STOP Buying Fake Parmigiano Reggiano! Here's What You Need to Know

Is Parmigiano Reggiano worth the price? Learn everything you need to know about Parmigiano Reggiano and Parmesan cheese in this ultimate buying guide. From taste tests to tips on buying the best cheese, this video has got you covered!

#parmigiano #parmesan #vincenzosplate

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⏱️⏱️TIMECODES⏱️⏱️
0:00 Comparing Italian Cheeses with Fake Italian Cheeses
0:19 Introduction to the Different Cheeses
1:47 Trying Kraft Grated Parmesan Cheese
4:00 Trying Shredded Parmesan Cheese
5:37 Trying Parmesan Cheese
7:26 Trying Grana Padano
9:56 Trying Parmigiano Reggiano
12:27 Rating the Different Cheeses
13:49 Talking about Prices
17:31 Let's Try them with Pasta
20:04 Tasting Kraft Grated Parmesan Cheese with Pasta
21:19 Tasting Shredded Parmesan Cheese with Pasta
22:44 Tasting Parmesan Cheese with Pasta
24:04 Tasting Grana Padano with Pasta
25:27 Tasting Parmigiano Reggiano with Pasta
28:15 why it is better to buy quality products

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don't need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

[RandomKissFan]

Thanks for making me the best lunch I can get every week when I come home from school and I'm alone at home (I'm a fifteen year old cooking-nerd)! Btw I can't wait till summer to come back to italy on holiday to get some more guanciale from my favourite butcher and learn some new ingredients and recipes!
Keep on making these GREAT

[flatulenzio]

"Antiaging cake" 😂
Gap in the market

[CraigLarson]

Unfortunately, millions of Americans (myself included) suffer from some kind of digestive issue. I agree with you that paying a little more for the real thing is better. As an IBS sufferer, whenever I've visited Europe, I've always found it interesting how I often feel much better after eating.

In the States, we have altered a lot of our food to be something diagusting and cheaply made - filled with all kinds of additives and chemicals. They care more about making money than people's health and wellbeing.

I am passionate about giving my body what it needs every day. It can be challenging but not impossible to make healthy choices and enjoy life more to the fullest. This is why I love learning about authentic Italian food from your channel.

[AnimaConfusa]

shredded cheese could work in a salad... but I wholeheartedly agree that it's best to buy cheese in a block and then slice/shred/grate as you need it

[dkh]

I recommend for the comparison of the prices to calculate it for 100g each, so it's better comparable. (In Germany the stores have to write the price per 100g or per kg)
Then you can see, that the grano padano isn't much more expensive than the bad ones. So if you can't afford the proper one, always go for the grano padano.

[tonykuriger]

Another difference is that I understand that appellation Italian Parmagiano Reggiano is always made with raw milk whereas in Aus/NZ it has to be pasteurised first because of local rules. Probably makes a difference.

[egoaut]

I buy those 16 month Grana Padano, open it, and cut it in 4x pieces. Then i make some air holes in the cover and lay it back in the fridge. It gets faster harder and harder, i love this kind of faster aging. The harder it gets, the more flavor and these white kind of mold spots. Its much tastier than the 30 month one, and takes only maybe 7-14 days.

[luisjasonsantos]

Vincenzo is just the best! I absolutely love a good Parmigiano Reggiano. I wish I liked Pecorino Romano more but, for me, nothing beats the smell of a good Parmigiano. In fact, my wife didn't like 'parmesan' cheese at all. I had to convince her to taste the real thing and she realized it was the fake cheese she didn't like! She never got used to Grana Padano, but she won't even consider buying fake cheese anymore.

[Starving_Wolf]

Weather or not the anticaking agent is bad for you depends on the kind used, most of them are mild, and at worst will sap some nutrients from your food. You'll notice a number after the phrase 'anticaking agent' which denotes the chemical used. In the the first Kraft grated cheese one, the number is 339, which is either disodium or trisodium phosphate, which COULD be harmful, particularly in large doses. In the second product, the agent is 460, cellulose, the stuff trees are made out of, and it's completely harmless.

[argonwheatbelly]

I simply buy a small block or wedge of Parmagiano Reggiano or Pecorino Romano cheese, and grate it fresh as needed. I can also chip off a piece as a snack. 🧀

[spikeg.jr.]

I am so happy that I found your channel Vincenzo! I learned so much about Italian cooking form you. I will have never knew how much was involved in making Parmigiano Reggiano until I watched this video!

[anastasios]

Growing up in a small Midwestern US town, we always used the Kraft fake Parmesan when we had spaghetti and meatballs (itself a controversial dish, I would later find out LOL). Now, with 20 years of home cooking experience, I buy the good stuff whenever I serve others a dish, but every once and awhile, I'll eat something like a tuna noodle casserole like my mom made growing up, and dump a bunch of the fake Kraft on top. I think sometimes we are wired to like things from our childhood.

[samuelgalici]

Bravo Vincenzo, thanks for bringing the truth about Parmigiano Reggiano to the English - Speaking world. So many Italo - Americans need to know, since they don't speak l'italiano and at most only have had a brief visit or two or three visits to Italy as tourists eating in restaurants. This subject bugs me, too. Bravissimo! Maybe you'd also like to do a show on wonderful and diverse capocollo that those in New Jersey so proudly but ignorantly call "gabagol", which has no meaning and no music. Next, the diversity of all the many wonderful varieties of pecorino, which in the past were not available in the USA. 😂🎉

[JoePWI]

Thankfully, in Germany, we do have access to all the authentic cheeses from italy. My favorite is Pecorino Romano as well. Whenever Pecorina or Parmiggiano or Grana Padano are on sale, I stock up on them. I go through like 2 kg of cheese per month. I just love it that much. Those cheeses can upgrade even the most mundane pasta or Risotto dishes.

[zaydraco]

Love your videos Vincenzo, at Walmart i started to buy the Grana Padano, and i can tell the difference. Not sure why people still buy those options. Sometimes i eat Parmesano reggiano just as snack and it is delicious. The real deal sometimes even tastes more fruity and more complex, plus better for health

[AxidentalDM]

A big problem with most food products in the US is the lack of recognition of DOP. So, they can make a "cheese" with chemical flavors and milk and still call it Parmesean.

[arokh]

That Kraft 'cheese' takes me back to family spag bol dinners in the 80s. Being Aussies it was just whatever spaghetti was at Franklins, usually the generic "No Frills" brand, and a basic jar, or even tin, of sauce. I seem to recall a tin of bolognase, similar to Chef Boyadee in the US, and putting a lot of that powdered craft stuff on it. I was introduced to good Italian food by a friend's late mum, in the 90s. The family was Sicilian, so it was mainly Sicilian dishes.

[DanielGarciaInvest]

In Brazil, we have some artisanal cheese producers who are descendants of Italians and offer exceptionally high-quality products at attractive prices. Here, 150g of Parmigiano Reggiano can cost (between 150 and 200 reais), wich is 10% of the minimum wage, and it's not widely available—only high-end markets like Pão de Açúcar or Empório Santa Luzia sell the original. We mostly rely on domestic cheeses. I think the key is to choose wisely; artisanal cheeses made with natural ingredients are always better than the mass-produced ones, and they're often similarly priced.

[bcattelino]

Thank you, thank you. Only real food or nothing. I appreciate you, my education. You are doing a good service to expose the fake food industry. Be good to yourself and your family. I know it’s painful to choke down the bad stuff. But you do it anyway for us. You’re much appreciated.

[springbloom]

Hi Vincenzo - Great job! I love Parmigiano Reggiano! But I also love Pecorino Romano!