano is insanely huge once you tasted them both. Really helpful video for all the people out there!
I was in Parma and Bologna five months ago.I had this knowledge already but it is good seeing somebody educating people.
Love your videos! You’re always informational and teaching from a non-condescending perspective. Learning a lot, thank you!
I'm glad to live in Europe/Germany. We have always real Italian Parmesan cheese available. Everything else is just sand cheese.
I didnt know abt the difference until now. It is so educational and I just bought my first parmigiano reggiano cheese. Thank you.
Bonjour, Buongiorno, Goodmorning,
I am Anthony from Paris France,
I follow you Since 2 years now, i am half italian, i can say you are one of the best site italian cooking. Simplicity, few ingrédients but best quality as they do in italy , and a very very good coocker, thank you so much for all you share with us.
I'm from Modena in Italy, the area where the parmigiano reggiano is produced. What we do here, if you grate a big quantity of parmigiano, is to freeze it. Because it's rich of fat, it really freeze well and it just takes a few minutes to defrost.
Thanks for teaching people how quality is the key to nail every Italian recipe. They are so simple and essential so quality is necessary,not only in animal products but also on vegetables, when I eard that some people didn’t like raw tomato because it was tasteless and had a weird consistency I was shocked.
you can thank us, the Dutch, for tasteless tomatoes. Sorry.
I really love those basic skills/info videos! Keep them coming!
Bravo ! 👍.... and a tip from Italy 🇮🇹 .... never buy Parmigiano Reggiano already grated ... but always in pieces and then grate it when needed !
parmigiano reggiano smells bad for me im confused
Young_mickz Well ... to say that the Parmigiano Reggiano has a bad smell seems to me exaggerated. For me it is simply aroma. The Parmigiano is not one of those Swiss cheeses that stink 1 km away 😉. Then it's a matter of taste ... if you don't like cheeses ... you do something else. :)
Great information! Yes, parmigiano-reggiano is on my wishlist. When someone asks me what I want as a gift, I usually suggest gourmet food and drink.
Seriously, authentic Parmigiano-Reggiano changed my life.
How
Smoof Ceggie umami
welcome to the good life
@@smoofceggie9740 Parmigiano Reggiano is completely different from what you called parmesan. I tasted your parmesan thing and it had no taste at all. The texture was funny too.
Antonietta Bombardelli where can I find this in America?
I was told by an Italian never to store the Parmigiano Reggiano in the fridge. We use a special cheese cloth bag for storing it, but since we buy a big chunk every time we return from Italy, we have to keep it in the fridge.
What a great video. I watch all of your videos, and I really appreciate how accessible you make these recipes, and the knowledge you share. Thank you very much :)
Clicked on this channel looking for some authentic Italian...this guy is great and vey informative in a chatty way. Love it and looking forward to improving my cooking.
The KING of all Italian cheese. All cheese makes me so, so happy. But......"Reggiano......" I could probably eat this cheese, crusty bread with tons of sesame seeds, olives everyday. ❤️
I'm fortunate enough to have a good Italian supermarket in my Canadian city. They have great food, including cheese. Great video. Cheers!
Bro, how can you stop yourself from not eating all that parm??? I'm drooling when watching and when I have some parm home, I cannot stop eating it raw as you present it.
Keep up the good material!!
Razvan Palea To tell the truth .... a good Parmigiano Reggiano is a shame to grate it ... (thinking also about what it costs) ... eat it in small pieces accompanied with a little Ciabatta-bread .... and then a nice glass of good wine 👍😉. Greetings from 🇮🇹
I rarely comment on someone vids. but I really love your video, It's so informative and simple. I hope you make more video about Italian dishes
I felt attacked when he showed that Walmart Parmesan cheese wedge. That’s the one I get every time. Thanks for letting people know. I coulda gone my whole life thinking I had the real deal.
It's not horrible. I've used it many times myself.... But the real deal is better and not too much more expensive when found on sale. I found a block on markdown at my local grocery and it was marked down from $6 to $4, same as the Belo Gioso brand. And it's aged cheese.... It's not old, it's fine! Also check Aldi and Lidl for fine cheeses at a fair price.
The Wallmart by me also has Parmigiano Reggiano but it's in the deli section not in the cheese aisle. The one he showed's fine for 99% of people out there. It's not as good sure, but I don't think anyone I've made Italian food for could even tell the difference if I made them 2 different plates to try. And it's worlds better then the powdered stuff in the green can. Which, hell I really don't have a problem putting it on my Italian food either lol.
J.R. Williams as an Italian I tell you that you immediately feel the difference, then it is normal not to feel it if you always eat imitations
Meranda Nicole Buying a wedge and grating yourself is still a decent option if you need to save cost but real is better
It'a still better than the shaker can us poor people use
I worked in a grocery store deli for ten years, and we had DOP parm imported. I was the best at cracking, cutting, and and grating the wheels... I must have cut thousands of them, but I always enjoyed it and tried to increase my skill. The only part of that job I miss. I would love to go to Parma in Italy and see the workshop.
This is my absolute favorite cheese and I'm so grateful for all this information my family laughs at me when I tell them to get this cheese for me for Christmas for a gift
that was amazing - I loved the tips on breaking, shredding, and storing.
I suffered every time a speck of parmesan fell on the floor. That stuff is expensive here in Germany.
Exactly, I'll even grate the rind until it's 2-3 mm thick.
It's expensive everywhere lol
@@jacekekawa4498 Rind is even useful after grating, for cooking!
how much is expensive in euros? In Italy it starts around 15-18 euros-depending on how old it is.
I recently tried it for the first time, I bought the parmesan then parmesan reggiano, noticed a big difference in taste but enjoyed it more than the KRAFT cheese. The taste felt rich and delicious. The price was tad higher but worth it. I also tried Grana Padano mixed with the parmesan reggiano. Tastes great
As an Italian I have to say this video is accurate... such a good job!
I personally never ever grate it and store it, I always buy the whole 1 kg block and grate it as I need it and just store it in the fridge (not in plastic, jist a cotton cloth)
Here in Italy you can find it even in large retail chains in special offers at 10/12 €/kg
I fucking wish it was 10/12 €/kg where I live. It's 30 to 35 €/kg here
You blow through a big wedge like that a week?! That must get expensive
Here in Europe/Germany it would be 20 to 25 Euros depending on the age of the Cheese. The prices you pay in the US for quality food are insane.
It makes sense. He is doing a cooking show/personal cooking I would imagine that’s probably on the low end of usage.
@@habi0187 20-25 euros its quite expensive here in chile :(
Guillermo Fuentes unfortunately you are right but the real Italian Cheese is always on the higher end of the price scale only beaten by the Swiss which are even more expensive. Use a good local cheese the major thing is it should be ripped for at least 18 or more month so that it gets harder and more salty. If you have access to a good yellow sheep cheese which is a bit like a Pecorino this would also do.
My comment was that the prices for real food in the USA are sky high compared to other places in the world no wonder that 70% of the US citizens are overweight or obese when you consider the crap they are normally eating. They age the cheese artificially so that the can sell it faster so their Parmesan is literally waste. As mentioned if you have a good local variety which fits the description it will also work. If you have a local variety of Queso Iberico this would be great for most Italian dishes ( don’t tell any Italian they are too much proud of their cheese).
@@guille_snapshooter I imagine, I used to live in brasil a small town there was an Italian guy who ordered from Italy some 3 months old parmesan and kept it 6 more months maturing in his restaurant coz old one was too expensive for him or rather all people for except the rich brasilians and the mussarella hahaha was just a joke it looked and smelled like gauda...
Here in Canada, the best deal is the Parmesan from Costco ! Authentic parmigiano-reggiano ! The best price !
Same in the US. Costco has by far the best prices for parmigiano and pecorino than anywhere else I have looked
I hear yah John! We just picked up some feta and brie from Costco, so much cheaper!! Just don't go on a Saturday afternoon :-)
Same here. Costco is what I buy. Otherwise, it gets too damn expensive.
@@TheMultisportGeek where are you based out of? I feel like food prices up here in Canada are going through the roof!
Chef May I San Francisco Bay Area. Everything is expensive over here though ...
Such a helpful video!! Now I know what to look for. 👍 How long does it last in the fridge? If you said, I missed it. Found the peeled tomatoes you use & got a couple of cans. Anxious to taste the difference.
THANK YOU!!! I tried your authentic fettuccine alfredo recipe and couldn't figure out why my cheese kept clumping in the pan. NOW I KNOW WHY!!!!!!
I just bought some zanetti parmigiano reggiano. I usually buy the kraft powdered stuff but couldn't find any in stock today. I have started buying blocks of good quality cheese lately instead of grated for example. It takes some effort to grate but the end product is always so much better. I've never had real parmigiano reggiano before! Wish me luck!
You’re very knowledgeable, I’m glad I found this channel.
After watching your videos I've gone to every grocery store in my town and 2 towns over to find the cheese I am looking for. No luck. My wife and I are planning our next date night weekend away around a possible market that has real authentic cheese of our needs. We are interested in tasting the difference.
Thank you sir for your insight and education. You are my favorite UA-cam creator. I'm a better cook thanks to you.
So glad you made this video. I had no idea. Only question I have is how long does the authentic cheese last both in block and grated form? The parmesan blocks i was buying only lasted about a week and I never finished a block. Had to constantly keep buying new ones.
SO.... I honestly didn't think there would be that much of a difference, but there is. There is a very big difference between parmigiano reggiano and parmesan. I bought a block of parmesan from my local grocery store a while back, and then I saw this and went to go hunt down a block of parmigiano reggiano which I just tried some of. I had to go straight to this video and post a comment while I sit here and eat little chunks like he showed how to do. I did not think I would love it this much! THANK YOU!
This was a great episode! Thanks for clearing the air. Next pecorino Romano tips kindly.
Thank you for your clear explanations! Loving your channel and happy to support u!
I came into this video thinking, "psst, I buy authentic Italian parm wedges imported from Italy, I don't need this" and then I died inside when I saw that BelGioioso wasn't real parmigiano-reggiano :'(
This answered a question I didn't know I had but one I sorely needed to ask.
He has all the elements of a youtube star (or a hit show). Will try to list in order of importance: Looks and visual appeal (duh), expertise based on history (industry cred), authenticity of personality (street), emotional intelligence (doesn't waste time on weak humor - doesn't try to be comical or laugh annoyingly at own quips - thank you), strong regional relatability, high level of quality content, imparts integrity, quality editing, quality photography and general all-around trustworthiness. I'm a fan.
As you were saying regarding the crystal amino acid deposits - it's mainly glutamate! Hence the umami.
(Just think about the salt in there too mono(sodium)glutamate)
WOW, thanx. I always wondered why my Cacio de Pepe was clumpy. I don't grate my cheese, I use a big ole shredder. Never thought to grate it to a powder.
You can slice the rind into thin pieces, microwave them for about a minute, and they puff up into tasty cheese crisps.
You could also set some dollar bills on fire. Makes about as much sense as using a microwave on expensive imported cheese. Even when it's just the rind.
I’ve purchased real Parmigiano Reggiano, I’ve tasted Parmigiano Reggiano. It’s a wonderful, iconic high quality cheese. I’ve tasted champagne from Champagne too. Again, it’s nice to know what the “real thing” tastes like. HOWEVER, I just roll my eyes whenever someone says without this specific ingredient, you haven’t made the recipe correctly. OK, whatever, I’m good with that. If I wanna spend 15 bucks on a block of cheese, I will, but it’s ridiculous to say that there’s The Real Thing and the. You shouldn’t use anything else. Sometimes food is just for enjoying, not for having an “experience”. There has got to be a hundred bucks worth of parm on that video. That not where I am going to put my food budget
Hey! A guy from Modena, Emilia-Romagna here! The BEST way to eat Parmigiano Reggiano (In my opinion) is taking a little piece of the cheese and then spread on it a little bit of Aceto Balsamico di Modena (Balsamic Vinegar). Keep up the good work Stephen!
Thank you! Tanto amore! ✌🏻
Bro I was fresh grating legit parmesan for months and never able to get sauce like you do. Just watched this video, picked up some pebbly more finely grated like you showed here and it worked perfectly 👌. 10 month aged parmigiano reggiano.
Just thanks to share the right way to enjoy Italian product, Im italian and i can agree with everythink you said.
Food is special , every culture have stunning food tradition
Love your channel. This is good information about the Parmigiano.
Omg I made the 3 ingredient Alfredo tonight and it clumped up on me. Now I understand why and can’t wait to try it again with the real thing.
Wow. Great video! Appreciate you sharing your knowledge with us!
I started by watching your Fort Green and cilantro sauce video and I'm hooked on your videos my dude. Keep up the kick ass food nerdery.
Awesome tips man! Love it. I cant wait for the next video!
That was informative, thanks. I sometimes get some Grana Padano ... Can you discuss that along with Romano. I personally love Romano because it's a stronger saltier cheese. But some recipes call for a more 'buttery' tasting dry cheese. So I will use Parmigiano Reggiano. I've been enjoying your videos ... thanks
informative, straight-forward, and well-presented. Thanks for another great vid!
If they told me I could only have one cheese for the rest of my life, it would be Parmigiano Reggiano. I learned some stuff today. Thanks! ~A.B.Klos
I learn so much from you brother! Thanks for all the knowledge
Great video, I haven't tried authentic Parmigiano-Reggiano but now I have to.
The trouble with using parmiggiano reggiano in cooking is that it tastes SOOO good that sometimes it doesn’t make it as far as the dish, and instead just gets eaten out of hand, at times it doesn’t even make it home from the store........yummmmmmm.
Another important aspect is that real Parmigiano Reggiano doesn’t contain lactose, making it the perfect cheese for those who are lactose intolerant.
Video ben fatto, bravo.
How long can you store the reggiano once you've grated it? I feel like the taste changes after a week. Thanks :)
I had the same question!
Flavourwise it’s better to grate it at the moment you need it and store only the leftover. You are right, oxidation changes the taste a little bit, not a lot but enough to notice.
You can store it grated for approximately a week, then it’ll start to become rancid.
Also, you can freeze it! I always chop it up to small-ish cubes and freeze. Then take out however much I need at a time and grate then. It's really easy to grate even when frozen.
I put grated cheese I don't use in a vacuum sealer container and suck the air out. I know it makes it last longer, but I'm not sure how much of a difference.
@@susie6789 Same here.
This did helpful!! All my cheese questions answered lol, thank you!!
This was awesome. Do you have a video on using the rind? I thought that was super interesting 🤨
I love it! It’s one of my fav. I only get the real . Thanks 🙏🏽 for sharing!
💯 I always say them say reggiano at the end… we buy stupid craft parm in a plastic bottle even the Olive Garden cheeee has to be something special because it has stinky taster. Yes the Kraft is what we get now I see why we buy doesn’t seem to work. It has to be reggiano
I learned how to prick the parmesan cheese and store them. Thank you
As someone who has worked in restaurants for 10+ years, I also label and date items in my personal kitchen. This makes me so happy
Preach man. Single best way to improve your pasta game is to use real, imported parmagiano regiano. Even if you use jar sauce but real parm, it's a vast improvement. I get mine from trader Joe's.
I really enjoy your recipes, but these “educational” videos really make me feel like I sat in a food classroom and learned something. Thank you!!!
Parmigiano-Reggiano usually runs about $15.99 a pound here in Oklahoma U.S.A. Don't think about the price per pound. Instead realize that you are only using a few ounces in your dish. The cost per dish isn't too bad. It's worth it to use the good stuff!
Sidney Chism i usally buy 100g each, and it last for months
Just discovered your channel and really enjoying it! If you have't tried grilling your rinds and eating them like chips you should give it a shot.
I know Reggiano is the gold standard, and for good reason, but I think I like Piave at least as much. Great, informative video!
Hi I am italian.
Thank You for your videos that give importance to italian products.
Parmigiano Reggiano is the King of italian cheeses 👍
Come for the Baz Bagels hat, stay for yet another amazing lesson in the specifics that make up our food, and what to look for.
You eat at baz? Tell Bari I say hi
@@NOTANOTHERCOOKINGSHOW all the time! my work is only a few blocks away. it's a great set up. (and will do ha!)
Nice to see someone else using a blender or food processor to "grate" cheese. I've been doing this for years with an old Oskar food processor from the 80's. It has a 500 watt motor and works fantasticly for all types of cheese.. Really saves on elbow grease.
How long can I keep them in my fridge while they're in a plastic container? (esp Parmesan & Pecorino)
Thanks for your videos! I've been following you for almost 2 years now and I really appreciate your videos my man!
Thankyou for your precise and succinct presentation!
Parmesan from the US contains more emulsifiers in that cheese so it actually won't melt properly like real parmigiano reggiano. That's why at restaurants like olive garden, they give cheese to put on after the dish gets to you instead of using it to make sauces. If you try to melt paremsan from the US, the emulsifiers clump keep the cheese together into a clump instead of melting and dispersing into the liquid.
Thank you. You always enlighten me when I watch a video.
Just got a new chunk of Parmigiano Regiano, has the stamp and is a 24 month aged. Can't wait for a dish this evening. I have to avoid pre-grated cheese because I am allergic to corn ingredients (cellulose powder and corn starch)
I love and appreciate your culinary lessons
Beautifuly explained. Thank you. 🙏
Another great vid! Keep up the great work my friend.
Great video. Thanks! Happy to grate my own cheese to dust instead of using industrial products.
awesome video and thanks for clearing things up. will get myself some proper legit parmesan very soon
In my opinion, the best grating strong cheese 🧀 is Locatelli brand cheese from southern Italy. not that crazy about Reggio Parmesan northern Italy. The cold weather changes the texture, nose and certainly the taste of these various grated cheese. This was a good explanation. Well done indeed.