How PARMIGIANO-REGGIANO is Made

[@PastaGrammar]

Ciao from Reggio Emilia! Are there any Italian cheese you would like to see the making of while we're in Italy? Let us know!

[@stephaniejaniczekssmugglerscan]

Any type of Pecorino? 😎😀

[@ragazzotexano]

Sottocenere al tartufo?

[@michaelfiorini3565]

Crotonese!

[@juanitacarrollyoung2979]

Absolutely Gorgonzola 💯

[@monikaweld5567]

This was so interesting and educational. Anything you can show would be great! I really enjoyed it ❤️😍👍🐮

[@michelelasagni4468]

I am from Reggio Emilia. I spent five years studying in the school (High School) just next to the Vacche Rosse's Farm. I used to arrive at school early in the morning to spend some time in the stable with those nice animals. Great animals, great cheese. Great memories.

[@PastaGrammar]

Oh, cool! We were hanging out with some of the students there!

[@davidebelli1027]

Zanelli over the top

[@4canspoon]

"Blessed are the cheesemakers!" Tania is brilliant here; excellently translated descriptions. I admire anyone who can speak a second language. Many of the UK seem to struggle enough with their native English. You've discovered Cheese Heaven. Your videos are much appreciated. Thank you.

[@kevinwilliams1421]

Nice life of Brian reference

[@janek204]

Ciao, Eva and Harper!!! I am a passionate fan of your channel since many time, but now because of holidays in my country I had a little spare time to subscribe and comment!!! I am in love with ITALY and all of her wonderful things and great food, it's my totally favourite destination, the most beautiful part of the world!!! I love Parmigiano matured, and all the lady showed is magnificent!!! I expect all of your wonderful future experiences!!!

[@Lidalgirl]

My family has been eating Parmigiano Vacche Rosse for more than a decade now, as a friend of my parents had a few producers from the Consorzio among his clients (he traded in precision scales). It's very difficult to eat 'normal' Parmigiano after getting used to vacche rosse. My parents used to smuggle a few chunks in their suitcases whenever they came visiting me in the UK. I don't use as much parmigiano though so I often ended up giving some to friends, who were very grateful!

[@immaculateorganicsoaps3533]

Eva the look at the end. Harper will do anything to keep her happy ☺. Thanks for the informative videos. It reminded me of field trips.

[@suzannevega2289]

Oooh, my all time favorite cheese! I loved watching this, huge thanks to all involved ! I do have to admit though, watching Tania with her Improperly worn mask and her beautiful hair exposed in that sanitized room definitely freaked me out a bit but she sure does know her Parmigiano-Reggiano🤤💓💓💓

[@patriciaherman6499]

Fascinating cheese making of Parmigianino the longer it ages the better just like certain other cheeses. Thanks for the tour. Be Blessed. 😊🇺🇲

[@WireItalia]

Bel video! Mi piace molto questo formato. Complimenti ragazzi.

[@lisayerace5578]

So awesome to see this video! THANK YOU! Really enjoyed that!

[@Mcormic]

Now THAT is a gold mine!

[@seanspicer3330]

OMG!!!! My favorite cheese EVER!!!

[@nooranen3178]

Didn't know the different cow breeds could make such a big difference. Thanks for a very informative video!

[@MannaggiaAlDemonio]

This episode is awesome!

[@LCboston75]

My favorite cheese! Love your channel!!🇮🇹

[@cekk92]

Mamma mia che nostalgia! I can't believe you made an episode in Reggio Emilia, I am originally from nearby there and now living abroad so anytime I go back visit my hometown I HAVE TO get some Vacche Rosse Parmigiano with me.

[@jimbo5973]

My wife is from Reggio Emilia and I can boast of often having had the pleasure of relatives bringing us (in the UK) large doses of red Parmigiano Reggiano every year or so. One Uncle in particular, a gentleman of leisure, used to sit with us in the evening and eat parmesan and top quality balsamic vinegar with his nightly , yes I do mean nightly , bottle of champagne. He would also mix it up and have his Parmigiano with walnut and pear ( Italian pears of course! ) occasionally too. A real character I can tell you, with plenty of tall tales to tell along with a genuine 'joie de vivre'. Sadly this 'golden' generation are almost gone and we have less visitors and therefore less Parmigiano. Heart-breaking on many levels. For those interested the red Parmigiano is considerably more expensive as it is a total luxury, worth every penny.

[@FTumas]

I only first encountered red cow parmigiano Reggiano In these different aging categories at Eataly this year. It was pricey so felt I had to learn more about it before I tried one to appreciate it more fully. Thank you for the tour. This is tremendous and I’m so happy to learn about it from you guys.

[@alessandroroveda2859]

Even this year Parmigiano Reggiano won the "best world cheese" title ..... THE KING

[@AussieAngeS]

Thus was so awesome to watch! I Lione parmigiano reggiano cheese 😍

[@FleaChristenson]

That was so COOL!!! So glad y’all did the tour and educated us in the process! And the cows are even pretty. They’re a light red.

[@vortexgen1]

Millions of Euros worth of cheese. Very valuable indeed.

[@binder098]

Fascinating, well done guys, your host was very articulate and informed. I learned so much. Thank You!!

[@nyccowgirl4720]

Outstanding; highly informative 🐮🐄🐮, rare opportunity to visit dairy 101 while entertaining. You two raised the bar with this one. Grazie mille!

[@laurakohn5238]

Ciao Eva Harper! This was such a great and instructive video 👍🏻. Thank you for sharing 🙏🏻🙂.

[@ludmillam.grabetz7649]

Oh my goodness Harper and Eva this video was wonderful to watch and learn about how the cheese is made. I really enjoy watching how things are made. Big thank you ox to you both!!!! Harper I love you're sense of humor and Eva too! Lol! God bless you both!!!

[@khalidalhadidi6402]

Heaven 😍

[@SAPPERJASON1]

I’m lucky enough to be able to get that where I live, we have a store that has a huge cheese area I only buy the one with the markings on the Rhine. My great grandma always taught us kids not to get the fake version.

[@pangkaji]

Parmigiano-Reggiano is the Italian MSG

[@avgperson6551]

FUIYOOOH

[@robertaborsellino3456]

This is amazing, thank you for sharing! Buona Domenica❤

[@walkure48]

For anyone who's truly fanatical about Parmigiano Regiano, there's a video called "Parmigiano Reggiano: How the King of Italian Cheese is Made (Kiss From the World)". It doesn't add anything to how the cheese is made, like this one so wonderfully did, but it emphasizes the meticulous quality checks that are constantly made from farm to storage. Literally everything is checked and recorded with regular monitoring by food inspectors. "DOP" isn't merely a stamp or a logo, it's a badge that needs to be earned.

[@dandegi2946]

Run, run, run fast, Harper, you can do it 🏃‍♂️🧀🏃‍♂️🧀🏃‍♂️

[@Hollis_has_questions]

Eva, when you entered that amazing room with the aged wheels, I was thinking it was the door into heaven (why do I hear Led Zeppelin?) and I could happily stay there forever. I’m surprised that y’all didn’t know about the crystals that develop as the cheese ages, only because I knew about that so I assumed that y’all did! Oh, to have a generous hunk of Red Cow Parmigiano-Reggiano. Would y’all consider offering a random drawing, or maybe something different, with such a hunk as the prize? No, not you, Harper (although you are admittedly a hunk) - the Red Cow Parm!

[@TheromaB]

Great video and excellent trip to real parmigiano. Good job guys indeed.

[@oldsprout5384]

Wonderful video !! Wondering if we can buy it over here in the States?

[@8catmom]

Tuscany is one of my favorite parts of Italy, I love northern Italy ❤️

[@aris1956]

This region (the region of Parmigiano) is not Tuscany, it is “Emilia Romagna”. And then Tuscany is not located in the north of Italy but in the center.

[@marioguidotomasone1265]

that's Emilia, the region north of Tuscany

[@algini12]

A couple weeks ago in my American grocery store, I saw for the very first time and bought Parmigiano Reggiano. It was imported Saviola brand. Eva, you are right, there is no comparison. It was unbelievable and instantly my favorite cheese. The fat flavor content gave an explosion in taste unlike any cheese I have ever ate. You can only wonder, how they call American Parmegian that name at all?? It's like fooling the American people by putting a letter E in the name, and we don't know it till we try the REAL thing! 😲

[@dariofortino168]

I love that you can guess the Reggio accent even when she speaks in English

[@antoniogalasso5317]

Never beat it

[@jefflaporte2598]

Great video. How much do one of those wheels weigh?

[@fionajane56]

Excellent videos!

[@BiggestLuca]

Siete vicino a casa mia! Lots of love to you both.

[@livetubing]

Great video… congratulations! Comunque preferisco il Grana Padano

[@rdm_bk6138]

Che invidia!!!

[@cristinaguray5543]

What about types of mozzarella, for example the creamy burrata 🥰

[@killianmmmoore]

Two choices for good parmigiano near me Lidl sell 200g blocks at 30 months for €3.50 and 40months 4 euro Other grocer have their cheeses in blocks and sold cut in random weights of wax paper at unit price €35 per kilo

[@yaggii]

I do have a question... What happen to the ones that don't get the 1st year stamp from the Parmigiano reggiano consortium? The others get the not vacche Rosse but what does the not pass over the 1st year marking cheese gets?

[@webfox1]

You are the cutest couple on KZbin. Even more than Rhett and Link. heh :)

[@pierangelorusso6419]

Bravissima

[@Ken-vl4wk]

I wanna see a Parmigiano Reggiano made from Japanese Black (wagyu).

[@carlylekhan7007]

Hi Guys. Eva did Harper get to Sneak the Cheese Out ? Or do we have to Bail him out of Jail ? Greetings from Trinidad 🇹🇹

[@willgreen6289]

I love Eva’s reactions to things she really loves. I would also freak out with excitement from being in a room like that with so many wheels of real parmigiana.

[@kyles5513]

When the hand gestures start going, you know she likes what she is tasting

[@MasterShake9000]

“When we get to over 30, we get more crumble” - same, cheese, same.

[@PastaGrammar]

😂😂😂

[@michelleharkness7549]

Greetings: ( USA 🇺🇸) : Pasta Grammar, thank you: again, Pasta Grammar, thank you

[@michelleharkness7549]

Greetings: ( USA 🇺🇸) : btw: the presentation is outstanding: again, the presentation is outstanding

[@michelleharkness7549]

Greetings: ( USA 🇺🇸) : fwiw- wishing you a happy blessed wonderful day: Enormous Hug 🤗: Love ❤️ and, in thanksgiving: GOD BLess

[@michelleharkness7549]

Greetings: (USA) : fwiw: it is fabulous to work with this cheese in cooking

[@maar162]

Tania and Eva speaking in English with their different yet great Italian accents is gold :-)

[@kurtsicily]

Hahaha, sometimes i have to speak english with another italian guy and it feels so weird, yet very funny😂

[@Gogettor]

So good-A

[@gailblack2515]

I can listen to Eva talk, but this lady putting an A on the end of every word was driving me nuts I couldn't listen to her anymore.

[@NolimitMarine]

@@gailblack2515Yes I was thinking the same thing. Shape-sAah, lif-tAh,absor-dAah, wheel-Aah, contain-Aah, sol-dAah. Everything with Aah. Lol

[@NolimitMarine]

@@Gogettor😂😂😂😂

[@guglielmoscecspir1053]

As everyone can see this is the level of dedication it takes to make quality, it's literally an artisanal product and the reason why no matter how much you try to ''fake it'' you will not have the same result. As for real Kobe beef or a Bourgogne wine and so on. It requires specific biomes to happen and a level of investment that is unparalleled. Therefore real mozzarella and Parmigiano are never going to be matched quality wise. Thankfully in our country, regardless of globalization speed standards, we still have many rooted realities that still produce with a more respectful approach toward natural life itself.

[@rosettapstone]

Yes.... Every doctor SHOULD prescribe parmagiano-reggiano!!! I love this video. Such a great learning experience guys. Thank you thank you grazie!!!!

[@aris1956]

It would be the only “medicine” that everyone would take with great pleasure ! 😉

[@Turwath]

OMG! I'm from Spain and I've been purchasing Vacche Rosse's 40 messi parmigiano since 2015. I usually buy for all my family (arround 15 to 20 kilos) , shipping costs are quite affordable and the packaging quality is amazing. So happy to see this video... eating some of the same products ;)

[@walidkhald1470]

How much is the wheel please??

[@BenoitXVIII]

Let them for Italian locals. Italy can't feed all the world.

[@DavidOlson14]

When I lived in Sardegna, I watched an employee in a local shop wrestling those massive wheels and breaking them open to sell. When he would crack open a new wheel and split it into chunks, he would hand out the small pieces that broke off to those of us watching. I tell you, there is *nothing* in this world like a piece of Parmigiano Reggiano only just exposed to air. Eva, you're absolutely right -- it's heaven.

[@tony_25or6to4]

I heard they will do the at Whole Foods sometimes.

[@gavils]

Yes, the monks of Chiaravalle della Colomba, in Piacenza. So, basically, again we from Piacenza invented it, but Parma stole it.

[@roseconklin5392]

This was such a nice documentary on "Parmigiano-Reggiano"! Thank you guys for letting us experience a little bit of "paradise"!

[@frostbite4954]

Wait..what the. Did he really brought a piece of surrogate Parmesan cheese, all the way from America, into an friggin Italian cheese factory. To prank the lady that is working there. Did this just really happened before our eyes?!?! The guts of that guy, unbelievable.

[@PastaGrammar]

I'm dedicated to the craft of trolling Italians 😂

[@frostbite4954]

@@PastaGrammar I think you are a master at this point Harper lol. I'm not Italian. But my stomach dropped, and I was like, did this guy really did that?! In a more profane way, than I will express here lol. Don't get me wrong, your both very awesome. Nothing but love.

[@lairbox]

I am italian and never knew about vacche rosse's Parmigiano!

[@alemassa6632]

Nanca mi!!

[@maxc9445]

me too😲 .... I must try it

[@danielarusso4824]

È buonissimo! 😊😋

[@irakopilow9223]

You can learn something every day! I knew about what authentic Parmigiano Reggian was all about, but did not know about the red cow.. As the years have gone by, I have changed my level of acceptance. I stopped buying the stuff that was not the authentic cheese years ago (no Kraft crap in this house). I also stopped buying canned olives and opt for the deli bins. The differences are not subtle at all. Life is too short to accept substitutes and wannabe's.

[@ModdingNewbie]

Kraft does some things well... their "Parmesan" cheese is not one of them. I prefer mine fresh-shredded rather than as powder.

[@lyricaltraveller]

While cooking Italian food can be a very serious business, I appreciate that you make cheesy videos like this as well.

[@adityavarpe9688]

I love the way Italians speak English slowly and calmly with the hand gestures so that the other person really understands what they are trying to say 🙌

[@michelealbanese3261]

We speak English slowly because we really don't know very well english🤣🤣

[@cosettapessa6417]

@@michelealbanese3261 parla per te 😅

[@michelealbanese3261]

@@cosettapessa6417 si, perché tu saprai parlare un inglese come gli americani, ma per favore. É la veritá che in media facciamo schifo in inglese e se parliamo lenti é perché non siamo fluenti e non ci ricordiamo le parole.

[@cosettapessa6417]

@@michelealbanese3261 le mie e le tue esperienze non fanno media. Stacce.

[@michelealbanese3261]

@@cosettapessa6417 no, io ti sto parlando di tutti gli italiani che conosco e che ho sentito parlare in inglese, il nostro livello é bassissimo, stacce

[@dp1643]

Wow…..everything she says ends with “ah.” I thought that was just a stereotype but her speech is even more pronounced than people trying to imitate an Italian accent-ah.

[@slkonnaris8477]

INCREDIBLE!!! What a privilege to see this. It gave me goose bumps. Thanks for this amazing video guys!!❤️☀️❤️

[@CreatorInTrng]

I was going to write basically the same thing. But your comment hit it exactly!

[@pw2883]

I’ve watched literally dozens of videos on KZbin about producing Parmesan-Reggiano cheese yet yours is still entertaining. Plus your ending was funny with Harper attempting to steal a wheel. And I learned something new regarding the tyrosine crystals - I always wondered what the crunch was!

[@tm8473]

Yes, but be careful. Despite being the official translation, "Parmesan" is a trade name for a very different product, only "inspired" by Parmigiano Reggiano.

[@mllefeline]

I didn't know this particular parmesan existed and I really need to order it. Interestingly, small dairies here in the Rhineland have a similar milk with this special casein, called A2 milk here. Old breeds of cows produce this kind of milk, which has at least 4% fat and is more digestible. It tastes incredibly good. Thanks for this amazing video!

[@Lorre982]

this is typical from the provece of Reggio (reggiano) there are another type from the Parma provence (parmigiano) call Bruno Alpina (brown alpin cow) that have differet taste, the cities of Parma and Reggio Emilia are rival (they hate each other)

[@laurakenney100]

I love to see the crafting of the specialty foods from the regions of Italy! Thank you for another excellent & informative video. Very well presented. ❤

[@melanieortiz712]

This lady's improper ppe wearing is driving me crazy. Has a mask on but isn't wearing it correctly. Same with hair net and gown.🤦🤦🤦

[@kevinwilliams1421]

Give it up…or are you still wearing your tin foil hat hiding under the stairs

[@melanieortiz712]

@@kevinwilliams1421 clearly you've never worked in food processing and like stranger's hairs in your food..🙄🤦🤦🤦

[@puglover4280]

Now I am on a quest to find that red cow parmigiano. Thank you for exposing us to these foods.

[@Sarruzzo]

Run Harper...RUN with that cheese!! Siete fighissimi... bravi!

[@nowekant93]

First one and I'm from Emilia!!! Great video guys!

[@graziellaacquarola7450]

Hi guys thank you so much you're doing such a great job here in Italy...molto fieri di voi...continuate così...tutti devono sapere che grande paese siamo...have a great time

[@kazzicup]

There are female highland cows with horns. I was shocked to see female cows with horns. I was ignorant city girl. I believe those are highland cows.

[@deezynar]

Parmesan has naturally occurring monosodium glutamate. That's why it taste so much better than other cheeses.

[@WitherFang]

After watching this, I now crave parmigiano.

[@scottbrandon6244]

Any good chef knows that Parmigiano-Reggiano is the king of all cheeses. You can use in anything you cook.

[@CMSCK]

I always like to see cows eating grass outdoors in the fresh air. They make the best milk and cheese.

[@domenicozagari2443]

How many times do i have to push the subscribe button ?? :) , The lady knows how to wear the mask :)

[@jcorona984]

What a fantastic video! A mixture of the old how to videos of my childhood I would see on Mr Rogers Neighborhood mixed with your wits and love of all things Italian. Bravissimo!

[@thespiritualadvocate]

Awesome! For those of us who can’t afford to travel to our home region- THANK YOU GUYS FOR TAKING US THERE!! 🙌🙌🙌❤️ You bring so much joy to many with yr channel. Bless ⭐️👍🏼Eva and Harper💕👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏

[@ModdingNewbie]

Very few of us can afford to travel outside local areas these days... it's very sad.

[@melanieortiz712]

It's always laughable when someone wears a mask and it's bearly on their face.🤦. Props to you two for having proper masks and wearing them correctly.

[@DerShinkansen]

I also thought those were salt crystals. I'll be smarter at parties now 😄

[@luigibacchetti6539]

it contains a lot of calcium, it is recommended against osteoporosis

[@WolfieJay]

wawww Really love your video, km from indonesia and i just wanna say, Thankyou for your video.

[@patriciamorgan6545]

This behind-the-scenes tour was so enjoyable and informative!! I love seeing how things are made, especially cheese! 🧀

[@aris1956]

13:57. It's difficult to cheat an expert on real Parmigiano Reggiano !

[@timmccaffery4826]

Fascinating episode! Buono!

[@obbie1osias467]

When I discovered this certified parmigiano-reggiano from Costco( I think it's the only price club selling them), I don't even want to look at those little green jars that says Parmesan Cheese on it.

[@lyndacaira1735]

This was fantastic-thanks for doing it!! There is a cheese I’d like to see made, I don’t remember the name of it. My aunt from Cosenza, used to bring it on her return trips to America! It was a soft cheese with a hard skin, but the fantastic thing about it, was there was butter inside, that you could actually spread on bread!. We would go crazy over it!

[@dannylongo4694]

My two dogs will not eat there food without Parmigiano cheese on it, i am lucky because they don't know the difference between the cheap cheese from the good stuff or i would be broke.....

[@shawnkay5462]

Lmao. Do you use kraft

[@twentyonetwos3967]

Thank you for this wonderful look at Italian specialties. There are so many wonderful cheeses. Provolone, Pecorino (Romano and others). Thank you from Australia.👍

[@purplestarowl89]

THE KING OF CHEESES 👑👑👑👑👑👑🧀🧀🧀🧀🧀🧀🧀🧀🧀🧀💕💕💞💓💓💓💓💓💓💓💓💓💓💓💖

[@shannond1511]

Ohm they all sound the same! Lmao

[@jhyhau]

Awesome Parmigiano Reggiano video! After vacche rosse, you have to try vacche brune as well as Bianca Modenese (very rare and expensive!).

[@mgg28-96]

8:35 is how heaven looks

[@MirkoMeglioli]

Reggio Emilia, my Land ❤️. Eva, Reggio Emilia is not "just" Parmigiano Reggiano. Reggio Emilia is the land of "Erbazzone". Check It! P.S. la parlata anglo/reggiana di Tania è meravigliosa ❤️.

[@cristinaguray5543]

I would literally munch on that wheel eeeeeverday 🥰🥰🥰🥰 thank you for the information, very interesting indeed 👏🏽👏🏽👏🏽👏🏽