18:38 translation of Eva’s look: “Honey, the first rule about Pasta Grammar is that you don’t talk about French cuisine. The second rule about Pasta Grammar is that you don’t talk about French cuisine”.
While Eva’s cooking and instruction on all things sacredly Italian is the core of the channel content, no less praise is owed to Harper’s phenomenal videography and editing, and his on screen presence. Now there’s a perfect recipe for a thoroughly enjoyable channel!
@@Shadowman4710 Yet Italy is a happy county, the people live longer than Yanks, and Italy is still a trillion dollar Plus economy, and one of the richest countries in the world. Very accomplished despite, yes, many problems as well. Best food in Europe, which is itself a continent bursting with great food. Cheers!
The thing with cheese is that the bacteria that ferment the milk are different in every place in the world, and if you try to make a certain cheese somewhere else it will not taste the same, because even if you are able to cultivate those bacteria and transport them to that other place, they will quickly adapt to the climate differences and change genetically. It's might taste similar, but never the same, and the fermentation process will not be as optimised as it is in its original place after centuries of making it. That is why it is always better when it is authentic. That difference is true even between regions in Italy, and they do not even try to make parmigiano out of its original region. It is not just the value of tradition, there is science behind.
I agree, but the main problem is that here in the US, we have to pasteurize everything by law. We even pasteurize our beer. Then, we kill most bacteria’s and yeast.
Fact: The bacteria that turns milk into cheese feeds on lactose and is the reason why a lot of cheeses are very low in lactose or lactose free, which is why a lot of people with lactose intolerances can eat cheese.
Real parmagiano regiano (yes I know, my spelling is atrocious) was my daughter’s first real cheese. When Jannie was 3, her brother needed extensive dental & oral surgery work, so once a week, while her brother was seeing the oral surgeon, I’d take Jannie down the street a couple of blocks to a local wine shop that specialized in Italian wines (in fact I believe they were the ones that introduced me to valpolicella wines , especially the amarone della balpolicellos). They were setting up for a wine & cheese tasting one visit and the owner offered Jannie a small bite of it. To the surprise & delight of all the ladies there, Jannie gobbled it up like it was the best thing she had ever tasted! By the time we left, Jannie had probably eaten almost a half pound of it, & I was informed that I was not allowed to return unless Jannie was with me.
@@undomiel466 same, my grandpa used to leave out wedges of parmigiano on the table and he would often come back and find teeth marks on it and parts of it missing for some weird and unexplained reason.
@@luiswolmermariani198 Man...pança is Portuguese from Portugal. Since Portuguese is also a Latin language...it sounds similar to Italian...as many other words...
As I stated previously, it's actually crystallized calcium. Cheese itself is by definition a hardened milk protein. However, after a significant aging process, calcium crystals will form in the structure of the cheese as the moisture slowly evaporates.
Because of Pasta Grammar, parmigiano reggiano is my favorite. My pasta dishes have gone far beyond my expectations. My friends and family now beg me to cook Italian for them. Thanks You two!
@@garethjax Unfortunately, as happens often with enogastronomic products, many cheeses can be found only "on site". You cannot find a good montebore or toma di Lanzo or taleggio in Calabria. You have to go where they make it.
An interesting characteristic of the Parmigiano Reggiano is, that it is a lactose-free cheese And precisely in the production process lies one of the main qualities of Parmigiano Reggiano. The high digestibility is also due to the fact that Parmesan is essentially a lactose-free cheese. The addition of lactic ferments to milk, during the early stages of the production process, causes fermentation and therefore the disappearance of lactose and galactose, from the very early stages. Any piece of Parmesan that arrives on Italian tables has a lactose content of less than 0.01%: the percentage required by the Italian Ministry of Health to be able to declare on the label that this dairy product is naturally lactose-free. For this we can say that not only Parmigiano Reggiano DOP 24, 30, 36, 40, 48, 60 and 72 months, but also the one with a minimum maturation of only 12 months, is a completely safe cheese for those suffering from lactose intolerance.
Generally speaking, the more aged a cheese is, the less lactose it's likely to have, especially if it's a harder cheese. That's why aged cheese isn't sweet -- the lactose has been broken down by enzymes over time. Try to find a harder cheese that's been aged at least 6 months.
Well, that's impossible. You know, in Italy you can go pretty much everywhere, from Valle d'Aosta to Sicilia, and every single town or village will boost such an incredible quantitiy and quality of products and recipes you won't be able to explore them all. So, even if you just concentrate on a couple of things - let's say prosciutto and mozzarella, for example - you'll be obliged to visit Parma in Emilia , S. Daniele in Friuli, Mondragone and Battipaglia/Paestum in Campania - and that's just to start with, because some wiull argue that prosciutto form Toscana or Umbria i better tha Parma or S. Daniele, an other will say that cow mozzarela from souithre lazio is the real mozzarela a trumping the buffalo mozzarella from Campania. Let's narrow it down to just one, prosciutto. Even if you decide the best prosciutto is the Parma (and of course that will cause an uproar form S, Daniele) you'll be obliged to vist at least five places in teh area producing the stuff, each one proving to be just above outstanding and each one in a small village in a 12 km. radius from Parma.
Once this Covid situation will be over, I invite you all to the event called “Formaggio in Villa” in the Veneto region. The best of Italian cheeses on display, something not to miss for the cheese lovers.
I love how the videos in Italy are so real! Like everything is rustic no fancy plates, props, its just the real Italian experience! I love you guys! Keep doing what you do!
How can you not love Eva? She is so happy and proud to show Harper the joys of real Italian foods. I love when she flourishes her hand. I can remember my grandfather expressing his delight with something my grandmother made in the same way.
Hi Harper, actually the traditional mozzarella for pizza is the fiordilatte. The main reason is that the bufala one releases way more liquid when put in the pizza oven! Hello from Campania ^^
Really high quality buffalo mozzarella, especially the unpasteurised kind, it would be criminal to cook. Just cubed with tomato & basil & excellent olive oil.. 😊
"I don't like that example because is a french example" love it lol! xD Here in Argentina we don't have the majority of those cheeses, we have like our own cheese varieties which is a mix between a selection of Italian and French cheeses, for example we have Provolone and we have Roquefort instead of Gorgonzola, but if I have to say which is the cheese that I like the most that is from Italy or born from Italian cheeses is our "Provoleta" which is Provolone with a few spices like Oregano, Chili Flakes and some olive oil and then cooked in a small cast iron pan in the exact shape of the 1,5 cm thicc piece of cheese that is cooked in a parrilla so it gets a smoky flavour to it and it's cooked until the bottom is chard golden.
it's actually super good (and can be found more or less in various italian region, the difference is that Sardinians are literally devoted to that cheese ahahahaha), the maggot are so small that if you don't stare at them you don't even knew that you are eating them. a lot of people got tricked in that way hahaha
Once again, we have been schooled by Eva 😊 Definitely a teacher by heart and it’s great that she knows how to cook and bake, plus definitely great at sharing everything that she knows about her true Italian food, as well as, the regions they come from and information about how they’re made.
6:45 I like how Harper is starting to use the universal Italian hand gesture/facial expression of “OMFG this is so good, are you kidding me? Everything else is pretentious trash.”
I love all the Italian cheeses I've tried over the years. And, yes, bufala beats fior di latte, as ricotta di pecora beats plain ricotta though I'll always prefer gorgonzola piccante over dolce. The king of cheeses is, as you said, parmigiano reggiano - there's nothing like shaving off a few slices of parmigiano and savouring it alongside a glass of good red wine. But living in Rome, I love the salty pecorino romano as well as its more subtle distant cousin the grana padano. And recent tasty discoveries have been the Lombard quartirolo or the creamy crescenza or stracchino which are wonderful in pannini with assorted vegetables sott'olio or pickles (sott'aceto)
You can tell Eva is so happy getting her homelands quality ingredients instead of America's version. She's so content not having to hunt for it. I can truly relate with this. Enjoy Eva and Harper.
I live in North of France, and every month I harass the cheese shop vendor to make a special order to get italian cheese, they alays surprise me with the best pecorino sardu and pecorino pepato from Sardegna, mozzarella di Bufala campana, gorgonzola, mascarpone, Parmiggiano Reggiano, Burrata. I am planning to order sheep and goat ricotta, if they can't get any, I will order a cheese from Corsica named Brucciu, it's sheep ricotta but with another name and made in an island located North of Sardegna, everybody talks about french cheese, and I love them but italian are so underrated! I am truly in love with italian cuisine. I got the book written by Pelegrino Artusi, the Italian equivalent of Auguste Escoffier. Artusi showed the world how noble italian cuisine is and he also showed that Italy has the most beautiful culinary culture. As a french, I love french cuisine, but I am in love with italian cuisine, it drives me crazy.
ciao Eva i`m From Calabria too...from San Giovanni in fiore. i think that the Cow ricotta that you show is industrial made. and is not much as god as the handmade. also ....i love the videos you booth made. sorry for the gramatic.
Hi Harper, lovely video as usual from you guys. Fun fact, the crystals in aged Parmigiano Cheese are actually not salt but rather made from tyrosine and calcium lactate - byproducts of the aging process.
You have to taste Buffalo ricotta as well! Here in the south of the Latina province there is a great production of buffalo milk cheese, ricotta and "buffalo blue cheese similar to gorgonzola" are real game changers xD
@@rooooooby Well, I'm sicilian and I can agree, cannolo should be creamy an sheep ricotta is enough for flavour, especially if you go for a basic cannolo, if you get cannolo with chocolate pieces or candy fruit buffalo ricotta would be overkill.
For Christmas, my grocer recommended a very, very aged Pecorino from Puglia. It was stunning to look at (a beautiful buttery yellow) and so delicious the Shepherd could have made it right there in the pastore and aged it under a rock.
Not necessarily. Mozzarella and probably Burrata, tend to tighten you up. Of course it depends on how much water, fiber, etc. he gets along with the cheese.
This video is just the tier 1 of cheeses Italian production. I think they have presented the most known and accessibles for the rest of the world. To make an exhaustive presentation of Italian cheese I think they will need like 20 more videos.
Sure- I missed scamorza too. Especially the smoked version, one of God’s own foods! The day I found a decent one down here in Melbourne (Australia) I just about cried! Hopefully it will make the list for ‘intermediate’ cheeses, next video!
Well, a few days ago, I finally found some Pecorino Romano, and today I just cooked enough plain Penne Pasta with Black Pepper, a few dashes of dry Basil, kept Pasta water, which was just enough after Pasta done, then added 1/4 cup of the said Cheese. Pasta water became creamy, let sit for Pasta to absorb more liquid as Pasta was a few minutes short of actual cooking time. It was delicious. I also had some garlic in the pasta.
You should try fresh fresh pecorino, cacioricotta (it's white and you can eat it by itself or grated on pasta), caciocavallo and scamorza affumicata. Greetings from Puglia 👋🏻❤
Alas, Little Italy in NYC barely exists anymore, it’s about one block now. Excellent authentic Italian items can be found in the city and the boroughs but there, not so much. It is still fun to go to Ferrara though, especially when it’s not tourist season.
@@cjaquilino Right. Italo-French-American cooking is not even in the argument of Tuscan vs Bolognan methods, it’s something else entirely. “How French Cajun or California Fusion did you get from a Chicago and New York standard and how “St. Louis and Cleveland New Factory Farm Kosher Jewish (Provel Cheese and Sarah Lee Poundcake) did we make it, aren’t even relevant American arguments anymore.
Isabella DeMedici taught the French how to cook and food ethic. The french were still using their hands prior to Isa marrying Louis IV and teaching them to use forks and knifes...P.S. Marzupan was also brought by Isa and named after one of her Chefs named Marzupane.
Provolone was born from the Auricchio family (Neapolitan) in Cremona (Lombardy) from which the sweet provolone comes, curdled with veal rennet, and the spicy provolone obtained from sheep rennet.
I can see the cheese wheel becoming a trend, like: “Honey, what do you want for dinner?” “I don’t know” “Let’s spin the cheese wheel.” The possibilities are endless.
Slight correction: those bubbles or pockets on Parmigiano (also appears on other cheeses) is actually tyrosine crystals. Tyrosine is an amino acid not a salt. Great episode!!!
Yeah, but calcium lactate is. Technically, it's amino acid crystals and calcium salt crystals suspended in a hardened protein/fat lattice. Talk nerdy to me :)
CHEESE! My favorite subject. I make my own ricotta. It's too easy not to do. Fact: Mozzarella cheese is now the top selling cheese in the U.S. Glad to hear Eva talk about not keeping the mozzarella in the refrigerator. I don't keep most of my cheese in the refrigerator or my butter or eggs. I think that's a weird American thing except for people who grew up on farms and know that you don't actually refrigerate these foods if you have quality stuff and not the cheap stuff in the supermarket cheese aisle. Burrata is, by far, my favorite. But it's not really a melting cheese. It's more of a spreadable. But it does make a really good grilled cheese component when you mix it with other cheeses on your grilled cheese sandwich. The tiny wedge of parmesan I buy here in the U.S. is like $19.00. I've never looked for the label before. I will next time. One of my favorite dishes that I make is bucatini with lemon and peas. I usually use parmesan. Maybe next time I'll try provolone.
Haven t seen It yet but Just the cheese word had me...pecorino semistagionato is one of the top for me but all cheeses are my drug... Eva ...your face reflects an Italian way of saying which Is : Godo come un riccio...
We get real provolone here in NY, NJ, area. Its imported from Italy it comes medium and sharp sometimes extra sharp and there is tons of it. It tastes nothing like what they sell over the deli counter for sandwiches. Just wanted to let you guys know. So you should be able to buy it online. I'm surprised you can't get it up where you live in the States.
Thanks for the hot tip. Just ordered some. You guys are spoiled though, jussayin! NY, NJ, and half of Boston are basically Italy lite. I'll never forget the amazing Italian hospitality I received in Winthrop- the food, the drinks, the loud laughter and dancing. I miss it. Good friends and good times, God bless. I don't even know where to get Italian in the rest of the country. It's been very disappointing since I've had the "real" Italian-american experience. Asides from the Famous Bistro in Owensboro, KY, my wife and I stay home and make her Nonna's recipes.
I've had both provolone in NY. I didn't know the different names just called them soft and hard . The soft for cooking or sandwiches the hard more for eating with sopressata as a snack.
My Dad would have been 100 years old the other day. His favorite dessert was cow's milk ricotta with a light sugar topping. Try that at the end of a meal. The upscale version is with honey of course. I recommend you try out chestnut blossom honey if you can find it. It has a slightly bitter finish that is perfect with cheese. I don't know if it's available in Calabria. Sure quite popular here in the Northwest.
@@MobileCanal non credo che i castagni siano così comuni come nella regione dove vivo io -- ah poi certo vai all'Iper e trovi tutto dappertutto, questo sì
@@Ardoxsho certo, hai ragione, sull'appennino sono anche più comuni rispetto alla regione dove vivi. E ti dò un'altra informazione, sono più diffuse anche le nocciole. Ciao.
Eva make a special episode of strange combinations of chees and other thinks like parmigiano and pear, pecorino and jam... your housband will be crazy!!!
My favorite Italian cheeses are fresh mozzarella and parmigiana reggiano. My favorite American cheeses are Pinconning, Colby, and local Cream Cheese(invented in New York). Kunik is also another good cheese from New York.
I have lived in Texas for 3 months. As an italian, when living abroad, especially in the US, I was missing two things more than anything else: italian cheese and italian bread. Cheese in the US always look like it's been extruded by a machine and bread is generally awfully soft and moist. Harper you are one lucky guy: your american friends will for sure be jealous!
Go to local cheese places in the US. Much better cheeses, Try out Teleme, Red Hawk, Humboldt Fog, Kunik, and Pinconning cheese. These are some of the best cheeses in the US in my opinion. There are many more but those are some of the best. If you like blue cheese try out Maytag blue cheese.
Most of the pecorino romano for large Italian distribution is produced in Sardinia. But in Lazio you can easily find Pecorino Romano produced by the shepherds of the Roman countryside. Also in Abruzzo there is a fantastic Roman pecorino. Sometimes it is the same Roman shepherds who in winter graze the sheep in the Roman province, and then in the summer bring the sheep to the upper Abruzzo.
Where can I sign up for this cheese tasting? 😂 Please do the higher levels as well, how comes that I'm Italian but there's always something Eva teaches me?
Magnificent and very educational! Most of Parm-Reg in the US is the 24 month form but if I can find the 30 I get that. I've only seen the 48 month (even at large cheese shops) "Gran Reserva Extra" available online and then you're putting down $100 for 2-3 pounds before shipping. That takes a big fan to spend that much. Beware that some American stores take real Italian Parm-Reg and grate it, not using the official seal (as they are not allowed), and adulterate it cellulose or cheaper hard cheeses just like the plastic bottle Kraft stuff. I would never buy pre-grated stuff for reasons of oxidation and this adulteration factor.
Excellent episode as always guys. Learned (as always) so much more about Italian cheeses. Next, while you’re in the region, I would love to see a little review on your wonderful Southern Italian wines. Last night my wife and I enjoyed a few glasses of Primivito and Negramaro imported from Puglia thanks to Eva’s prompting, and they were delicious, complex, and so very different from each other! Cin Cin!!! (PS - Still cold here in New England. Enjoy the beautiful climate there in the south of Italy!)
😱 omg...why am I torturing myself?! I've been vegan for about 7 years now and no amount of cashews or nutritional yeast will ever substitute burrata....mmmm... On crostini with fresh garden tomato, generous amount of burrata and a drizzle of balsamic reduction with a touch of fresh basil. 😛 Lol You know the cheese is serious when it makes you question your ethics. 😄😉
To be fair you need to try artisan cheeses from across the the United States, super market brands would never compare to anything in Italy but made by small cheeses maker's might.
Okay Haper, I will tell you what my favorite meal is when I was stationed in Napoli. Fresh fava beans, with parmigianino regiano, caciocavallo cheese, homemade pancetta, pane carfone (found in Napoli), and vino di peppino (my first landlord in Fusaro, NA). Best meal of all time.😋
Ogni volta che paragona un nostro formaggio al Cheddar, un casaro sulle Alpi muore. Every time he compares our cheeses to cheddar, a shepherd from the Alps dies..
Theres a difference between the american orange cheese burger melty Cheddar and actual cheddar as it was meant to taste. Lets say like the difference between american italian food and actual italian cuisine.
@@oshie789 Now spread the word, you my friend, got the point! Every gastronomic product and cuisine have his science, methods and culture behind it and if you change something the result also change. Sometimes you can't say what is better or what is worse, sometimes is just different... But you can always say that if someone in his kitchen or an industrial production doesn't follow good methods and standards of quality the result is just trash. Is like an italian cheese industry that produce Cheddar from low quality milk coming from different EU countries after thousands of kilometers of travel, it would be cheap but every American would call that trash. Anyone should think about this before eat something, if you want eat trash free to do it but at least you know what you're doing without call out authenticity of the product or the cuisine. Now go and spread the word.
Very informative even for someone who’s used to eating these cheeses. Nothing I’d better than Reggiano straight from the wheel with olives! Another great video and you guys must have spent a small fortune buying all those cheeses!
Parmigiano Reggiano è totalmente naturale, dall'allevamento delle mucche alla produzione del formaggio con elementi tutti naturali. Nel Grana Padano si usano anche additivi non naturali. Questa è la differenza. Marco da Parma
Thank you for this video! I've only had Provolone cheese on premade subs from sub shops in USA. I've always considered it a boring cheese, and don't typically purchase it for myself For dinner I made something that called for Provolone, and having previously made it I knew slices wouldn't work, I needed shredded, so I tracked down a block at my grocery store and grated my own...and realized it absolutely did not belong in the dish as apparently I had no idea how provolone tasted! This might have solved that mystery for me! Thank you!
Italian cheeses would require days and days of documentary alone. My favourite cheese in the world is called Case di Viso, named after the small village of 50 people or so where it is produced in Valcamonica, Lombardia. It cannot be found more than a few km away from that small village, and who knows how many other delicious ones like that there exist around the country!
When I lived in Roma I would go to Sperlonga in the summer and every day at the beach I would eat mozzarella di bufala. Drive around the area and visit the families who made the cheese,smoked, and in all sorts of shapes like little animals.I felt like I was in cheese heaven!
And that's nothing! I was born in Gaeta, very close to Sperlonga, and now I live in Turin (in the north of the country). There is so much more variety here! Northen Italy is the real cheese heaven
@@undomiel466 bah... She loves mozzarella di bufala "Campana", made only in the South... The best cheese in the world and you... compare mozzarella to camoscio d'oro, fontina..? 🤦
@@MobileCanal I was born in the south ;) and trust me, in the North there are a LOT of cheeses that have nothing to envy to mozzarella. And fontina d'alpeggio is a very delicacy! The quality of the cheese is important too, not only the kind. Look out "Cheese", it's a fiera held in Bra last week.
What's YOUR favorite Italian cheese?
Yes.
Of course
Who is the blasphemer that doesn't like ALL Italian cheese?
Parmigiano Regiano and young Gorgonzola are the most favorite of mine.
Gorgonzola y Mascarpone
18:38 translation of Eva’s look: “Honey, the first rule about Pasta Grammar is that you don’t talk about French cuisine. The second rule about Pasta Grammar is that you don’t talk about French cuisine”.
you took the word out of my mouth lol... my boy Harper is about to get beat up ... word of advise my guy ... "No Frenchy"
I've had such a pleasant giggle over her reaction 😂
"I don't like that exemple" "it's a French exemple" such an italian thing to say! Thank you Eva for a huge laugh!
I'm french and I laughed so hard
@@shitouze cause you understand the rivalry between italian and french people 🤣
That was good. Harper should use American Bourbon as an example.
I laughed at this too 😂🤣
@@shitouze Moi aussi!
Eva's Italian lilt is getting stronger now she is home lol
Lilt?
@@HunniRoze accent is what they mean
I wonder if chef alfredo is improving his italian
@@thedoctress6440 No, they specifically mean the up-and-down nature of her speech, hence lilt
@@KenNakajima07, I don't think it is !!
While Eva’s cooking and instruction on all things sacredly Italian is the core of the channel content, no less praise is owed to Harper’s phenomenal videography and editing, and his on screen presence. Now there’s a perfect recipe for a thoroughly enjoyable channel!
Harper, welcome to paradise! You have tasted 0.1% of italian cheese 😂😂😂
They said Charles De Gaulle pronounced that it’s impossibile to govern a country with 256 kind of different cheeses like France.
In Italy we have 487.
Wisconsin makes over 600!
@@jefferydebbink282 Maybe you mean different brands or recipes? I mean totally different kind of cheese.
Which explains why Italy has had 100 governments since WWII.
@@Shadowman4710 Exactly.
@@Shadowman4710 Yet Italy is a happy county, the people live longer than Yanks, and Italy is still a trillion dollar Plus economy, and one of the richest countries in the world. Very accomplished despite, yes, many problems as well.
Best food in Europe, which is itself a continent bursting with great food.
Cheers!
The thing with cheese is that the bacteria that ferment the milk are different in every place in the world, and if you try to make a certain cheese somewhere else it will not taste the same, because even if you are able to cultivate those bacteria and transport them to that other place, they will quickly adapt to the climate differences and change genetically. It's might taste similar, but never the same, and the fermentation process will not be as optimised as it is in its original place after centuries of making it. That is why it is always better when it is authentic. That difference is true even between regions in Italy, and they do not even try to make parmigiano out of its original region. It is not just the value of tradition, there is science behind.
I agree, but the main problem is that here in the US, we have to pasteurize everything by law. We even pasteurize our beer. Then, we kill most bacteria’s and yeast.
Fact: The bacteria that turns milk into cheese feeds on lactose and is the reason why a lot of cheeses are very low in lactose or lactose free, which is why a lot of people with lactose intolerances can eat cheese.
Wow that is amazing. How fascinating! I never would’ve thought of that - thank you for sharing the insight!
@@rlarocca1 you can't pasteurize cheese, only the milk.
@@mijp seriously?
Fun fact: the crunchy bits in parmeggiano and other hard aged cheeses aren’t salt they are crystallized amino acids.
thanks, I wanted to point that out, but before doing so I searched for this comment!
I love all formagio
Which makes it even better!!! 🤗
umami
It's MSG umami flavour
Real parmagiano regiano (yes I know, my spelling is atrocious) was my daughter’s first real cheese. When Jannie was 3, her brother needed extensive dental & oral surgery work, so once a week, while her brother was seeing the oral surgeon, I’d take Jannie down the street a couple of blocks to a local wine shop that specialized in Italian wines (in fact I believe they were the ones that introduced me to valpolicella wines , especially the amarone della balpolicellos). They were setting up for a wine & cheese tasting one visit and the owner offered Jannie a small bite of it. To the surprise & delight of all the ladies there, Jannie gobbled it up like it was the best thing she had ever tasted! By the time we left, Jannie had probably eaten almost a half pound of it, & I was informed that I was not allowed to return unless Jannie was with me.
I did the same as a child, parmigiano is a children-friendly cheese
Omg, this is the sweetest story about Parmigiano Reggiano I've ever heard!
Parmigiano is lactose free and children love it :) amazing story
@@undomiel466 same, my grandpa used to leave out wedges of parmigiano on the table and he would often come back and find teeth marks on it and parts of it missing for some weird and unexplained reason.
@@bonogiamboni4830 it must have been a little mouse in the house! ;)
Dear Harper, there is something in Italy that we call “panza”...i’m watching you 😂
No vabbè sto morendo dalle risate 🤣 Dai che è giovane il caro Harper ha tempo di badare al colesterolo 😂🎉🇺🇸🇮🇹
@@luiswolmermariani198 Man...pança is Portuguese from Portugal. Since Portuguese is also a Latin language...it sounds similar to Italian...as many other words...
Mio Zio Mario mi ha spiegato cosi': 'Uomo di Panza... Uomo di Importanza!'.
@@michaelmueller9523 panza Is a local form for Italian "pancia". (Belly)
Dopo il livello avanzato ci sarà anche il livello "over the top" dedicato esclusivamente al casu marzu? 😂😂
😁😁😁
casu marzu is for bizzare and creepy level :|
Aahhh se Eva lo fa ...è un mito!🤣😁
🤣
For the english speakers, it means rotten cheese 😂😂😂
Those are not salt pockets in the parmigiano. Those are hardened proteins that appear in cheeses which are aged for a very long time.
They're amino acids. Some of the building blocks of porteins. But also calcium lactate is very common. Literally a salt.
As I stated previously, it's actually crystallized calcium. Cheese itself is by definition a hardened milk protein. However, after a significant aging process, calcium crystals will form in the structure of the cheese as the moisture slowly evaporates.
@@JS-fd8ey Specifically, they're tyrosine (the amino acid) and calcium lactate crystals. ;)
@@NapsAndNoodles indeed
Because of Pasta Grammar, parmigiano reggiano is my favorite. My pasta dishes have gone far beyond my expectations. My friends and family now beg me to cook Italian for them. Thanks You two!
that is so cool!!
Same! I cannot go back to the typical grated Parmigian in stores
Being a 14 yr old British, Italian food enthusiast, i knew most of what was in this video but sure am i excited for elementary level haha
Don't forget that in Italy we have more than 500 different types of cheese.
i hope they stay enough time to try them all!
@@garethjax Unfortunately, as happens often with enogastronomic products, many cheeses can be found only "on site". You cannot find a good montebore or toma di Lanzo or taleggio in Calabria. You have to go where they make it.
@@paolosardi67 i know! That's my hope that they will be able to make a tour!
And mozzarella di bufala in Battipaglia area
Yes, just as in France and Spain.
An interesting characteristic of the Parmigiano Reggiano is, that it is a lactose-free cheese
And precisely in the production process lies one of the main qualities of Parmigiano Reggiano. The high digestibility is also due to the fact that Parmesan is essentially a lactose-free cheese. The addition of lactic ferments to milk, during the early stages of the production process, causes fermentation and therefore the disappearance of lactose and galactose, from the very early stages. Any piece of Parmesan that arrives on Italian tables has a lactose content of less than 0.01%: the percentage required by the Italian Ministry of Health to be able to declare on the label that this dairy product is naturally lactose-free.
For this we can say that not only Parmigiano Reggiano DOP 24, 30, 36, 40, 48, 60 and 72 months, but also the one with a minimum maturation of only 12 months, is a completely safe cheese for those suffering from lactose intolerance.
true. but: it is not vegetarian due to its specific use of rennet...
Generally speaking, the more aged a cheese is, the less lactose it's likely to have, especially if it's a harder cheese. That's why aged cheese isn't sweet -- the lactose has been broken down by enzymes over time. Try to find a harder cheese that's been aged at least 6 months.
Harper, Eva, venite in Romagna a farvi una piada con lo squaquerone di San Patrignano, non rimarrete delusi!! 😘
Need some good Italian wine and bread with all that cheese.
I loved Eva’s air quotes when she said our US “Italian Cooking.” 😂
Also I miss the delicious provolone I had in Italy on my piadine!
I'm italian and I'm allergic to provolone but i don't like so it's fine lol glad you enjoyed piadine
If I don't go wrong, the only cheese allowed on piadina is squacquerone.
@@robertoegosum1501 nah they use any cheese you want, just has to be soft and melty
AS SOON AS LOCKDOWN IS OVER i'm flying to Italia to visit the villages and places where they make THE BEST FOOD so I can Shake the fork!
Well, that's impossible.
You know, in Italy you can go pretty much everywhere, from Valle d'Aosta to Sicilia, and every single town or village will boost such an incredible quantitiy and quality of products and recipes you won't be able to explore them all. So, even if you just concentrate on a couple of things - let's say prosciutto and mozzarella, for example - you'll be obliged to visit Parma in Emilia , S. Daniele in Friuli, Mondragone and Battipaglia/Paestum in Campania - and that's just to start with, because some wiull argue that prosciutto form Toscana or Umbria i better tha Parma or S. Daniele, an other will say that cow mozzarela from souithre lazio is the real mozzarela a trumping the buffalo mozzarella from Campania.
Let's narrow it down to just one, prosciutto. Even if you decide the best prosciutto is the Parma (and of course that will cause an uproar form S, Daniele) you'll be obliged to vist at least five places in teh area producing the stuff, each one proving to be just above outstanding and each one in a small village in a 12 km. radius from Parma.
I have a reason to get a passport and learn to say- “feed me I’m starving” in Italian stolen from late great John Pinette
@@johnsperka2253 😂😂
Just marry someone as gracious as Eva
@@johnsperka2253 sto morendo di fame!
All these authentic cheeses can be found in Uncle Giuseppe's in N.Y. and N.J, USA. Can't live without them! Boun Appetito...
Once this Covid situation will be over, I invite you all to the event called “Formaggio in Villa” in the Veneto region. The best of Italian cheeses on display, something not to miss for the cheese lovers.
That sounds amazing 🤤
Or also Cheese in Bra'. A bit far away but it s heaven for us lovers of milk ...
If you ever in Milan Try ' Peck ' in the center of the City . no place like it , the best of the best .
@@stironeceno a bit expensive but it has an amazing choice...I live in Milano
@@marcpavia5202 , If you want the best you have to pay for it . In che zona abiti a Milano ? .Abitavo a Milano anni fa .
I love how the videos in Italy are so real! Like everything is rustic no fancy plates, props, its just the real Italian experience! I love you guys! Keep doing what you do!
How can you not love Eva? She is so happy and proud to show Harper the joys of real Italian foods. I love when she flourishes her hand. I can remember my grandfather expressing his delight with something my grandmother made in the same way.
Hi Harper, actually the traditional mozzarella for pizza is the fiordilatte. The main reason is that the bufala one releases way more liquid when put in the pizza oven! Hello from Campania ^^
Really high quality buffalo mozzarella, especially the unpasteurised kind, it would be criminal to cook. Just cubed with tomato & basil & excellent olive oil.. 😊
by liquid, do you mean fat?
@@dorianleakey not only fat but also serum, we call it latticello.
@@nicoladadda4120 Thanks.
Right, but many places serve pizza bufalina with a mix of mozzarella di bufala e fiordilatte. And of course it's delicious
Take a shot every time Eva cringes at comparison to Champagne wine 😅 A true Italian lol
"I don't like that example because is a french example" love it lol! xD
Here in Argentina we don't have the majority of those cheeses, we have like our own cheese varieties which is a mix between a selection of Italian and French cheeses, for example we have Provolone and we have Roquefort instead of Gorgonzola, but if I have to say which is the cheese that I like the most that is from Italy or born from Italian cheeses is our "Provoleta" which is Provolone with a few spices like Oregano, Chili Flakes and some olive oil and then cooked in a small cast iron pan in the exact shape of the 1,5 cm thicc piece of cheese that is cooked in a parrilla so it gets a smoky flavour to it and it's cooked until the bottom is chard golden.
How about that Sardinian cheese called Casu Martzu?
I DARE Harper to try it!🤣
Aka "maggot cheese"...
it's actually super good (and can be found more or less in various italian region, the difference is that Sardinians are literally devoted to that cheese ahahahaha), the maggot are so small that if you don't stare at them you don't even knew that you are eating them. a lot of people got tricked in that way hahaha
Ho mangiato la burrata in Puglia, è stato come assaggiare un pezzo di Paradiso, incredibile
A me non piace il sapore di crema, preferisco il fior di latte, pugliese o molisano
Once again, we have been schooled by Eva 😊 Definitely a teacher by heart and it’s great that she knows how to cook and bake, plus definitely great at sharing everything that she knows about her true Italian food, as well as, the regions they come from and information about how they’re made.
6:45 I like how Harper is starting to use the universal Italian hand gesture/facial expression of “OMFG this is so good, are you kidding me? Everything else is pretentious trash.”
I love all the Italian cheeses I've tried over the years. And, yes, bufala beats fior di latte, as ricotta di pecora beats plain ricotta though I'll always prefer gorgonzola piccante over dolce. The king of cheeses is, as you said, parmigiano reggiano - there's nothing like shaving off a few slices of parmigiano and savouring it alongside a glass of good red wine. But living in Rome, I love the salty pecorino romano as well as its more subtle distant cousin the grana padano. And recent tasty discoveries have been the Lombard quartirolo or the creamy crescenza or stracchino which are wonderful in pannini with assorted vegetables sott'olio or pickles (sott'aceto)
You can tell Eva is so happy getting her homelands quality ingredients instead of America's version. She's so content not having to hunt for it. I can truly relate with this. Enjoy Eva and Harper.
I live in North of France, and every month I harass the cheese shop vendor to make a special order to get italian cheese, they alays surprise me with the best pecorino sardu and pecorino pepato from Sardegna, mozzarella di Bufala campana, gorgonzola, mascarpone, Parmiggiano Reggiano, Burrata. I am planning to order sheep and goat ricotta, if they can't get any, I will order a cheese from Corsica named Brucciu, it's sheep ricotta but with another name and made in an island located North of Sardegna, everybody talks about french cheese, and I love them but italian are so underrated! I am truly in love with italian cuisine. I got the book written by Pelegrino Artusi, the Italian equivalent of Auguste Escoffier. Artusi showed the world how noble italian cuisine is and he also showed that Italy has the most beautiful culinary culture. As a french, I love french cuisine, but I am in love with italian cuisine, it drives me crazy.
I'm watching this while eating "casizolu", cheers from Sardinia. Ps I still remember the day I ate the bufala from campania...
ciao Eva
i`m From Calabria too...from San Giovanni in fiore.
i think that the Cow ricotta that you show is industrial made.
and is not much as god as the handmade.
also ....i love the videos you booth made.
sorry for the gramatic.
Today's Sunday and I'm getting homemade cavatelli and ravioli. Saluti da Teggiano 👋👋
What time do I come over??😊😊
EVA, we are famous for different kinds of bread and sausages as well. Make him taste some of them!
Hi Harper, lovely video as usual from you guys. Fun fact, the crystals in aged Parmigiano Cheese are actually not salt but rather made from tyrosine and calcium lactate - byproducts of the aging process.
Yes! Aged Gouda does this, too, as well as other cheeses!
I love how delicately she handles food! You can see that it is precious to her! 😊
I love how the Italian anthem started playing for the Parmigiano and the Grana!
That was fantastically helpful plus it made my mouth water. Thank you.
You have to taste Buffalo ricotta as well! Here in the south of the Latina province there is a great production of buffalo milk cheese, ricotta and "buffalo blue cheese similar to gorgonzola" are real game changers xD
And the buffalo meat too. Delicious!
I was born in that area but I never found buffalo gorgonzola, could you please tell me where do you get it?
I had it in a cannolo in Sicily and I found it to be too gamey that I didn't finish the cannolo.
one time tried the goat milk ricotta and found it too gamey for me
@@rooooooby Well, I'm sicilian and I can agree, cannolo should be creamy an sheep ricotta is enough for flavour, especially if you go for a basic cannolo, if you get cannolo with chocolate pieces or candy fruit buffalo ricotta would be overkill.
I love this couple so much. She is quintessential Italian. She uses her hands while she talks. She even uses her hands when HE talks! XOXOX
For Christmas, my grocer recommended a very, very aged Pecorino from Puglia. It was stunning to look at (a beautiful buttery yellow) and so delicious the Shepherd could have made it right there in the pastore and aged it under a rock.
Excellent!!
i could almost
taste those authentic cheeses!!
Thank You so much !!
😄👍💖
That’s a lot of cheese. You’re gonna be super “regular” for a few days, Harper. 😳
Not necessarily. Mozzarella and probably Burrata, tend to tighten you up. Of course it depends on how much water, fiber, etc. he gets along with the cheese.
@@TheHatchetwoman It was kind of a joke. He probably didn't poo for a week. :)
Eva at 22:51. Beaming with happiness and in her element back home in Italy. This would have been my thumbnail for this wonderful episode.
Kinda disappointed this didn't include scamorza, cacio cavallo or Piave (among my favourites!) but good job with the rest of them :))
This video is just the tier 1 of cheeses Italian production. I think they have presented the most known and accessibles for the rest of the world. To make an exhaustive presentation of Italian cheese I think they will need like 20 more videos.
@@nicoladadda4120 yeah I know I just hoped they were included anyway.. And I can't wait for more cheese videos
Sure- I missed scamorza too. Especially the smoked version, one of God’s own foods! The day I found a decent one down here in Melbourne (Australia) I just about cried! Hopefully it will make the list for ‘intermediate’ cheeses, next video!
Well, a few days ago, I finally found some Pecorino Romano, and today I just cooked enough plain Penne Pasta with Black Pepper, a few dashes of dry Basil, kept Pasta water, which was just enough after Pasta done, then added 1/4 cup of the said Cheese. Pasta water became creamy, let sit for Pasta to absorb more liquid as Pasta was a few minutes short of actual cooking time. It was delicious. I also had some garlic in the pasta.
You should try fresh fresh pecorino, cacioricotta (it's white and you can eat it by itself or grated on pasta), caciocavallo and scamorza affumicata. Greetings from Puglia 👋🏻❤
God that tasted so good.I have to take a coldshower now.Harper you and Eva should go to Little Italy in NYC.
Alas, Little Italy in NYC barely exists anymore, it’s about one block now. Excellent authentic Italian items can be found in the city and the boroughs but there, not so much. It is still fun to go to Ferrara though, especially when it’s not tourist season.
Oh God . . . you had me at "Cheeeeeese!" I am soooo envious. Thats for the great vid.
I love them :)
I love the shade Eva throws at the French and American “Italian” cooking
It’s French and American cooking. It’s probable time to stop calling it Italian if an Italian says it’s too different.
American Italian cooking is…Italian American cooking. But even Italians disagree even amongst themselves on cooking.
@@cjaquilino Right. Italo-French-American cooking is not even in the argument of Tuscan vs Bolognan methods, it’s something else entirely. “How French Cajun or California Fusion did you get from a Chicago and New York standard and how “St. Louis and Cleveland New Factory Farm Kosher Jewish (Provel Cheese and Sarah Lee Poundcake) did we make it, aren’t even relevant American arguments anymore.
France has enough good cheeses. Even little Belgium has its abbay cheeses.
We don't really care about the italian whiners.
Isabella DeMedici taught the French how to cook and food ethic. The french were still using their hands prior to Isa marrying Louis IV and teaching them to use forks and knifes...P.S. Marzupan was also brought by Isa and named after one of her Chefs named Marzupane.
Provolone was born from the Auricchio family (Neapolitan) in Cremona (Lombardy) from which the sweet provolone comes, curdled with veal rennet, and the spicy provolone obtained from sheep rennet.
Ok, but provolone Is a variation of caciocavallo, One of more ancient cheese in Italy, from the South of country.
French cheese is to die for! You don't need to hate to love Eva...
Agreed
I love cheese too, I work in a French fromagerie, we only make goat's cheese. At home we eat sheep, cow, & buffalo cheeses also.
Ok... I think you know that we are on an Italian food Channel and we don't care at all about the french one.
I can see the cheese wheel becoming a trend, like:
“Honey, what do you want for dinner?”
“I don’t know”
“Let’s spin the cheese wheel.”
The possibilities are endless.
The best day is when there is a new Pasta Grammar video. The second best day is when I have time to watch older Pasta Grammar videos.
I've looked up some of the cheeses mentioned in previous videos, and was very excited to watch this. Cheese is so great.
Slight correction: those bubbles or pockets on Parmigiano (also appears on other cheeses) is actually tyrosine crystals. Tyrosine is an amino acid not a salt. Great episode!!!
Yeah, but calcium lactate is. Technically, it's amino acid crystals and calcium salt crystals suspended in a hardened protein/fat lattice.
Talk nerdy to me :)
CHEESE! My favorite subject. I make my own ricotta. It's too easy not to do. Fact: Mozzarella cheese is now the top selling cheese in the U.S. Glad to hear Eva talk about not keeping the mozzarella in the refrigerator. I don't keep most of my cheese in the refrigerator or my butter or eggs. I think that's a weird American thing except for people who grew up on farms and know that you don't actually refrigerate these foods if you have quality stuff and not the cheap stuff in the supermarket cheese aisle. Burrata is, by far, my favorite. But it's not really a melting cheese. It's more of a spreadable. But it does make a really good grilled cheese component when you mix it with other cheeses on your grilled cheese sandwich. The tiny wedge of parmesan I buy here in the U.S. is like $19.00. I've never looked for the label before. I will next time. One of my favorite dishes that I make is bucatini with lemon and peas. I usually use parmesan. Maybe next time I'll try provolone.
I can't choose. My name is Brooklyn and I am a cheese-aholic.
So many cheeses... so hungry.... Harper and Eva, so lucky.... 🤤
Haven t seen It yet but Just the cheese word had me...pecorino semistagionato is one of the top for me but all cheeses are my drug...
Eva ...your face reflects an Italian way of saying which Is : Godo come un riccio...
We get real provolone here in NY, NJ, area.
Its imported from Italy it comes medium and sharp sometimes extra sharp and there is tons of it.
It tastes nothing like what they sell over the deli counter for sandwiches.
Just wanted to let you guys know.
So you should be able to buy it online.
I'm surprised you can't get it up where you live in the States.
True it is so good, Although i usually go for local American cheeses. Try out kunik(goat cheese) and local Cream cheese
Thanks for the hot tip. Just ordered some.
You guys are spoiled though, jussayin! NY, NJ, and half of Boston are basically Italy lite. I'll never forget the amazing Italian hospitality I received in Winthrop- the food, the drinks, the loud laughter and dancing. I miss it. Good friends and good times, God bless.
I don't even know where to get Italian in the rest of the country. It's been very disappointing since I've had the "real" Italian-american experience.
Asides from the Famous Bistro in Owensboro, KY, my wife and I stay home and make her Nonna's recipes.
I've had both provolone in NY. I didn't know the different names just called them soft and hard . The soft for cooking or sandwiches the hard more for eating with sopressata as a snack.
Quite common in delis, but I recommend trying local new york and American cheeses instead.
My Dad would have been 100 years old the other day. His favorite dessert was cow's milk ricotta with a light sugar topping. Try that at the end of a meal. The upscale version is with honey of course. I recommend you try out chestnut blossom honey if you can find it. It has a slightly bitter finish that is perfect with cheese. I don't know if it's available in Calabria. Sure quite popular here in the Northwest.
ancora meglio: ricotta+miele+caffe in polvere
Il mio di castagno? E che ti pensi che la Calabria sta sulla luna? E certo che ci sta.
@@MrRobbyvent ancora meglio, un cannolo siciliano con la crema di ricotta
@@MobileCanal non credo che i castagni siano così comuni come nella regione dove vivo io -- ah poi certo vai all'Iper e trovi tutto dappertutto, questo sì
@@Ardoxsho certo, hai ragione, sull'appennino sono anche più comuni rispetto alla regione dove vivi. E ti dò un'altra informazione, sono più diffuse anche le nocciole. Ciao.
I've been watching a bunch of Italian cheese making videos...and this was recommended earlier than usual
Eva make a special episode of strange combinations of chees and other thinks like parmigiano and pear, pecorino and jam... your housband will be crazy!!!
LOL those combinations don't sound strange to me!
Yummmm my favorite is Pecorino Sardo,Im waiting Eva to show us how to make Torta di Pasqua with various cheese that you have.
Your happiness is contagious and much appreciated now a days. Thanx guys
My personal top 3
1. Taleggio
2. Asiago
3. Fontina
Avevo messo solo Fontina come unica risposta ... ma sono d'accordo con te al 100%
I like taleggio and fontina,. It not asiago. Good stuff
Salva...
My favorite Italian cheeses are fresh mozzarella and parmigiana reggiano. My favorite American cheeses are Pinconning, Colby, and local Cream Cheese(invented in New York). Kunik is also another good cheese from New York.
I have lived in Texas for 3 months. As an italian, when living abroad, especially in the US, I was missing two things more than anything else: italian cheese and italian bread.
Cheese in the US always look like it's been extruded by a machine and bread is generally awfully soft and moist.
Harper you are one lucky guy: your american friends will for sure be jealous!
Go to local cheese places in the US. Much better cheeses, Try out Teleme, Red Hawk, Humboldt Fog, Kunik, and Pinconning cheese. These are some of the best cheeses in the US in my opinion. There are many more but those are some of the best. If you like blue cheese try out Maytag blue cheese.
Most of the pecorino romano for large Italian distribution is produced in Sardinia. But in Lazio you can easily find Pecorino Romano produced by the shepherds of the Roman countryside. Also in Abruzzo there is a fantastic Roman pecorino. Sometimes it is the same Roman shepherds who in winter graze the sheep in the Roman province, and then in the summer bring the sheep to the upper Abruzzo.
Where can I sign up for this cheese tasting? 😂
Please do the higher levels as well, how comes that I'm Italian but there's always something Eva teaches me?
Magnificent and very educational! Most of Parm-Reg in the US is the 24 month form but if I can find the 30 I get that. I've only seen the 48 month (even at large cheese shops) "Gran Reserva Extra" available online and then you're putting down $100 for 2-3 pounds before shipping. That takes a big fan to spend that much. Beware that some American stores take real Italian Parm-Reg and grate it, not using the official seal (as they are not allowed), and adulterate it cellulose or cheaper hard cheeses just like the plastic bottle Kraft stuff. I would never buy pre-grated stuff for reasons of oxidation and this adulteration factor.
Excellent episode as always guys. Learned (as always) so much more about Italian cheeses. Next, while you’re in the region, I would love to see a little review on your wonderful Southern Italian wines. Last night my wife and I enjoyed a few glasses of Primivito and Negramaro imported from Puglia thanks to Eva’s prompting, and they were delicious, complex, and so very different from each other! Cin Cin!!! (PS - Still cold here in New England. Enjoy the beautiful climate there in the south of Italy!)
My favorite part in all the videos is when I see Eva enjoying the taste of the food she's so cute, I like her smile too much ❤️
Say Cheese 🧀 Hi my rocking friends thank you for the update ! Love 💕 some fresh mozzarella please ! Have fun 🤩
I knew all the cheeses beforehand! One of my favesies is Piave.
😱 omg...why am I torturing myself?! I've been vegan for about 7 years now and no amount of cashews or nutritional yeast will ever substitute burrata....mmmm... On crostini with fresh garden tomato, generous amount of burrata and a drizzle of balsamic reduction with a touch of fresh basil. 😛 Lol You know the cheese is serious when it makes you question your ethics. 😄😉
Thankyou both for a great cheese overview! A wine exploration would also be wonderful. Thanks again!
Potevate accompagnare tutti questi formaggi con un po’ di ciabatta fresca ed un buon bicchiere di vino calabrese. 😉
Fuori dalla telecamera! 😉
To be fair you need to try artisan cheeses from across the the United States, super market brands would never compare to anything in Italy but made by small cheeses maker's might.
Agreed, small boutique farms making fresh goat, sheep and cow cheese across Canada and the US is amazing even after doing two tours of Italy
Okay Haper, I will tell you what my favorite meal is when I was stationed in Napoli. Fresh fava beans, with parmigianino regiano, caciocavallo cheese, homemade pancetta, pane carfone (found in Napoli), and vino di peppino (my first landlord in Fusaro, NA). Best meal of all time.😋
Gorgonzola is soo good! Great video 👍
Who makes the best cheese the British funnily enough winning awards more than the French.. Sorry Italy you're down the list :-)
Great video very informative. 👍🏼
Ogni volta che paragona un nostro formaggio al Cheddar, un casaro sulle Alpi muore. Every time he compares our cheeses to cheddar, a shepherd from the Alps dies..
Theres a difference between the american orange cheese burger melty Cheddar and actual cheddar as it was meant to taste. Lets say like the difference between american italian food and actual italian cuisine.
@@oshie789 Now spread the word, you my friend, got the point! Every gastronomic product and cuisine have his science, methods and culture behind it and if you change something the result also change. Sometimes you can't say what is better or what is worse, sometimes is just different... But you can always say that if someone in his kitchen or an industrial production doesn't follow good methods and standards of quality the result is just trash. Is like an italian cheese industry that produce Cheddar from low quality milk coming from different EU countries after thousands of kilometers of travel, it would be cheap but every American would call that trash. Anyone should think about this before eat something, if you want eat trash free to do it but at least you know what you're doing without call out authenticity of the product or the cuisine. Now go and spread the word.
@@oshie789 but American Italian food Is still good enough, instead of cheddar you use in your hamburgers.
@@MobileCanal im not american. But yes, never said that american italian food is bad. Just different. Verrrry different in some cases.
Very informative even for someone who’s used to eating these cheeses. Nothing I’d better than Reggiano straight from the wheel with olives! Another great video and you guys must have spent a small fortune buying all those cheeses!
Parmigiano Reggiano è totalmente naturale, dall'allevamento delle mucche alla produzione del formaggio con elementi tutti naturali. Nel Grana Padano si usano anche additivi non naturali. Questa è la differenza. Marco da Parma
E poi è fatto con latte pastorizzato!
Thank you for this video! I've only had Provolone cheese on premade subs from sub shops in USA. I've always considered it a boring cheese, and don't typically purchase it for myself
For dinner I made something that called for Provolone, and having previously made it I knew slices wouldn't work, I needed shredded, so I tracked down a block at my grocery store and grated my own...and realized it absolutely did not belong in the dish as apparently I had no idea how provolone tasted! This might have solved that mystery for me! Thank you!
Actually most Gorgonzola is made in Novara, Gorgonzola is a tiny town in the East Milan suburbs and no longer really makes cheese anymore...
I LOVE Gorgonzola 😩😀
Yes, I live near Novara and go to buy some in Cameri everytime I can ^^
Thank you for this. I learned so much! I am officially on a hunt for authentic provolone in my neck of the woods in Texas.
find an italian deli or supermarket. please tell me they exist in Texas! lol.
🌟😲 *Where is the SCAMORZA???* 😋 ... I'll sip my espresso ☕ and wait ... 😉
Stay Safe 😷 & 💗 Much Love ~😈🔺🦋
Italian cheeses would require days and days of documentary alone. My favourite cheese in the world is called Case di Viso, named after the small village of 50 people or so where it is produced in Valcamonica, Lombardia. It cannot be found more than a few km away from that small village, and who knows how many other delicious ones like that there exist around the country!
When I lived in Roma I would go to Sperlonga in the summer and every day at the beach I would eat mozzarella di bufala. Drive around the area and visit the families who made the cheese,smoked, and in all sorts of shapes like little animals.I felt like I was in cheese heaven!
Lucky guy! Lots of food in Roma, glad you enjoyed it. :)
And that's nothing! I was born in Gaeta, very close to Sperlonga, and now I live in Turin (in the north of the country). There is so much more variety here! Northen Italy is the real cheese heaven
@@undomiel466 bah... She loves mozzarella di bufala "Campana", made only in the South... The best cheese in the world and you... compare mozzarella to camoscio d'oro, fontina..? 🤦
@@MobileCanal I was born in the south ;) and trust me, in the North there are a LOT of cheeses that have nothing to envy to mozzarella. And fontina d'alpeggio is a very delicacy! The quality of the cheese is important too, not only the kind. Look out "Cheese", it's a fiera held in Bra last week.