Opening a 90lb Cheese Wheel

[@Official_RetroMania]

Just shows you how much care Italian's put into their cheese. No fake plastic, only the best grass, the healthiest cows and they don't sell it after couple of weeks or months, this one is over 40 months old. I have seen expensive Wine breweries who put less care into their craftsmanship. Respect.

[@IraqVet0608]

Have you seen some of the info about the Italian cheese makers after an earthquake a few yrs ago? They had blocks fall over and they basically had chefs come in and make crazy dishes with it so it didn’t go bad. There are a few documentaries (not boring ones) about it.

[@Plasmastorm73_n5evv]

you've never seen a wine brewery...ever. Wine is NOT brewed.

[@oneearthan]

However The process of making Parmesan using the animal intestines, especially baby cows is horrible

[@mulrod89]

@@oneearthan if only there was even a dash of truth in what you posted. The "Parmigianno Reggiano" is 100% ONLY cow milk

[@mulrod89]

@@oneearthan if only even a dash of what you are saying was true... it is ONLY used milk and salt

[@LeonardoYouTube8]

Most importantly, it is about the microbiome present in that specific region of Parma's grass. That is what it gives the cow's milk that distinct flavor we all crave and love. In my country, we also have a cheese that can only come from that region due of the microbiome. It is called Paipa cheese. It is fascinating how microbes in grass can make such huge difference.

[@giorgio550]

Sta dicendo una grandissima cazzata , il latte del parmigiano reggiano arriva dal territorio di Parma dalla Lombardia dalla provincia di Mantova fino a lambire Modena , ma almeno informati prima di scrivere l erba di Parma che non esiste

[@bodyofhope]

​​@@giorgio550 they're not writing BS though The cheese is from Parma. That's correct. It's from there bc it can only be made there. That's correct also. They're talking about the variables that keep it consistently high quality- the grass, the cattle, the milk, the bacteria, the region... that's not wrong. It can only be created in Parma because of the bacteria there that work well for cheese making, the old traditional ways of production, and the high quality. That's also correct. Do you disagree yet? If you sent the cows from that region to California, and the cheese makers there moved to California as well, do you think California would be able to produce the same cheese? Even with all the same people and cows? Even if California produces wine, cheeses, olive oil, and grows vegetables... do you think California could produce a cheese like Parma can? No. Because the grass has changed, the soil has changed, the bacteria has changed. That's called the "microbiome." They come from a part of the world known for making cheese also.

[@brenor10]

it is not correct. Parmigiano Reggiano does not come from Parma but from an area that goes from Reggio Emilia to Mantova apassing through Modena and Parma e Piacenza. the one in the video comes from the province of Reggio Emilia (Scandiano). there are great differences depending on the origin of the Parmigiano Reggiano because each dairy farm must produce with milk coming from nearby areas: therefore each dairy will have different products given that the area where the cows graze is different, the altitude is different, the milk is different.

[@antonioturra9084]

Come al solito gli Italiani devono litigare, magari senza rendersi conto di dire le stesse cose!

[@cyndilanders1409]

@@antonioturra9084 You are correct! They are saying many of the same things!

[@gabrielascolese5181]

I loved seeing this as my daughter and her beau want a cheese wheel on their Bridal Registry. Daughter is Chinese, her beau is English. Dad here is half Italian. Mom is Spanish. Obviously she is adopted. Pasta has always been her favorite made every way imaginable. I appreciate this video and can’t wait to show them.

[@susden9654]

I feel like a 5 year old! I just laughed hysterically when Alesio said here are the tools for cutting the cheese! Lol, just got home from working all night.

[@CM-is4ug]

Same!!! Lolol

[@paphio]

I laughed when he opened up rest of the fridge filled with nothing but cheese

[@ajyyoung3263]

Night nurse like me? Last night was a poop fest. So yah! Laughing too!

[@LoLoLifeinFlorida]

🎉😂This is me right now getting off work!

[@lamikahawkins9442]

Same!🤣

[@high62609]

Just something awesome about people enjoying food.

[@ladyhawk5245]

Please open a restaurant somewhere? Maybe in Canada?

[@user-zp8kj2cl9g]

There's a line even for that. If you think I'm exaggerating, go watch Nikado Avocado old videos...

[@lisam6815]

I got tears in my eyes when Alessio opened the cheese and exclamed😂😂😂I've had fresh parmigiana. Nothing like it.❤🇮🇹vengo subito!! Buon appetito!!

[@ClarissaRose]

That was AMAZINGGGGG!!!!!! Thank you both so much for sharing this video with us!!!! I've been curious what that experience was like so I'm really glad to have seen this!!!! Also that was soooo sweet of you guys to share it with her and for showing her reaction!!!!!! ❤❤❤❤❤

[@FrancieMoon9]

Alessio is adorable! I love his personality!

[@ChristineGraham-b1w]

It is one if the best in my opinion.

[@minnimunch7344]

I want to make someone as happy as this cheese makes this man 😭🫶🏻

[@contrappunto_]

your mother in law is super enthusiast of italian cheese!!! that's pure edible gold!

[@ThePasinis]

She's our neighbor , Jessi's mother lives further away

[@katvtay]

@@ThePasinisIf this is the neighbor that accepts the Olive Garden, they’ll never want the Olive Garden again after getting this amazing cheese! 😆

[@dovie2blue]

​@@ThePasinisHow do you store the cheese?

[@Amber-Hazel-Mint-777]

​@@ThePasinisWhat a kind neighbor. It's always wonderful to have neighbors who feel like part of the family 😊❤

[@cyndilanders1409]

@@dovie2blueJust like they showed. Vacuum sealed and refrigerated. It will stay good like that for up to 6 months. 😊

[@starwarsgirl18]

Well done!!! I could almost smell the cheese when you opened it 😋 amazingly delicious!!!

[@texasburbs4380]

I LOVE the excitement and pride of cutting the cheese wheel! Wish I was your neighbor! lol

[@dovie2blue]

Me too!!! What a gift!!

[@sailorlac]

The rinds are often given to teething babies. I give them to my Labradors. I also save them in my freezer and put them into risottos and soups.

[@whoolawoop6817]

Thanks for the tips! Will do this too from now on 😊😋

[@johntamburo2334]

You guys need to do a show together with Pasta Grammar. I'd love to see Alessio and Eva in a cook-off with Harper and Jessi in a taste-off.

[@bhanani5480]

@@johntamburo2334 I've said that as well, and also on the Pasta Grammer channel too.

[@sumatra1421]

Northern Italy vs Southern. Parmigiano vs Pecorino. Who will win?

[@ChericeGraham]

Yes!

[@Michele-t6l]

Guys this is not cheese. Parmigiano Reggiano is much more than just cheese. Its real art, a masterpiece

[@forrestcommander6283]

It’s a way of life

[@Gabe54607]

The fridge and freezer full of cheese 😅 I love it 😊

[@alexisa.9322]

I clapped when Alessio opened the cheese 😂 Bravo! Guys, it looks amazing, delicious!

[@Miss_AnitaB]

My family and I have recently moved from Colorado to Batumi,Georgia and I can say that Europeans REALLY do care about how food and it's ingredients are prepared. No shocking orange topping for their Mac and Cheese. No GMOs, No Preservatives either. The USofA could learn a lot from their sisters and brothers on the other side of the world . Thank you for sharing this method of how to prepare this pasta dish.

[@karenmar1529]

Oh how I wish I was your neighbor. I would of had tears of joy, that cheese looked velvety smooth melt in your mouth delicious. Alessio you did a fabulous job getting the wheel of cheese opened 🤗 The Italians are proud. Enjoy it!! 🥰😋

[@jeffkyler5660]

That pasta in the wheel half was one of the most delicious looking things I've ever seen. Enjoy you two!

[@labellavita2248]

Love... good Italian food and passion for it.

[@jandmvideos9051]

You two are so cute! I’ve watched another KZbinr open a wheel, but you were more entertaining. I’m still smiling!

[@ThePasinis]

Yay! Thank so much you! 🙏🏼

[@jetnut89]

I’m sure the other KZbinr didn’t come from a lineage of cheesemakers. This man truly made his family proud.

[@StewartFloorUSA]

This one was so special, loved it! Enjoy the King of all cheeses.

[@jordigan6060]

Ive had the pleasure of working at a cheese shop and I've cracked open a bunch of these. It's fun! It's the king of cheeses for a reason. There is NOTHING like eating a chunk of this after the wheel was just freshly cracked. It's actually wet with oil and you get an explosion of flavor and salt crystals. It's awesome

[@jenniferwinsor7740]

Oo my husband and I went to a restaurant on Block Island, Rhode Island that had this pasta dish with Wine on flames on the menu. We got to see them do this in front of us. Really cool culinary performance art. It was expensive so we never ordered it but it was really cool to watch the waitstaff make it. It was spectacular to watch.

[@highjinx6519]

Yep I was wondering how much the ones served in the cheese wheel is, I bet it’s ridiculous and do you get to take the cheese wheel home? If so I’d consider it lol.

[@jenniferwinsor7740]

@@highjinx6519 The cheese wheel is giant. You don’t get to take it home. The restaurant uses it over and over again for other patrons.

[@highjinx6519]

@@jenniferwinsor7740 ew, definitely won’t be ordering that then.

[@bhanani5480]

10 of the 10 Amore, but you are still 5% french 🥰🥰🥰 - Now that you have opened the wheel, you need to have a Parmigiano party and invite friends and family to experience it.

[@elizabethlarose3632]

I have been waiting for this day to come. You did a fantastic job opening that wheel of cheese. Love this video ❤❤❤

[@ThePasinis]

Yay! Thank you!❤️

[@itsmarlyofficial]

Omg his little excited wow and pitter patter made me so happy for him to enjoy that cheese 😂 well deserved for sure!🎉

[@Bexar2204]

Your reactions when you took that first swirl, got me drooling so much! I love Parmigiano reggiano so much, but I´ve yet to try it fresh like that!. I´m so jealous right now. You two always makes me smile, no matter how bad of a mood I´m in🥰. The energy, charisma and wholesomeness is on an entirely different level with you two.

[@c.appletorte6409]

I enjoy all of your videos, Jessi & Alessio.........whether you are joking around, doing various cuisine or restaurant ratings, demos like this or serious personal videos....I feel like I am dropping in with my friends and catching up on what is new!

[@ericalynn2905]

At the end when she said can we eat it all in 6 months...I was expecting him again to say... Challenge Accepted!! 😂😂

[@breannajones2567]

That *pop* was so magical I can literally smell the cheese from here! Adding this to my list of things to do! Thank you! ❤

[@BoppaGram]

How fun to watch Alessio "cut the cheese" !! Wish we were there to sample and to get a chunk of deliciousness. Love that you two were sharing with neighbors and family members. Enjoy!!

[@BoppaGram]

Hi sweethearts, this old lady doesn't use Telegraph... 😔. You know we enjoy you two and pray for you. Sending you blessings!

[@BoppaGram]

@JessiAndAlessio-m Hi again. Sent you a msg somewhere or other. So enjoying (vicariously) your journey in life. God bless you both.

[@ViCT0RiA6]

to be your guys' neighbours omg im so beyond jealous. youre both absolutely sweet people

[@sampletextlensflare]

You guys are my favorite Italian/American couple! You should do a giveaway for a wedge of this amazing cheese. The pasta looked SO good with this. YUM!! 😭

[@indigoranch]

Omg, yes!

[@michellewebb2125]

Yes!

[@sandragrowe3554]

Absolutely fantastic. BRAVO ALESSIO!!!!

[@annamaral5196]

My Niece had a cheese wheel at her wedding in NJ it was soooo good with the pasta. My hubby and I went Rome last year and I brought home Parmesan cheese it’s soooo much better from Italy. You guys are great!! Love your channel. ❤

[@SantaJClaus]

Parmigiano Reggiano does not use a coating or wax, even the outside “rind” is just hardened cheese. I always save them and add them to sauces that will simmer to impart more flavor. 💚♥️🎅🏻

[@ritajaklitsch7559]

This is something I learned from a Friuli friend (Marcello Battistutta, who sadly has passed long time ago): You don't buy bits of cheese every day; no, you go to the weekly cheese market (ours was in Aquileia), buy a wheel (well, we bought half a wheel), break it ('cause you cannot cut), and vaccumize the bits for family and friends. I still do it with Montasio which I love from stage latteria to stage very yellow and waxy. I get it from Uggovizza and all my Viennese friends get cheese-presents from me. I feel very lucky to be familiar with the cuccina Friuli!

[@OxyGreen7470]

Mandi dal Friul

[@ritajaklitsch7559]

@@OxyGreen7470 Mandi da Vienna!

[@betterpizza]

Meraviglioso!! So much fun watching this. Thank you for sharing this experience with us!

[@John-vn8vw]

Parmigiano Reggiano...the King of cheeses. My 100% all time, no questions asked favorite. Simply put...delicious! Yes age does make a difference. I accept no substitutes. Yes I am a cheese snob!

[@NoelBatista75]

The most beautiful thing you could ever see, is having good communication 👍🏻 Thats a family together 💪🏻

[@iloveschicken6527]

Omg! That's Heaven right there! God bless all!

[@dianalong2024]

Thanks for sharing this wonderful video! So much fun! And really interesting.... gosh i just gotta try some! The creamy pasta sauce... beautiful ❤

[@Gatewaycar13]

Eu estou sem palavras para expressar a alegria que senti ao assistir esse vídeo. Esse queijo deve ser surreal de gostoso! Viva à Itália!

[@MartinaSpiesanzotti]

Meraviglioso!! Mi sembrava di sentire il profumo e il sapore! In Italia abbiamo dei prodotti fantastici 🇮🇹💪🏻 Bravi ragazzi ❤un abbraccio dal Friul

[@ThePasinis]

Grazie mille Martina , abbiamo già finito due blocchi in 4 gg lol cmq concordo con te abbiamo dei prodotti di altissima qualità

[@raffosreviews2457]

Il Parmigiano Reggiano viene prodotto soltanto a Parma, Reggio, Modena e Bologna a sinistra del fiume Reno e a Mantova a destra del Po...

[@stratosphere1360]

mia nonna di Milano usava cuocere i pezzi della costra nel risotto o nel minestrone (pulita all'esterno con un coltello) e noi bambini speravamo di trovare uno di quei pezzetti nel nostro piatto. che ricordi!!! thank you guys for this epic video. now i need to go and buy a slice of parmigiano ❤ Stefano

[@zuzanaholubova3794]

I mean, the way you two look at each other when you first have a bite of that pasta says it all ❤

[@FireCracker3240]

You guys did it! Well done, Alessio! You did a great job opening the wheel. I saw a short several months ago of this being served, and I was just so curious about the recipe! I'll have to find a place that serves it, because not only could I not open a huge cheese wheel like that, I would have no place to store it all! I now understand why quality Parmigiano Reggiano is so expensive. Also, I love that there is nothing but cheese & wine. Everything tastes better with a bit of wine. 🙂

[@nancyross9379]

My mouth is watering so much 😋😋😋 If you have trouble finishing all that beautiful cheese, let me know😂😂

[@agbabon]

METOOMETOOMETOO!!!!!

[@lazodh]

"People are gonna call me French forever if I ruin this!" 😂😂😂

[@carmengigstead6688]

My mouth is watering. What a beautiful sight. Now you can survive the winter in the US in style.

[@karendirienzo7016]

I love love love Parmigiano Regianno. We stumbled on Parma in 2012 and went to a restaurant where we were able to sample the different months. Love the older one. And love eating it strait up ❤️🇮🇹

[@ChicagoSince80s]

😂😂😂😂😂 @ “people are gonna call me French forever”

[@noramax2925]

Oh my! It worked. You have performed the ultimate! Nice work. I can taste it through the screen. Ti amo.

[@u.e.u.e.]

The Italian restaurants in Germany cut just a lid of the wheel off for having a longer-lasting "pot" of cheese. Your method of cutting in the middle - I thought it's rather for selling in a store. 😋😋😋

[@JaneSwiatek]

You are such a wonderful couple! I enjoy your videos so much. Alessio"s enthusiasm is contagious!

[@sheiselwilliams1]

OMG, I am so jealous! I have had 20 months aged Parmigiano Reggiano, and it was amazing. I can only dream of how heavenly this is!😋🥰

[@rutht2023]

I was smiling the whole time I was watching this video and I learned something too. Thanks for the demonstration and smiles. 😊

[@Siegorius]

Can we just appreciate how amazing Jessi's mother voice is?

[@AM-qp2wx]

It's their neighbor!

[@ThePasinis]

she is our neighbor

[@marveltarnos8267]

I can feel goosebumps when the cheese open perfectly 👌 👍

[@annhutcheson5770]

When cheese has the power to make you cry… ❤️

[@MalakAbaiyan]

You guys are soooo underrated I love this

[@robinrosen3236]

FABULOUS 🎉💖🥳🤯. Bellisimo. LOL... you made your own cheese drawer!! That's GREAT!!

[@martha4873]

Buonissimo il parmigiano reggiano!! La sciüra (la signora) americana poi è simpaticissima 😂! Un abbraccio forte ragazzi 😘🇮🇹

[@MikeCho]

This just made my day !!! It’s beautiful, outstanding quality cheese . So many uses and ideas .. I WANT ONE !!!

[@carolwilder2289]

I enjoyed this video so much! I love watching someone open a cheese wheel. I wish I could smell it!❤ Watching from NC💕

[@madonnapoco3881]

I can only imagine how incredible that tastes.

[@laurabullinger7183]

Wow!! I'm making that!! Can't afford a big cheese wheel but going to get organic parm block at Adam's Farms and add white wine and noodles.

[@steveperry9304]

I am SOOOOOOOO jelly! Probably a little over 10 years ago or so, I took a girl on a date to a small little hole in the wall Italian restaurant that used to be here in South FL. They had a half wheel of Locatelli Pecorino Romano on a cart that they would bring table side, and the chef would come out with a pot of cooked pasta. He’d put the pasta in the middle of the wheel, and with 2 metal spoons, he would scrape and swirl it around for a few minutes, and add a small amount of pasta water. The only other ingredient they added was some fresh ground black pepper, and that was it. By FAR, it was the best pasta I’ve ever had in my life, even up to now. I’ve always wanted a wheel of Locatelli since then to be able to do it myself, but haven’t been able to spend that amount (I’ve seen them online for about $13-1500, not including shipping). I WILL own my own wheel of Locatelli one day (just for the record, I would definitely “settle” for a wheel of Parmigiano Ruggiano instead of Locatelli. I’m not picky 😜)

[@eduardorossi7310]

Ale sei un grande. Fai più per il vero (e sano) made in italy di tanti discorsi di politici nazionali. Quella pasta sembrava deliziosa. Well done dude! And your wife is super nice: great couple, great food. Falla rotolare quella forma di Parmigiano!

[@rosameijering5161]

Love how you stored the cheese

[@meiwengel]

so beautiful watching you eat the pasta ... you can literally taste the great pasta and cheese, thank you for sharing this

[@faegrrrl]

You are very good neighbors. Look how happy you make her. Beautiful!! Pasta with Parmigiano is my favorite way to eat.

[@Durhandoni80]

Finally a vid I am feeling the sincerity in. This is good.

[@daisy9910]

I'm so jealous! I would love a wheel of cheese of my own. I think I'd be in heaven.

[@JaniceTietjen]

I would eat one half that cheese wheel out of hand. I love that you made the pasta in the Parmesan wheel! Auguri!

[@alien216]

Last year I had the pleasure to visit in Salsomaggiore Terme (Parma province) a farm where they are specialized only with Parmigiano production. The farmer was really kind, me and my collegues we had the opportunity to see the cows, but also all sections dedicated to each step of production, before eating a sample of 24 months, if I remember. These brothers has described us which kind of difects are the signature of a fake Parmigiano, and they showed us also a wheel which was older 20 years. Yes, 20 years, still not sold on market for purpose but still possible to eat without consequences. Of course, the price for a wheel like that can reach astronomical levels, but for something like that, the price is deserved and well spent. Saluti dalla città dello smog, della nebbia, e cosa più importante, l'incazzatura quotidiana dei pendolari.

[@ednaatluxton4918]

That was a fabulous video. Alessio is like a kid on christmas day throughout. You made the best purchase ever! Enjoy! 🇨🇦♥️

[@conniemintrone9240]

❤wish I was there to taste the cheese and pasta. Enjoy. Love you two❤😊

[@Disneymom28]

I want that pasta … yummy 😊

[@countbasie20]

I bought a 84-month old Parmigiano Reggiano (7-year old is the oldest you can get) in May to celebrate the 7th birthday of my daughter. It was a weird but at the same time great taste experience. 55€ for only 500 grams sounds like a lot but it was worth every cent.

[@CarlGorn]

Alessio, you need to make Jessi some Parmesan crisps with this cheese. You coarsely grate about a half-liter of the cheese, put it into little piles on parchment or a silicon mat, bake at 350ºF/175ºC for 8-11 minutes, depending on your oven and how brown you like it. These are my wife's favorite snack. There isn't a potato chip that can compare to it. The thing is, they don't store well, absorbing moisture from the air in about a day, so they need to be served fresh for best results. Cheers from Minnesota! 👋 EDIT: Credit where credit is due, I got the idea from watching Iron Chef: America, where one of the Iron Chefs did the same thing. Looked so good, I had to try it for myself.

[@lyndalombardi6473]

You two crack me up. When I need a good chuckle I just check out your videos on KZbin. Wow, I could taste that cheese when you bit into it. OMG yummy. Grazie Mille from Lynda in B.C. Canada

[@barbaragramigni4088]

in Italy they mostly like the younger parmesan. The aged one is mostly used for export. They also use the defective wheels - if it's slightly defective (meaning it can not withstand the one year minimum aging process), they score it with lines across the whole wheel and it's used as table cheese for mostly restaurants. It's made in 5 provinces Parma, Reggio Emilia, Modena, parts of Mantova and Bologna. The individual dairies work with with Local milk producers and they deliver the milk twice a day! However, visiting these dairies was not exactly what it seems...although the cows are given specific feed they still do not roam on fields...as most dairy cows don't. Ask me anything Parmigiano Reggiano and I can likely answer. Split over 500 wheels....I'm a Parm nerd.

[@deesmiles7920]

What a fantastic job on that cheese wheel!! A true artist 🎉🎉 Then you both went all out with pasta alla ruota!! Now just a thought sharing is caring lol! It is on my must try dishes list!! Tutti a tavola a mangiare ❤

[@angelabenigno]

I’m Italian, and when my kids were toddlers, their pediatrician only recommended Parmigiano Reggiano as cheese of their diet, for almost a couple of years. No other.

[@cynthiapresley9481]

So much fun to watch you two!

[@GodzHarleyGirlStudio]

*”PEOPLE GUNNA CALL ME FRENCH FOREVER!”* 😂

[@Raven71811]

It looooks soooooooo goood

[@SEER-247]

I'm honestly salivating. This looks amazing.

[@jaspreetkaursawhney4927]

That pasta felt so special! Questions: 1. I want to know how many days / weeks can such Parmesan stay in fridge? 2. What did you do with the wheel in which you ate from? How did you store it and for how many days bcz it had wine & water?

[@alicenottinwonderlahnd]

If you rewax it you don't have to have it in the fridge!!! Everyone would love to watch a video on a rewaxing attempt, you could do just a few and be able to do a reveal video months later to see how it worked!!!

[@alpeg_]

There's no wax on the outside... Don't know if you could wax it, it's quite weird to me

[@johnparashos4773]

Love and best wishes for everyone!!

[@angelinaanderson9893]

Your kitty is so cute❤❤ and of course I love the cheese too!!

[@williamlee2182]

All the people you gift that to are going to be so happy!

[@JiroSkullFox]

yall are amazing i always enjoy watching your videos

[@Linda-qp9kp]

It's not necessarily that other parmesan cheese is "fake", it's just that it can't be labeled "Parmagiano-Reggiano" if it isn't made there. It's like, Champagne can only be called Champagne if it's made in the Champagne region in France. Otherwise, it's just sparkling wine made using that method.

[@sylviamatthee8172]

Cremant from all the different wine regions in France does not taste like champagne, but (!) you can find really good cremants as the one from the Loire region. The true original parmesan does taste different from 'so-called' (not original) parmesan from a different area in Italy. Italians and French take these subjects very seriously indeed. It is all to do with soil and climate conditions. An interesting subject.

[@pimpcarlo7472]

This is amazing🤩

[@lorisalvatore9103]

Love this episode! I too have enjoyed this dish and it is outstanding! :)