#howtomakeparmigianoreggiano #cookingwithshereen
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21 Comments
First! Love this informational!
I would love to do this! Looks incredible! And yummy!😍
Molto bene!
Second! Have no interest at all!
Wow!!! That looks AMAZING!!! Thank you for posting!!!
I loved this!❤ Thanks Shereen.
This was fascinating! Thanks Shereen ❤
Awesome stuff!
Nice thumbnail 😂
That was really interesting. I have a whole new appreciation for Parmesan cheese!
This is amazing! I'm visiting Italy next week! Love and kisses from Cyprus! ❤😘
Oh my that is amazing how it made.
How the hell is he gonna stick his whole hand in there no glove?
I’m literally drooling. Real Parmigiana is so expensive but it takes so little, it’s definitely worth it…and that rind! Amazing in soups and stews! Chef’s 💋!
This looks like such a fun experience! & looks delicious too! 😋
So much work and time. No wonder it is so expensive here in the U.S.
I've heard that if a Parma cow sets foot across the river, she is no longer a Parma cow. Anybody know if that's true? I think if I remember correctly it was something to do with the grass and how it tasted and affected the milk.
I’ve never been the best student, thanks for trying to teach
👍👍💥💥🌠
Did someone say cheese….😍😍😍
😊🤤😜🤦🏼♂️😁