Opening a 90lb cheese wheel - Parmigiano Reggiano

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discount code "pasinis10 or pasini10"

[susiem.]

He started telling his backstory like an anime villain to get a power up.

[SultryNeoSoul]

The way he started calling on his ancestors for backup sent me 😂😂😂🙌🏾

[jazzdrumguy]

"I cannot failing the challenge" - bravo, Jacques!!!!

[perrywilliams]

"People gonna call me French forever..." 🤣🤣 I love you two! 😘🤩

[scullychack]

It is so genuenly beautiful to see when Italians get happy about something food related😂❤

[melissafusco]

That little crooked part that doesn’t line up is his French roots coming out and trying to sabotage things. He did a beautiful job!

[ElenaB_]

"French forever if I wrong this" 😂😂

[joycestempa]

My husband is from Wisconsin, we understand this!! Even though we live in the US (not in Wisconsin though), we still have our cheese shipped to us from a small family run cheese factory (in Belle Plaine). We live 5 States away (about 1, 000 miles) and even though our local grocery stores sell tons of commercial, name brand “Wisconsin” cheeses (like Kraft, Land O Lakes, Boar’s Head, etc), none of it is the real thing!! There is no better quality cheddar than a 3 yr aged Brick that you can get from Belle Plaine - I personally guarantee you that!!! Like Italians, we Wisconsiners are SERIOUS cheese people. We have upwards of 16-18 half bricks shipped to us every year (Yes, they are the actual size of a solid brick block). We store them in a commercial size floor to ceiling cooler (in the Packer man cave in the basement) and they keep fresh beautifully throughout the year with no concerns about mold developing at all, as long as you don’t open the wrapper which contains just the smallest bit of the brining liquid in an air tight seal. When I’m ready to use a brick, I open it, use what I want and store the remainder in the kitchen refrigerator for up to 30 days without worry. The unopened bricks store for over a year with no concerns. I wouldn’t know how to cook without these cheeses, they’re a staple - we’re addicted too, just like you!! LOL

[GodzHarleyGirlStudio]

*”People gunna call me French forever if I wrong diss!”* 😂🤣🇫🇷😂🤣

[mtavassoti]

Simple Italian man, simple life. Happy with just a wheel of cheese. Wish I was the same.

[NevaehEvol]

"people are gonna call me French forever!" truly the worst punishment for an Italian

[FrogeniusW.G.]

Being French is not the worst thing. 😊❤
Greetings from a fellow German.

[chrzz_slvatr]

'IM SO HAPPY'

This literally warmed my heart brooo❤

[shivitchtc]

The two of you compliment each other's smiles and laughs wonderfully 💕

[alysonwonderland]

I love how into it and natural Alessio gets when he taps into his ancestry & stories 😂❤

[FITZIEBLUE]

You two are such great cheerleaders for each other! Love your channel

[ivanoemontanari]

🇮🇹 Bravissimo! 🇮🇹
E te lo sta dicendo uno (Io) che ha fatto il mestiere di tagliatore di "Parmigiano Reggiano" e "Grana Padano" più disossatore e tagliatore di prosciutti con il coltello per più di quaranta anni.
COMPLIMENTI!
P.S. Ora per conservarlo il mio consiglio è di tagliare tutta la forma in pezzi da chilo o da mezzo chilo e metterli sotto vuoto (dopo aver rifilato la crosta ad ogni singolo pezzo per evitare che buchi la busta) e riporli in frigorifero e di tanto in tanto controllare che tutte le confezioni siano intatte (se non lo fossero aprire la confezione e rimetterlo sotto vuoto in una busta nuova) in questo modo si conserveranno per più di tre mesi (per mantenere tutte le sue caratteristiche: sapore, odore e consistenza, inalterate, ma ancora accettabili se la conservazione si prolunga fino a 6 mesi, dopodiché cominciano a perdere le sue caratteristiche ma ancora commestibile) ammenochè Tu voglia mantecare la pasta dentro la mezza forma (CAPOLAVORO!)

[alvasquez]

3 questions. How much did that entire wheel cost, where did you get it, and how do you store it? Looks amazing! Great job!

[NancyNelson-gy]

Alessio you are definitely Italian. Love you and Jessi.

[jasonkaye]

$1200.00 wheel of Parmesan...
That should hold you both for a good year...lol