How PARMIGIANO-REGGIANO is Made
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- เผยแพร่เมื่อ 4 ก.ค. 2024
- #parmigiano #cheese #redcow
How the KING OF CHEESES is Made in Italy | Red Cow Parmigiano Cheese
Parmigiano-Reggiano is the king of Italian cheese, and today we get to see how it's made! We're visiting the Consorzio Vacche Rosse to see how they make their distinct version in Reggio Emilia, from cow to finished cheese.
A huge thank-you to Tania Barbieri and the rest of the Consorzio Vacche Rosse team for showing us around! Follow them on social media: / consorziovaccherosse
Another big thank-you to Domenica Ganino for helping us film this video ❤️ Check out his photography on Instagram: / nicodemos_pic
If you enjoy this video, give it a like and subscribe to the channel!
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Ciao from Reggio Emilia! Are there any Italian cheese you would like to see the making of while we're in Italy? Let us know!
Any type of Pecorino? 😎😀
Sottocenere al tartufo?
Crotonese!
Absolutely Gorgonzola 💯
This was so interesting and educational. Anything you can show would be great! I really enjoyed it ❤️😍👍🐮
I am from Reggio Emilia. I spent five years studying in the school (High School) just next to the Vacche Rosse's Farm.
I used to arrive at school early in the morning to spend some time in the stable with those nice animals.
Great animals, great cheese. Great memories.
Oh, cool! We were hanging out with some of the students there!
Zanelli over the top
Tania and Eva speaking in English with their different yet great Italian accents is gold :-)
Hahaha, sometimes i have to speak english with another italian guy and it feels so weird, yet very funny😂
So good-A
I can listen to Eva talk, but this lady putting an A on the end of every word was driving me nuts I couldn't listen to her anymore.
@@gailblack2515Yes I was thinking the same thing. Shape-sAah, lif-tAh,absor-dAah, wheel-Aah, contain-Aah, sol-dAah. Everything with Aah. Lol
@@Gogettor😂😂😂😂
“When we get to over 30, we get more crumble” - same, cheese, same.
😂😂😂
Greetings: ( USA 🇺🇸) : Pasta Grammar, thank you: again, Pasta Grammar, thank you
Greetings: ( USA 🇺🇸) : btw: the presentation is outstanding: again, the presentation is outstanding
Greetings: ( USA 🇺🇸) : fwiw- wishing you a happy blessed wonderful day: Enormous Hug 🤗: Love ❤️ and, in thanksgiving: GOD BLess
Greetings: (USA) : fwiw: it is fabulous to work with this cheese in cooking
"Blessed are the cheesemakers!" Tania is brilliant here; excellently translated descriptions. I admire anyone who can speak a second language. Many of the UK seem to struggle enough with their native English. You've discovered Cheese Heaven. Your videos are much appreciated. Thank you.
Nice life of Brian reference
As everyone can see this is the level of dedication it takes to make quality, it's literally an artisanal product and the reason why no matter how much you try to ''fake it'' you will not have the same result. As for real Kobe beef or a Bourgogne wine and so on. It requires specific biomes to happen and a level of investment that is unparalleled. Therefore real mozzarella and Parmigiano are never going to be matched quality wise. Thankfully in our country, regardless of globalization speed standards, we still have many rooted realities that still produce with a more respectful approach toward natural life itself.
When I lived in Sardegna, I watched an employee in a local shop wrestling those massive wheels and breaking them open to sell. When he would crack open a new wheel and split it into chunks, he would hand out the small pieces that broke off to those of us watching. I tell you, there is *nothing* in this world like a piece of Parmigiano Reggiano only just exposed to air. Eva, you're absolutely right -- it's heaven.
I heard they will do the at Whole Foods sometimes.
I always like to see cows eating grass outdoors in the fresh air. They make the best milk and cheese.
OMG! I'm from Spain and I've been purchasing Vacche Rosse's 40 messi parmigiano since 2015. I usually buy for all my family (arround 15 to 20 kilos) , shipping costs are quite affordable and the packaging quality is amazing.
So happy to see this video... eating some of the same products ;)
How much is the wheel please??
Let them for Italian locals. Italy can't feed all the world.
I love the way Italians speak English slowly and calmly with the hand gestures so that the other person really understands what they are trying to say 🙌
We speak English slowly because we really don't know very well english🤣🤣
@@michelealbanese3261 parla per te 😅
@@cosettapessa6417 si, perché tu saprai parlare un inglese come gli americani, ma per favore. É la veritá che in media facciamo schifo in inglese e se parliamo lenti é perché non siamo fluenti e non ci ricordiamo le parole.
@@michelealbanese3261 le mie e le tue esperienze non fanno media. Stacce.
@@cosettapessa6417 no, io ti sto parlando di tutti gli italiani che conosco e che ho sentito parlare in inglese, il nostro livello é bassissimo, stacce
While cooking Italian food can be a very serious business, I appreciate that you make cheesy videos like this as well.
Harper, enjoyed this broadcasts immensely. Nothing better and more attractive than seeing and hearing two, Italian Women talk about Milk and Cheese. Yes, Transformation, Transformation, Traaaansfooorrrrrmmaaaation!!! It’s PARMIGIANO-REGIANO, From the Red Cow! We love this episode please keep it coming this was very educational, the kids will be learning from this one. Aloha dear friends.🌺🌸🌴❤️🇺🇸
Yes.... Every doctor SHOULD prescribe parmagiano-reggiano!!!
I love this video. Such a great learning experience guys. Thank you thank you grazie!!!!
It would be the only “medicine” that everyone would take with great pleasure ! 😉
After watching this, I now crave parmigiano.
Run Harper...RUN with that cheese!! Siete fighissimi... bravi!
This was such a nice documentary on "Parmigiano-Reggiano"! Thank you guys for letting us experience a little bit of "paradise"!
You can learn something every day! I knew about what authentic Parmigiano Reggian was all about, but did not know about the red cow.. As the years have gone by, I have changed my level of acceptance. I stopped buying the stuff that was not the authentic cheese years ago (no Kraft crap in this house). I also stopped buying canned olives and opt for the deli bins. The differences are not subtle at all. Life is too short to accept substitutes and wannabe's.
Kraft does some things well... their "Parmesan" cheese is not one of them. I prefer mine fresh-shredded rather than as powder.
I am italian and never knew about vacche rosse's Parmigiano!
Nanca mi!!
me too😲 .... I must try it
È buonissimo! 😊😋
Something I've never tasted and probably never will, but it's fun to watch the lovely Italians having fun with their food. JIM 🙂
Ciao, Eva and Harper!!! I am a passionate fan of your channel since many time, but now because of holidays in my country I had a little spare time to subscribe and comment!!! I am in love with ITALY and all of her wonderful things and great food, it's my totally favourite destination, the most beautiful part of the world!!! I love Parmigiano matured, and all the lady showed is magnificent!!! I expect all of your wonderful future experiences!!!
Now I am on a quest to find that red cow parmigiano. Thank you for exposing us to these foods.
My family has been eating Parmigiano Vacche Rosse for more than a decade now, as a friend of my parents had a few producers from the Consorzio among his clients (he traded in precision scales). It's very difficult to eat 'normal' Parmigiano after getting used to vacche rosse. My parents used to smuggle a few chunks in their suitcases whenever they came visiting me in the UK. I don't use as much parmigiano though so I often ended up giving some to friends, who were very grateful!
I love to see the crafting of the specialty foods from the regions of Italy! Thank you for another excellent & informative video. Very well presented. ❤
Wait..what the. Did he really brought a piece of surrogate Parmesan cheese, all the way from America, into an friggin Italian cheese factory. To prank the lady that is working there. Did this just really happened before our eyes?!?! The guts of that guy, unbelievable.
I'm dedicated to the craft of trolling Italians 😂
@@PastaGrammar I think you are a master at this point Harper lol. I'm not Italian. But my stomach dropped, and I was like, did this guy really did that?! In a more profane way, than I will express here lol. Don't get me wrong, your both very awesome. Nothing but love.
I’ve watched literally dozens of videos on TH-cam about producing Parmesan-Reggiano cheese yet yours is still entertaining. Plus your ending was funny with Harper attempting to steal a wheel. And I learned something new regarding the tyrosine crystals - I always wondered what the crunch was!
Yes, but be careful.
Despite being the official translation, "Parmesan" is a trade name for a very different product, only "inspired" by Parmigiano Reggiano.
I miei sono originaria di Bardi (PR) un paesino poco distante da Reggio, se più in su, e non avevo mai sentito del Parmigiano delle Vacche Rosse, ma vedo che esiste solo da 1991 che spiegherà perché... ormai diventiamo 'vecci' ;-).
Bravi, sono contenta del' innovazione e che avete salvata una razza e del buon gusto per futuri generazioni!
What a fantastic video! A mixture of the old how to videos of my childhood I would see on Mr Rogers Neighborhood mixed with your wits and love of all things Italian. Bravissimo!
INCREDIBLE!!! What a privilege to see this. It gave me goose bumps. Thanks for this amazing video guys!!❤️☀️❤️
I was going to write basically the same thing. But your comment hit it exactly!
I didn't know this particular parmesan existed and I really need to order it. Interestingly, small dairies here in the Rhineland have a similar milk with this special casein, called A2 milk here. Old breeds of cows produce this kind of milk, which has at least 4% fat and is more digestible. It tastes incredibly good.
Thanks for this amazing video!
this is typical from the provece of Reggio (reggiano) there are another type from the Parma provence (parmigiano) call Bruno Alpina (brown alpin cow) that have differet taste, the cities of Parma and Reggio Emilia are rival (they hate each other)
Eva the look at the end. Harper will do anything to keep her happy ☺. Thanks for the informative videos. It reminded me of field trips.
Hi guys thank you so much you're doing such a great job here in Italy...molto fieri di voi...continuate così...tutti devono sapere che grande paese siamo...have a great time
Oooh, my all time favorite cheese! I loved watching this, huge thanks to all involved ! I do have to admit though, watching Tania with her Improperly worn mask and her beautiful hair exposed in that sanitized room definitely freaked me out a bit but she sure does know her Parmigiano-Reggiano🤤💓💓💓
I've seen several videos of how Parmigiano Reggiano is made, but this is the most educational and informative one that I've ever seen. This is so entertaining. So that's how the stamp gets to the rind. Bravo.
Awesome! For those of us who can’t afford to travel to our home region- THANK YOU GUYS FOR TAKING US THERE!! 🙌🙌🙌❤️
You bring so much joy to many with yr channel. Bless ⭐️👍🏼Eva and Harper💕👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏
Very few of us can afford to travel outside local areas these days... it's very sad.
This behind-the-scenes tour was so enjoyable and informative!! I love seeing how things are made, especially cheese! 🧀
Fascinating episode! Buono!
Fascinating cheese making of Parmigianino the longer it ages the better just like certain other cheeses. Thanks for the tour. Be Blessed. 😊🇺🇲
So awesome to see this video! THANK YOU! Really enjoyed that!
First one and I'm from Emilia!!! Great video guys!
LOOOVE Tania Barbieri's intense Italian pronunciation which makes "producer" from "produce" "mover" from "move" and "cowser" from "cows"🤣🤣 Beautiful, highly entertaining and still puts us all to shame when we try to speak Italian!!☺️🤭😎
OMG!!!! My favorite cheese EVER!!!
Now THAT is a gold mine!
Bel video! Mi piace molto questo formato. Complimenti ragazzi.
Thank you for this wonderful look at Italian specialties. There are so many wonderful cheeses. Provolone, Pecorino (Romano and others). Thank you from Australia.👍
The maker's passion for delicious cheese came through, it was so inspirational!
Very educational and enjoyable, great video xx
Thank you so much for this incredible and very educative video!!! Grazie mille per questo video interessantissimo ed educativo!!!
😱‼‼‼Mind boggling‼‼‼
That was heaven on earth!
Loved this video! Thanks for taking us with you
“They arrest me, I know” hahaha! Thank you for showing us!! This just made me crave cheese!!!
This was soo awesome!❤
I love your videos so much. Thank you!!
What an amazing experience.
Love love love your videos!
How enlightening!! I knew it when I saw the teaser yesterday!!!😋💕
The quality of every video🙌🏼
Feels like I’m watching a documentary
excellent video! totally enjoyed it!
Thank you for sharing this with us! I love parmigiano reggiano!! ❤️
This is amazing, thank you for sharing! Buona Domenica❤
This episode is awesome!
Love documentary! great work ^^
My favorite cheese! Love your channel!!🇮🇹
Thank you for sharing this video Eva and Harper, have a wonderful blessed day. Love all your videos it feels like dream come true especially learning about cheese..
Ok, I found it on Amazon and going to give it a try! I can’t wait. I didn’t know there was a difference between the black and white cows and the red cows. I have bought so many items from your alls recommendation and have not been disappointed. Thank you
Parmigiano-Reggiano is the Italian MSG
FUIYOOOH
This was fantastic-thanks for doing it!! There is a cheese I’d like to see made, I don’t remember the name of it. My aunt from Cosenza, used to bring it on her return trips to America! It was a soft cheese with a hard skin, but the fantastic thing about it, was there was butter inside, that you could actually spread on bread!. We would go crazy over it!
Very interesting! Thanks for sharing and educating us on this amazing cheese!
Didn't know the different cow breeds could make such a big difference. Thanks for a very informative video!
Mamma mia che nostalgia! I can't believe you made an episode in Reggio Emilia, I am originally from nearby there and now living abroad so anytime I go back visit my hometown I HAVE TO get some Vacche Rosse Parmigiano with me.
It has a mark you can scan and shows it's properties and information? Amazing!
wawww Really love your video, km from indonesia and i just wanna say, Thankyou for your video.
That was fun to watch!!!
Grazie per quello che fate ragazzi
8:35 is how heaven looks
Great episode guys
Ciao Eva, pur vivendo nel paese del formaggio (Svizzera), parmigiano e grana rimangono i miei preferiti.
Video semplicemente stupendo.
Nuff said.
Fascinating, well done guys, your host was very articulate and informed. I learned so much. Thank You!!
It made my mouth water...
Thus was so awesome to watch! I Lione parmigiano reggiano cheese 😍
This whole video is a masterpiece learned so much an wow the work they put in to make this cheese
Looks very clean✅
That place is heaven on Earth!!!
Her smile says it all! Eva you said it best...nothing more to add.
My wife is from Reggio Emilia and I can boast of often having had the pleasure of relatives bringing us (in the UK) large doses of red Parmigiano Reggiano every year or so. One Uncle in particular, a gentleman of leisure, used to sit with us in the evening and eat parmesan and top quality balsamic vinegar with his nightly , yes I do mean nightly , bottle of champagne. He would also mix it up and have his Parmigiano with walnut and pear ( Italian pears of course! ) occasionally too. A real character I can tell you, with plenty of tall tales to tell along with a genuine 'joie de vivre'. Sadly this 'golden' generation are almost gone and we have less visitors and therefore less Parmigiano. Heart-breaking on many levels.
For those interested the red Parmigiano is considerably more expensive as it is a total luxury, worth every penny.
My favorite cheese too! Thank you for educating us! I found the host so charming!
Parmesan has naturally occurring monosodium glutamate.
That's why it taste so much better than other cheeses.
Ciao Eva Harper! This was such a great and instructive video 👍🏻. Thank you for sharing 🙏🏻🙂.
Thanks so much!! Great video!!
Oh my goodness Harper and Eva this video was wonderful to watch and learn about how the cheese is made. I really enjoy watching how things are made. Big thank you ox to you both!!!! Harper I love you're sense of humor and Eva too! Lol! God bless you both!!!
Thank you for sharing how parmigiano Reggiano is made I love ❤️ parmigiano I live in Australia 🇦🇺 Italian origin and I use the 🧀 for every kind of dish that needs cheese. What a wonderful place to see and so much hard work goes into the making,I appreciate so much you shared with us this wonderful experience,God bless
I only first encountered red cow parmigiano Reggiano In these different aging categories at Eataly this year. It was pricey so felt I had to learn more about it before I tried one to appreciate it more fully. Thank you for the tour. This is tremendous and I’m so happy to learn about it from you guys.
Thank you so much for doing this video! I LOVE Parmigiano Reggiano! It is my all-time favorite cheese too! There is so much that goes into making this cheese. No wonder why it is so expensive! But like Eva, I too could live on it and nothing more and die happy! Great job, as usual! 👍🏻👍🏻👍🏻👏🏻👏🏻👏🏻
After watching your video, I just had to try this! I ordered a wedge online and it will come later this week. I can't wait!
So fun. Looks yummy 😋
Beautiful part of Italy
Great video and excellent trip to real parmigiano. Good job guys indeed.
Eva, when you entered that amazing room with the aged wheels, I was thinking it was the door into heaven (why do I hear Led Zeppelin?) and I could happily stay there forever. I’m surprised that y’all didn’t know about the crystals that develop as the cheese ages, only because I knew about that so I assumed that y’all did! Oh, to have a generous hunk of Red Cow Parmigiano-Reggiano.
Would y’all consider offering a random drawing, or maybe something different, with such a hunk as the prize? No, not you, Harper (although you are admittedly a hunk) - the Red Cow Parm!
This is so fun and I swear your host could be an auctioneer