Why Parmesan Cheese Is So Expensive | Regional Eats | Food Insider
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- čas přidán 16. 05. 2024
- A wheel of parmesan cheese can cost over $1,000. A single wheel takes at least one year to age, 131 gallons of milk to make, and it can only be made in a restricted area in northern Italy, in the region of Emilia Romagna. We visited a dairy in Parma, Italy to find out how the cheese is made and why it is so expensive.
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Why Parmesan Cheese Is So Expensive | Regional Eats | Food Insider
2am : I need to sleep now
CZcams : Parmigiano Reggiano
23:03 for me...And im watching all .
1:20am and parmesan time!
2:23 AM Parmesan time
Pineapple 2:07 am rn
😂😂😂
Same here only diff is it's already 8am and I'm still tryna sleep
Bill Gates: billionaire
Cheese: also a billionaire
ok
Literaly
ok
ok
ok
Working at an Italian restaurant I had the good fortune of being able to taste real Parmesan right after the wheel was cracked. The memory of the flavor still give me goosebumps (we also had real truffle honey and a 10 year aged balsamic to go along with, 10/10 would recommend)
Is that you Tyler? I thought you hung yourself after cooking up that dreadful bullshit.
It’s nice seeing how much goes into making it, makes me feel a lot more appreciation for something I’ve probably taken for granted in the past
Is not even hard to make! In me country it costs 50 cents for a whole wheel!! So don't be taking for granted what you can take fer gander me boyy!!
@@zay0_n4ra11yes but the bacteria isnt the same
@@masoprid3 the label says "Premium Deluxe and Rancid cheese bacteria added" sooo I trust it laaaad.
You missed the opportunity to say "... I've taken for grated" :D
Girlfriends dad: so what’s your occupation?
Me: Cheese Master
"So your making cheese?"
"No, I eat 4 pounds of cheese a day"
"Im a professional cheese eater, i eat with cheese knife, full charcuterie board and high quality cheeses"
More like:
Them:
Girlfriend's dad: no doubt.. you stink
@@omokok1877 😐
Cheese is just a loaf of milk
Nope it is basically a milkcake
@@gio2 Milkcake doesn't make sense. Bread is made with flour and bacteria, Parmesan is milk and bacteria.
Harvard wants to:
*know your location*
rotten milk.
milk tofu
I grew up in Italy as a teenager. My Mom would go down to the open market to buy Parma. I think she paid $4.50 For a kilo. As a hungry teen, this along with the local bakery bread was all I needed. The taste of Parma is nothing like the imposters. Prices are higher, but the quality of the cheese has never declined. As a cook, there is no substitute.
Thanks for using metric units. It's easier to understand unlike this video which uses American units.
Ma chi chiama il parmigiano parma?
@@leo86channel Magari in alcune zone d'Italia si usa come diminutivo, che ne sai..
Now it costs between 8€ and 20€/kg.
@@steeely_tales qui dove il parmigiano si fa non l’ho mai sentito
What I'll take away from this video is that I really have to be glad to live so close to Italy, being able to buy 24 month old parmigiano reggiano in every supermarket here. Reading about the "parmesan" in America shocked me, I really feel for you guys.
If you want actual Parmigiano Reggiano you can easily have it. It's in every grocery store worth a damn. Plain old American Parmesan is good enough for most people's cooking anyways.
Also there is a company that makes a high quality Parmesan that replicates the Parmigiano Reggiano techniques and it's very good. You have to be an expert cheese snob to tell the difference.
The regional designation is to just protect the reputation of the product. Many of the "counterfeits" are just as good as the real thing (though most are not). It's similar to the protection given to Cognac and Champaign. Other areas actually can produce a similar or better product, but the naming laws are to protect the historical regions (and honestly is often just patronage and rent seeking).
@@joseph1150 or even better tasting since they arnt up thwir butt
@@joseph1150 i thought the difference is what the cows eat to produce that specific bacteria present in the cheese
@@hanjesse31 And you can take the specific bacteria and introduce it to the pasteurized milk during the process.
@@joseph1150 have they done that?
I want a job title as powerful sounding as “the cheese master”
I knew i wasn't the only one
Bubble master
Better than "the cheese cutter"
"Ass clapper"
But you my sir are the devil
"A master grader will inspect it"
Cuts to a guy hitting the cheese with a hammer.
"Yup, that's cheese".
*stamp*
Believe it and if it doesn’t pass it’s taken off. They explained to us the way to tell when it doesn’t pass. The lines have something to do with it. We tried some that didn’t pass but believe me it was good.
@@anonymousm5362 if only they could give me all the “fail” cheese.
A master grater
I accidentally disliked this comment I’M SO SORRY 😖 I undid my dislike and liked it tho
@@arooshatariq1764 lol
One of my all time favorite type of cheese. I had some tonight on my salad. I love the extra kick in the flavor. My grandfather made cheese and he always wanted to visit Italy to try their cheese in their country and I hate he never got to do it. Every time I eat cheese I can't help but to think of him.
I ONLY ever buy Parmesan Reggiano when I want a hard 'Italian style' cheese, I'm happy paying for top quality. For many years I just used to use Parmesan as a topping on pizza, or pasta dishes, but I've recently discovered that it's really lovely on it's own as part of a 'cheese board', as long as it's not dried out and gone crispy as it can quite easily do if not used all that often.
Today I learned that there is someone called a cheese master.
All that cheese sound like my spaghetti
xD
It's the ultimate boss here in Italy
Enrico Giordano I can so tell you’re Italian lol
It sounds like a porn film, the cheese master
"Wheels remain reletively untouch for one year"
Shows a guy touching all the wheels
Maybe they meant after the last person who touched it? Lol
The issue is relative here.
You copied my comment which has over 2k likes
@@tylerhau7060 Oh dear.. That must be really awful to experience, do you need someone to talk to?
Tyler Hau or, they could’ve just had the same idea. You probably copied someone else’s comment without knowing
This is why I absolutely love Italian cuisine. Such a focus on quality and the freshness behind all of the dishes so nicely put together. It really make me a difference and you enjoy it and appreciate it that much more. Bellissimo! Assolutamente bellissimo
i live in italy, exactly in the Area where Parmigiano was born. Parmigiano has always been part of my meals so I didn’t really notice how different things are around the word. I have been in a dairy were they showed us how they make Parmigiano , i have been to an acetaia where they make aceto balsamico(balsamic vinegar) and also to the place were they make real italian salami and prosciutto. I have always took this as granted but now i see it’s not like this.
When they said something about cheese in black market, I immediately imagine a tall man with black coat and fedora hiding in the alley and said to bystander "hey you, you want some illegal parmesan cheese"
Pure uncut white...
This got me 😂😂😂
You got the stuff?
“But please, call me ‘Phat Parma’. I got that name from my pops, ‘Chunky Cheddar’.”
lol that's so funny
The guy who discovered the cheese must be like "damn i forgot to drink my milk last year, lemme taste if it still good"
😂😂
😂😂😂
😂😂😂😂
😂😂😂😂😂
😂😂😂😂😂😂
Thank you so much this recipe worked so well and it was so delicious 🤤
Bless these people and Nicola Berntelli for making this product I simply cannot live without. ♥️
Does anyone seriously believe that they're buying real Parmigiano Reggiano in a plastic bag with the word Parmesan written on it?
Well, here in Italy yeah
Depends where in the world you are. In Europe, yes.
Here in Germany Yes
Some are real, with the certificate, Parmigiano reggiano. So there are some that comes in plastic bags or in small 200grams pieces. ;) We have it in spain. Love it.
No, most of us know it's a sham.
I should be asleep, but instead, I'm learning how to make parmesan cheese, I guess it was important because youtube recommended it to me.
Luke Sedar go to bed
Samee🤣
Why is this second top comment
Better yet, why did we click and watch it?
Yo same
I only had the opportunity to try this wonderful cheese once, and it was amazing! my favorite cheese, which we are not destined to eat regularly.
Watching these cheesemaking videos is my new way of relaxing.
Narrator : where the cheese will stay completely plunged for 4 days
Cheese : *Floats*
What Wow. A food critic.
19 days *
Boiled Carrots 😂😂😂😂
It's actually for 13 days not 4
@@nataliesukhon6806, 19 days 6:48
Me at the beginning of this video: What? Parmesan isnt that expensive!
Me at the end: Oh, I've never tasted real parmesan before...
Exactly. if you want to eat like you are in paradise, the only place in the world is Italy. I'm sorry but this is the hard truth.
MeFJuve It’s almost like your waiting to get into a heated debate lol.
Hahahahaha, So sad, Its delicious, Try some! 😋😋😋
@@hopeless4000 you piece of shit flexing because you can get the real parmesan cheese. Don't flex on others cause you are lucky enough to have it
MeFJuve All they have is pasta and cheese. I'm sorry but this is the hard truth
Parabéns muito interessante, bom trabalho, adoraria experimentar um pedaço...😋
I work at whole foods, and yeah this cheese is very expensive, but I always wondered WHY it was so expensive. Now I know.
7:13
“Wheels remain relatively untouched for 1 year”
*Some Italian guys comes in and pats the whole row of cheese*
Are you telling me you can resist patting that beautiful shit?
😂😂
@@benjaminentertainment5526 pat***
bella merda giovanotto
Ahh 12h late!
I just watched ONE video about cheese and now my whole recommendation is full of them :‘)
Army 💜😋
@@loveyourself5054 nub
Jajajajajajaja
420th reply
SAME 😂
"you got the stuff?"
dealer: "i got the stuff"
"lemme see"
dealer: opens trenchcoat full of parmesan cheese
7:59
It's 2am, I have to work in the morning ... And I can't stop watching cheese videos.
7:14 "Wheels remain relatively untouched for 1 year"
*Touches 5 wheels*
Haha. You're hilarious. She meant that there are no more processes applied to the cheese, rather than just sit there for 1 year. But well spotted anyways. **touches another cheese wheel**
r/woooosh
@@commandermckoy /r woosh
@@youngdaggerdick6933 how is that a woosh?
Man of Hokuto yeah
So I basically never eat the real deal.
Yusuf Onder 😆
Same 😂😂
Haha omg so sad
haha same here!
yeah...
These videos are sooo satisfying
I'm glad that the Italian name is trademarked and protected in the USA so that we can enjoy the real thing here. Everyone should splurge on it at least once, because it has such a remarkable flavor and it will improve any number of recipes.
Imagine your job title is "cheese master"
Hanale Kauhaahaa It maybe a CHEESY title, but I bet it pays well for cutting the 🧀. 😂
Hanale Kauhaahaa well in japan there is a job named the deflower and it’s exactly what you think it is. So cheese master seems to much gentle commared to that one lol
That would be my dream come true 😍
I prefer "Cheese Monger"
Sounds pretty awesome to me.
Italy: We have a big problem with fake parmesan cheese being produced outside of Europe
China: Why are you looking at me for?
It op
its 299 i will like it so it resets
haha. if you keep watching, the business man mentions PARMESAN specifically as a problem. *Cough* Kraft Parmesan *Cough*
We make real cheese like in Itary
@@racerx4684 lu parmiggn' è lu parmiggn'
What a great and informative video, Thank You
a very helpful and useful channel, keep on creating content like this and keep the spirit in creating content
dude imagine how cool it would be to literally be called "cheese master"
I work in a cheese plant (producing basic cheese blocks) and the operator of the cheese belts is called that cheddar master.
@@avae5343 if they avoided cheese why would they work in a cheese factory..
@@avae5343 lol basically I work on the whey side now
@@avae5343 what is disgusting about cheese production?
@@avae5343 why?
It's expensive because it's actually good
It's not just good, it's the best cheese!
The prices they tell are actually pretty cheap.
Here in Germany it is impossible to get 2-3 year old Parmesan from this specific region for 15€/lb(we would say 30€/Kilo. Pounds are not used for measuring over here)
You’ll have to at least pay 45-60€/kg.
But even at that price it is absolutely worth it!
Go get some Pecorino Romano too and mix those two cheeses.
Now you just have to get a nice piece of Guanciale (bacon made from pigs cheeks, but air dried, not smoked. It’s so much better than standard bacon or even Pancetta -which are both from the pigs belly- for carbonara) and an egg.
Now you can make the best spaghetti carbonara on this planet.
It’s so damn simple you just have to make sure it doesn’t overheat.
The mixture between Parmesan and Pecorino is so much better than the „traditional“ version with Pecorino alone.
@@AlexandraaFeodorovna Yeah! I put it on almost everything...it's almost a joke to people who know me. Even stuff that isn't Italian. I put it on mashed potatoes, on veggies, on garlic bread, you name it. It enhances just about anything. No, I don't put it on hot fudge sundaes or in my coffee. lol
i would pay in quadruple digits just obtain more parmesan cheese.
please help me, i have become bankrupt due to spending all my money on parmesan cheese.
Taste East
God, I would love for my title to be “Cheese Master”
As a cheese lover myself, this was deliciously wonderful to watch.
Why is CZcams keep recommending me videos about parmesan? I only watched ONE video about parmesan out of pure curiosity
Now it's 3 am, I have to go to work in 3 hours and I'm addicted to videos about parmesan. I know more about parmesan than I know my own family
I ain't even mad, goddamn!
Underrated comment.
yeah here too
You are now
I didn’t even watch a video about cheese and all of the sudden at 4am CZcams has recommended me two back to back Parmesan videos
Same here.I get a video of how to open a Parmesan weel and then BOOM.
My recommendations are now full of videos about cheese.
Grana Padano is an acceptable substitute at a lower price, despite being quite different. For a start it's made with pasteurised milk. PR is made with raw milk. I have no issue with GP because it doesn't pretend to be something it isn't. But if you have PR available and affordable then that's the way to go. GP does improve if you store it for a long time. Typically in Britain it will have a "use by" date six months or so from purchase. Buy a good supply of GP and store it for a year, The flavour does improve with age.
For me italien is the most beautiful language!
Something abt watching a wheel of parmesan being cut is so satisfying
Moxie Beast ASMR omg I love your channel!!💖💖💖
There is a very specific way that the cheese wheel is to be cut too so it's even more satisfying
EDIT:
If you wish to see the specific method, look here czcams.com/video/m3ZI15VjwEU/video.html
stfu
You don't cut a wheel of Parmesan, you "break" it.
it's also incredibly difficult, there's specialized tool and it takes quite a lot of time to get good at it.
They require a lot of effort to make and age. Worth every penny
Why are you everywhere.
Why are u gae ray mak?
Dude. Please stop following me .
Yea i saw you on swissbeatbox, on piano meme, on any game and gordon ramsay. I saw you 12 time bruh
@jupiter • 50 years and cuz you are 50 year on this youtube that why you find him more than me
For me a cheese lover,
This is from heaven😍
No way you can compare it to cheddar. The difference is like comparing supermarket wines to wines from France. Once you try a bite of Parmesan cheese you will never forget. (I’m not talking about powder or flakes). The texture, the taste and the aftertaste are so good.
It probably depends, Cheddar and Parmesan have very different uses for food. A better comparison would be between parmesan and pecorino.
That president is so well-versed, he explained the whole process so simply.
yes
This makes me feel bad about buying Kraft Parmesan cheese.
you should.
You should
You should
Maledetto Barbaro
sawdust cheese is cheap tho
but once you try the real deal, it's hard going back
hahahahaha Kraft hahahahaha
It looks absolutely delicious. My mouth is watering just looking at how they make it. 😋🤤
Enjoyed seeing this process and the history of the region of Italy where it is made. Forget trying to stop the counterfeiting. It is a most delicious, unique cheese. Crooks will try to take advantage of the love for the cheese across the globe and make a fortune doing it.
Jokes on them, I get my parmesan for free in packets when I order pizza 😂
lol keep eating your wood dust
@@DD-qe6uk Costco's little packs are truly like 35% wood.
Lmfaooo u so happy getting cheap cheeseee
guys he’s only kidding, why you gotta be so harsh..
Sisonx Xueidb wooosh
3 AM, here we go again!
5 AM here, might as well watch Mozzarella videos now
So weird 2:58 AM
Soo true
Nope, it's 2:27 am for me
@@afeef999 hello bhai
a great informative video thanks.
thank you for ur service
Its 2 am and im watching cheese videos help
Chelsea Wilson 😂😂😂
Hi
@@levibernard2375 Kia ora
You seriously need help LOL, Tip: if you are tired, SLEEP
@@saifabdulla709 hmmm good idea haven't considered sleep before jk jk 😂
Parmesan is so expensive - "wait, that doesn't sound right."
Is actually referring to Parmigiano Reggiano instead of generic Parmesan - "oh."
"Generic Parmesan" doesn't exist. Parmesan is a protected name of origin. If it's called "Parmesan" it has to be Parmesano Reggiano or it's illegal, fake advertising.
@@revylokesh1783 In the EU yes, but outside the EU, not necessarily.
@@revylokesh1783 I see well I think that cheese is cheese
@@somerando925 you clearly have not had many types of cheese if you say that 😹
@@Solid_Snake88 i just made a i eat cheese joke
Fascinating! I didn't know all the world's parmasan came from the same place
I love Parmesan cheese. This video is bliss to me.
When a cheese wheel costs more than your rent
Yeah but normally you don't buy the whole wheel. Instead you buy a smaller portion because that's all you need.
@@michac.8283 pfff light weight all do a wheel in a hour 2 tops
You live in a shed
pay rent with cheese
GO LAKERS!
Me: we must sleep
My brain: But what do we do if someone tries to sell us counterfeit cheese wheels???
kill them all
Sell it to someone else as stupid and make profit
Grab them by the neck and toss them into a pit, letting them burn in a fire fueled by said counterfeit cheese wheels. Then proceed to make cheese out of them and sell that human cheese for profit. 🤷♀️☺️🥰😜
@@abyss_maal pretty sure the body parts are more expensive than the cheese
@@okas425 p r o f i t
My cooking wouldn’t be complete without your cheese!
Something very satisfying about seeing a finished wheel of this stuff. Love the way they brand it as well, like a cow….
7:13 “wheels remain relatively untouched for a year”
*guy literally walks and touches each wheel”😂😂
dude i am dying lmfaooo
" *relatively* "!
They did say “relatively”
You literally just quoted them as saying "relatively untouched" lmaoooo
XDDD
What I love with italian cuisine is the focus on the quality of the products,simplicty and efficacy. I always loved it when I visited Italy. Cheers from France
In France there is quality in everything also, an italian tells you😜 we are two top quality countries
@@francesca_415 as an Arab i confirm.. my favorite two countries 💕
2006
@@_camicianera bastaaaaa
@@francesca_415 Materazzi?
Italian is such a beautifully sounding language. When spoken, its so lyrical and pleasing to listen to.
MAN, Italian accents are so ICONIC.
“There’s also bad bacteria”
Proceeds to show a smiling, greeting red bacteria
The bacteria part in general was badly made. It turned into a kids-show for a minute.
And the good bacteria are heat resistant. Damn, am lik whatt?
yeah the entire bacteria claim from hay through cow to milk, then good somehow surviving the heat that kills bad, that's all bs. I'm sure there's beneficial bacteria in the ageing but why make up lies that are so obvious to anyone moderately educated?
@@lacyfins9627 they want to sell the idea that you can't make your own and the only option you have is to buy it from them
@Impaleification temps and such aside, must remember the fresh milks original purpose to feed a calf, milk is sterile, any bacteria is introduced after exiting the mammary duct during milking and has nothing to do with the processes beforehand other than potential flavors imparted according to the cows diet which would still be near indiscernable to most human pallets.
Damn there’s even big Parma.
Under rated comment
Fuckin kek.
Don't trust Big Parma! They are spreading lies. Don't take the milk! It doesn't prevent mold it has mold!
This comment had me cheese-ing :)
@Reid Elson ;(
blessed are the cheese makers !
It shouldn’t be in the US since sawdust is allowed to be used as a “food” filler in it which here is hidden under the ingredients label as “cellulose”.
*at a party*
P1: “What do you do as a living?”
P2: “I’m a doctor”
P3: “I’m a lawyer”
Me: “I’m a cheese master”
noice party with the lawyer the doctor but the cheese master is just the best party in day world. and if you get a notification on your devise because I replied you will probably think did I really watch that.?!
Tbh I know who I'm hanging out with for the rest of the night
Felix Hickish thank you for giving me stroke
@@Felix_Hickish What are you talking about?
Sounds like a shitty party
Me asking my dinner guest: want some Parmesan with that?
Guest: Sure
Me: Brings out 88 lb wheel
Guest: O.O
Oh yeah
not sure i could consume that much at one setting but i'd make the valiant effort none the less
And then charge them for the amount used
@@Hi-vf9wx its all coming together.
Say when
This guy talks Italian so beautifully. The language is like reciting a poem ...
There used to be a restaurant/deli in Seattle that sold the real thing and they would cut it off the wheel for me. I became hooked on it and literally ate it alone, maybe with bread as a chaser. It was so damn good, a little nutty taste as they say in the video. I’ve literally been on a quest to find the real thing again ever since!
bro i feel like everything that is 'authentic italian' is made in like a small 3 acre farm, that has the perfect weather, and the animals are like the made of golden, and the soil is volcanic.
Its because of italy is keeping and caring about their traditions, you can be sure that these traditional ways of making delicious food were given in your own country as well once a time. There is a specific joghurt in my hometown (turkey) but the tradition is dying and there is only one farmer left producing this joghurt. If he dies, the tradition will die as well. There have been few people who tried to master it and modernize it but it didnt work and producing it the old and traditional way is not profitable these days. Thats the case around the whole world, not only in turkey. To complete your comment, italy is not special regarding its traditions or food, they just seem to care about it and made it profitable around the globe thanks to good marketing.
yeah. Italian is totally possible anywhere there is volcanic soil and a mediterranean climate. NM has similar properties (just not a lot of water, which is supplemented with irrigation). We have a lot of rosemary and oregano herbs growing , and a lot of italian trees (cypruss, olive tress, etc) grow well here.
it is
@@NomNomNom1989 in bulagaria we keept our traditional yogurt thankfully no day is complete without it.
Japan and France too…something about those axis powers…😂😂🤷♂️🤷♂️🤷♂️
I'll study and go to sleep early today
1am: Ehh why is parmesan cheese so expensive ?
Hahha same me 😂😂
Omg me right now!
Thats me now
Hahaha me too!
Literally me
Adoro!! Parmesão compro pedacos e como puro😋😍🧀🧀
Which parmesan is better? The best I had was in a pizza place I worked. I would be shredding it eating it before I shred with some good fresh hot homemade bread and your in paradise. Just wanted to know which one they use in Italian restaurants and pizza places?
Parmigiano reggiano aged 36 months
@@robertoalberio622 What about Pecorino Romano?
@@zeusnation4eva502 pecorino is used but less common, is more salty and a bit more difficult to pair and balance the taste
south America : drug cartel
Europe : cheese cartel
Asia : rice cartel
Africa and America : everything cartel
Australia : Australia
Yes
North America: We buy all the drugs from South America
The Italians are rolling all the Blocks
Lol are we really seen as that in the rest of the world, good thing I am from central america
@@marianoamaya3351 sadly yes
Imagine going to the black market to buy some *cheese*
i would
illegal pasta
*Casually buys cheese from the black market*
Everyone else is here for humans or military grade drugs but I’m here for something greater and that is *parmesan cheese*
"Hey pssst, what you looking for? Women or drugs?"
"Neither. You got some of that cheese?"
"Wait what? You want counterfeit money?"
"No. You have some of that _Parmesan Cheese_ ?"
I'd like to support the genuine product after all its their invention!!!
Makanan yang lezat dan enak.
Luar biasa....
It aint easy being cheesy
It ain't easy being cheesy either.
where the vids at
These numbers cannot be right.
so you're saying they use 1,782 BILLION liters of milk each year.
If you were using every single dairy in the world that is certified. A dairy would have to milk 14839 liters of milk a day
But it IS easy being a jaywalker
+What?. To meet those figures only require around 500 cows, so I don't see it being a problem in that part of Italy. They have more than 2 million dairy cows in the country.
Italy: this can only be made here. Period. It's made of this.
China: We know.
czcams.com/video/3xuvrwUcu1k/video.html
Does not matter much, that chines copy everything they see. The quality is so incredibly low, you find easily out chinese fakes from original products.
@@silentfilms7459 HAHAHHAHA
@@ThatWeirdDude40 *chines*
HAHAHAHAHAHHA
Wow cheese everywhere..😋👌
Thanks for the education ....thanks to Italy 🇮🇹 for an awesome 🧀
I came from the video where a guy is cutting this cheese.
Same
sameeee
Me to
Lol sameee😂😂
Wowww we're same
7:15 "Wheels remain untouched for one year"
*Proceeds to touch cheese*
lmao
I think that shot was taken after one year.
I think she meant not used....I know people regular taste it to check if is aging properly
I think she meant not used....I know people regular taste it to check if is aging properly aw
@@sharon246787 It's called a joke
"The Cheese Master"
Mmmmm, That sounds pleasing
We sprinkle it on our spaghetti here in New brunswick Canada
My Skyrim character can eat one of those cheese wheels in a second.
Gorgeous Freeman more like 60
What's even more amazing is your character eats it without opening his/her mouth and never has to poop it out.
Skyrim sucks, I would rather play Elder Scrolls 3
@@frito9008 WRONG
Gorgeous Freeman lmao 😆
7:14
Remains relatively untouched for 1 year
7:16
*Touches the Cheese*
Oh shit
Jemuel XD Official I laughed so hard
LMAO
So true XD🤣🤣
Jemuel XD Official He just touched all of them.
After seeing this video and went to the store, I found the genuine parmesan in the cheese section, characteristic rind and all. Freaking $11 for a wedge. 😆 Maybe someday I'll give it a shot.
Prosesnya WOW..... 👍
Don’t let this distract you from the fact that the bacteria was a paid actor.
Please Elaborate Lmao care to elaborate? Please? 😂
Mature Weirdo r/omegawoosh it's a joke about those "oooh that guy was obviously a paid actor"
Mature Weirdo no need, you saw it here with your own eyes
😂😂😂
mahi nahar Care to elaborate jk