Why Italian Parmesan is So Expensive!

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The biggest cheese industry in the world is parmigiano reggiano! I had the chance to experience it at first hand. It's impressive and an unforgettable experience. Today we understand more the reason why it's so expensive.
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#food #expensive #cheese

[@andreagrossi7656]

I'm from Italy. I had the chance to work in a dairy where Parmigiano Reggiano is made. Let me tell you: it's really, really hard work. I've worked in the fields as a farmhand on various occasions, but not even that gets even remotely close to how tiring it is to work in a dairy. Absolute respect for all those people who make this the job of their lives.

[@PatKelly4Ever]

Really happy to see those authentic Italian workers keeping the traditions and culture going!

[@charlestesner3565]

I felt the same

[@goldfruitco6841]

so happy

[@blargcoster]

Didn't look Italian to me.

[@RolandSchlosser]

"Don't buy that green cheese canned PIECE OF CRAP!!" It got personal at the end lmao

[@mstrt3749]

Got 2 cans in the fridge now!😂😂

[@JaQba91]

Yeah and this orange slices of so-called-cheese 😏

[@WorldwideDarts]

I didn't expect to learn this much about cheese today. Thanks Guga

[@Rencol666]

There is this thing called Gran Moravia. Its basically parmagiano, but made in southern Czech Republic. The company is owned by italians, every wheel is shipped to Italy for inspection, then is shipped back/exported/sold in Italy. It is as close as you can get to the original one, for fraction of the price. It was italians way of making the cheese more accessible to common people and fight the crappy fakes from USA.

[@ToxikDouche]

That's very interesting I'll have to check that out

[@emanspi]

Love you guga. Your videos are so educational and entertaining! Thanks a lot!

[@bernardsbbq]

Beautiful video, Guga. Great filming and editing. I love Italy, too and as an Austrian I go there often (it's about a 7 hour drive from our Austrian mountain cabin to Parma). Parmesan is pure Umami!

[@Sarruzzo]

Ciao da Milano my friend Guga... right now i'm cooking a Parmiggiano Reggiano Risotto... all fresh...Ciaooooo...

[@Zelnyair]

The US doesn't recognise EU labelling laws. This is why the stuff in the green-lidded jar can be called 'Parmesan'. You have to look for the Product of Designated Origin (PDO) and Protected Geographical Indication (PGI) labels on the package. One is red and one is blue. That's one way how you can tell you're getting the real deal. Look for the PDO and PGI labels.

[@EHCBunny4real]

America makes its own Parmesan cheese. It's made in Wisconsin with pasteurized milk instead of raw milk like Italy

[@renepreuk7169]

@@EHCBunny4real Its not America, its the USA and they make a cheese that's called Parmesan in Wisconsin but this has nothing to do with Parmeggiano Reggiano.

[@thetg2117]

@@renepreuk7169 In America we call it whatever we want.

[@arcadiusgamingofficial]

@@renepreuk7169 citizen of the united states here. it's america

[@danielleza908]

According to the regulation, outside of Europe you're allowed to call anything "Parmesan", but the term "Parmeggiano Reggiano" is still reserved for the real thing. So if you're in the USA and you see something called "Parmesan", be wary.

[@CarloAnardu]

Sometimes i need videos like these to remember being italian is not that bad after all.

[@Vtorious123]

It's OK your not American

[@Sniperboy5551]

@Vtorious123 American is a nationality, not an ethnicity. It’s called a melting pot for a reason.

[@DIDisguise77]

As long as you're not Jaime Oliver white. (British White)

[@woodlefoof2]

@@DIDisguise77 that’s also Eddie hall white though 🤔

[@santtumoilanen3065]

because of someone making cheese? are you making cheese or are you proud to be italian because someone else makes it.

[@jameskearney4100]

Stop by Gaeta and say hello to the U.S. Sailors with the 6th Fleet. I was stationed there from 1981 to 1985. Beautiful place and birthplace of Pizza!

[@Marco_Gennari]

I LOVE how you say "Parmigiano Reggiano"! Almost perfect!

[@tobiasmarten444]

Guga does something, that not many channels care of: He REALLY appreciates good ingredients.. that´s some high level food stuff, thanks Guga!

[@michaelcooper4986]

Cheese hhhhhhhh doing my best Homer Simpson impersonation

[@grenzland397]

Got an italian friend and im visiting his hometown with him this year, im all hyped up about that already, but this video just fired up that feeling even more. Thanks for this video and greetings from germany.

[@danblaydon36]

We are in an English household and everybody knows, Britain is bad for people buying knock off products, in my house meats have to be from a butcher and cheeses have to be real, so if it ain't got that authentication, we don't buy it, we may be poor but our food never suffers 😂😂 I'd love to go to that factory though

[@blake7587]

He said he’s proud of Italy for not using machinery. But that’s why America is a superpower. Meanwhile Italy went from the mighty Roman Empire to a small footnote in history. Honestly as an American I am proud that we do everything better in America.

[@josephsantiago1698]

Guga, I know I haven't said this enough, but I want to say I appreciate everything you have done. You bring me joy and new experiences and new skills. I would like to thank you day, and I am honored to be able to witness the growth you have accomplished 😢

[@giosuelucisano4813]

Thanks guga for making this video about ours cheese. Love from emilia romagna ❤

[@JimJimmington-e8i]

Guga is single-handedly responsible for two things in this world right now: 1) Helping people to cook steaks a lot better, and... 2) Making more fat people. The steaks, the sides, the sous vide... Guga is like an old Italian grandmother who tells you how skinny you look no matter how rotund you are!

[@jjj6854]

I've always wanted to try authentic Parmesan, but as far as I know, no place in my state sells it within at least 60 miles of my town. Hopefully some day I'll get to try it for myself!

[@danielpelchat9861]

Where I live (Montreal, Quebec, Canada) they sell it everywhere. I buy it at Costco. You can't imagine the difference it makes to your meal. Even if I already had supper, I'm salivating just thinking about it. I also heard that putting Parmesan crust in you broth will bring it to anther level.

[@leo_adrian]

Guga you must go to southern Italy this time!! You MUST try "mozzarella di bufala" in Salerno.

[@plektosgaming]

Note that not ALL cheap stuff is bad. There is a huge difference for not a lot of money if you shop around, same as balsamic vinegar. The best stuff you can find is Parmesan from Italy, of course, but from other regions or not "blessed" as authentic. It's usually labelled as Grana Padano and is, IME, 80-90% as good for a lot less money and dramatically better than the stuff we make in the U.S., in any case. In essence, it's Parmesan but can't be labelled the same, as it's from a different region. So you can get basically the same taste without the huge up-charge by middle-men as it's just a cheese and not "Parmesan".

[@AroundCooking]

When you go back to Italy it just depends on which regions you will visit, the food, the dialect, the culture and the architecture change from city to city, I suggest you go to Sicily for the real cannoli, the sandwich with milza, of course the arancino/a and many other good things, Puglia is another one that deserves, with lots of fresh and fat cheeses, focaccia, pasticciotto and the real taralli and many other things, if you want to try pork 2.0 go to Sardinia, there you can also find the forbidden cheese, in any case wherever you go, there will probably be one of the most beautiful landscapes with the best food and wine you can find in the world, you can't go wrong, Italy loves Guga exactly as Guga loves Italy! ❤

[@KingCobraJFS]

wygu dry aged in parmishan wheel shavings and then fryed in nacho cheese Doritos with a cheese sauce

[@keithkamps77]

That cheese is on another level and well worth the price.

[@TifaTakeuchi]

Love Regional Eats! Claudia's a great host!

[@vitorkk328]

Yes! Guga should give her credit

[@aikidoman1957]

Viva Italia Guga! Thank you for your great videos!

[@ricardoarzate1875]

Wow I would came back to Italy every time, nice memories you unlocked.

[@EHCBunny4real]

The US has its own version. It's called American Parmesan and it's made by Sartori in Wisconsin.

[@persnikitty3570]

Parmesan Style is the type home crafters make. I make 8 pounders on the regular, 3 months of vac-pac aging, and ready to sell, though can be held longer for the calcium crystal formation.

[@renepreuk7169]

No, just no

[@VermontCheddar]

New Guga YAy!

[@ryan49805]

Canned and grated Parmesan is a crime against humanity. I completely understand why Italians hold certain things in such high esteem .

[@NateSmith87]

Italy showing why their factories are better at manufacturing food, the RIGHT way, unlike the majority of the US.

[@CarlGorn]

Costco sells shrink-wrapped wedges of the real stuff, stencil intact. Each wedge costs between $20-$30 depending on size, but it's so worth it. Unlike the tiny blocks we used to get from retail supermarkets, because the wedges have been handled less, as long as you work clean the cheese doesn't mold. This means zero waste, something I couldn't claim with the other stuff. Plus, the taste is incomparable.

[@Iluke67]

You should also check out mocetta, genepy and lardo in Valle d'Aosta!

[@noodles3559]

Hey Guga have you heard of Grana Padano cheese? Its similar to Parmigiano. Also italian, very similar texture. I think similar flavour and price too, maybe slightly cheaper. Parmesan here in france is about 25 euro per kilogram, and parma from the suopermarket is 100% parma, no additives are allowed, same with many european cheese (except the single wrapped burger slices)

[@ginzo666]

Grana is a bit milder and it comes from Lombardy.

[@trichecone333]

The rules are also very different. There are very stringent regulations for making Parmigiano Reggiano.

[@plektosgaming]

@@trichecone333 That said, it's the closest you can find to the original for a fraction of the price. But, since controls are different, you will have to check to be sure.

[@MrEric622]

Pasta factory, vineyard, or tomato farm!

[@Codymo74747]

Tenderize with pineapple juice and then dry brine and hopefully get a quality crust back

[@BlueRice]

One day, i would go to try their cheese. Its like wine tasting. It would be mind blowing

[@briancoleman9330]

I'd love to see you show casing more of the local farmers, their processes, as well as if you're able to, a few chefs in Italy that use the local produce.

[@brendanjameswilliams]

Tbh it started with things like pokemon cards, then it was computers, then it was cars... Social media is contributing so much to the "demand/desire" for items that can be converted into content... Now it's cheese... The only answer is Guga's cheese for the people ❤

[@LiefLayer]

I'm Italian. I suggest you to visit Carrù around December for the "italian wagyu" bue grasso di Carrù, Torino while you are there for gianduia and agnolotti (it is a kind of raviolo full of beef). Or, if you want to go south go to Cartagirone and Agrigento in Sicily.

[@Tuberi-]

I like to make a pizza by spreading ketchup on a tortilla, sprinkling some green parmesan cheese over it, snap some sphagetti in half and cook it before placing on top of the cheese and finish with a pineapple ring. Few minutes in the oven and it's done

[@Writing-With-Dyslexia]

Those two guys at 7:00 must be Sicilians

[@nikola12nis]

There's a reason Samuel Hydenko hates Sicilians

[@henning33sud58]

😂 no original Italian hand had touched the cheese in the video. Hand made yes by cheap labour

[@paulsutton5713]

Love Claudia Romeo's reporting.

[@mornefivaz3677]

Bring Mau Mau back

[@rugerabrian2278]

kweli bro

[@BantheDan]

Would love to see Guga do a deep dive into getting a chargrill taste into a sous vide steak. A Guga Foods / Sous Vide crossover if you will. He has said before he prefers the flamethrower for sous vide, but didn’t really elaborate why, I assume more evenly golden brown and crispier than the grill, but is it not missing that beautiful smoke taste? What happens if for example he uses the flamethrower and then just perfumes the steak with some smoke by doing the fat cap at the end on the grill and getting it nice and smoky? Or do you get plenty of smoke taste just from the flame thrower? I’d like to see some comparisons as a previous video showing different searing techniques didn’t go into folks favourites. So the control is sous-vide with flame thrower The next one is sous-vide with flame thrower and fat cap rendered on the barbie and getting it nice and smoky. One just with the entire sear on the BBQ And maybe you can somehow capture the smoke taste in butter and put it on top? I want the best chargrilled sous vide steak. Like if you agree or share your ideas on this experiment.

[@kubakielbasa5987]

I agree.

[@bigbird2451]

I got to do that once when I worked in a small Cali Italian restaurant in Santa Cruz in the late 90's. I used different tools but was careful and patient.

[@Syzygy77]

I’m a big fan of Parmegiano Reggiano, but I also like Fontina d’Aosta and Pecorino Toscana.

[@aeroplane_jellie]

Guga you are the KING!

[@Ddannyyy_]

get of the mans peice

[@OmiWatanube]

I love getting reminded of how I had to put chicken back at Lidl and that I only submitted 20 job applications today

[@gabrielleroux2333]

In Italy, I suggest you go to either an Italian pasta factory, or hand made pasta shop and learn how to make it their way

[@Webbhead]

As a Cheese Master guga knows his stuff, it's expensive for sure and I have cracked my fair share from the commercial way to do it and the right way from Italy, ypu can go to a local cheese shop and ask for a smaller piece to try or if you dont need much, cheese really goes by weight, also yest your local cheese mongers and masters to see if they know exactly where Parmigiano Reggiano can be made and why

[@JAF30]

Guga on your way to Italy, stop by London and get to know the Sorted Food channel, so you can find out not all English chefs (Jamie Oliver) are bad. Heck they are even Uncle Roger approved.

[@Sun-ut9gr]

Pineapple goes on pizza about as well as furikake goes on rice. You can fight me on this, but honestly, it's not worth dying over 🤤

[@daveg4923]

That stuff in a bottle if you notice says Parmesan not Parmigiano because it’s not made in the region and even more disturbing is if you read the label you will see that it lists cellulose as an ingredient…cellulose is basically wood fibre…not joking 😐

[@jips123]

you can buy very fine original Italian cheese here in the Netherlands.

[@charlestesner3565]

New mission in life. Become a milk farmer in Parma.

[@biowerks]

I only buy Wisconsin cheese and there are a bunch of farms putting out great Parmesan right here in the great state of Wisconsin (The northern part, not the urbanite WI).

[@persnikitty3570]

The counterfeit parmigiano reggiano is a multi-billion dollar industry, mostly made in Wisconsin, California and Pennsylvania. This is not parmesan style, which the PR consortium has allowed outside of their protected zone.

[@billystpaul8907]

I use the poor mans cheese. Pecorino Romano cheese. The main difference is Pecorino uses sheep milk and Parmesan is they use cow milk to make it. I have used both. I favor Pecorino a little more.. Thanks Guga for another nice video...

[@plektosgaming]

Most dishes common in Rome and the south actually call for Pecorino as it has a more earthy and tangier flavor.

[@gonzo2495]

@@plektosgaming most famously the carbonara.

[@lucaalpini5270]

My personal recommendation is to visit the city of Bronte famous for Pistachio in all its forms

[@Sniperboy5551]

Rennet is the enzyme they use for basically every kind of cheese. We made cheese in my high school biology lab and I basically dared myself to try it… it was awful and thankfully I spit it out. Good times, it got some laughs.

[@ShlongMaster5000]

What did it taste like tho?

[@MrEmilio569]

If you go back to Italy try the italian seafood, especially "Gamberi di Mazara del Vallo" from Sicily, dishes with "Bottarga di Muggine di Cabras", some carpaccio of local red tuna and "Spaghetti con le Vongole" my favourite pasta dish as Italian. "Bottarga di Muggine di Cabras" also goes very well grated on top of "Spaghetti con le Vongole".

[@aoikuroyuri6536]

How to offend an Italian: 1. Break spaghetti 2. Ketchup on pasta 3. Pineapple on pizza 4. Say bad thing about their family (especially mother) 5. Call store bought Parmesan cheese good or original

[@masterchief4707]

i think when the red cows wanted to eat the italian was more attacked than pineapple on pizza so it was definitely with your video have never seen you so well feared @Guga

[@tracksidecraig]

Brick cheese from Wisconsin is my favorite

[@centurione6489]

Publix' Green grated stuff is decent for everyday pasta dressing. The real thing is a real treat, though and it comes from another universe.

[@goalie40404040]

I got to film a cooking show in Spain and got to open and try a wheel of Stilton kinda like a blue cheese and we made bufala mozzarella

[@ssgtslick]

Italy? Well I was stationed in Aviano Italy in 1994 and 1996. Have to try the Prosciutto, nothing like US unless you know a good deli in Florida. And the wines are fantastic.

[@АлександровДенис-э6д]

Гуга, из-за санкций у нас даже в России возможность есть изготовления, но так-как он должен выдерживатся долго, многие производители не могут наладить столь долгосрочный процес выдержки...

[@brdpit]

Agreed, it’s the best.

[@johnyoung2702]

Imagine buying a wheel of 18 year old cheese to put in your salad for the next 10 years

[@kelrune]

0:33 30 seconds in and 2 things. 1 if your watching the vid doesn't it say right below it. i remember watching this video when it came out. its 5 years old. 2 whats the age of the cheese. you know it changes the cost.

[@CasagrandeMTV]

The next time you go to Italy, visit Soresina, it is not so far from my village Soncino and produces parmesan worldwide distributed too...

[@em0_tion]

More Vito colab videos? Hell yeah! 💪🔥

[@andreaaina5443]

Guga, next time visit Piedmont too 😅

[@brettm3431]

3.6 million wheels sounds like a lot from one tiny section of a country at 131 gallons to make each one

[@jackthompson9799]

Don't be jealous! He is rich because of hard work and dedication to his craft

[@addadd13]

u need to try king island smoked cheddar

[@shawnwoloschuk4445]

👍✌ tks for the tour and info ! ❤ Shawn W in Ohio , my friend

[@ThomasDuffney]

I've never noticed a difference between fresh parmesan and pre graded parmesan, it all tastes the same to me.

[@hunterivey]

Hey Guga can you do a video about Cazu Marzu, because I want to see you try that cheese.

[@a-world-view]

please try bombette in Puglia!

[@renzoramondino3621]

Glad you love our best cheese ❤

[@alexrobidoux2062]

It's one of the few cheeses that is safe to eat for those who are lactose intolerant.

[@Cloudywithachanceofcaulk]

I just use the store bought grated stuff, why the heck would I spend tons of money on cheese. Are ya nutz? lololol.

[@thejmelus]

Next time you visit Italy, school some of the locals on Brazilian food and see what they think

[@BenGrimm977]

Guga makes a KZbin video of him reacting to his KZbin videos. 😲💰💰

[@winstonsmith6166]

Pecorino Romano is a very close 2nd. Maybe 1A and 1B.

[@aq5426]

The undisputed king of cheese!

[@freddyfasthands8131]

Is there a video for that ham making process?

[@namberak]

Ten years ago my wife and I were in Italy and toured a parmesan factory. As it was being explained what the cheese master was listening for when he tapped the wheels, someone asked, 'What if he hears voids in the cheese?' "We grate it up, put it in green cans and ship it to the US." :-)

[@plektosgaming]

Got to love their humor. lol.

[@filipkarlsson4178]

Its not that expensive in Europe. Standard cut is about 7oz from the supermarket and we pay 5.50usd.

[@Jon-su9dh]

Skinny guga is a trip

[@Easy_Skanking]

I think I can understand some of what Italians feel about the canned parmesan. I feel that whenever Guga professes his love of "American Cheese". LOL 🤦‍♂

[@mohork]

That cheeses me off when I can't go overseas and visit places like these lol.

[@mitchellpflipsen5583]

Dry age with mushroom duxelle

[@Mkaythen]

I love cheese so much! ….but imagine how high the inventors were when Casu martzu became a thing.

[@mercuryus_]

don't miss to try an affogato al caff'e ...