How to Save Money on Parmigiano Reggiano Cheese

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

  1. @TriggTube

    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

  2. @hiddencow3272

    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.

  3. @riddlydiddly666

    American 12-24-month-aged Parmesan wedges can be a really effective substitute for the price.

  4. @mamaharumi

    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.

  5. @ShireGanj

    It’s even more expensive because of content creators buying whole fukin wheels. Americans and their bloody gluttony

  6. @lightennight8836

    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.

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