Have you ever tried Parmesan that was aged for 10 years? Neither has Dan, but he knows a lot about it, and he can tell you exactly what happens on a scientific level the longer your Parm has been left to age.
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Goddamn this video is awesome
C9H11NO3 + C6H10CaO6 = YUM
Mommy flavor ? ?
Cheese tasters are behaving too snobbish for someone who's eating very old milk
I can't believe how well he pa(h)lmed the pahm
Looks like 1/8 th wheel. Other than that, awesome video.
So the difference between 12 month and 120 month is…that it's aged ten times as long? Like you explain how aging changes the cheese, and you read someone else's flowery and not even remotely useful description. But you couldn't get 120 month parmesan for any testing or tasting? The title is misleading.
Tyrosine has a long i sound not short. Didn't you take organic chemistry?
I love that Dan couldn’t do the “best parm comes pregrated” line without breaking
MAKE CHEESE wheels smaller so most of the product is closer to the EDGE????????
i knew SEVERAL WOMEN FAR MORE COMPLICATED THAN 120 MONTH OLD CHEESE
How can you stay soooo skinny.
ho-ly guacamole , everything perfect except that feeling when american tries to explain what is parm cheese, i bet a million he doesent have a clue what is casu marzu..
I got some questions..
1-how much does it cost to buy a full wheel of parmesan
2-if i can't eat it all in a day can it be saved like in a fridge or something for days or as soon as it's cut it must be eatin immediately or it will go bad
No, I've never had 10 year old Parm. I'd like to try that someday. 😋
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never had parmesan
shits too expensive
just got some lovely 4 year old parmesan delivered. its seriously intense.
If that's a quarter wheel what's a half wheel look like?
Cheese-Rinds? More like Cheezcharones
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