Parmigiano Reggiano: The King of Cheeses
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- เผยแพร่เมื่อ 28 ส.ค. 2022
- Do you like a little parmesan cheese on your pasta? Yes, it's true that the stuff from the plastic green container from the supermarket is pretty good, but it's nothing compared to Parmigiano Reggiano, the artisanal product of the Emilia Romagna region of Italy. This is a DOP product just like aceto balsamico tradizionale di Modena, and it is absolutely exquisite. Today it is made just the way that the Benedictine and Cistercian monks made it hundreds of years ago. Let's talk about the history of this process and product now!
Script by Patrizia Farina, Professor of Italian at Western Connecticut State University and Purchase College.
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i would like to express my admiration for prof dave for the effort to sounds like italians when he said the cheese names and anything related to it.
I speak Italian so it was easy.
@@ProfessorDaveExplains i can tell by the way you pronounce parma.
@@ProfessorDaveExplains ecco, lo sapevo... complimenti!
As an spanish ignorant. I can see that dave is speaking enchantment table.
Nice... Well, i'm from Parma, so... When i was a child my grandma used to give us parmigiano as a snack or appetizer. Sometimes just a piece of parmigiano crust roasted directly on fire. You won't believe how good that is. Saluti dall'Italia.
I'm from the other side of the Po, and I can easily believe it.
I mean, we bought a vacuum machine just to make sure we could preserve it...
@@lordMartiya Hi. The other side of Po, meaning? What's the name of the place?
@@Wolf-51-50 Cremona
@@lordMartiya La città di due dei miei artisti preferiti: Mina e Ugo Tognazzi...🙂
@@Wolf-51-50 Ci ha adottati, e tanto ci basta.
Being of Italian origin, I always appreciate presentation on good Italian food and Parmigiano Reggiano surely deserve to be recognised properly, to avoid confusion with lower quality products. One added info, according to the Italian version of Wikipedia, the milk is now mostly produced by Frisona race cows (the classic white with black patches), because it produces almost double the milk of the original Reggiana rossa, the one you showed in the video. Like mozzarella, originally made with buffalo milk, even Parmigiano had to yield a bit of quality, to satisfy more demand. In mho, mozzarella lost a lot more quality in the transition from buffalo to cows milk, than Parmigiano Reggiano made with Frisona instead of Reggiana rossa.
I live in the Campania region of southern Italy where mozzarella is made. I can assure you that there's no way that the soft cheese made by cow milk Is considered "mozzarella". What is made with cow milk Is a different product, which has a different name (It Is called "fiordilatte", literally meaning "flower of the milk") and is less expensive. We use it in many preparations and recipes, but in no way it is mozzarella. The mozzarella is by definition made with bufalo milk.
Also, the real mozzarella is extremely difficult to export as It Is extremely delicate. Just 24-36 at rooms temperature starts to degrade and, more importantly, It looses all the flavour if placed into a fridge. It has to be stored at rooms temperature and lasts at most 48 hours. This Is why It Is so rare to find and why some fiordilatte product (which Is Easier to do and less suscettible to low temperatures) Is probabily sold abroad under the name mozzarella or similari name ('Mozzarella", as well as"Parmigiano Reggiano " is a protected name, so I guess It Is sold with some similari name). Sorry for the autocoirrector mistakes...
@@Sletty73 The cows milk Mozarella is sold under that exact name elsewhere in Europe. You can also buy bufallo Mozarella. Both of them are transported/stored in fridges. I'm sure the "original" from the area is tastier, I don't doubt that. But there is legitimate export of the cows milk product.
My compliments to your pronunciation of the Italian words! I'm duly impressed!
Never have I even remotely thought that I'd watch a video on an obscure cheese made by Chemistry Jesus himself, yet here I am.
Obscure? This is probably one of the more well-known cheese varieties
you are an idiot. obscure?
@@flamingpi2245 Disagree. Here in murica, all we eat are burgers, pizzas, and chicken.
@@Ascend777 yeah but like people who cook know it
Obscure? Really? You need to get out more.
I never expected to see something like this on your channel.
I found a few years ago I was lactose intolerant and since this is ( especially at longer maturing) lactose free I never had to change my favorite cheese :)
I really appreciate your effort to make the pronunciation as accurate as possible, you did a very good job
As an Italian, I can tell you that your Italian pronunciation is impressive! And as usual, your content is just as good! Thanks Professor Dave!
Cosa facil bambino 😂
As an American I can appreciate your appreciation for his ability to properly pronounce various Italian words.
I had no idea the history of parmigiano reggiano was rich enough to be covered with such depth
Great video!
This channel really does have everything and I love it.
I cannot describe how hungry this video made me 🤤🤤🤤 Parmigiano Reggiano is my favourite cheese of all time, and we always have a chunk to grate fresh on pasta. I remember once in an event I went to, one of the sponsor booths brought a big ass wheel of PR, it must have been half a meter across or more, carving chunks out to give out to people in plastic cups as publicity. I took so many cups with me 🤤🤤🤤 and I would have taken more if I had more time but alas, lunch hour came to an end.
YES food! You always deliver Professor Dave
I am so grateful you and your TH-cam videos exist (:
This brings back memories,I visited a factory in Parma Italy in 2019. Very interesting tour and definitely a must do if you're ever in that part of Italy. Usually you can do the Parma ham and balsamic vinegar tour with it on the same day, highly recommend it.Great vid👍🏻
I love these! Crazy to me how much effort people put in to make artisan goods
As a Swiss native I have to say that Parmegiano is one of the best cheeses in the world. A real delicacy. When it comes to traditional food processing, the Italians are world leaders, and not just when it comes to cheese. 🤤👌
Man! As a Texan, I would like to visit the Swiss Alps by one of Switzerland's scenic electric trains and also ride the double decker electric trains through the countryside and small towns.
@@HTV-2_Hypersonic_Glide_Vehicle For a Texan, you have a very broad understanding of the world. It’s Nice to see someone from Texas that isn’t trashing anything that isn’t Texas.
@@biopsiesbeanieboos55 thank you
@@HTV-2_Hypersonic_Glide_Vehicle Hey dude If you ever come here then get in touch with me here. As a Swiss person, I like to go on trips like this just as much. I especially love the small, rustic villages, as they are still relatively free from the hustle and bustle of the more densely populated towns. Then you and my friends go hiking (or even climbing) and admire the starry sky on some mountain, then sleep in the hammock and let the tranquility of nature flow through us. You are very welcome 🙏🇨🇭❤️
@@Enki_Changa that sounds too good to be true for now Tøm, but I wish I could do that, sounds like a dream
Now you did it Prof Dave! Now I need to commit a larger portion of my grocery budget to buy Parmigiana cheese. Fortunately there are several Italian grocers in my area the have a nice selection of the real stuff. What a treat, thanks for the lesson on the finer things in life.
love this channel it goes from dunking on matt walsh to Cheese Facts. you are amazing
You made me adore Italy more
Really insightful documentary that was super interesting as I absolutely love cheese and "Parmesan" (as it is named in Germany) in particular. Thanks!
Great pronunciation of Italian words! Bravo!!!
Awesome Professor Dave! My absolute favorite cheese.
I love the food videos. I actually used his video about Olive Oil to find the best tasting Olive Oil for cooking.
Just remember that most of the time olive oil is a finishing oil not necessarily a cooking oil except for low temperature
I didn't expect this video, but I needed it
Wow, I’m a waiter and sometimes people ask what parmigiano reggiano is, and I always just say Parmesan. Now I have some fun facts!
Gotta say, I love parmesan cheese. Though, having lived in the Moselle Region of (West) Germany for some years, I also grew quite fond of Dutch Gouda cheese. In my family, we used to refer to some of the older wheels of Gouda as "stinky feet" cheese because they could get quite "ripe." Thanks for another mouth-watering episode, Professor Dave!
I tasted a 40 months old Gouda once and it was just amazing. Conversely to Parmesan that gets pretty dry and crumbly, even Gouda that old was still tender and had a texture way superior to parmesan in my opinion. That doesn't mean that Parmesan is not the king of cheese but, for me, it's a cheese made to glorify italian dishes and not a "standalone cheese". (I'm French by the way and, of course, we have glorious cheese but nothing in the category of Parmesan.
I would rank some artisanal sheep milk cheese from the Pyrennees moutains (Ossau-Iraty) as pretty similar to both Parmesan and Gouda (depending on their age) but it's such a small production... And the authorities were lobbied by "Big Cheese" when they drafted the DOP regulation: you can claim the label even if half your milk is cow milk and the cheese is produced in a factory.
@Glenn Pearson Prima Donna cheese will change your life
As a witch, my cheese making processes involve a lot of magical operations and assistance from various sprites and fae. Sometimes I trade wedges of cheese with the dryads and the elves to obtain wonderful spices and fungi that can’t be found in our realm for the next batches of cheese, as well as magical ingredients for incense and potions. But even with all of that, I can’t get something that tastes as good as Parmigiano Reggiano. Even alchemically duplicated Parmigiano Reggiano just doesn’t taste the same.
Heck yes this video is just what I needed
Surprisingly good episode.
In my opinion, it’s the best kind of cheese. Love the pronunciations!
If there is one thing I can respect it is the making of fine cheese. Terrific video, as always.
I am eating pasta with this on it right now and saw this video pop up 👀 TH-cam is watching me lol. I didn't know the process was this extensive!
Wow!
Just wow!
I love watching this to just listen to Dave properly pronounce Parmigiano.
Come for the food history, stay for the subtle etymology!
I'm Italian by my mom's side, because her grandparents came from Italy -- so naturally she condemns Kraft parmesan cheese. But I confess, I still enjoy it (though I nowadays I spend the money for parmigiano reggiano)
I can't believe that, as an Italian, instead of just going to read this stuff on the cheese that I have in the fridge, I'm hearing it all from an English mini documentary that I probably would never hold on to if it was in Italian
More cheese content please. 😄 amazing.
Just want to taste it ❤️
Very cool, I will definitely by a kilo of this cheese and try it on my home made pizza 😋
I just love the intro is perfection
My controversial opinion is that the real king of cheeses is Cornish Quartz cheddar. A cheese so strong and tangy it crystallises in the production process. It’s perfect. Nevertheless, I can at least agree that Parmigiano Reggiano is very versatile.
This is an amazing cheese and I’m not just saying that as a Cornishman lol.
@@jaynbob42 Even as someone from Devon, I have to concede to Cornish cheese!
thanks, cheese production is a neat topic
that is right, there are many good hard cheeses. And there are some great. But Parmesan rules them all. Once you tasted it, you can't go back. It is the salt crystals, the oompfh, the taste, the mouthfeel, everything. I am not even Italien but usually have some Parmesan at home. It elevates almost any pasta. And I gladly pay the premium price. Other good hard cheese in Grana Padano, which can be really good. Especially if I am drowning my dish in cheese (I am German, I have no food culture) but with Parmesan, just a bit on top of the spoonful pasta and you are in cheese heaven.
There is also bread with olive oil, and just some crumbles of Parmesan. Tasting this you feel like a KING.
This video is grate!
I found it cheesy AF
@@usernameisusername Wheely?
Great 👍 now I want pasta with this stuff and a side of soup with the brind as one of the ingredients 😩
You are amazing i loved your video
Your Italian accent is perfetto !🇮🇹🇮🇹
I have had the pleasure of cracking one of these wheels open it is a vey fun process
Wake up in the middle of the night and cnt get back to sleep? Watch 2 hours of professor Dave's videos about Italy 🇮🇹
This brings me back to the days when I worked in a specialty shop at Whole Foods Market. My record was 8 wheels cracked (in the authentic way) and wrapped in one night during the ramp up to Christmas. It is incredibly delicious. Thanks Dave!
That was awesome
This was great! I didn’t honestly think I would be watching a video about cheese haha
I hadnt thought about till now, but if I get asked the question, "if you could go to any point in time when would it be?" I think I might have a new answer. Go back to when my favorite foods, have not decided which yet, and see what it the reaction was by people first eating them.
So damn good
He really made a video about cheese
I'm here for it
Beautiful explain of the king of cheeses, but a small correction about the origin zone. In Fact the D.O.P. include a part of Mantova province, in Lombardia.
Dave, can you make a video about the "Phantom Time Hypothesis" ?
Watching an Italian scientist explain Italian cheese. Its delightful.
My job is selling fine cheese and I can certify that's this video is excellent.
Thank you Professor Dave I really liked this video . Before became vegan this was my favorite cheese. I kinda want to taste it again LoL
Hungry now! Thank you
Hi Dave! Can you please make a video/video series all about logical fallacies. I love the idea that logic is the science of reasoning which will help people a lot. Maybe a series to truly address all of them?
That'll be in the upcoming philosophy series!
@@ProfessorDaveExplains yay! So excited!!
It is expensive but it is lovely
I love Parmigiano Reggiano, however Reblochon is my favorite - anyone ever have it?
Oh yes it is!!!
What is life without a plate of pasta with cheese on top?
Things I learned today: 1) how to correctly pronounce Parmigiano Reggiano & confuse all the folks at the grocery store and 2) why this awesome cheese is so expensive here.
Oh, and cooking the rinds in homemade spaghetti sauce is just as awesome a treat & a good flavor-add to the sauce.
Blessed are the chese makers
I want a wheel. I wonder how much the shipping is to Jamaica.
And for all you doubters out there saying, "You can't taste the difference"...
Yes. Yes you can.
What are your thoughts on exotic cheeses such as Casu Marzu, ppl?
Very interesting, next will be about ricotta?
waitress is like "would you like some grated feet on that lasagna?"
Parmigiano Reggiano, warm ciabatta and echinacea honey. That is food heaven right there
I've actually never eaten Parmigiano from a plastic container, I always get Parmigiano Reggiano or maybe Grana padano which is very simulair.
Blessed are the cheesemakers
Love watching Dave's vids on cheese in between watching him absolutely destroy pseudoscientific cultists.
Let me dispute the title of the best cheese in the world. Of course, it is only my personal opinion, with a lot of bias, some nationalism and of course personal taste. In Portugal, we also have several DOP cheeses, for example, "Serra da Estrela" a soft cheese made with sheep milk, or "Queijo São Jorge" (São Jorge Cheese - Azores). Unlike most, it is made exclusively from raw cow's milk, Queijo do Pico, also from the Azores - Pico Island, Historical records show that it has been produced in the Azores archipelago since the 18th century.. Transmontano goat cheese It is a cured cheese, obtained from raw goat milk, of the Serrana breed. And many more. In Portugal there are at least 11 types of different DOP Cheese. Come over and enjoy them with a spill of DOP wines.
Fun video. But Dutch "extra belegen" kaas is best (matured for 8 or 9 months), either from Gouda or Edam. What do you expect, Dutch cheese production is 2800 years old.
Parmesan is one hell of a cheese, but we Frenchmen take the designation of your video as a declaration of war, Dave :p
I am now very interested in cheese
"The King of Cheeses
Oh you mean Cheddar.
That Rennet/Caglio at 4:11 is also the reason Parmigiano Reggiano isn't considered suitible for vegetarians.
Good! More for the rest of us : )
I'm gonna go find some now, its given me a hankering for a hunk of 🧀
This is a pretty Gouda video
it's actually quite cheesy
I love this cheese so much, love grating some on a microplane grater and letting it melt on my tongue
it is goooooooooood stuff.
Parmigiano is DOP!
If it comes from anywhere else it’s just Sparkling Cheddar
I'm woke when comes to cheese now, thx Dave. What's next, gelato?
I did that one already!
As a kid I loved chewing on a piece of the crosta. Still do.
The village of my origin has a latteria that had to start using milk from another country because of regulations the EU impressed. Sad thing as it killed off the local dairy industry.
Why should the milk be taken to the cheese house within two hours if it will only sit overnight?
I'm very glad, that i'm based in europe and can easyly get this great cheese. And i can assure you, that its worth every penny, or cent as we would say in the eu. the only downside is, cheese is not vegan. but tastewise... oh boy, this is just no comparison to the cheap shitty powder you get everywhere and it melts in your mouth like butter. i love it to grind many of it on whatever pasta i eat. :D
this guy italin is impecable
So...I take a break after your taking down of DITRH and when I'm back, you've became a food channel ?
You could actually do both science and food: I guess that you have seen how Parmersan wheels are "broken up" with those little toy knives. The physics behing it must be fascinating. And probably quite complex.
This is part of my Italian series.
For a moment i thought this was a cooking yt channel
As a Parma Citizen the ham.and cheese are The best
Perhaps you could also explain why people say 'parmi-zhaan' instead of 'parmesan'