Это видео недоступно.
Сожалеем об этом.
The history of the world’s biggest cheese: Parmesan (Parmigiano-Reggiano)
HTML-код
- Опубликовано: 14 авг 2024
- Parmesan is one of the biggest cheeses in the world and it has a long and well documented history going back to the 13th century. There are even claims it was being made in Roman times. In this video, let’s dive into the fascinating history of Parmesan cheese (also known as Parmigiano-Reggiano)
Links:
Letter from Benjamin Franklin to John Bartram, 9 July 1769: founders.archi...
Thomas Jefferson, Notes of a Tour into the Southern Parts of France, &c., 3 March-10 June 1787 founders.archi... (The description of Parmesan is about half way down the page)
Support me on Patreon: / cheesehistory
Follow me on Instagram: / cheese.history
Sources
Boccaccio, Giovanni. The Decameron. Translated by Guido Waldman. Oxford: Oxford University Press, 1998.
Brodie, R. H., ed. Letters and Papers, Foreign and Domestic of the Reign of Henry VIII. Vol. 1 part 1. London: His Majesty's Stationery Office, 1920.
Columella, Lucius Junius Moderatus. On Agriculture (Res Rustica V-IX). Translated by E. S. Forster and Edward H. Heffner. Vol. II. London: William Heinemann, 1954.
Dalby, Andrew. Cheese: A Global History. The Edible Series. London: Reaktion Books, 2009.
de Baldach, Ellbochasm. The Four Seasons of the House of Cerruti. Translated by Judith Spencer. New York: Facts on File Publications, 1983.
de Rossi, Martino. Libro De Arte Coquinaria. c. 1465.
Donnelly, Catherine, ed. The Oxford Companion to Cheese. Oxford: Oxford University Press, 2016.
Googe, Barnaby. The Whole Art and Trade of Husbandry, Contained in Foure Bookes. London: Richard More, 1614.
Gough, J. W. "The Witham Carthusians on Mendip." SANHS 74, no. 2 (1928): 87-101.
Harbutt, Juliet, ed. World Cheese Book. London: Dorling Kindersley, 2015.
Jefferson, Thomas. Thomas Jefferson Travels: Selected Writings 1784-1789. Washington, D.C.: National Geographic, 2006.
Kindstedt, Paul. Cheese and Culture: A History of Cheese and Its Place in Western Civilisation. White River Junction, VT: Chelsea Green Publishing, 2012.
Kurlansky, Mark. Milk: A 10,000-Year History. London: Bloomsbury, 2018.
Looney, J. Jefferson, ed. The Papers of Thomas Jefferson, Retirement Series: 1 September 1819 to 31 May 1820. Vol. 15. Princeton: Princeton University Press, 2018.
Morshead, O. F., ed. The Diary of Samuel Pepys: Selections. New York: Harcourt, Brace and Company, 1926.
Oberg, Barbara B., ed. The Papers of Thomas Jefferson: 1 February 1799 - 31 May 1800. Vol. 31. Princeton: Princeton University Press, 2004.
Olmsted, Larry. Real Food/Fake Food: Why You Don't Know What You're Eating & What You Can Do About It. Chapel Hill: Algonquin Books, 2016.
Palmer, Ned. A Cheesemonger's History of the British Isles. London: Profile Books, 2019.
Platina, Bartolomeo Sacchi. De Honesta Voluptate Et Valitudine. ca. 1466-1467.
Pliny the Elder. Natural History: Books Viii-Xi. Translated by H. Rackham. Vol. 3. The Loeb Classical Library. Cambridge, MA; London: Harvard University Press; William Heinemann, 1940.
Scully, Terence. The Art of Cookery in the Middle Ages. Woodbridge: Boydell Press, 1995.
Valenze, Deborah. Milk: A Local and Global History. New Haven & London: Yale University Press, 2011.
Willcox, William B., ed. The Papers of Benjamin Franklin: January 1 through December 31, 1769. Vol. 16. New Haven and London: Yale University Press, 1972.
---, ed. The Papers of Benjamin Franklin: January 1 through December 31, 1773. Vol. 20. New Haven and London: Yale University Pres, 1976.
Images
Map of 1st century Roman provinces (Tomisti, CC BY-SA 4.0 via Wikimedia Commons, commons.wikime...)
Portrait of Samuel Pepys by Kohn Hayls (1666) (public domain)
Tacuinum sanitatis (1380-1399) page 124 - Mature cheese (The Austrian National Library digital.onb.ac... page 124)
Parmigiano-Reggiano (pixabay.com/ph... and pixabay.com/ph...)
Columella portrait (Public domain)
Pliny the Elder (commons.wikime... CC BY-SA 3.0)
Portrait of Giovanni Boccaccio by Raffaello Morghen, c. 1822 (Public domain)
The Great Fire of London painting, 1675 (Public domain)
Benjamin Franklin, painting by Joseph-Siffred Duplessis (Public domain)
Thomas Jefferson by Rembrandt Peale (1801) (Public domain)
00:00 Introduction
01:25 What is Parmesan cheese?
02:39 Does Parmesan have Roman origins?
05:13 The Monasteries of the Middle Ages
08:57 Records of Parmesan cheese
19:55 Protected Parmesan cheese
25:18 Thanks for watching
#parmesan #parmesancheese #cheese #history #cheesehistory
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
I love your videos! You deserve more views, please keep going!
Thanks. I love making them so no danger of stopping anytime soon 😁
My new favorite channel to watch while eating dinner
A very well made video as always! Thank you!
Thanks for watching 😁
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.....
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
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.
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 😊
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
Phenomenal content.
Thanks, wonderful video :)
Been calling it parMEsan for a while. Nice video
ohhh yeah new cheese history hell yeah
It's 2024, and cellulose is still the 5th ingredient in the list in most American Parmesan cheese.
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.
Glorious!
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?
Cellulose is added to keep the grated cheese from sticking together.
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.
I Love Jonna Napire 💜💚♥️
MAY 10, 2024