Thank you for this video! I’ve been running out of cheese content and I just stumbled onto ur account and I cannot thank you enough. Now I can watch a Cheese History video alongside my cheese 😊
I’m American and have only ever bought Parmesan Reggiano - I’ve tried a roommate’s parm shaker here or there and it’s not the same not even a bit. Doesn’t melt the same - you can’t make pasta sauces with it. Unfortunately the real stuff is really expensive (2-3 bucks a an oz) but i always have some in my fridge bc i do cook Italian food regularly
This is a majestic work. I'm Italian and I can only love this. I like your historical approach to cheese, it's so exciting to learn the history behind each cheese. You are saving us much time and effort searching all of this by ourselves. I wonder if you knew Italian how many more documents you could have access to. Great job and please keep up with these beautiful contents!
Another fascinating videos, thanks. What was the rotten kind of cheese from Tuscany mentioned? I've had the official PDO a few times but to be honest it's not in my list of go to cheeses. Keep up the good work
Thanks. I'm not sure what the rotten Tuscan cheese was, as that comment is all I have to go on. It's a pity because it sounds like an interesting cheese too.
Holy hell! I have no idea if it's still happening here in the US or not, but you have just guaranteed I will be extra careful about ingredients when I have to buy it at the store. I still need to inventory my cheese cave, but I think I'm out of homemade Romano from my goat milk. I made two new wheels of it in April, but as you stated in your video, I have to let it age a long, long time before using it.
Some people say Swiss Sbrinz is the parent cheese of Parmesan. Sbrinz has the same profile as Parmesan and has been - supposedly - been made for over 2000 years. And that Swiss cheese got its name from Italians who liked it so much. Some Swiss cheesemaker move down to Italy, and that's how hard cheese, like Parmesan, began to be produced in Italy. What do you think? Is that possible?
But why is it made in such large wheels? Why is it bulged in the middle? Parmesan Pie could just refer to a pie made in the Parma style, not necessarily needing cheese to be added.
Big wheels mean more cheese to the amount of rind (which isn't usually edible in Parmesan). So the size may be for economic reasons, and because they could with their cheese making techniques. It bulges in the middle under its own weight after coming out the hoops and as it settles and dries. Most cheese do that to some extent. Good point about the Parmesan pie. I hadn't thought of that. Thanks 😁
@@cheesehistory Then they should make spherical (with a small flat bottom, and maybe a top) "wheels". Less rind to volume. We need to get a fundraiser to send some mathematicians to Milano. #ReduceTheRind
yes, this atrocity called 'green can parmesan' in america does exist. while it isn't unhealthy, it's not healthy either, nor very good tasting. best used very sparingly as a light dusting on top of oven baked garlic bread, or maybe on top of a quick salad if you don't have real parm on hand. genuine parma reggiano is expensive here (like most places). one thing i do is wait for the stores to put it on sale. the food 'regulations' make them throw it out very prematurely. i get many cheeses that i don't make myself like this. keep up the great cheese history videos!
Yeah, the real thing is expensive here too. I think we even have our own version of the green can parmesan come to think of it, but I've never tried it. I'll have to check what's in it next time I'm in the supermarket. Thanks for watching 😁
Grate video Julia, thanks for making it. I have shared it with the curd nerd community.
Thanks Gavin! Glad you enjoyed it 😁
@@cheesehistory I got here because of Gavin's recommendation many months ago. I continue to enjoy both channels :)
“Each wheel weighs up to 90 lbs”
Give me some crackers and that oughta be enough to get me through this weeks lunches
My new favorite channel to watch while eating dinner
A very well made video as always! Thank you!
Thanks for watching 😁
I love your videos! You deserve more views, please keep going!
Thanks. I love making them so no danger of stopping anytime soon 😁
Thank you for this video! I’ve been running out of cheese content and I just stumbled onto ur account and I cannot thank you enough. Now I can watch a Cheese History video alongside my cheese 😊
I’m American and have only ever bought Parmesan Reggiano - I’ve tried a roommate’s parm shaker here or there and it’s not the same not even a bit. Doesn’t melt the same - you can’t make pasta sauces with it. Unfortunately the real stuff is really expensive (2-3 bucks a an oz) but i always have some in my fridge bc i do cook Italian food regularly
This is a majestic work. I'm Italian and I can only love this.
I like your historical approach to cheese, it's so exciting to learn the history behind each cheese. You are saving us much time and effort searching all of this by ourselves.
I wonder if you knew Italian how many more documents you could have access to.
Great job and please keep up with these beautiful contents!
Another fascinating videos, thanks.
What was the rotten kind of cheese from Tuscany mentioned?
I've had the official PDO a few times but to be honest it's not in my list of go to cheeses.
Keep up the good work
Thanks. I'm not sure what the rotten Tuscan cheese was, as that comment is all I have to go on. It's a pity because it sounds like an interesting cheese too.
I just discovered you…. ❤.
Excited to watch them all!
Fabulous and interesting as usual. Keep up the great research. 💝💝 a fascinating subject.
Pre-grated parmesan is gross.....
Thank you for making these videos. You are covering two things that I love. History and cheese. Looking forward to move videos from you b
One crazy pie!! Love it...another great video.
Holy hell! I have no idea if it's still happening here in the US or not, but you have just guaranteed I will be extra careful about ingredients when I have to buy it at the store. I still need to inventory my cheese cave, but I think I'm out of homemade Romano from my goat milk. I made two new wheels of it in April, but as you stated in your video, I have to let it age a long, long time before using it.
Some people say Swiss Sbrinz is the parent cheese of Parmesan. Sbrinz has the same profile as Parmesan and has been - supposedly - been made for over 2000 years. And that Swiss cheese got its name from Italians who liked it so much. Some Swiss cheesemaker move down to Italy, and that's how hard cheese, like Parmesan, began to be produced in Italy.
What do you think? Is that possible?
Been calling it parMEsan for a while. Nice video
Phenomenal content.
Thanks, wonderful video :)
ohhh yeah new cheese history hell yeah
But why is it made in such large wheels? Why is it bulged in the middle?
Parmesan Pie could just refer to a pie made in the Parma style, not necessarily needing cheese to be added.
Big wheels mean more cheese to the amount of rind (which isn't usually edible in Parmesan). So the size may be for economic reasons, and because they could with their cheese making techniques. It bulges in the middle under its own weight after coming out the hoops and as it settles and dries. Most cheese do that to some extent.
Good point about the Parmesan pie. I hadn't thought of that. Thanks 😁
@@cheesehistory Then they should make spherical (with a small flat bottom, and maybe a top) "wheels". Less rind to volume.
We need to get a fundraiser to send some mathematicians to Milano. #ReduceTheRind
Maybe they should change the shape. But I doubt anything will change now. These days the shape is fixed by the PDO guidelines.
yes, this atrocity called 'green can parmesan' in america does exist. while it isn't unhealthy, it's not healthy either, nor very good tasting. best used very sparingly as a light dusting on top of oven baked garlic bread, or maybe on top of a quick salad if you don't have real parm on hand.
genuine parma reggiano is expensive here (like most places). one thing i do is wait for the stores to put it on sale. the food 'regulations' make them throw it out very prematurely. i get many cheeses that i don't make myself like this.
keep up the great cheese history videos!
Yeah, the real thing is expensive here too. I think we even have our own version of the green can parmesan come to think of it, but I've never tried it. I'll have to check what's in it next time I'm in the supermarket.
Thanks for watching 😁
@@cheesehistory the good thing about the real deal is it takes less than you'd think to add that extra 'ooomph!' of cheesy flavor to a dish.
It's 2024, and cellulose is still the 5th ingredient in the list in most American Parmesan cheese.
Glorious!
Cellulose is added to keep the grated cheese from sticking together.
I'm of the Ardianna line
I Love Jonna Napire 💜💚♥️
MAY 10, 2024
CE - no need to be woke, down vote.