Parmigiano Reggiano: how the King of Italian cheese is made

Parmigiano Reggiano cheese is famous the world over – it’s a staple traditional Italian food. But do you know how it’s made? Cheese lovers and food culture aficionados unite! It’s time to find out what goes into creating this delicious Italian cheese.

*CHAPTERS*
00:00 The art of making Parmigiano Reggiano recap
00:23 The fields where Parmigiano Reggiano begins
02:16 The Parmigiano Reggiano farm and the milking of cows
07:15 Milk from the evening milking arrives at the Parmigiano Reggiano dairy
08:59 The “spillatura” process in making Parmigiano Reggiano
11:23 The “siero innesto” process in making Parmigiano Reggiano
13:22 Milk from the morning milking arrives at the Parmigiano Reggiano dairy
14:50 The milk heating process in making Parmigiano Reggiano
17:42 The “spinatura” process in making Parmigiano Reggiano
22:21 Inspection by the Parmigiano Reggiano consortium
25:24 Extracting a wheel of Parmigiano Reggiano
31:18 The Mark of Origin: a wheel of Parmigiano Reggiano is stamped
34:33 The salting process in making Parmigiano Reggiano
39:46 The Parmigiano Reggiano maturation warehouse
40:48 Parmigiano Reggiano flame branding
41:26 Counterfeiting Parmigiano Reggiano
42:47 Opening a wheel of Parmigiano Reggiano
44:29 Tasting Parmigiano Reggiano
45:46 Parmigiano Reggiano nutritional values
47:51 Parmigiano Reggiano: the king of Italian Cheese

*WHERE WE SHOT THE VIDEO*
Country: Italy
Region: Emilia Romagna
City: Pavullo nel Frignano
Gps: 44°21'42.30"N 10°47'38.82"E - 44°21'40.72"N 10°47'54.65"E

*ABOUT US*
We are Domenico and Giulia; two adventurers, filmmakers, documentarians travelling the world to discover, understand, and tell the story. Kiss From The World is dedicated to creating high quality non-fiction content that informs and entertains its viewers about the world in all its wonder, diversity and vibrancy.

[IRONHORSERACING]

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.

[wesley]

Parmigiano reggiano is one of the best healthfoods there is and it tastes Amazing.

[---cbhf]

GRAZIE DI QUESTO BELLISSIMO DOCUMENTARIO, DEL CONSORZIO DEL PARMIGIANO. DOVE DIMOSTRIAMO ECCELLENZA ITALIANA NEL MONDO.

[andrewmantle]

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.

[GenGACuster]

Grandissima professionalità, perfezionismo, genio italiano, Natura e scienza. Complimenti.

[scottbrandon]

Best cheese in the world. Every chef knows how important it is for a kitchen.

[Babyboffa]

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) ❤

[tintinsnowyful]

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.

[orrozeta]

Orgoglio millenario italiano a disposizione di tutto il mondo. Applausi a catinelle per questi professionisti e per lo straordinario commento. Bravissimi tutti.

[enzo]

ORGOGLIO del made in Italy video completo del processo di realizzazione e molto soddisfacente ..grazie .

[hermanparisius]

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.

[nelsondopacolameira]

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.

[glitchmanshandle]

love watching how cheese is made while eating budget supermarket cheese so it enhances the flavour of my cheese.

[LERICETTEDIFRANCY]

Un eccellenza italiana nel mondo, un gusto unico. Estremamente interessante il processo di trasformazione dal latte al formaggio.🙋

[kennethdrovdal]

What a wonderful presentation from very knowledgeable and passionate people who make the great cheese. Thank you---Thank you!

[cliffyoung]

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.

[drjacquelinequyenthuhaleph]

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

[MondoRockGP]

THE SECRET OF PARMIGIANO REGGIANO is LOVE. The love of making an Italian delicacy, always with the same methods, with drying times of years. A flake of Reggiano can be enough for a lunch, such is the content. WE ITALIANS ARE PROUD of the immense culinary delights found in our country.

[Crosley]

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 .

[JohnDoe-mjce]

Thank you. I discovered this cheese in a recepie. I had to find all the ingredients. This cheese was one of them. It is fantastic. I am so glad I found this video. I cannot imagine the art that the former folks had in the making of such a stellar flavour. This Italian cheese is absolutely out of this world. Thank you folks for this. Each of you deserve my gratitude and each of you have it.