When looking for real parmigiano reggiano, any large chunk will have the iconic “parmigiano reggiano” name in dots on the rind. If a piece is sold without any rind, be suspect. If you buy any preshredded or preheated parmigiano reggiano (which I would advise against for flavor reasons), just make sure the package has either the DOP seal or the Parmigiano Reggiano Consortium logo on it. You can see those logos in the video at around 40 seconds. Oh, and as an added bonus for reading this, my favorite Parmesan is the 24 month. Anything older than that is a bit too dry for me. ENJOY!
#parmesan #parmigianoreggiano #cheese #foodscience #italianfood
Comments
When looking for real parmigiano reggiano, any large chunk will have the iconic "parmigiano reggiano" name in dots on the rind. If a piece is sold without any rind, be suspect. If you buy any preshredded or preheated parmigiano reggiano (which I would advise against for flavor reasons), just make sure the package has either the DOP seal or the Parmigiano Reggiano Consortium logo on it. You can see those logos in the video at around 40 seconds. Oh, and as an added bonus for reading this, my favorite Parmesan is the 24 month. Anything older than that is a bit too dry for me. ENJOY!
#parmesan #parmigianoreggiano #cheese #foodscience #italianfood
I work in culinary. As long as its been aged for around a year, and its not being eaten directly, usa "parm" does basically ghe same thing to a dish as the real stuff.
American 12-24-month-aged Parmesan wedges can be a really effective substitute for the price.
Bravo!! Cosi si fa
I'll be honest, I like the members mark parm wedges from Sam's club. It's cheaper and good, I like to mix it with Romano for salads and sauces.
Don't save on cheese!!!
Parmaggio reggiano is not expensive considering how long it lasts
It’s even more expensive because of content creators buying whole fukin wheels. Americans and their bloody gluttony
You know what i use?
Parmesan
Cotija chesse is better
Yeah grana is the cheaper option in Italy as well
Peco was the original OG.. then Parm got a DOP and a jump in price.. I prefer the OG
To save money for large portion cooking, grana padano does the trick
As someone who cuts these cheeses into smaller fresh cuts, I have been told by my boss that I must make sure each seals has that sticker. So, yeah it is the one with the stamp on the side.
It actually makes up about 20% – 30% of sales in my department.
I'm from Veneto and I like grana padano more… I know I know
When he showed the picture of him and the cheese wheels I heard dark souls music in my head
I steal mine.
Whats the price of the wheele
Can you take a bite out of the slice or a block of parmigiano reggiano?
And we call 4$ expensive😂
what about the substitute in asian countries where dairy based food are not really a thing here?