Decoding Parmigiano Reggiano and Parmesan Cheese: Your Ultimate Buying Guide!
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- เผยแพร่เมื่อ 8 ก.ค. 2024
- 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!
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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 TH-cam 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!). - บันเทิง
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"Antiaging cake" 😂
Gap in the market
😂😂😂
I love this guy, doesn't even edit it out!
I would eat antiaging cake every day 😊
hey, he did say "it's not good for you"....
@@alexandermeijer He said the Anticaking Agent wasn't good... Didn't say one way or the other about the Antiaging gate. But we can guess its good.. cuz you stop aging. and who wouldn't want that...
I'm here because Chef Jean-Pierre recommended Vincenzo's Plate. I am so glad he did. I am learning so much from these great chefs. THANKS GUYS!
Chef Jean-Pierre is awesome too! I found his channel before Vincenzo's actually. But both of these guys are amazing cooks. I've learned a lot from them
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.
🫵 Spot on.
I'm not a doctor, but I get real salt crystals that are in rock form. I give them a few licks throughout the day and I've found my food digest better. It's supposed to help your stomach make the acid it needs for digestion.
You’re spot on! 🇺🇸 food is often a chemistry experiment. Real Italian food is simple, fresh, and pure. Your body deserves the best! Keep eating well and enjoy life. 🍝❤️
I visited Europe and felt no difference any of the times, but then again, I don't tend to suffer from placebo effect because something literally has to happen for me to believe it. Other people go there with a pre-conceived notion that something is going to happen, and they look for it and "find" it. This is why I prefer double blind studies proving something rather than someone on the internet proclaiming "how much better they felt" when it's clear they already expected to feel better.
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. 🧀
Me too, you can even freeze it.
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.
Absolutely, the use of raw milk in Italian Parmigiano Reggiano adds depth to its flavor profile, unlike the pasteurized versions. 🧀🇮🇹
If I want parmigiano, which I do enjoy, I only buy either grana padano or reggiano but it doesn’t come in a packet. I avoid these like the plague. The cheese I buy is from our local deli and has been cut from a large wheel, and yes from Italy.
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.
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
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.
Thanks for sharing this tip! 😊
Guess those 'mold spots' are just salt
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.
Thats because the D.O.P is Parmigiano-reggiano,
@@watata1t the US still does not recognize it. To the USDA Parmigiano Reggiano is Parmesean. Countries that recognize DOP also recognize them regardless of whether they are translated or not.
That's such a shame though
@@watata1t I recommend reading The Secret History of Food by Matt Siegel. He goes into a lot of this history and misrepresentation in the food industry.
You could also do your due diligence and actually source the authentic ingredients or at least something comparable. The issue is ignorance on the part of the consumer as well as the affordability of the of the ingredients. DOP ingredients are available to me but should I spend $5 usd on a can of DOP tomatoes or should I spend $3 on a can that is produced in california that tastes fresher and sweeter? The same can be said about cheeses. Dop parmesan or do I get one that is high quality and tastes the same or very close but cheaper and without the DOP stamp? Believe it or not, not all food produced in the USA is shit quality.
Blind Test would of been a better test for your palate. All finely grated and then taste tested. Then any bias would be minimized and a fairer comparison could of been made.
As an Australian as well with Italian heritage i would have had all the ones you have shown and like them all, for various reasons. Love your videos.
I agree and wrote the same. A blind test would distinguish Vincenco as an expert, but would also maybe show some surprises, where the Italian original isn't always the economical choice. Also why is Vincenzo not comparing und cheeses by price/weight?
Real parm really does develop those tyrosine crystals, adds a lovely texture and taste.
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 vids!!!!!
I want some nduja sausage.
This message makes me so happy! Cooking is an art and I'm beyond happy that you are learning from me 😊
Well done @RandomKissFan0815 that's a wise choice considering your age and you will rock that kitchen hehe. 👏🏼
Although I am Italian and live in Italy when I was 15 years old I was barely good at boiling an egg lol!
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!
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.
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.
It is REALLY REALLY hard to find Parmesan that was aged for more than 6 months outside of Italy. In Brazil I know of one brand that does it and it is a specialty item. So if you have a local source that ages the cheese for longer and produce a good result at a decent price, stay with it!!!!!
Love this video finally tackling this issue. Plus I love the super quick fun intro to your videos.
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.
I could have posted this verbatim! Although, I think I need to get ahold of some higher quality pecorino to see if I enjoy it more than the usual (cheaper) ones I’ve had.
Couldn't agree more! Great choices my friend! 😁🙏🏻🧀
@@seraeggobutterworth5247when trying it, test it out with carbonara. That's what got me to convert
bravo👏
Locateli makes the best pecorino romano. I could snort it.
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.
Super useful material !!! Best from Poland !!!
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
Thanks for the crash course on the differing characteristics of the varying ages of cheese, fascinating
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.
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.
Growing up in a rural area Kraft was the only Parmesan cheese available to use. I didnt know any better until I was older. Some times I buy it just for old times sake.
thanks so much Vincenzo!
Thank you Enzo!!! Appreciate your teaching so much!!
My pleasure mate! Stay tuned for more cooking tips 😊
As an Aussie who does shop at the big two, this is a great video. Thanks !
Thanks for sharing. Your experiences i learn a lot from you.71 one years and still learning to cook better 🎉
Would surprise you how many people have never had real parmigiana reggiano and just that cheddar or processed cheese sold as parmezan. If ur one of those people I highly recommend trying out the real thing, or at least replacing it with Grana Padano in ur recipes I guarantee it will taste better and is also a lot healthier!
Unfortunately now a days many can’t afford the luxury of trying expensive cheeses, they can hardly afford the basics.
Excellent advice! Which recipe with Parmigiano is your favorite? 😁
If you're paying money for foods filled with artificial chemicals, and non food additives, like anti caking agents, you're not eating actual food... You're eating some food with more chemicals fillers and additives allowed every year...
Get actual food and you'll eat smaller portions after the first month, you'll crave junk food less, you'll be healthier and have more energy.
America is the only country on earth where junk food is priced cheaper than real food through the farm subsidy bills that support the commercial artifical food industry.
@@carrieullrich5059 I wasn’t talking about junk food! I was talking about real food that is getting more expensive by the week. Many are struggling.
@@Ozziecatsmom many pre grated or powdered 'cheese' are similar in price to something like grana padano in a lot of places
Plus I don't really understand this obsession in some places in the world to eat as cheaply as possible and not use quality ingredients... Do people not realize what they're putting into their bodies?! Taking years off your life by eating poorly with over processed bad ingredients that are often only a few bucks cheaper than the healthier, tastier and better alternative.
Great clarification
5:01 I’m laughing a little at the “anti-aging cake” - I’d like a big slice of that, please! But kidding aside, the anti-caking agents are typically made from wood pulp (cellulose), which is so weird and ruins any possibility of a good melt texture.😣
Thank you for this lesson!
fantastic review!
Thank you - great video
Great tutorial!!
Great video and clear explanation of what is quality and why it’s worth the price. Vincenzo, please make a similar video about gorgonzola. Thank you
Parmesan is the cheese with the most imitations around the word only the original Parmigianino from Italy has that deep umami flavor ❤😊
Thank you pointing out the differences in cheeses. Anything with an "anti-caking agent" is not a cheese in my humble opinion.
Absolutely! Real cheese shouldn't need any anti-caking agents. Thanks for appreciating the difference.
I would like to see you do a review of different brands of limoncello.
So far every video of this type has been very helpful and enjoyable to watch. Thank you!
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.
I already knew which one is going to be the winner before I started the video. I only buy 30+ months aged parmezan made in Italy. Well worth the price. I like the message you are giving to people. You are what you eat.
Excellent choice in parmigiano my friend! Which recipe with parmigiano is your favorite?
@@vincenzosplate I like the simple pasta sauces. Olive oil and garlic, napoletana tomato sauce and the arribiata.
I made a comment awhile ago on a video saying im not a fan of the reaction style videos, and you said you try do some more chill vids. (Something like that)
Anyways this is perfect! I am here to learn and enjoy ypur personality and this is great.
I've spent the money on Vacche Rosse parmigiano and boy was that worth it. It's really expensive but the depth and subtlety of flavor is nuts. (Well not like actual "nuts", I mean crazy.)
If you buy real Parmigiano Reggiano, also thinking about how much it costs, it is a shame to then grate it on the pasta. It should be eaten alone, towards the end of a meal, accompanied with a good glass of wine. I, as an Italian, personally buy Grana Padano, which costs less, to grate on pasta, while I keep Parmigiano Reggiano to eat as a great cheese specialty, the king of Italian cheeses and one of the best cheeses in the world !
@@aris1956idk, never understood appetizers alongside the alcohol. For me it ruins both tastes. If you use cheese on a pasta tho, a proper moderate amount of cheese will bump the quality of the pasta dish to a new level. And the better the cheese the more noticeable the difference is. As for a huge cheese lover, for me parmiggiano will definitely disappear much quicker if I eat it in chunks rather than grating on a pasta :)
Yes true, nothing is better than Vacche Rosse
Anti caking agent 460 is basically paper pulp. It is made from wood and processed (partially de-polymerized).
It's cellulose, which is in literally every plant in existence
@@KaitouKaiju It is processed cellulose. I always avoided processed foods which is why at the age of nearly 60 I still wear the same waist jeans as I did at 21.
Vincenzo you have upped my cooking game so much, i love italian food and what ive learned from you im making delicious pasta easily now. Thank you
This makes me so happy to hear 😊 Which of my recipes is your favorite till now?
A nice quality cheese is so worth the price, and doesn't seem expensive when purchasing a small wedge. I enjoy trying out a different kinds and combinations, and will give the fig jam a try👍😊
I completely agree! Let me know what you'll think of the combination of figs jam and Parmigiano 😊
Agreed. But some people need to feed their kids that like hot dogs and McDonalds..........
Vincenzo, this really is a great vid❤❤❤❤
Im from Cyprus, over here we grate dry anari chese on pasta, anari chese made from goat and sheep milk
Thanks for this BTW cant wait to make your recipes soon for me
I highly recommend you do!
I have to drive all the way to Costco 20 miles to get real Italian Pecorino Romano and Parmeggiano Reggiano ( don’t know if spelled correctly) Totally worth it.
Cheese lover here! 😊I asked my brother to buy cheese for me in Malta,He got me Pecorino,Grana Padano,Parmigiano Reggiano and spicy soft cheese (I don’t know the name of it) Love cheese so much and Italian simple pasta recipe! 😊
As a cheese lover I'm happy to live in Greece because it has some nice cheeses and it's also close to Italy. Grana Padano here costs around 16 € per kilogram and Parmigiano Reggiano around 20 € per kilogram.
Ah, a fellow cheese lover! Greece is indeed a wonderful place for cheese enthusiasts, with its rich tradition of delicious cheeses like Feta, Graviera, and Kefalotyri. Being close to Italy is definitely a bonus, as it allows easier access to Italian cheeses like Grana Padano and Parmigiano Reggiano.
You have listened to my request,..... mille Grazie, Vincenco
The second one is apparently a grated 18 month aged cheese (according to their website,) New Zealand cheese packed in Australia. This one uses E460, cellulose as the anticaking agent. Shouldn't hurt you but can cause bloating as it does like to expand when it absorbs water.
The point of anticaking agent (which is often powdered celluslose) is that it coats the shreds of cheese to prevent it from congealing back into a clumps during the long period it sits on store shelves.
So of course blocks of cheese don't have anticaking agent; they're already caked.
Cellulose is undigestible and harmless. My biggest problem with it is that it doesn't melt, so you get a gritty texture in your mouth when you cook with it. The problem is more pronounced with better melting cheeses. It's so easy to just shred your own cheese yourself and avoid the problem.
I found Parmigiano Reggiano for $20.00/440g on Amazon. Advertised as aged 30 Months and D.O.P. Certified. I got two 220g blocks which were vacuum packed and shipped with cold packs.
When I see the price for italian cheese in Australia I'm glad I live in Germany where the cheese travels only 1 day by train or truck from Italy and both are in the EU. This Grana Padano would cost 3-4 Euro and the 30m Parmigiano would cost 5-6 Euro.
Quince paste and cheese is my favourite combination!🥰
Very interesting video Vincenzo, we must have similar taste buds. I bought that cheddar type "parmesan" a few month ago but we didn't finish it. We donated it
for the gods. Last week I bought a Parmigiano Reggiano D.O.P 24 month from AURICCHIO at Coles, very good but at A$ 70.-- / Kg it's very pricey. The problem
I have with Pecorino is that when I cut a piece off and eat it with a nice wine I can't stop anymore, it's just soooooo gooood. Carl
Hi Vincenzo - Great job! I love Parmigiano Reggiano! But I also love Pecorino Romano!
Both are amazing cheese, it now boils down to what kind of dish you'll be making.
@@vincenzosplate exactly!!❣️🩷
Excellent video.
I sometimes like coarsely shredded cheese on pasta.
Vincenzo, I love all your videos. I really do. I appreciate the work and effort you spent into saving traditional italian recipies. I will totally agree with you, when you say Parmiggiano Reggiano is the stuff to go for and Grana Padano is a good substitute for it. Yes, but I also must say, the pasta Water did not seem to be hot anymore aswell as the pasta. Could it be you cooked one big batch of pasta for the entire experiment? However I will go shopping now and try for myself and no matter how my own experiment ends up, I will comment again and let you all know.
As I promised. The results of my experiment. I did the following three times. Cooked the pasta (Pappardelle) al dente. About a minute before it reached that point I took some pasta water. When the pasta was about done, I strained it and put it into a preheated pan. I mixed the cheese with some of the pasta water. Then incorporated the mixture into the pasta, mixed and tossed it inside the pan until a creamy texture was achieved.
With the Kraft-Cheese, there still were lumps, I could not get rid of them, though the hotter pasta water made a better cream, than seen in this video. And so were the experiments with Grana Padano and Parmiggiano Reggiano too. The cream was better, there were no lumps.
What did I learn? The mort important thing, Vincenzo is right. Don't buy cheap cheese, if you can afford the better one. You will get acceptable results, if you don't use Kraft-Cheese. You will achieve the best results and taste, if you use adequately aged Parmiggiano Reggiano or Grana Padano.
What else did I learn? Creating content can be challenging. Especially creating content like this where five different brands and types of cheese are tested thoroughly. The production of this video must have consumed an immense amount of time. And regarding the results, a lot of affection and love is put into this kind of content. But sometimes, we are only human and our creamy sauces become a little lumpy.
Does it change my attitude? No. I still think Vincenzo is the godfather of pasta and I bow before him and kiss his hand, awaiting a new video-recipe I cannot refuse. Thanks for your great work and please keep it up. I really appreciate, what you are doing.
Chef, you're words are wisdom . . . to dine by. 🧀
Thank you so much for the compliment! Stay tuned for more cooking tips 😊
get the Coles, Woolworths or Aldi home brands of Grana Padano - 250g about $8. Better value than Zanetti - same product.
Another amazing video brother!! 🙌🏼❤️🇺🇸💪🏼🇮🇹. Please let me know when you do the Cartucci video for Sicilian pastries!! 😀
Thank you so much! It makes me happy to hear that you enjoy watching my videos 😁
Im in the UK and I tend to steer clear of anything labelled parmesan. I will only buy parmigiano reggiano if it's labelled as such. It's quite easy to get and not that expensive and the tastenis world's apart.
Neither live up to peccorino Romano though. The true lord of all cheeses.
Since Parmesan is the English translation of the cheese, some marked as Parmesan could be real too
@@se6369 key point there is some. I'd rather not take the risk as not all will be. Also since the UK left the EU the requirement for parmesan to be the same standard as parmigiano reggiano is no longer enforced in law.
Really does depend on the anticaking agent that is being used, corn starch and potato starch are both fine, they will not hurt you. The first one used E339, Trisodium phosphate and this is another matter all together, that is believed to cause Kidney problems. An example, my local store sells a pregrated cheddar, the anticaking agent is potato starch. Not great for eating directly (you can taste the starch) but works perfectly well on a homemade pizza.
You have changed my cheese buying habits of cheaper is better.
The shredded parmesan is good to use in a meat mixture for a lasagna, it will melt and gives it the cheesiness to replace ricotta (yes, its an american thing, but i dont much care for ricotta, so its a great substitute).
What I like with Parmigiano Reggiano is a drop of Aceto Balsamico di Modena. The vinegar adds a touch of acidity and sweetness.
Hi saw u again watching from Leighcard keep it up amigo
Life changing!
Glad to hear that you enjoyed this video 😊
Here in austria i can get Parmigiano 30 month old 200g for 7.50 USD. But i only buy when we get the 25% off stickers in the mail for the supermarket and then i buy a big 1kg peace and its even cheaper.
Also having a vakuum sealing maschine is the ultimate moeny saving cheat code to buy in bulk and enjoy onger (Exept freezing but thats degrades the taste of most things)
Fig jam or spread on a well aged, sharp cheese is one of the most wonderful things you can eat. Like prosciutto and melon! Deliziousa!
The king of cheeses 🇮🇹❤️🇮🇹
If you’ve had legit parmigiana - reggiano there’s no comparison
I like this video! It would be interesting to do these blind to see if you can taste the difference blindfolded. It could be a fun idea.
Anticaking agent is basically some kind of flour that prevents the shredded cheese from clumping/caking.
Preach!
🙏🏻🙏🏻
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. 😂🎉
Marks and Spencer’s Vegetarian Italian Hard Cheese / Parmesan is probably the best I’ve had. It’s matured for 12 months. There are artisan vegetarian options too.
Oh that's interesting. I haven't seen any cheese in M&S, maybe I should look again.
Thankyou vince. I never knew that about my kraft cheese. It's still my favour. Especially on Campbell's meat sauce.. lol yes can meat sauce.
craft may not the best brand out there but it surely holds several memories from when we were young. And that's fine to have it once in a while.
I love this, please do mozzarella next
Hey Vincenzo, fantastico video thank you. Do youhave any tips for how to keep Parmesan Regiano in the fridge, i.e how /what to store/wrap it in? Thanks mate! 🎉
Around where I live in the US, Belgioioso Parmesan cheese is the brand that is most common and the one I usually use. It also tends to be around half the price of any Parmigiano Reggiano cheese. I wonder how it would compare to the other brands.
Vincent, thank you so much for sharing your knowledge of Italian cheese. I have a question can we speak in more detail about Pecorino Romano I know a while this cheese is roughly 2 to 300 dollars more and weighs 20 lb less power wheel.
You are absolutely correct you get what you pay for.
What other details would you like to know about Pecorino?😊
Here in Spain you often find 'queso en polvo' which is often supposed to be grana padano, but I am not so sure. Very much like the craft cheese and lives in the refrigerator indefinitely! Okay only for the occasional sprinkle on your pasta if you are desperate!
Great cheeses come from countries that are not scared of using raw milk. Overproduction and lack of refrigeration of milk isn’t a issue anymore in most countries like 100 years ago
The flourly taste is the wood pulp added to anti cake it.
We get Sam's Club Member's Mark 24 month aged Parmigiano Reggiano by Argitoni at $12.46/lb US.
Never tried it with honey. Really enjoy it with good quality balsamic vinegar. :)
Have you tried pairing it with pasta dishes? It must've tasted so beautifully.
You did a great job at comparison and price on the most affordable common cheeses. Let's look into other cheeses that Italy has to offer that we can use to cook with.
We know ricotta is a good product but whole milk ricotta is no good Sheep's milk is better put hard to find.
We should take a trip back to Italy and look at all the regional cheeses and not be so narrow in our scope. Could be another good topic. What you think Vincent?
Hi Vincenzo! Lots of love to you and your family. A CHEESE EPISODE! YEAAAAH! Love Parmigiano Reggiano, I can get that and Pecorino here in Prague no problem at all. I know you are a very proud Italian but I must must must correct you. You CAN age PROPER cheddar for up to 20 years (240 months). The best is about 24 -36 months. The Australian Parmesan you bought was not bad - it was just young. It might be like cheddar but it's still made like a Parmesan. Anyway, it won't be as good as Parmigiano Reggiano. It's probably difficult in Australia, but I think, if you can get it, you should try some Zeer Oude kaas from Holland (48 month Gouda). You'll like it. You're doing cheese in Australia, talk to Gavin.
Pecorino Romano is MY favourite too
Reggiano vs Parmesan (Cheese and CHALK)
I think in the US, they’re required to be more specific than “anticaking agent.” Any shredded/grated cheese I buy specifically has potato starch as the last item on the ingredient list.
Love the video my favourite is parmigiano reggiano🤤🤤😋😋
Good choice! Which recipe with parmigiano is your favorite? 😁
A lot of different types of pasta
You sold me on the Parmigiano Regiano.
In Costco here in North America you can get a Big piece of Pecorino Romano and Parmigiano Regiano for cheap (in terms of weight per price). That's how I get the best cheese in the world.
Costco is such a god sent. They say you can buy almost anything there.
One of those cheddar cheese looks yummy to try 😋, thanks for warning us about the anti caking agent, I'll just try the other one that you tried when it was shredded into pieces, that one looks very yummy, I'm guessing it was pecorino or Parmesan I'm not sure which it was. 🧀
Dearest Vincenzo, shredded parmesan or perhaps thinly sliced is a common 'condiment in certain American restaurants claiming to be inspired by Italy as a condiment and since it doesn't melt over a dish it is usually used to hide or disguise whatever may be underneath,
Perfecto Italiano do have the extra sharp cheese in a block form. They also have a stronger variety callled Romano available as a block.
you can use that and grate the block whenever you need a cup or so.
I am about to make Carbonara soon so I bought gorgeous Parmigiano Cheese ready to be used 10 months aged. I always buy the real deal or I don't do. As someone who has favoritism for Parmigiano you made my day Vincenzo. I am not going to lie it cost a handsome price but it's worth it, because it actually says on the label imported from Parma. So only Grana Padano or real Parmigiano Reggiano will melt on Pasta interesting to know.
Carbonara is to be made with pecorino,not parmiggiano.
@@arielabril1981 I know but I tried Pecorino and didn't like it so I switched to Parmigiano. Nothing wrong with that. I still keep the correct steps of Carbonara.
I hope you enjoy my friend and don't forget to let me know how the recipe will turn out for you 😁
@@vincenzosplate Thank you dear Vincenzo I will tell you for sure. Although no reason for it to turn out bad. I never said I am doing Italian food in purely authentic way but I respect the correct process.
I had NEVER tried my 24 month old with honey! Very interesting taste.
Try it out. It is such a beautiful combination.
The problems with anticaking agents (460 is relatively benign cellulose, but still not something I like in my food) in cheese is a common refrain among the keto and carnivore communities, too. Unless you can find that rare pre-shredded cheese without any of them, it's always worth just buying a block or wedge and shredding or grating it yourself. Plus there are a ton of lovely block cheeses you can only get that way.
Shredded works great on Pizza or in cheese sauces, or anything else you are still in the cooking process