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Each has its place.
That guy at the party "you'll never get people to buy parm rind"
ATK be like: bet.
Imagine paying for rind.
then why don't they just make smaller wheels of parmesan??
The sweet is not as sweet without the sour… you want a mixture of everything. Not just the good bits
Am i the only person who could smell this video?
If I were to ever break my veganism, it would be because of cheese
As someone who eats as much parm as cumea as I do grated on food, I kind of prefer the center where it is creamier. I also can't buy good parm where I live so I buy it about every 6 months when I travel. I find that the end pieces dry too quickly, then are only good for shredding.
I NEVER throw the rind away, instead I add it to my marinara/ bolognese sauces — -learned this from my Italian mommy 🙂
I have never bought real parmesan cheese.
If instead of a humongous wheel of cheese the wheel was much smaller, would that increase the ratio of rind to middle? Or how about large wheels sliced thin like a pizza? Would that allow the aging process to be more consistent throughout cheese?
Whaaa??? This foo' is getting grey hair? Gezzz… I quit.
We buy the real deal at costco.
Amazing information
Tis true , I even chew on the wax , but I don't eat the wax
I ALWAYS tell the Cheese Monger at my Italian Market…….give me as much as you can with RIND on.
I grind it as I need……but I always use the Rind when making a nice big pot of Tomato Sauce. Just drop that skinny Rind in the Sauce, and Bang Zoom! Fabulous Sauce!
You have way to much time on your hand.
Counting tyrosine crystals in parmiggiano reggiano is for sure a serial killer trait
Dig the shirt. Turn any cheese into glossy, drippy NaCHO cheese. I love that stuff.
I need that sweatshirt. Where is it sold?
Can you let it keep aging at home?
I don't have 1000$ for parmesan of that size, all you can get is the prepackaged one. the tests are pointless at this point.
What about the crust?
I've never bought parm that light before. Is that aged a week or two or something?
❤No wonder , some Italian saved the rinds and add into soup for flavour . It totally works 🎉 I really enjoy that Pam rinds cut into little pieces ,soft chewy delicious like a piece of bacon. First I thought it was wax but not all cheeses coated with wax ! 😂😂😂
It's all the same to me, awful. Well I suppose there are varying degrees of awful, not willing to test that.
I grate it length ways to get a bit of everything
❤
You make my life so much better!! I love learning from you. Listening and looking at you are like hitting the lottery!! ❤
Parm Reg…the undeniable king of cheeses. ❤
Don't forget that genuine Parmesan cheese is not for vegetarians: to gain the brand mark, it must be made with rennet from a calf's stomach.
I need a Food Nerd as a neighbor. I wud gladly exchange yard labors for some TOTAL YUM…. 😋
This is why you guys are the best
Wow! What a hunk …of parmesan!
Yuck. Uggg! There are so many other cheeses. I don’t get the Pam obsession
Not vegetarian 😢
Thank you!🙏
Parmesan is one of the unhealthy cheese.
Noted
I wish I could give this guy a bite/taste of something he has never tasted.