How Parmesan Cheese is Made and Why It's So Expensive | $1000 Parmesan Wheels

Parmesan cheese, also known as Parmigiano-Reggiano, is not just a simple ingredient; it is a culinary masterpiece that has transcended borders and enchanted palates worldwide. With its rich history, distinctive flavor profile, and versatile applications, Parmesan cheese stands as a testament to the artistry and craftsmanship of cheese-making.

Beyond its culinary prowess, Parmesan cheese holds significant cultural importance in Italy and beyond. It is celebrated annually during the Fiera del Parmigiano-Reggiano, a festival dedicated to showcasing the artistry of cheese-making and honoring the traditions of the Emilia-Romagna region. Furthermore, Parmesan cheese has earned Protected Designation of Origin (PDO) status from the European Union, ensuring that only cheese produced in specific regions of Italy and adhering to strict quality standards can bear the esteemed Parmigiano-Reggiano label.

Its unparalleled flavor, meticulous production process, and cultural significance have cemented its status as one of the world's most beloved cheeses. Whether grated over pasta, shaved onto salads, or savored on its own, Parmesan cheese continues to captivate taste buds and elevate dishes with its unrivaled depth of flavor and versatility.

If you know why this cheese stands as a testament to the centuries-old tradition of cheese-making and the culinary ingenuity of Italian artisan, just stay. We have a King between us.

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PARMIGIANO REGGIANO

BONISPA

CONSORZIO PECORINO ROMANO DOP

TRIBE

KINNARD FARMS

LATTERIA SORESINA

WOPEREIS GROUP

FULLWOOD JOZ

BELGIOIOSOCHEESE

GRANA PADANO DOP

SARTORI CHEESE

SHADI COOKS

SCHUMAN CHEESE

GAILLI MARKET

MONTANARI & GRUZZA

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[Walter-fk]

словил инсульт ушей от ударения в словах

[DIDYOUSEETHAT]

Old as you can get raw cheddar, and Parmigiano-Reggiano my two favs. PS those are the cleanest cows I have ever seen. I grew up herding cows the old fashioned way on horseback. Guy I worked for had his cows scattered up in the forest hills eating only natural grasses. Fun stuff finding those suckers come roundup.

[V]

Весь персонал помыл руки по локоть в молоке на всех его этапах превращения в сыр

[Елена-ешш]

Озвучка конечно отдельное искусство 😂😂😂

[tymz-r-achangin]

Yeah we all love a good cheese thats been cultured with bare woolly mammoth hands and arms that were swirling around in it

[LogicalNiko]

I notice they skip over the importance of Rennent in the creation of the curds. IIRC all Protected Designated Origin parmigiano-reggiano has to follow the traditional method using enzymes from a calf stomach. Bacterial/Fugal derived alternatives exist, but IIRC you cannot use those is PDO regulated production.

[LuigiBruschi-zd]

Non so se all'estero è costoso ma in Italia non è così se si calcola che per un Kg ci vogliono 16 litri di latte fresco e selezionato e almeno 2 anni di stagionatura ha un costo medio più basso di tanti formaggi molli fatti spesso partendo da latte di bassa qualità.

[skipp]

Сыр вкусный Но чем больше понтов тем дороже продукт маркетинг убьёт всё натуральное

[erichvollmer]

So ganz erschließt es einem nicht, warum der Käse so teuer ist. Die fabrikmäßige Herstellung unterscheidet sich nicht viel von anderen Käsesorten. Sicher ist die Fütterung der Kühe wichtig, die Fermentkulturen, der Reifeprozess und Lagerung. Das gewisse Know-How und gute Vermarktung gehören da sicherlich dazu.

[АндрейРудис-уц]

От озвучки чуть кровь из ушей не пошла 😢

[gregmacdonald]

Peeps, it's Parmagiano Reggiano, it is expensive... you're thinking supermarket parmesan!👍

[яэтоя-он]

900 лет назад монахи что то знали о дезинфекции вымени, рук и оборудования?

[monirul]

I do not think the Europeans use lbs(pounds) or Fahrenheit, rather Kilogram and Celsius.

[Trangsruralfarm]

High-quality video, both in content and visuals!

[helenaragazziisaac]

Que obra de arte!!! Adoraria experimentar este tesouro culinário.!! Parabéns e sucesso!!

[nikiTricoteuse]

Very interesting thank you. A similar cheese produced just out of the zone of Parmigiano but, still with strict controls over how and where it's produced, is called Grana Padana and is very popular in Bologna. It is cheaper than Parmigiano but, still expensive, in fact, Grana is slang for money, not sure if everywhere in Italy but, definitely in Emilia Romagna. 😊

[juanhermandocano]

Felicitaciones, excelente documental 👏

[ViktoriaCannard]

Nunca pensé que aprendería tanto en tan poco tiempo, ¡gran trabajo!

[александрколесников-ыр]

Мне одному его ударения "режут ухо"???!!!

[ЄвгенійЦвєтков-ьо]

Hands without gloves in cheese?
Is that why cheese tastes so good?
The secret ingredient)))