Is Parmigiano Reggiano actually worth it?

📚 Videos & Sources mentioned:

VIDEOS:

USEFUL KITCHEN GEAR

⏱ TIMESTAMPS:
0:00 Intro
2:55 How is Parmesan cheese made?
4:32 History of Parmigiano vs Parmesan
9:08 How to find Parmigiano Reggiano
10:40 Five Parmesan Candidates
12:30 Taste Test #1: Raw
15:04 US vs Italian made Parmesan
25:13 Taste Test #2: Alfredo Sauce
30:30 Taste Test #3: Pizza + Pasta
34:13 Conclusion: Is it actually worth it?

MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A7C
Voice recorded on Shure MV7
Edited in: Premiere Pro

Affiliate Disclosure:

[ptrinch]

My only problem with the Parmigiano Reggiano is the insanely short shelf life. Every time I buy it, the entire block disappears within 24 hours.

[NoonDragoon]

With this, the tomato episode and the "expensive pasta" episode I can assemble the ultimate red sauce pasta. If an episode on butter existed I would be unstoppable.

[tvback]

Btw missed one test: trying a piece of cheese. Not grated. That’s the way we mainly eat parmigiano reggiano in the region where we produce it

[alexwtf]

Just a small correction on the last bit: Carbonara isn't made with Parmigiano Reggiano, is made with Pecorino Romano, a cheese made with sheep milk

[Zakaarus]

I’m the kind of person to eat cheese alone regardless of what type it is and I can confirm that chomping on a chunk is worth the price compared to eating a handful of pre grated Parmesan

[Hhe]

As a college student who loves to cook and is willing to spend a little more money on some food but still has a budget please keep making these videos. Your collab with pro home cooks about blooming spices was fantastic.

[HAli-jdph]

0:25 for the price point, 33:50 for the summary. The amount of knowledge and depth this video covers is insanely appreciated.

[noelleggett]

‘Enzymes’ can refer to rennet substitutes. Rennet is made from cow stomach lining. There are many coagulant enzymes used in cheese production to partially or completely substitute the use of rennet. Many are made from pork or seafood. The most widely used rennet substitutes are Miehei coagulant (R. miehei proteinase), Pusillus coagulant (R. pusillus proteinase), and Parasitica coagulant (C. parasitica proteinase).

[johnnyreaper]

For anyone that doesn't know. Parma and Reggio Emilia have a slightly unique grass which is why the Parmesan has a unique flavor profile and is also why Italy fought so hard to have other "brands" called counterfeits.

[khills]

My cheesemonger (yes, I know) says the most important thing is to avoid pre-grated cheese ( regardless of kind) because it has extra anti-clumping agents (and often something to extend shelf life). Other than that, she’s very much a “buy what you like and can afford” sort of person.

[jessytang]

this video and the tomato video both rule so much and easily some of the best food videos on the internet

[Magmafrost]

When I was about 12 I went to Italy, and there I tried the most mindblowing parmigiano regiano imaginable. Ive been chasing that high ever since.

[mrrodgers]

Another option not presented in this video is Grana Padano, which is an extremely similar Italian cheese to Parmigiano, but with a less restrictive regional designation. (in fact, considering Grana Padano means "grainy [cheese] from the Po valley, " P.R. is arguably a sub-category of it) It typically costs about what the high quality American parms cost, and I personally tend to prefer it. Restaurants will typically use Grana as an ingredient (i.e.- in sauces, risotto, and such) since it's cheaper and being melted in with other things dilutes the difference to almost zero, and reserve Parmigiano for garnish, where, as you discovered in the video, the difference in quality makes a much larger impact.

[anarcyu]

Regarding Imitation parmesan in the EU, we do have it, but generally speaking it will be labelled something like "Italian style hard cheese"

[JimbobH]

I love the like crunchy crystallised bits you get in the original Parmigiano Reggiano

[texasdarkskies]

Years ago I googled 'cheese recipes' and stumbled upon a YouTube channel that taught you how to actually make cheese. He had a great parm-style cheese recipe that I love using. I let it age for 2 years, so I make a new wheel every 6 months so I'll have a new wheel whenever I'm ready. (I call it my Hill Country Parm)

[derekwinkelman]

I really like your “is it worth it?” Series. They are experiments I’ve always wanted to do myself, but we all know how life gets in the way. You do a great job of providing information so individuals can make their own personal choices better, which I believe you stated is your goal, so… mission accomplished!

[takarahayashi]

Reggiano as a garnish really is the way to go as you said, the flavor is much more noticeable raw, when cooked, not so much.

[robbylane]

You are, by far, the most incredible food youtuber I have ever watched. Charismatic, professional, and just intrinsically capable of teaching other people how to do things. Thank you for what you do man, I mean it. You are changing lives.

[shadowslayer]

I'm glad you used Sartori as they are a worldwide award winning cheesemaker from my home of wisconsin. Wisconsin companies win a large portion of cheese competitions worldwide.