#Shorts #parmigianoreggiano #cookingwithshereen My New CookBook is Now available, Pre-Order Now; Cooking with Shereen, RockStar Dinners! Amazon: https://amzn.to/3M5OuhN [Anywhere outside the US; it’s available on Amazon (your country)].
Adhd brain, can i just buy a 12 month and keep it somewhere for another 24 months and then ive got a 36 month? Or do they keep it somewhere specific that ages it a certain way? I can definitely just google this but wheres the fun in that…
You crack me up girl. You make me miss my grandmother. You will always be well received in Italy with your wonderful attitude and personality, especially in Northern Italy. Great job Shereen.❤
Slight mistake as there are 4 ingredients: Milk, Culture, Salt, Rennet. Culture was mentioned and shown during the process but at the beginning you mentioned, “only 3 ingredients”
I keep looking for the "Suitable for vegetarians" label but I never see it so I never buy it. I went to a restaurant who said they use vegan Parmesan which I think isn't possible so you can see I have some trust issues with these hard cheeses.
38 Comments
Very interesting! Enjoyed your videos 😊
Wow talk about going to the absolute source! Nice.
Someday…
Thanks!
Yum ❤
How fun for you!! What an experience! Congrats! So fun!
Sam's Club has good parmigiana reggiano. Better than Walmart IMHO.
Adhd brain, can i just buy a 12 month and keep it somewhere for another 24 months and then ive got a 36 month? Or do they keep it somewhere specific that ages it a certain way? I can definitely just google this but wheres the fun in that…
I can hear the joy in your voice.
"because you're special…"
Who cut the cheese?
Literally my dream trip. Go to a Parmigiano factory.
I'll stick with Chedda
It's like she is soo desperate for views. I cant stand her desperation
FANTASTIC!!!👏🏽🥳🥰
WOW! What a video! What a cheese! There is none like it. I LOVE Parmigiano Reggiano❣❣😍
Nice vid!
I need one right. Now!! 😋
WOW !!!
Luigi: Mamma Mia
It’s crazy to me that the thing just forms by itself 🤯 Food science is so cool
I remember when this cheese (my all-time favorite, ever) was $4/lb before food network started talking it up to $22/lb.
Great video ❤❤ thank you for sharing this process ❤❤
You crack me up girl. You make me miss my grandmother. You will always be well received in Italy with your wonderful attitude and personality, especially in Northern Italy. Great job Shereen.❤
I'll do it in my basement in the Pacific Northwest and anybody that says it is not Parmigiano-Reggiano can keep talking cuz I don't listen to idiots
Yumm
Slight mistake as there are 4 ingredients: Milk, Culture, Salt, Rennet. Culture was mentioned and shown during the process but at the beginning you mentioned, “only 3 ingredients”
I have never, today I will. It has to be amazing?
Wowww that is So cool!
I want some cheese now. 😊
Absolutely Beautiful and Delicious. 😍💋🎆🎆🎆👍👍👍👍🔥🎆🎆
I thought you were in Texas LOL ❤😂
This is beyond cool!
I keep looking for the "Suitable for vegetarians" label but I never see it so I never buy it. I went to a restaurant who said they use vegan Parmesan which I think isn't possible so you can see I have some trust issues with these hard cheeses.
Ya I'm never going there
God bless you always, the lord and his angels in havens should guard, and fallow you for ever. God bless you…
Respectfully;
Andy
I’m in love
Now I know why that she's so damn expensive. But it's worth it.#cause your fancy