XQC Reacts to Why Parmesan Cheese Is So Expensive [ +Twitch Chat ]
go again one more time he's from France cya at twitchcon a wheel of parmesan
cheese can cost over $1,000 the average wheel weighs 88 pounds which
means it costs over $11 per pound you should play him scared anatomy and
Silvio they're wrong double the price of your average cheddar a wheel of Parmesan
cheese takes a list 1 year to age 100 already Juan Carlos of milk to make and
you can only be made in a small area in northern Italy
ok so busy the way it works is that sham champagne and like like
parmigiano-reggiano beloved like the cheese can only remain in certain places
right because it like they like the heat and what like the cows even and all the
other the whole thing around the place otherwise it's not whatever right it's
why I don't you shouldn't give a fuck about buying champagne if you're if
you're evil why for growing like oh wait about champagne don't it's overpriced
dog shit you get the exact same thing let it sparkled why not allow that the
word champagne is it doesn't come on the region of champagne right big brain
you'd largely new today Parmesan cheese is a big business for
Italy an average of three point six million wheels are produced each year
and the industry is worth an eye-popping 2.2 billion euros that's about two point
five billion US dollars making this cheese one of Italy's biggest actions
vashu single cheese wheel is made in a restricted area in northern Italy in the
region of Emilia Romagna it's Italian name in fact parmigiano-reggiano means
from the cities of Parma turning to this and what makes it so special we went to
a dairy in Parma Italy to find out and I want to do the French saying what what
is it this is the early show guys over a thousand years ago then like now
parmesan wheels were made with only three ingredients cow milk sold and
Reynold there are only 329 dairies in the whole
world there are certified to produce parmesan that is this is all based in
the same area where the monks used to make it in fact it isn't even possible
to make the exact same product outside of the production area and what is that
why turns out it's all about three good bacteria the only grow in the specific
territory - teleological affiliates earn - general Jonna atrás para Christi
battery dollar a la forma de conservation reliable phenom Delfino a
la monja TOA dalaman a la una volta Cannella penny cause it feels--oh CG
Arkady phallic resharper / meta rail or presencia de intro la forma del
parmigiano-reggiano celerity so no ferment another component Lila Milly our
only proof you me suppori TP to the Punjab
so 31 gallons of milk to make one wheel of Parmesan cheese that's whole of milk
there is combined freshly milk whole milk with day-old skim milk to make the
cheese milk are transferred in this copper bath along with fermented way a
sort of saara dough and then branded an enzyme which gives the milk a yogurt
like texture and all the action the cheese master will then split the milk
into cards using this tool
that is a vial a cheese master
because our Devi transform our a Christa consistence a-- eunuch assistants up you
go moans apart adobea Mutola aqua mr. Bahari for my destiny Torah in secular
affairs delicate aura a inna cinque minuti sip acid are a temperate or
deterrent Otto tradition t idea Cinque wanted Sinclair disintegrative smiley
face cook in the milk does another essential job do you remember the dry
bacteria well there no alone or the bacteria bad bacteria might have joined
the party cooking the Rose ensures that only the good bacteria can continue not
real Gucci but the others are kicked out one cooked the current travels all the
way to the bottom of the VAT where it's left to settle each other 45 minutes
later here it is compact massive current
weight 520 pounds viola throw it out burn it
this mass is the equivalent of two cheese wheels and speak carefully by
workers with linen clothes we okay chat okay champ
I cannot believe Noah this is nothing I'm pretty sure you put that on your
fucking poutine you absolutely
oh they mold it like a brick
Camby otto l operati oniy a see told l pezzo super guess tomasa
see cambia eat a low CG our ala forma quest Oni do or a fee no Alice era a
living at 8 p.m. the cheese is covered with this stencil which will engrave the
logo parmigiano-reggiano this dots are the mark of origin
used to tell customers that this is the real thing
made in the same restricted area where monks years orphanages idle question is
this bright if you're if you're blind can you read this for sure right if
you're given an ID it's this black made from milk protein which gains
information about where it was produced and won the stencil is removed four days
later and the wheels are praised in two Brians
where they stay completely plunged for about 19 days 19 days nothing lasts I'm
leading this process helps to form the cheese rind which acts as a barrier for
the cheese smart as hell and this is when the maturation process begins
wheels remain relatively untouched for one year one lad a master grade they
will respect him and Brandon
the average maturation is two years but some wheels are aged as long as ten
years to achieve a stronger nuttier taste
a longer maturation period makes the price go higher
that's why I asked Rebecca very old parmesan now has matured for three years
will be sold on the market for an average of 13 euros that's about 15 US
dollars per pound
this high price means that there is no black market of counterfeit parmesan
products margin of horizontals 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 a
hundred billion euros that's about 113 billion u.s. dollars with
parmigiano-reggiano being one of the biggest brands of fighting copycat what
why wait the reason that makes the cheese
originally sells two billion worth total of money and the fakes make a hundred
billion the hard cheese is protected in the European Union
stop all elected designation of origin scheme it is still struggling to get the
recognition it deserves in the rest of the world a 40 quid by easy my mom was
no fan of above the core the Bella Terra a little between di Niro no tsuita a low
motive or opium in my veramente molto molto scenario in fact al de laddie
- ter protege termini parmigiano-reggiano a travail as soon
operatio needy Posey to DeMarco Tonti piease del mundo inteiro John on trade
mark pero a possibility read re in tanta president mode terminal parmesan weenie
maintained in confusion consummatory finally Penza mr. Albert smart honest
and open as a dip or veramente molto Grande ceased alabbar ando a labelled
kubernetes oh so how do you recognize a real Parmesan cheese you taste it yeah
remember this the stencil that's a soil indication
that the cheese is legit if that's not legit the packaging should
contain parmigiano Reggiano official logo national origin did you did dude
she's gonna fake that shit come on now
the fuck that was a good ass video was it uh
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