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

[@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.

[@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😂😂😂😂

[@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

[@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

[@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.

[@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

[@CMSCK]

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

[@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 ! 😉

[@roseconklin5392]

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

[@lyricaltraveller]

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

[@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!!!

[@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.

[@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.

[@ohanailo7743]

Harper, enjoyed this broadcasts immensely. Nothing better and more attractive than seeing and hearing two, Italian Women talk about Milk and Cheese. Yes, Transformation, Transformation, Traaaansfooorrrrrmmaaaation!!! It’s PARMIGIANO-REGIANO, From the Red Cow! We love this episode please keep it coming this was very educational, the kids will be learning from this one. Aloha dear friends.🌺🌸🌴❤️🇺🇸

[@Sarruzzo]

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

[@dantehernandez3904]

I've seen several videos of how Parmigiano Reggiano is made, but this is the most educational and informative one that I've ever seen. This is so entertaining. So that's how the stamp gets to the rind. Bravo.

[@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)

[@puglover4280]

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

[@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!

[@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!

[@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. ❤

[@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

[@jacquespoulemer3577]

Something I've never tasted and probably never will, but it's fun to watch the lovely Italians having fun with their food. JIM 🙂

[@lagringa7518]

I miei sono originaria di Bardi (PR) un paesino poco distante da Reggio, se più in su, e non avevo mai sentito del Parmigiano delle Vacche Rosse, ma vedo che esiste solo da 1991 che spiegherà perché... ormai diventiamo 'vecci' ;-). Bravi, sono contenta del' innovazione e che avete salvata una razza e del buon gusto per futuri generazioni!

[@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.

[@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!

[@WitherFang]

After watching this, I now crave parmigiano.

[@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! 😊😋

[@patriciaherman6499]

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

[@patriciamorgan6545]

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

[@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.

[@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.👍

[@mrkiplingreallywasanexceed8311]

LOOOVE Tania Barbieri's intense Italian pronunciation which makes "producer" from "produce" "mover" from "move" and "cowser" from "cows"🤣🤣 Beautiful, highly entertaining and still puts us all to shame when we try to speak Italian!!☺️🤭😎

[@timmccaffery4826]

Fascinating episode! Buono!

[@nowekant93]

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

[@TheNormndee]

Her smile says it all! Eva you said it best...nothing more to add.

[@mukbangsareawesome6335]

I just love the musicality of the Italian accent.

[@incoronatabarranca1762]

Thank you for sharing how parmigiano Reggiano is made I love ❤️ parmigiano I live in Australia 🇦🇺 Italian origin and I use the 🧀 for every kind of dish that needs cheese. What a wonderful place to see and so much hard work goes into the making,I appreciate so much you shared with us this wonderful experience,God bless

[@beastofbeauty1188]

“They arrest me, I know” hahaha! Thank you for showing us!! This just made me crave cheese!!!

[@dragoonabninf1014]

Ok, I found it on Amazon and going to give it a try! I can’t wait. I didn’t know there was a difference between the black and white cows and the red cows. I have bought so many items from your alls recommendation and have not been disappointed. Thank you

[@nooranen3178]

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

[@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🤤💓💓💓

[@WireItalia]

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

[@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!

[@bekahw8704]

The maker's passion for delicious cheese came through, it was so inspirational!

[@ufopsi]

Ciao Eva, pur vivendo nel paese del formaggio (Svizzera), parmigiano e grana rimangono i miei preferiti.

[@giorgioborelli4062]

Thank you so much for this incredible and very educative video!!! Grazie mille per questo video interessantissimo ed educativo!!!

[@lisayerace5578]

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

[@WolfieJay]

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

[@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.

[@mrkiplingreallywasanexceed8311]

Btw, with a somewhat different emphasis compared to earlier flippancy - sorry☺️ - it was really interesting to see the variances the tour showed with my previous understanding. Always thought they got branded rather than the outside markings coming from the mold which forms them - and the fact the salt goes in by osmosis. You really do learn something every day! Thank you guys👍😄

[@robshaw1294]

Very educational and enjoyable, great video xx

[@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.

[@maryjodamato5408]

Hello..great video..siete stupendi..parmiggiano reggiano..una meraviglia..B.Domenica a tutti è grazie..con amore dalla Sicilia..💕

[@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.

[@LCboston75]

My favorite cheese! Love your channel!!🇮🇹

[@annademo]

In 2011, we toured a PR production facility in Parma. There was no production going on but we saw all the equipment, clean and ready for use. The storage room was brimming with cheese wheels and the flavor of the cheese was incredible. Glad to be able to see the production in your video.

[@seanspicer3330]

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

[@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!!!

[@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.

[@gofish2023]

What an amazing experience.

[@Raditz1984]

Grazie per quello che fate ragazzi

[@jelsner5077]

After watching your video, I just had to try this! I ordered a wedge online and it will come later this week. I can't wait!

[@rosiekaytrevino166]

Thank you for sharing this video Eva and Harper, have a wonderful blessed day. Love all your videos it feels like dream come true especially learning about cheese..

[@phil_of6359]

Found you just before some weeks and still love your videos. I'm currently learning italian and love Eva's pronounciation with her italian accent😀

[@cosnikdogsaidso8323]

Video semplicemente stupendo. Nuff said.

[@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 🙏🏻🙂.

[@jennifergonzalez9129]

The quality of every video🙌🏼 Feels like I’m watching a documentary

[@sonoranlight]

OMG, I'm in tears both from laughing so hard at Harper's making the cheese maker taste the Primo brand 'parmesan' and sad that I have a wedge of it in my fridge. Best I can do here in rural AZ. Parmigiano Reggiano is pure gold! Thanks for a great video. I miss Italy. Would like to see you do a video on Fior di Latte from Napoli.

[@Mcormic]

Now THAT is a gold mine!

[@erionj.]

It has a mark you can scan and shows it's properties and information? Amazing!

[@JB43186]

That was heaven on earth!

[@lindaleone4345]

excellent video! totally enjoyed it!

[@SK3564]

Thank you for sharing this with us! I love parmigiano reggiano!! ❤️

[@vodell4935]

Very interesting! Thanks for sharing and educating us on this amazing cheese!

[@Liligal1]

Thank you so much for doing this video! I LOVE Parmigiano Reggiano! It is my all-time favorite cheese too! There is so much that goes into making this cheese. No wonder why it is so expensive! But like Eva, I too could live on it and nothing more and die happy! Great job, as usual! 👍🏻👍🏻👍🏻👏🏻👏🏻👏🏻

[@lewismattx]

I love your videos so much. Thank you!!

[@barneycoffman6663]

WOW! Truly LOVE the Education of this video. Next time I go to the Italian Deli closest to me, I will look for Red Cow Parmigiano-Reggiano.

[@bigdogang]

This whole video is a masterpiece learned so much an wow the work they put in to make this cheese

[@gailmt1544]

WOW so very interesting. Really loved learning all about Parmigiano. Please teach us about more authentic Italian secrets.

[@msp_isyourteacher6139]

My favorite cheese too! Thank you for educating us! I found the host so charming!

[@8catmom]

Beautiful part of Italy

[@GenX172]

Thank you Ragazzi this was such an informative and fun video. I had no idea there was parmigiano cheese from vacche rosse! I hope if they sell it in Montreal where I live? Love all your videos, and you guys always deliver!

[@tonyapedraza180]

How enlightening!! I knew it when I saw the teaser yesterday!!!😋💕

[@binder098]

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

[@lisabiesterfeld9925]

This was soo awesome!❤

[@jhyhau]

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

[@konstancja74]

Love documentary! great work ^^

[@michaelwftl]

After I watch your mouthwatering video, I went looking for Red Cow Parmigiano Reggiano cheese, and found it on Amazon for the outrageous price of $74 per 2.2 pound wedge. I checked several other sites, and the smallest package was $21 for a .5 lb wedge (plus shipping) So expensive!

[@flophilp]

Loved this video! Thanks for taking us with you

[@rb-ex]

spellbound by every minute of that leading to the climax, which was the vertical tasting. one thing you didnt mention was the season of the cheese. spring, summer, fall and winter are completely different cheeses and i'd have loved to know if that was mentioned. maybe a topic for another video. great work, thank you for sharing

[@MannaggiaAlDemonio]

This episode is awesome!

[@paulettaquadrozzi6111]

Everything you guys choose is great!!👍 But I just love the beautiful accent of the tour guide of the factory!!❤Reminds me of my mother, father,Zia and Zio!!Great memories ❤

[@paulettaquadrozzi6111]

Love how she puts an "A" on the end of ALOT of words, yet speaks such great English 👍

[@Brooksie603]

I love seeing things like this. Those cows are so pretty. It's interesting to know that depending on the cow, the milk is different enough to make the cheese taste different. I wonder what wagyu milk would make cheese taste like. I don't believe they use it for making cheese from a quick look online but wouldn't that be interesting... Will you see how they make buffalo and regular mozzarella and ricotta too?

[@kennethciardullo3534]

Looks very clean✅

[@jmw9192]

Great episode guys