How Grate Is This Cheese? 1 Year Old Parmesan Taste Test

[@tobubiify]

Parmesan Or better known as *Parmesan*

[@RiceWrap]

tobi pohan hahaha

[@rixogtr]

That was absolutely unexpected :D I was expecting some fancy latin/italian name and then after that pause I've almost died laughing :D :D

[@BoneAppleTea]

Hahaha, If you didn't write that, I would

[@lovesgibson]

rixogtr it is Parmesan. Which is based off the one and only Parmigianno Regianno

[@gabriellastonee2768]

Best moment of the whole video

[@Tombombadillo999]

Im italian and u did a great job. Dont worry about the italian armchair cheesemakers on the net. Its full of them. Great content as always! Keep it up!

[@GavinWebber]

Thanks gianni

[@CaliforniaCarpenter7]

It’s a fair estimate that 98% of the “Parmesan” I’ve consumed in my life was sprinkled out of a plastic shaker from the supermarket. I get the feeling that something like you’ve made here would probably be the best I’ve ever tried.

[@Ernthir]

Whahaha that shaker cheese is disgusting! Loved it as a kid. I would mix it with the tomato sauce until I got thick doughy paste XD

[@rushthezeppelin]

Lol I used to live with a a couple where the wife had Italian heritage that was largely passed down to her. She would use that stuff but she always called it shakey cheese lol.

[@PacoRobbins]

If you've never done it, definitely look into getting some real parmesan next time you go to the store!! Absolutely delicious. I'm sure Gavin's is even better

[@ChristopherHallett]

Simply buying a small wedge of actual parmesiano reggiano and grating it yourself is a HUGE upgrade from the urine-soaked sawdust they sell as "parmesan" cheese in those shakers...

[@kredonystus7768]

The difference is like going from with a whisky flavour bottle in it to a bottle of proper whisky.

[@bob22222222222222100]

“‘Get on with it, Gav’ they’re all saying” You take as much time as you need, my man. I will still watch it every time.

[@PacoRobbins]

I swear the world needs more Gavins in it. Laid back, happy guy that enjoys what he does, while also teaching people.

[@blacktyphoon]

Last time we had a Gavin, Collins stole a car and ripped off the rearview mirror talking about how Jesus would disown me lmao

[@pcharliep61]

Hello Gavin, using your recipe I have now made 6 wheels of Parmesan and according to my family and friends "some of the best they have ever tasted" :) out of the 6 I only have one that might make it to 12 months :) to much demand not enough production :) love the opening line :)

[@username-yn5yo]

how do you keep moisture and temp consistent for storing?

[@crowman1795]

@@username-yn5yo Closed enclosure, you can buy a second-hand room fridge and retrotfit it with a humidifier and a thermostat

[@Giveme100ksubs]

After nearly 5 years have u created even more parmesan cheese wheels? And are they very big/giant like the ones they create those parmesan cheese wheels?

[@PaulFischerclimbs]

Ok we laughed pretty hard at the open joke. Haa!!

[@BreezyBeej]

I have a wheel of this that's just 7 days old sitting in a wine cooler. It's one by most highly anticipated projects. Thanks for this!

[@physicalzeppelin2326]

So... how did it turn out? One year later now!

[@Captain_Dark]

I'm curious as well. Nice to know a wine cooler will work maturing cheese.

[@yurapit88]

Yea same here, pretty much on a need to know basis

[@lyonelle_]

how’d it taste sis

[@ainsley5563]

how was it

[@MrVinnyboombottz]

Keep on keeping on Gavin. I am American but of Italian descent and I love your videos. The whole reason I started making cheese and found your channel is because I have had difficulty finding Ricotta Salata which I love. Most Italian delis here no longer carry it due to spoilage reasons etc. and I do not want to pay upwards of $20 shipping/import for a pound of cheese. The cheese I make from your tutorials taste great and that is what matters to me, it doesn't matter whose stamp of approval is on it if I like it, call it whatever you like. Now only if I can perfect my whey ricotta as it is a whole other work in progress, not much yield. Negativity blocks creativity, keep doing you.

[@GavinWebber]

Thanks for your support!

[@jeffcronch5234]

I recommend using dry age vacuum packs instead of standard ones. Dry age packs are designed to continue letting air out, but not in. That might have made this batch turn out the right texture.

[@soda366]

Im going to try this, I have dry aged meat plenty, and I've only used the bags twice, but it worked well! This is a great idea!!!

[@dncviorel]

@@soda366 did you?

[@ginabisaillon2894]

Where do you get dry age vacuum packs?

[@ginabisaillon2894]

Have you watched your "chease and desist" video I would say that your parmesan is not as good as that one, so that's the one I'm going to try.

[@JennyEverywhere]

I've seen cheese shops break up one of those huge wheels of Parmesan using a feather and wedge. That's a tool usually used to break stone. Several of the devices are inserted in pilot holes in the top of the cheese, along the line of cleavage. Then you tap them in alternatingly, driving the wedges into the cheese. When the cheese reaches the fracture point, it'll crack along the line defined by the wedges. breaking the cheese through. This process is repeated until the big wheel is in the number of pieces the shop needs. I can't say that there isn't a shop somewhere that doesn't use this procedure, instead slabbing off chunks using a bandsaw or something, but this is the method I witnessed in a local cheese shop.

[@aenima-tool9418]

Love your voice it’s so calming

[@Solocadet]

I don't even make cheese, I just like the way he makes these videos, I subbed like 2 weeks ago lol

[@gypsyjustgypsy]

Looks like asiago, from how you describe the texture and flavor, and how it grates. Well done, Gavin!

[@bcwolters]

Sitting in your own backyard enjoying your own made cheese, all is missing is a good glass of own made wine, that would really be heaven!

[@spacecorgi3074]

Aw heck yeah, you KNOW I've been waiting for this one

[@jerseyhovidea]

Sir it's actual torment to watch it! One year of patience, it's an obligatory section of the pact with the curd nerd devil I guess. Well done! I bet it's worth it.

[@shonitagarcia3222]

Nice! Thinking it needs more time before it gets too a nice dry crumbling texture. I like that you mention it's nutty. Good parmesan tends to have a nice nutty flavor. And the grating of it looks beautiful! Time to make some pizza or pasta to sprinkle it over! Yay! It looks wonderful! Great job! Thank you for sharing this!

[@grizzlybeast5]

I have started making wine in my late 30s. The time to age....it seems so long. I'm amazed. You put so much effort into something that needs more than a year before you can taste if you did it properly. At least with wine, I can take a little on my tongue as I siphon liquid off sediments and know how dry or sweet I want it.

[@mandycleezehappyhour4238]

The cool thing with all the videos I've watched is that no matter the outcome, every cheese is still perfectly edible., which is really fascinating, actually. So if it doesn't turn out as 'expected', you can just call it something else and enjoy.... preferably with a lovely glass of wine!

[@pilsplease7561]

Wine is a very long term project, im a professional winemaker, its always tough sitting around waiting for wine to reach maturity so i can enjoy it.

[@sakesama1]

Gavin it looks really Good, i think where it went different is you sealed it in plastic, the cheese needs to dry a little as it ages, thus the use of WAX and they put many many tiny holes in it so the cheese can breath sort of ! Nice Job !

[@snosibsnob3930]

From personal experience I get stronger flavor when I vacuum pack, and it's easier to manage

[@pilsplease7561]

yes@@snosibsnob3930

[@bluclaudino]

Italy here.. i think you nailed it apart one thing: the crumblyness that's missing is probably due to the aging in vacuum-bag, you should let it rest in plain air, and maybe yes, some more months :D But still, very good job there :D

[@pilsplease7561]

Vac packing is best option

[@adamlee3772]

After watching an episode of Rick Stein today where he went to a Parmesan fromagery outside Bologna, I decided to add to my home cottage industry by learning how to make cheese. (When I say home cottage, during my off swings I cure and smoke my own bacon, cured meats, home made sausages for friends and family only), and have now decided that this is well worth a go. Loved the videos you did about cheddar too. Incidentally in the Rick Stein show today, they broke a wheel of Parmesan that looked like one of the 60kg ones. It had been in the cheese cave for over 30 years.

[@giolieg8366]

You are an angel Gavin. Just an all around stand up guy. Keep it up!!

[@Halloween111]

I love saving and freezing Parmesan rind. when you make a spaghetti sauce, toss some of the rind in. It imparts a subtle richness and flavor to the sauce.

[@GavinWebber]

Great tip!

[@salmon9950]

"chaese". I LOVE HIM.

[@edgufler1122]

Gavin.. I had to come back for this second part to see how your Cheese turned out. Thank you for the Video.

[@Working_Man]

This is amazing. It takes so much time to make something and you know when the is right and eat the whole thing in minutes. I still would say worth of doing. Great video and inspiration. I will have to try this. --- See you guys in 2 years. lol .... I did make mozzarella and feta cheese as practice. Hope this works out.

[@treasurespastnpresen]

Congratulations! It looks great. If you love the flavor and texture, it was a great success. Twenty years ago, I owned a farm with cows, goats and sheep. I made several different cheeses, mostly fresh, they were so good! Also yoghurt, butter, etc. all from fresh milk. I would love trying to make parmesan but would have to use store bought milk now. I am really enjoying your videos. Thank you for all the interesting content.

[@chumleyk]

I made this to the letter and it tastes much better than any parmesan I have had in Italy! Amazing work Gavin!

[@ncw01ify]

Watching your videos inspires very wholesome happiness in my heart

[@Poignant_Ritual]

Very calming and interesting. He's an easy but effective speaker no doubt.

[@roberodnog]

Thanks god Ive just watched the first video right now so I can see that parmesan without having to wait for one year. The suspense would kill me. Great cheese, man.

[@russelaceto2336]

cant wait to eat mine! it is only a month old though :( currently, oiling the rind and hoping to keep it out of wax or vacpac for the year to see if i can get it nice and dry.

[@amazoner0cks]

Ate ur parmesan or still?

[@Eren-he5dt]

what now

[@mariankepsta2893]

hey what about your parmesan?

[@radomircita9420]

How was the cheese?

[@brysonbaker3125]

how was the cheese or is it still ripening

[@alexanderliverierolavelli1999]

A very late comment from Italy... this kind of cheese is "ready gor grating" with 24 months of ripening, top quality at 36 months, it's a lng time, that explains the price premium commanded for... I really enjoy your videos, I made some cheese, but I always get it wrong with the salt, mine uis always too salty...

[@frosum179]

18% Salinity is the benchmark he used for his brine in this Parmesan.

[@username-yn5yo]

@@frosum179 perfect

[@tamotre]

È perché in Italia abbiamo il sale che sala e fuori italia non c’è…da esperienza diretta. Questo formaggio, senza mettere in dubbio che possa risultare molto gustoso NON HA QUASI NULLA A CHE VEDERE con il Parmigiano Reggiano. Non gli ingredienti Non i rapporti Non il procedimento Non la stagionatura… Ma, ok…è un derivato del latte! Non è possibile dare un nome così ad un formaggio come quello. Anche io riesco a colpire il pallone con i piedi …ma Cristiano Ronaldo è un’altra cosa…

[@Arcsylon]

I wish someday I will enjoy something as much as this man enjoys cheese.

[@backpackmatt]

I am so glad this worked out so well since I'm just about to take the dive and try out my first attempt at making Parmesan: my second hard cheese right after Cheddar Cheese.

[@James-hq7zh]

Love rewatching these oldies. Great stuff!

[@FedoraSpunk]

I loved seeing how much you enjoyed this cheese, I can't wait to make it

[@andrelucascorreia6307]

looks good!

[@deliciousable]

I've waited the whole time. Thank you Mr. Webber

[@alexlongoria3893]

Excellent looking Cheese, I wish I were there!!! This was a good blend of what I thing would be a get flavor (Parmesan) with it not being too dry and more of an snacking cheese. I little smoke would get you a Blue Ribbon.

[@Mia-in-Japan]

I don't even like cheese, but this guy is so wholesome he makes me want to start making and eating cheeses 😂😂

[@BMoney8600]

You’re the guy I heard about! I subscribed!

[@iris4100]

Please tell me you came from insta too😂

[@crb2222]

This is the one I've been waiting for! Great result Gav 👍👌🧀

[@Kostas-59rus]

Дядька молодец! Рукастый и терпеливый. Я вот не могу год терпеть, ждать пока сыр созреет. 2-3 месяца и все съедаем.

[@jimmywilliams5342]

I watched this and ate a smoked wheel of provolone best combo ever

[@aga5897]

Brilliant ! Can't believe anyone flamed any of your videos - they probably confused it with something else. Next week my stuff should arrive and a Parmesan is certainly on the list to have a go at making. Your channel must have inspired millions of cheese making stuff and small fridge sales ;) Certainly got me to part with $ for 'em. What's the calcium chloride concentration marked on your bottles ? 30% ?

[@GavinWebber]

Yes, 30% CaCL2 solution

[@aga5897]

Thanks for that. Now i can calculate what i have to do to get my CaCl2.2H20 'crystals' to be the same as what you use. Always best to follow the recipe !

[@Khazandar]

Really? Italians go absolutely ballistic at anyone not making their precious dishes and cheeses EXACTLY the way that they do it themselves. They're mired in traditionalism, and can't see things from any other perspective.

[@carta8399]

@@Khazandar Actually if you go to the other video where he is making the cheese you'll see that the few italian comments are positive. He has not claimed he was doing Parmigiano Doc, it's Parmesan style cheese, i believe it's also very good, of course it's not Doc, if you want the cheese from Parma you buy the cheese coming from Parma of course, anything else it's an imitation, maybe good also, but not the original thing of course, but none has seen nothing wrong in his videos.

[@mattcero1]

I think I'd make cheese if I won the lottery and needed a hobby! This guy is pretty inspiring.

[@joshmo55]

Seems very similar to American parmesan. Aged 10-12 months, a bit nutty, and it melts more smoothly than the real deal. Great for creamy soups and alfredo!

[@dwaynewladyka577]

To me, it looks similar to manchego cheese. It does look good. Cheers Gavin.

[@midway223]

When he started the taste test I was reminded of wallace and gromit, "wensleydale?"

[@blardomodica]

Dear mr Webber, in my humble opinion, it's really a matter of ageing. Of course if you were aiming to a proper parmigiano reggiano, that's unfeasible unless you use the milk from the cows breeding in a specific part of Italy (and a small one at that). But I know you already perfectly knew it. You obtained more like a "grana padano", which is a totally similar cheese done in the neighbouring zones, and has a consistency similar to yours. But you made it quick to satisfy our requests about the taste test ;D

[@TheAncientuniverse]

I really love your videos and your taste tests! Thank you so much for bringing the world of cheese to life for me! Thanks from Las Vegas, Jay.

[@seven7seven547]

Im actually here from emkay. I watched the how to make parmesan cheese and i continued to this!

[@LeNoLi.]

italians get so offended when people show how to recreate their food in their own way. i don't see this as much with other nationalities.

[@sonny0jim]

The French for a long time were adamant that no one could make wine as well as them. Then during a blind taste test in the early 1900s it was proven that Californian wine was just as good, and there was an uproar in the wine community saying that it was a lie.

[@andreafranco5551]

This is the problem, you can't "create" italian food. I'm not saying what you create is wrost, i'm just saying you can't create it. We are talking about ancient and specific recipes with specific processes and ingredients that you can't find ONLY in Italy. Parmigiano Reggiano(parmesean) in particular is a DOP food, do you know what it means? You can find real parmesan out of Italy only if it's exported. You can still try do it and you can't still enjoy it. But don't say that it's parmesan. We are not susceptible, you just don't have a food culture and you can't understand. Accept it. I'm not saying we are better people, every countries has his culture.

[@andreafranco5551]

I can't be angry with this dude, i love his passion. My comment was for the amount of people who disrespect italians and their culture.

[@REXY22FULL]

@@andreafranco5551 la cucina è scienza. Puoi metterci la passione che vuoi ma è scienza. Il tizio ha seguito il procedimento corretto e ha ottenuto un buon risultato, serviva solo più stagionatura.

[@andreafranco5551]

@@REXY22FULL Che grande stronzata, gli ingredienti non sono scienza.

[@joshuaperry4112]

Yeah I definitely think you need to age it 6 more months in open air - that should be more than enough to lower the moisture content. Next time you try this; I think you should play with the age sealed vs open. 3 months to develop a rind, then 9/0, 6/3, and 3/6 - Sealed to Open Air. I have a suspicion that the flavor has developed and that it's the moisture that you need to lower.

[@augustinetong128]

Grate video, Gavin!

[@AZMAN1201]

Parmesan another great cheese ! Nice one on the cheese and video Gavin and again..... Parmesan !

[@007trocks]

I was just looking for the taste test on the parm video I watched yesterday. Great Job

[@walteraprile5020]

it is not crumbly, it has little holes, no crust: I agree with you, it is some sort of parmesan (small P). I am sure it tastes great.

[@hollylaw8272]

I'm making my third wheel! Thank you Gavin!!!!

[@obenchikhi]

Some tweet brought me here

[@iamjo1160]

Same

[@ian0pillow]

That looks great. Good job

[@digypsy5704]

Mmmm.....great. I made one also and will be ready in October. Hopefully mine will impress the family as I don't eat cheese just make it. Thanks Gavin love everything you do.

[@jhonaironmanaligod8697]

Aww. Smells awesome. It smells like..... Parmesan, Of course. 😂

[@L-Squared]

Been waiting for this one Cheese man blessed me

[@jakubguras7699]

Very nice

[@chrismei8580]

I can wait to taste it. It looks so good! I wonder if the cheese would have been dryer if you hadn't vacuum packed it.

[@GavinWebber]

Yes it would have been, and grainy as well

[@chrismei8580]

@@GavinWebber Congrats and keep up the good work! I'm also a curd nerd but not as dedicated or patient as you. I started with mozzarella and one time accidentally got parma as the end result.

[@leothefishingfreak2310]

This. Is. Awesome.

[@tomhaile7232]

Momma Mia another homerun gavin

[@nolan6183]

Great video! Excellent flavor description

[@GavinWebber]

Thanks

[@kenwhibley2493]

Hi Gavin from the UK. almost a year ago i used your video as a guide for my Parmessan. 9 months on and the cheese is almost ready to open. when i checked it the other day it seemed to have softened rather than become hard. i say soft but rubbery would be a better description. whe pressed it bounces back on the finger. i have not opened it yet. any ideas??

[@2ndRatePetronius]

Brilliant channel, Gav!

[@AGM-ts5bb]

Looks amazing! A good eating cheese!

[@sopmod556mm9]

Hello from America! I love your videos and I'm a subscriber!

[@assnut1000]

good cross between swiss and italian style cheese. i think another year it would be better but its still grate or great.

[@northcarolinadronescapes9506]

Love your videos .....keep up the great work.

[@GavinWebber]

Thanks

[@davidpark285]

I assume that why the Parmesan cheese you made, which is not crumbly, is because you vacuum packed it for the whole 1 year or so, and not air drying for that time like the Parmigiano-Reggiano that are made in factories. I hope you will make another video of re-making the Permigiano-Reggiano aka. Parmesan (In the future, but not its totally up to you :) P.S. I really like and enjoy to watch your videos :D

[@SilverTopFlyer]

Great job I watched you make and turn and age the park....i was in the food business for 18 years and I have to say great job on the cheese video... Only 1 suggestion you might find a guitar string will cut the cheese(no pun intended) again great content

[@noahhysi8622]

what ever it was, it was great👍👍👍

[@markgoston4419]

Hey Gavin - love the videos. Another year on since your last taste test for this cheese. Do you have any left to taste again? Interested in whether the cheese dried out better after another 12 months. Great looking cheese. I am going to try it. Just trying to figure out the best way to age it. Cheers mate 😉

[@joshmore7175]

I love this.

[@FrenchDebuff]

makes me so hungry to watch

[@loke1555]

looks very good 🤤

[@sheldonsoh7584]

Maybe change the vacuum seal bag with a permeable membrane? The one that allows moisture to leave but prevent's it from entering.

[@Cobbido]

You could use the same kind of vacuum bag used for dry aging meat to get it more crumbly I think.

[@GavinWebber]

Possibly

[@Thestripper1]

Watching this is pure torture and I can't take it anymore. I'm going straight to my fridge and eat straight of my parmesan right now!

[@xueueux]

Seeing your video of parmesan..I really want to try it but didn't have lots of stuffs except the milk..LoL.. The real parmigiano is very expensive in my country because it is rare thing..and I know for sure those parmesan sold in our store is just a cheap flop stuffs..but we have no choice.. Now after seeing your video, I really want to try it..arghhhh

[@axo7389]

Wholesome!

[@tinovanderzwanphonocave544]

you have dry aging bags for stakes meat that are also perfect for drying curds, stuff in plastic bags always gets wet you open your cheese/beef and salty wet stuff runs out! not, with beef dry-aging bags they have more purposes than just meat!

[@sanfordhoffman2392]

That was great.

[@lou_ann90]

Hi Gavin, you should link this video into the making of it.

[@lemmonsinmyeyes]

So you invented a new kind of cheese, high mosture parm!

[@delloda]

Most likely a lot better than crap from the supermarket but next time call it Italian style hard cheese and the automatic offence squad won't activate.

[@JimmyMcCaw]

Should link this video in description of original video. Was hard to find

[@lindsaymerritt975]

Gav. You’re trying to cut through 6.5” of hard cheese! Turn it on it’s edge and cut through 3” of hard cheese! Much easier. 😀

[@giannapple]

Parmigiano-Reggiano is a peculiar version of the Grana type of cheeses. There are other Grana cheese traditionally produced in Italy, Parmigiano-Reggiano being the most known of them and arguably the best. The international name “parmesan” actually (but kind of wrongly and certainly confusing) has come to cover the entire Grana family of cheeses, and since all the aspects (from the food the cows have to eat to the minimum age of maturation) of the production of Parmigiano-Reggiano is regulated and protected by law, it is actually illegal to call Parmigiano something that is not made according to the law. What you made here could not, technically speaking, even be called Grana, since this word refers directly to the characteristic “break” that is common for Grana types, wich is the “sandy” (lacking a better word) looks of the surface of the piece you break off. Great job though, your parmesan needed probably just a bit longer time to mature and loose yet more humidity, but l’m just guessing here.

[@Sun_Tzu1]

Great effort mate. But this looks more like pecorino romano :D Looks amazing though. Parmezan would be better waxed and dried a bit more than that, but differently out of the vacuum bag. Im pretty sure it didn't mature enough because the tiny bit of moisture that was trapped in the cheese in the vac bag. Overall amazing effort and great way to make cheese at home. Keep it up my curd nerd :D

[@lordgarion514]

It's too small a wheel of cheese. If it was left un-vacuum packed the entire time it would probably be one third rind.

[@Josh_DoesStuff]

When you've cut the cheese... And you want to store it. How do you go about storing it for "daily use" or "consumer use" and lets say you want to further mature it should you just vacuum seal it again and just stuff it in the cave? Or do you recommend airing it out for a while then proceed to vacuum seal etc.

[@terribethreed8464]

The cheese lover in me says, please pass it my way! Lol!