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

thanks D strong for sponsoring this video parano regano the best cheese in the world everybody I don’t care what anyone else says because that is something extremely special I had the pleasure of going to Italy and actually going to where they make it in Parma Italy and it was one of the most incredible experiences of my life today we’re going to be learning even more by reacting to this awesome video o that is just satisfying cheese can cost over $1,000 let me just stop that right there because I don’t know when this video came out because nowadays it is a lot more expensive a parmeson cheese wheel if you buy it here in the United States with shipping and everything can go over $2,500 if it was $11,000 that would be a miracle but today it’s a lot more expensive it’s more than double the price of your average [Music] cheddar that right there is an experience that not most people have when I was in pmer they offered to open a wheel for me right there and this is what happened H knif is going to engrave a circular line in order to a route to follow to insert knives later now it’s starting breaking the rine with the show knives nor than the hurrian start going inside yeah oh he gives it a little bit of time yeah for the air to go in that’s the mistake I made I tried to go right away ah and also the distance between the knives in order to makes a difference air goes inside equally all around the shape ah you see there’s a trick cuz it’s the air that breaks the the the cheese nothing nice ready ready oh we are very ready oh he slams it wow impressive the skill that this man has is incredible because most people if you ever seen them opening a cheese wheel they have a real hard time everybody it is not easy I tried it myself and it takes some practice but he opens like it’s nothing and trying the cheese for the very first time completely just opened it is a similar experience of you trying a Japanese wagu A5 for the first time it is undescribable a wheel of Parmesan cheese takes at least one year to age 131 gallons of milk to make and it can only be made in a small area in Northern Italy yep that right there that you see you cannot experience it everybody because when you walk inside of the Cheese room like that the first thing that hits you is the smell and it’s what stand out the most for me on that entire experience an average of 3.6 million wheels are produced each year and the industry is worth a eye popping 2.2 billion e damn that’s a lot of money every single cheese wheel is made in a restricted area in Northern Italy in the region of Emilia ROM see there that’s where I was everybody when I had the pleasure of going to Italy I went to a few places and I went to the northern because I wanted specifically to visit the paragano regano factory so I was in Parma to do that but I also went to bolognia and modna another wonderful experience I had there was one of the most expensive vinegars in the world which is a 100 years old I made a whole video about it but I’ll tell you one thing Italy I love you and I can’t wait to come back so how does this turn into this and what makes it so special we went to a Dair in Parma Italy to find out now it is expensive but it’s not that bad any longer everybody it used to be a lot more pricey I hate when people buy the pregrated cheese that is green if you compare that one with a real paragano regano first of all there’s no comparison it’s so much better and so much more worth it there are only 329 daies in the whole world they are certified to produce parmesan cheese and they’re all based in the same area where the monks used to make it yep in fact it isn’t even possible to make the exact same product outside of the production area the same thing was when I went to the katell factory which is a very special ham from Italy and just like the parmesan wheel when you go inside of that ham Factory everybody where they have these hams that have been hanged for years and years and years but here’s why you can’t replicate it even if you try turns out it’s all about three good bacteria that only grow in this specific territory yep it takes 131 gallons of milk to make one wheel or parmesan cheese so funny enough in that specific Factory I went around it there was no milk to buy because they just buy everything everybody from the farmers if you go to Italy make sure you buy milk somewhere else before you go to Parma okay the two milks are transferred in this copper Vats along with fermented whe a sort of sour dough and then renit an enzyme which gives the milk a yogurt like texture now they use renit to make incredible periano regano in most factories that’s what they use another thing that we use in Brazil in order to make cheese is actually lemon or lime as something acidic basically it makes the milks completely separate from the curds to the Whey that’s something you can try if you’ve never made cheese before in your life I highly recommend everybody the cheese Master will then split the milk into curds using this tool called spino wow take a look at that that’s incredible now one of these big copper buckets will produce two will do you remember the three good bacteria well they’re not alone other bacteria bad bacteria might have joined the party yeah cooking the milk ensures that only the good bacteria can continue the journey while the others are kicked out when cooked the curd travels all the way to the bottom of the vat where it’s left to settle 45 minutes later here it is wow W Cur weighing 220 lb wow that is incredible everybody and the smell it reminds me of the smell of the factory unbelievable this mass is the equivalent of two cheese wheels and is split carefully by workers with linen clothes and I absolutely love that Italy is maintaining its Culture by not m producing machines just like we make cars nowaday where they have everything done by robots everything is handmade the way supposed to be everybody that’s why it’s so good but before moving forward I want to thank today’s sponsor dstr strong let me tell you about their incredible Father’s Day Sale you don’t want to skip this one Father’s Day is just around the corner and that means barbecue and grill season is officially here and what better way to show your appreciation for Father’s Day than by supercharging his grilling gang I’ve been using dstr strong knives and barbecue tools for years and I got to say I absolutely love them beautiful razor sharp lasting professional quality the perfect gift for someone that loves to cook pretty much everything you might need for barbecue and Grilling season you find it at dstr strong and the best part dong is running a huge Father’s Day sale with up to 20% off Knives and Tools that are never discounted Chef’s knives slicing and carving knives bony and filet knives incredible pitm knives as well as heavy duty show stealing annihilators and obliterator Cleavers imagine his face when he sees you got him one of these plus tons of 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removed 4 days later and the wheels are praised into brins where they stay completely plunged for about 19 days now that bran has a little bit of salt everybody that’s why it’s there this process helps to form the cheese rind which acts as a barrier for the cheese and this is when the maturation process begins that is one of the most incredible experiences in my life right there going inside of that it’s just awesome Wheels remain relatively untouched for one year after that a must great they will respect them now on this video you cannot hear everybody the differences between sounds between a wheel that has been just started aging and the one that has been Aging for a long time the audio is bad on this video here but check it out so this is one year-old cheese sounds dense 3 years old wow I feel like a cheese maker 6 years old wow sounds more like wood 8 years old wow very similar to the wood 17 years old there’s no moisture inside no there’s zero this is crazy this one must be worth a lot of money oh yeah yeah oh yeah we cannot try that one no right there at that specific moment I felt like I was was a cheese maker from Italy it was an awesome experience the average maturation is 2 years but some wheels are aged as long as 10 years to achieve a stronger natier taste I tried every single one of them and the ones that I just age for too long wasn’t for me I guess just like my crazy experiments where I age steaks for a year two years four years up to four years I’m insane right and uh turned out those Stakes were not that good and at least for me I didn’t prefer the perano regano that was age for too long a longer maturation period makes the price go higher that’s why a sto very old parmeson that has matured for 3 years will be sold on the market for an average of13 that’s about $15 US per pound look at that everybody me that there is now a black market of counterfeit parmeson products Italy has been struggling with fake products for years in fact the problem is so big that The Fakes have become an industry of their own that is estimated to be worth 100 billion EUR that’s about 113 billion US doar with parano reano being one of the biggest brands fighting copycats that’s the thing you can find it in so many different places the fake stuff don’t buy the fake stuff everybody get the Real Deal how you going to know all you have to do is remember the marks on the Rind that’s all everybody that’s what makes it real and trust me it tastes completely different so how do you recognize a real parmesan cheese this is an important thing a stencil that’s a solid indication that the cheese is legit if that’s not visible the packaging should contain parano regano’s official logo and they use protected designation of origin that is an incredible video I highly recommend you trying parano regano the real deal because it’s not as expensive as you might think everybody don’t buy that green cheese scan piece of crap it’s not the same thing that’s not even like cheese that is the most offensive thing you can say to an Italian after pineapple and pizza okay I miss you Italy it was one of the most incredible experience of my life I cannot wait to go back let me know in the comments down below what you would like me to do in Italy because I’m coming back back to visit my good friend Vito and we’re going to make some incredible videos there I hope you guys enjoyed this video if you did hit that thumbs up if you’re not a subscriber be sure to subscribe and we’ll see you guys on the next one take care everybody bye-bye