The Difference Between 12 Month and 120 Month Parmesan Cheese | What's Eating Dan?

Have you ever tried Parmesan that was aged for 10 years? Neither has Dan, but he knows a lot about it, and he can tell you exactly what happens on a scientific level the longer your Parm has been left to age.
Read our full taste test of supermarket parmesan: cooks.io/2FFLZU8
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[@juliegolick]

Based on the title, I was so sure Dan was gonna be taste-testing a 120-month parmesan in this video. Disappointed! (Otherwise good video though...)

[@summerrose1545]

Yeah that was my thought and was anticipating that until I was 3/4 into the video I realized that was misleading. Still good info but I wished the title was a bit honest.

[@lyudmylanokhrin8106]

Exactly my point. Did not expect such dissatisfaction from American Test Kitchen , 👎definitely

[@justaddwater674]

Julie Golick There’s really nothing in the title about him eating the cheese. The confusion probably comes from the channel title right after the video title. Which does give a different impression, if read without realizing/remembering they are 2 different things.

[@jgalliera]

SET 17 (2:51) means Settembre (September) 2017, or just 2 years ago. That's only aged 24 months.

[@skeetsmcgrew3282]

Considering the man got ahold of 21lbs of parm for an experiment I don't see why he couldn't just get like 2oz of the ten year stuff. Maybe it's impossible to find in the states?

[@haroldhenderson2824]

If the cheese is "better" close to the rind, why isn't it formed into a torus (donut-shaped)?

[@SoulWhite]

xD lol

[@Astavyastataa]

Brilliant.

[@iAmTheSquidThing]

This is exactly what I was thinking. Let's go into business together and revolutionise the cheese industry.

[@meleader]

Yeah, well the reason is crazy Italian law. In the US? Maybe someone should...

[@emorybaker8188]

i guess im asking randomly but does anybody know a trick to log back into an instagram account..? I stupidly forgot the password. I appreciate any assistance you can give me!

[@loganvoorhis]

"once the curds have been formed" THIS VIDEO HAS BEEN BANNED IN TURKEY

[@raymondmuench3266]

Logan Voorhis Does that explain why there’s also a tariff on it? Hmmm.🧐

[@lena-mariag.louis-charles3579]

😉

[@brettito]

5:55 Cheese-charrones. Missed o-pun-tunity.

[@RefinerSimilitude]

1:07 Translation; "Good Lawd, thas rotten!"

[@seanholland6132]

Be honest Dan, how many times did y'all have to practice that toss at the beginning?

[@jamesuthmann940]

"Parmesan catch, take #593, ACTION."

[@billy4072]

No practice required. He’s a complete tosser

[@songohan5960]

Bill y Ok,britisher.

[@JoelGonzalez-ud7qo]

"Yes, yes, yes I'm a nerd, but good thing I am..." Yes Dan, a GREAT thing for all of your fans!👏👏👏

[@wyllmRox]

lol the description of the 10 year cheese sounds like it was bad

[@Mezuzah87]

That's exactly what the description means.

[@tessat338]

Yeah, whenever the descriptor needs to use terms like "challenging" and the cheese needs to be approached with "humility" then we can bet that we won't be up to the challenge or have sufficient humility.

[@HaploPrime]

"I've meet black labs and kids that weight less than that. I mean dogs and kids are great, but when have either of them improved the flavor of your pasta dish." Hmm... 🤔

[@KenS1267]

Well there was that time but my attorneys don't like me talking about it. ;)

[@jonnyspace50]

black labs are crucial to chinese pasta

[@waynerobbins1310]

Glad I'm not the only one wondering what part of the parm wheel does best with lab/kid pasta dishes...

[@bigfatbaataed]

Yuuum, Roasted Kid...

[@joshual4513]

@@bigfatbaataed, which is surprisingly common on the comments section of KZbin videos.

[@JosephStone330]

1 week ago today the wife and I took a tour of ATK in Boston... Life changing experience, thank you Dan, and thank you to the rest of the staff for making it such a magical visit!

[@meiremedeiros9739]

Joseph Stone Hi Joseph, How did you get a tour of ATK? I went on they website and couldn't find any information about a tour.

[@JosephStone330]

@@meiremedeiros9739 send an email to [e-mail] ! They gave me all the info I needed! It was difficult for me to find the info too lol

[@mariolinic]

Actually your pronunciation was perfect

[@maksuree]

You didn't answer my question, Dan. WHERE CAN I SIGN UP TO TASTE TEST PARMESAN, DAN?

[@spencerarc8965]

This is only a 10/10 video, would’ve been 11/10 but not enough cheesy puns

[@FunAtDisney]

ATK has really upped their game with their videos and their Podcast “Proof” - nice to see they are breaking out of their old mold, becoming a bit edgy and far more fun to watch!

[@Eric-kf6dy]

Side Note: Dan is such a hottie.

[@adog7787]

This isn’t pornhub, keep it in your pants dude

[@JoelGonzalez-ud7qo]

@@adog7787 🤣🤣🤣

[@rmknicks]

Seriously agree with Eric

[@AyAy008]

Gayyy

[@silvergarcia9897]

Honestly 😍 and his brains make it so much better

[@tosht2515]

Freeze those pieces of rind for future use! I love Parmigiano-Reggiano and am happy when it's included on a cheese plate which is not always the case.

[@aaronarmstrong4844]

You might say that you made cheese-charrones

[@paulperlock8949]

❤❤❤

[@CoxTH]

To me that description of the ten-year parmesan just sounds like "If it tastes awful, it's just because you don't understand it."

[@TheCoffeehound]

Yeah, that was a pretentious description.

[@0Pinnablu0]

It is, I did try a 80 months aged parmesan and well that was... Intense. The best parmesan in my opinion is aged 24-40 months

[@bellenesatan]

Honestly, a really long aged parm would be better for seasoning a pot roast or something and in very moderate amounts.

[@hearttoheart4me]

@@bellenesatan It wouldn't take that much to season plus if you had a chunk of 120 month aged cheese, Say 1 pound, it would last for years.

[@bellenesatan]

@@hearttoheart4me Exactly!!

[@yamizer0]

I thought the rind was unedible... I always throw that.. after watching this video I regret it

[@matthewhunter6421]

you can also put the rind into sauces, stews and soups, and let it simmer in there. it adds good flavor to the dish.

[@fxm5715]

Or just grate it up with the rest of the cheese, that's what I've always done. Why would it be any less edible than the inside? Do you throw away the rind on a wheel of brie?

[@ntdnguyen85]

So if the cheese closer to the outer rind is what we are after, why aren't they using modern technique to achieve more rind. Why not shape it to a doughnut shape which would remove the middle and create more surface area for drying.

[@wellivea1]

Or just make smaller cheese wheels

[@wellivea1]

As usual the reason is likely cost. I wonder if the cheese wheel size is standard or not. There could be companies making small, evenly aged wheels of parm. I doubt it but it sounds like a great idea

[@zoubtube]

Never heard of cooking the rind in a microwave. I so love this show. Always a leaning experience. thanks for sharing.

[@CBG]

Now, in the industry we call this “Take Away”, outstanding writing, edit and delivery. Keep going with this angle, it’s fresh and educational, something sorely lacking from your broadcast counterparts.

[@hearttoheart4me]

As of today May 24 2020 a 1 kg of 120 month aged Aida parm is $169.00 for a little over 2.20462 lbs. Just in case anybody was wondering. LOL

[@Apocalypz]

More importantly, my dog weighs 135# -- not a black lab -- yet I've still subscribed. You *owe* me, lad. 😉

[@seguebythesea]

Parm is good, oh yes indeed, but on pasta we like to grate parmesan, romano, and asiago into a delicious umami pile and add generous handfuls. Like we did tonight with mushroom ravioli.

[@Joe___R]

I am disappointed and you probably are too that we didn't get to see you try some 10 year old parmesan cheese. If you ever get some I will gladly let you know where to mail it so I can try it too.

[@jred5153]

I am still not buying a microwave! NO, you can't make me.....(clicks over to best buy looking at microwaves.)

[@dannabanana3796]

Dan wanted to bust out laughing as soon as he caught the “pahm”! And so did I 🤣. Other than the great catch, the video was great too. Dan you’re funny and informative and now I probably know than I should about a cheese I rarely eat. Knowledge is power ✊🏻

[@HickoryDickory86]

Oh... my goodness. Those cheese encrusted chicken cutlets looked amazing! 😍 Dan, I need that recipe right now!

[@MizTree]

Yes. I just put this on my list! Great cheesy information, too. :)

[@fireflydreams1791]

I second that motion

[@BenRangel]

So; the closer to the rind the tastier - so why do they make the cheese wheels so huge? Why not smaller and flatter? Sure - might be a bit more expensive (more cheeses to turn in the warehouse) but tastier too.

[@0Pinnablu0]

Actually the shape and the size of a Parmigiano wheel is that big because it improves its shelf life, as long as it is intact. The monks in Italy wanted to realize a cheese that could travel long distances and that could last for long periods of time, so they created what we now know as wheels of Pahm :)

[@MegInWhispers]

Watched this while eating Parmigiano Reggiano slices straight off the cutting board in my kitchen 😍🧀

[@Druidh31]

The best way to eat Pahm is frequently

[@ShovelShovel]

If the cheese near the rind is superior why not make a cheese doughnut to maximize the surface area

[@TheIdiothead]

I love that Dan couldn’t do the “best parm comes pregrated” line without breaking

[@MorgenPeschke]

Honestly, I just bite off a hunk of the rind and worry it for a while. Delicious!

[@JakeLovesSteak]

Yeah, man! The rind is the best part.

[@kateri17]

🙌

[@namelessone3339]

I broke a molar on a parm rind.

[@MorgenPeschke]

@@namelessone3339 ouch! Glad I've missed out on that

[@paradox...]

You had me at *cheese crystals*

[@RickShi]

Truly a missed opportunity with "cheese-charron"

[@e1lio1t]

Any tips on storing Parmesan?

[@erickoontz6835]

Dan is a nerd (and a great one at that!) but he's also VERY easy on the eyes.

[@ChrisM-dw1em]

i was expecting a specific feedback of 1 year old vs 10 yr old cheese, disappointed

[@fnhs90]

C M agree

[@KenS1267]

It's really hard to get 30 month much less 10 year parm. plus the prices of 10 year parm are scary.

[@fnhs90]

Ken Shaw you’d expect a 800k sub youtube channel to have the money and connections to make it happen tho

[@ubza2004]

I, as well as many other viewers, love Dan. 🐾👍🏻

[@BS-zt1lm]

I grew up on the kind in the green cardboard cylinder and thought I hated Parmesan cheese. Tasting Parmigiano Reggiano was a game changer. Now I keep it on hand and add it to everything!

[@johnmcdevitt8002]

So the difference between 12 month and 120 month is...that it's aged ten times as long? Like you explain how aging changes the cheese, and you read someone else's flowery and not even remotely useful description. But you couldn't get 120 month parmesan for any testing or tasting? The title is misleading.

[@fxm5715]

I've always just eaten the rind. Why treat it differently from the rest of the cheese?

[@bluecadillac]

" just eaten the rind" tHANKS. Thats the best way, throw out the center.

[@fxm5715]

@@bluecadillac I suppose I could have worded that better. :)

[@fireflydreams1791]

I need Dan to make a video making just alfredo sauce and using a block of parm to teach me how to properly make mine at home. Seriously, I need help! Mine always clumps together no matter how much I stir, lower the temperature, set my ingredients out to get to room temperature, or beg it to become silky and smooth. Pretty please Dan?

[@KevinEscobarCo]

ugh Dan is hotter again!

[@rmknicks]

I prefer pecorino romano but then I've never said no to any cheese.

[@bellamiamb]

If the rind portions are so much better, why is it made in such a large wheel?

[@dblack1352]

Here’s a proposed explanation: Since aging takes a long time, the process ends up being expensive. A cheesemaker is investing today in profits they’ll see in ten years. There is not much difference in cost to the maker for aging a small vs a large cheese, but there is a huge difference in revenue. It’s more profitable to make one giant cheese over ten years than a lot of little cheeses.

[@bellamiamb]

And to flood the market would lower the price 😢

[@0Pinnablu0]

Actually the shape and the size of a Parmigiano wheel is that big because it improves its shelf life, as long as it is intact. The monks in Italy wanted to realize a cheese that could travel long distances and that could last for long periods of time, so they created what we now know as wheels of Pahm :)

[@0Pinnablu0]

In fact, the water loss during the aging process is much faster if you make small wheels of cheese. By making wheels let's say, half the size, you would end up with an extra dry and hard cheese. Larger wheels keep more moisture inside, so they have a longer shelf life and, even if the piece near the rind is tastier, it wouldn't be the same with a smaller wheel

[@bellamiamb]

Thank you for the wonderful explanations!!

[@danielheltberg6202]

Parmesan 10/10 sooo much better than pecorino. Like if you agree Also like is you are a smart human being (Same thing)

[@erbderbs]

Those cheese rinds are genius

[@asdasdasdsad1861]

The fretful weeder joly dance because goldfish logistically chew behind a utopian lion. abiding, quizzical dish

[@baltasarquerio2461]

What happens to the fat that still remains after 10 years? Doesn’t it go rancid?

[@seikibrian8641]

Why do you think they call it "challenging"? ;-)

[@vaibhavkhinvasara9926]

Can't they just make the size of the parmesan block smaller ,that way it will have a superior flavour with less ageing and the middle part will also age quicker

[@roberts.5136]

Couldn't afford the 120 month cheese , eh ? Not even your explosive budget . Now you know how i feel.

[@paultribbett7765]

MAKE CHEESE wheels smaller so most of the product is closer to the EDGE????????

[@naturalbreed3745]

My argument will be nutrients in nutrients out, those snacks can turn into meals in regular person without gear. If you have more muscles you can run away with it especially with gear,for you is calories in calories out,if somebody overweight and he train and eat carbs all the time he will be hungry and over eat.

[@Billyyezzur]

I got some questions.. 1-how much does it cost to buy a full wheel of parmesan 2-if i can't eat it all in a day can it be saved like in a fridge or something for days or as soon as it's cut it must be eatin immediately or it will go bad

[@mr.poseidon6247]

ho-ly guacamole , everything perfect except that feeling when american tries to explain what is parm cheese, i bet a million he doesent have a clue what is casu marzu..

[@mauriziohelmutodermatt7903]

So handsome

[@frostijack5914]

I just can't get my eyes off Dan's mouth and I don't know why

[@XVMatthew]

He overemphasizes the left side of his bottom lip in his speech pattern.

[@thomasisrael1636]

Seems like it might be Bell's Palsey, same thing Stallone had.

[@stephaniezimmerman7725]

It's just the way here was born. No known reason for it. He explained it in an earlier video.

[@tarjei99]

If you store Cheddar cold way longer than it should. If you are slightly lucky it will smell heavenly. The taste is much the same.

[@iulian.8399]

Answer: With your mouth by chewing! Hahahaha ok that was so cheesy I will brie myself out of here

[@shaylinmonk9208]

Cool video

[@fugithegreat]

I have never had aged parmesan, so have never experienced those crystals.

[@seikibrian8641]

If it wasn't aged, it wasn't parmesan. ;-)

[@paultribbett7765]

i knew SEVERAL WOMEN FAR MORE COMPLICATED THAN 120 MONTH OLD CHEESE

[@dmleach]

So if the outside is the tastiest part of the cheese, why in the world do they make it 84 pounds at a time? Why not make smaller wheels with more surface? Is there something special about the center that makes it make sense?

[@viniciusdesouzamaia]

10/10 Food porn. Should be censored with black bars...

[@markiangooley]

Apart from poverty, why use a box grater when Microplane graters exist?

[@jackpast]

That was Chris Kimball throwing the cheese. He’s back!

[@janetleeadams7287]

The background music is so loud and annoying and distracting and irrelevant

[@Jojo-gx8gv]

OMG he’s totally adorable

[@seank997]

I love these videos so much

[@tihzho]

How to store freshly grated parmesan so it doesn't get moldy? In the freezer! I've done this for years and there is no difference to the taste.

[@michaelvegas107]

Good-Gawd Dan is sooooo freaking handsome. Like OMG.

[@tedmitten8832]

Cheese tasters are behaving too snobbish for someone who's eating very old milk

[@jeanettemcclintick8248]

Tyrosine has a long i sound not short. Didn't you take organic chemistry?

[@NothingButANumber317]

That crisp clean catch of the parm in the palm of his hand was hands down the sickest thing ive seen

[@tubateta]

How do you catch something without gripping your fingers? 🧐

[@dberry99]

Don't put 10 year parm in the title if you aren't going to show/taste it. Tease.

[@piggypoo]

1:07 This tastes like fuck you, but please appreciate the time it took to make this product.

[@michaelt8682]

just got some lovely 4 year old parmesan delivered. its seriously intense.

[@JWP452]

I wonder if Dan had a small stroke or something as is bottom lip right side is frozen.

[@djcfrompt]

It's normally pronounced tierosine, like tie your shoes

[@pb2959]

Looks like 1/8 th wheel. Other than that, awesome video.

[@aneessw]

why not make smaller wheels if the portions neer the ends are so much better?

[@singe0diabolique]

I've never had Parmesan cheese in any form other than the pre-grated, canned crap.

[@marghesuin9037]

he pronounced parmigiano reggiano really well ( i am from rome)

[@DanHassan]

why do they make the cheese so big if it seemingly negatively affects a lot of the interior of cheese?

[@Elepole]

1) Tradition. 2) Not everyone like strong parmesan. Doing both strong and mild in the same product is a good idea. 3) Tradition.

[@kel5944]

My wife hates the crystals inside of really good cheese. More for me!

[@jarretthamud4832]

You should call the Rind cheese crisps cheese cheesechironnes

[@HyperIonMake]

1:06 translation: it tastes bad but its expensive so learn to like it.

[@erickablackwell6020]

I shouldn’t need therapy to eat something on my salad 😳

[@ricsanders69]

Great videos as usual....unfortunately I don't like cheese! I know, I know....everyone asks me what is wrong with you...I just tell them that I have the palette of a 5 year old! Actually to be perfectly honest...it is just easier to say that I don't eat cheese when in fact I eat cheese on pizza! ;-) I don't mind a light sprinkle of parmesan/romano or even a thin layer of mazzarella...but I won't put in on anything else...at least not right now...I keep trying little bits from time to time...who knows maybe someday I'll be a convert...but until then just know that when I don't eat cheese...there's just more for everyone else! :-D

[@lorenzomontoya1260]

Funny story..Local branch of well known grocery giant closed out parm/reggi because it had reached "best by" date. 10.5 ounce wedges wete discounted to $1.99 Bought eight of them 2 years ago. Have five left

[@matsuiflex]

Cheese-Rinds? More like Cheezcharones

[@sarahs7751]

If t his was made in my house it would turn green

[@apparentlyretrograde]

This may be the best of this series yet. Dan's hitting his stride.

[@kathleenchisholm4672]

that was great Dan! Tomorrow, they''ll be cracking parm wheels at all Wholefoods Markets locaiton @ 3:00 p.m. you should check it out.

[@misellus3931]

never had parmesan shits too expensive

[@absalomdraconis]

So, what I'm taking from this is that parmesan for pre-grated cheese would ideally be formed in slabs, so that most was the higher-quality, and the rest was rind which should then be turned into another product. Too bad I'm not a cheese maker.