Italian Chef Blind Parmigiano Reggiano and Parmesan Taste Test

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In this Blind Parmigiano Reggiano and Parmesan Taste Test, I sampled six different cheeses to give you an unbiased verdict on which one delivers the best flavour for your money.
Prepare for a showdown of colour, taste, and price that you won't want to miss, featuring cheese products that are all readily available in the supermarket.
Parmigiano Reggiano is exclusively produced in Italy's Emilia-Romagna region. It is so revered that experts meticulously check each wheel, justifying its higher price point. Its cousin, Grana Padano, which producers make across five different Italian regions, and Australian Parmesan, a more readily available and often more wallet-friendly option, join this taste test.
Even though I couldn't see what variety I was tasting, I considered the unique characteristics of each cheese, from their age and origins to their cheesemaking processes, and see if their prices really hold up.
If you're curious to see the taste test in action, check out the video on my RU-vid channel. However, if you'd rather read about my cheesy adventures, continue scrolling as I share my detailed analysis and help guide your next cheese purchase.
💯 Follow this link to read the article about Parmigiano Reggiano vs Parmesan Cheese: www.vincenzosp...
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14 окт 2024

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Комментарии : 524

@gerhardschneider7506 2 месяца назад

"you know that cheese is beautiful, no matter what cheese you have". Wonderful words, and so true!

@vincenzosplate 2 месяца назад

Glad you agree with me on this one 😊

@ndebele100 2 месяца назад

@@vincenzosplate come to france then !!! :D

@Vayshen 2 месяца назад

When it comes to cheese I'm so happy to be in the EU where we can buy really good cheese imported straight from Italy at affordable prices.

@foetusdeletus6313 2 месяца назад

Or you could just buy your local cheeses

@ohger1 2 месяца назад

Same here in the States. We have great cheese makers in Wisconsin and Vermont, but there's nothing like Pecorino Romano or Reggiano Parmigiano imported from Italy.

@vincenzosplate 2 месяца назад

The perks of living in Europe❤

@BTMovieSecondChannel 2 месяца назад

@@foetusdeletus6313In case of the Netherlands, they are way different in texture and taste. Gouda cheese is awesome but just a different beast.

@aris1956 2 месяца назад

@@ohger1 But in fact it is like this. Many countries in the world have cheese production and obviously also good quality cheeses. But in the world there are various types of cheeses, typical of a particular country, with their own characteristics, with their own particular taste, which are not found in a locally produced cheese.

@tim2k026 2 месяца назад

I never write comments but you sir are a fantastic teacher and provider of love in food. Something i have had as a kid too. Remembering watching your Amatriciana and start smiling again! Greatings and love from the Netherlands!

@wolfyklip 2 месяца назад

I just order 40,60,72 and 84 months Parmigiano Regigano cheese in 2.2 kg each!! Can't wait for the delivery, the 84 is very limited!!

@tpd1864blake 2 месяца назад

Wow. How much did that cost you?

@vincenzosplate 2 месяца назад

Wow that has ti be some high quality parmigiano! Enjoy ky friend, and let me know what you'll think of its taste 😊

@Mak095 2 месяца назад

holy shit! do you get them directly from producers (or with some specialized intermediary)? Even in Italy in the supermarkets the most you generally find is 36 months

@silasketgaskets8709 2 месяца назад

do you mean 2.2 pounds each? 1 kg - 2.2 lbs

@kcb5150 2 месяца назад

Good quality grana is a great heavy lifting cheese for things like pesto or ravioli filling or whatever. You save a few dollars and don't compromise much in other ways.

@vincenzosplate 2 месяца назад

Thanks for sharing your experience with grana padano! 😊

@BillHicks420 2 месяца назад

That is my go-to. Economy and all... -_-

@CeticWales 2 месяца назад

For a long time, I did not think I liked Parmesan cheese because when I had what my mum told me was Parmesan cheese on my spaghetti bolognese (I know, I know) it tasted and smelt like vomit. It turns out she had been using some "grated Italian-style cheese" from a supermarket... I made some bolognese (using the recipe on this channel from David from Bologna) brought myself some actual Parmesan cheese (and p[appardelle pasta) and actually enjoyed it.

@vincenzosplate 2 месяца назад

Now you know what the real deal is my friend! I hope you stay tuned for more cooking tips and recipes! 😊

@benjaminvis 2 месяца назад

When I have a choice, my rule of thumb for some years has been to buy Parmigiano Reggiano that is aged for 18 months or more. Though I don't think I have had one of over 30 months. Based on this little test, I think that rule of thumb has served me well.

@geol1936 2 месяца назад

I'm still amazed at Costco's contract with their supplier in Emilia-Romagna. Right off the wheel, 24 month aged, for either $11.99 or $12.99 per pound ($26 per kilo). The one observation I have is that Costco's order has the cheese vacuum sealed for delivery. All of these cheeses were in regular plastic wraps. I like your reviews, Vincenzo. A good assortment to evaluate. Btw, did you eat bread in between tastings to remove previous cheese test from your mouth? 😅

@vincenzosplate 2 месяца назад

Glad to hear that you can find good cheese at reasonable price at Costco! Thank you for you support ❤ I used water between every cheese to clean my palate 😊

@necrosiskoc9617 2 месяца назад

@@vincenzosplate Their Pecorino Romano is very good as well and also a great value here in the US.

@nono86753 2 месяца назад

I got a 30 month-aged at Costco for $24.99/Kg in Canada. It’s sooo good.

@komi1834 2 месяца назад

@@vincenzosplate here in Serbia LIDL is best place to buy cheeses, Pecorino Romano DOP is under 6 euros for 200g and Gorgonzola Piccante DOP is under 4 euros also for 200g

@truckerallikatuk 2 месяца назад

I do love Grana Padano, it's definitely up there.

@vincenzosplate 2 месяца назад

It's such a good cheese! 😊

@TwoCatsInLondon 2 месяца назад

The intro made me laugh. I look forward to the future adventures of the Blindfolded Taste Buster!

@vincenzosplate 2 месяца назад

Hahah stay tuned, more interesting blindfolded adventures are coming 😊

@dale1956ties 2 месяца назад

Wow. Good palate sir. You could tell the difference between 30 and 40 months. Impressive.

@vincenzosplate 2 месяца назад

Thank you 😄

@mchiggo24 2 месяца назад

I think the texture will have helped more than anything. The 40 months will have felt drier in the mouth than the 30 month

@panvlk 2 месяца назад

There were a lot more salt crystals on the 40mth cheese, I think it probably felt a lot crispier.

@monteceitomoocher 2 месяца назад

Ah, beautiful parmigiano, our waitrose does a pretty decent slice, a few drops of traditional balsamic and it's one of life's great pleasures.

@vincenzosplate 2 месяца назад

Makes me happy to hear that you have found a delicious parmigiano that you can enjoy👨‍🍳🧀

@phoenix-xu9xj 2 месяца назад

I live in the UK. I’m English, but we get all our olive oil and pecorino from very small Italian family organic estate. They don’t do parmigiana. But we now have many many online Italian shops in the UK. Lucky to be able to buy guanciale, and many other authentic Mediterranean delights.

@wildwine6400 2 месяца назад

The brand I get is Castelli . That's produced in Northern Italy in the Parma, Reggio Emilia, Modena and Bologna areas. Its really good

@vincenzosplate 2 месяца назад

Thanks for sharing your favorite parmigiano! 😊

@eStoky23 2 месяца назад

If you are on a budget, just get 18-24 months old Grana Padano. It is not super premium Permegiano Regiano, but it cost half the price for 90% of flavour. And it is like 10x better then all the grated "Parmesan sprinklers".

@atourdeforce 2 месяца назад

There is 1-2 euros in the price difference between that and similar aged and weight parmigiano. It is completely pointless buying GP because the taste of parmigiano is far superior. GP is fine but it lacks something and isn't quite as good, for the price difference it is absolutely not worth buying the slightly cheaper GP.

@aris1956 2 месяца назад

In questo video c’è stato un piccolo miglioramento, per quanto riguarda la grafica, dove abbiamo visto apparire il numeretto della valutazione. Ma ci sarebbe ancora da migliorare. Io, se ben ricordi, ti avevo suggerito che quando fai questi test, alla fine, come immagine finale, mettere uno a fianco all’altro i vari prodotti che hai testato (in questo caso sarebbero stati i vari tipi di formaggi) facendo apparire il numero della valutazione che avevi dato su ogni prodotto, in modo che alla fine lo spettatore avesse diciamo un’immagine riassuntiva del test e quindi un quadro più chiaro. Speriamo in un altro miglioramento per un prossimo test. 😉

@armandblake 2 месяца назад

As someone originally from the “Lodigiano” I’m proud of Grana Padano and glad of how well it scored, I always say that Grana Padano is underrated overseas. Also from memory it’s about 10$ in Coles/Woolies

@KareiTV 2 месяца назад

In Belgium, and most of Europe, you can only call the cheese the actual name if it’s DOP. That means the cheese has it’s origin protected. Whether it’s Parmigiano Regiano, Grana Padano or Pecorino Romano, once the name is on the package, you know it’s the real deal

@NormanTheDormantDoormat 2 месяца назад

In case of PARMIGIANO REGGIANO, if it says "Parmesan" on the package it also has to be original PARMIGIANO REGGIANO.

@NormanTheDormantDoormat 2 месяца назад

Don't know if my comment posted, so one more try: in the EU, if the package says "Parmesan" it also has to be original PARMIGIANO REGGIANO. EDIT: lol ofc the app nowshows both comments.

@slavplaysgames 2 месяца назад

@@NormanTheDormantDoormatI don't think so ? Where u get that from?

@NormanTheDormantDoormat 2 месяца назад

@@slavplaysgames I get that from PRESS RELEASE No 11/08 regarding a Judgment of the Court of Justice in Case C-132/05, Commission of the European Communities v Federal Republic of Germany "Only cheeses bearing the Protected Designation of Origin (PDO) ‘Parmigiano Reggiano' can be sold under the name ‘Parmesan' "; ergo every "Parmesan" must be the real deal in the EU.

@aris1956 2 месяца назад

@@NormanTheDormantDoormat I, as an Italian, would be of the opinion that when it comes to the original Parmigiano Reggiano from Italy, it should exclusively use the original Italian name “Parmigiano Reggiano” on the packaging, as it is for example for Gorgonzola, Pecorino Romano, etc. And they should do this all over the world, not only in Italy.

@danf321 2 месяца назад

Here in the U.S., can we even get a cheese made with unpasteurized milk? Everyone is so afraid of getting sued for milk issues😡

@d1943i 2 месяца назад

raw milk cheese in the US is required to be aged for 60 days or longer. since most common cheese styles in the US are fairly young, domestic cheese made with raw milk is not super common to find and its availability is limited to specialty cheese shops, high end grocers with a real nice cheese section, or hippie/health food type grocery stores. in most grocery stores the only cheeses made with raw milk are imported, aged cheeses with PDO certification, like parmigiano reggiano, pecorino romano, or real deal dutch gouda.

@vincenzosplate 2 месяца назад

It's okay, you can get flavorful and great quality of cheese even with pasteurized milk 😊

@Serenity_Dee 2 месяца назад

Yes, imported cheeses are often made from unpasteurized milk. If it's labeled Parmigiana Reggiano it _must_ follow EU DOP rules.

@tobus71 2 месяца назад

My parents and their friends grew up in Europe, i asked them if they ever heard of someone getting sick from raw milk etc, they said never.

@danf321 2 месяца назад

@@tobus71 Yep. I visited Europe for a few weeks and never got sick from any food. Delicious milk products, AND meat products we’d never see in the U.S.

@HyperionCH 2 месяца назад

What a coincidence! A co-worker asked me (as half-Italian) if I would taste blind the difference between Parmigiano Reggiano and Grana Padano (here in Switzerland you won't find Parmesan Cheese). I told him that I would taste it if the aging is different. If the aging is the same, it would be hard. So gratulation for your result! I don't know if I would taste the difference so good if the aging is nearly the same (like 12 month Parmigiano Reggiano and 16 month Grana Padano). in my opinion, Grana Padano is also a very good cheese. Parmigiano Reggiano is normally more expensive because the brand is known better (so you pay also for the brand). And it is easier to find older Parmigiano Reggiano with 36+ months aging than Grana Padano with this aging. So the aging is important for the price. Most important: don't save money in ingredients!

@richymoto 2 месяца назад

The standards of Parmigiano Reggiano are higer ... the milk has to be from a certain region (Emilia-Romagna), the food for the cows is exactly specified and there is no Lysozyme for conservation allowed. Apart from that, the process is very similar and the regional limits have not a lot to do with quality ... as most of the cows never see a pasture in their whole life. You could make the exact same cheese in a neighbouring region of Italy, when keeping to the same standards - as cows in a closed barn do not care, where the barn is located.

@gaetanoflorio6277 2 месяца назад

@richymoto Brazzale is an Italian company making GP style cheese in the Czech Republic using the exact method as Italians do, but due to the legislation and DOP laws, they can not call it Grana Padano or Reggiano. Try it if you can as it's cheaper and just as good! 🇦🇺🇮🇹

@antoniob.9396 2 месяца назад

Vincenzo, what you call aging spots are simply salt crystals, the more mature the more salt crystals. Greetings from Umbria, the green heart of Italy.

@bobbyb9258 2 месяца назад

No they are crystals of tyrosine, one of the amino-acids making proteins.

@antoniob.9396 2 месяца назад

@@bobbyb9258 yes you are right🙂👍

@matta2738 2 месяца назад

So the more aged, the more spots..... Aging spots

@antoniob.9396 2 месяца назад

@@matta2738 yes, correct.

@vincenzosplate 2 месяца назад

Thanks for sharing this information with me my friend! 😊

@AY-qf4pg 2 месяца назад

I'd love to see a video on blind tasting the pre-made fresh pastas from the supermarket. Also have a good quality dry pasta and a fresh home made pasta added in as comparisons, but the main theme is deciding how good the premade fresh pasta is overall. E.g fresh pasta brands such as San Remo, Latina, a local artisan company etc, vs home made and La Molisana as a dry.

@60frederick 2 месяца назад

You are lucky that I am not there otherwise I would have smuggled a Sbrinz cheese under the other 🧀 Thank you very much, Vincenzo, for sharing your video with us.

@vincenzosplate 2 месяца назад

I wish you were there Frederick

@martinslvsten428 2 месяца назад

I use a 36 month matured Parmegiano Reggiano that I can get in my local supermarket here in Denmark. It's amazing. Zanetti brand is fine, but pretty generic compaired to it. It's cost is about 12 austalian dollars, but i do think the 21 australian dollars you pay for the 40 month matured one is heavily effected by transport costs to Australia.

@tallatalli1091 2 месяца назад

Good video to learn how important the aging process is for myself. The cheaper Grana Padano just held up because of that, even though the real deal ofc runs away with the higher quality combined with higher aging.

@iamkjb1 2 месяца назад

You were spot on with every cheese, you have a very educated palate. At $21 for a 200g block, the 40 month aged is a crazy price. At the end of the day, it's just a big jug of cows milk.

@Mkbshg8 2 месяца назад

You shouldn't smell them before the taste test because you will remember what one is what then, or be close at least.

@vincenzosplate 2 месяца назад

They all smelled the same or didn't have any smell at all

@pascalpoussin1209 2 месяца назад

Great testing, bravo!!! I hope to see more of this, very interesting, thank you!!!

@christianhorner001 2 месяца назад

On my last trip to Italy & France I was surprised to experience how superior French cheese was over Italian. The aged Parmesan were especially better. More aromatic, more subtle flavour, higher quality productions.

@Ryker1986 2 месяца назад

There is no Parmesan in France that is not from Italy. What are u even talking about...

@doobieau4485 2 месяца назад

Another great blind test video Vincenzo. One thing I'm curious about, is when a block of cheese is opened from it's packet, what is the way to store it in the fridge? I usually wrap it it all tightly in glad wrap but did read at some time that wrapping the cheese in aluminum foil is better. What is thought/recommendation please ? :)

@SpinozicTroll 2 месяца назад

What an awesome video. I'm not discouraged from a 20-25$ 40 months aged cheese for important occasions!

@vincenzosplate 2 месяца назад

Same here! Especially when it's worth the price 😊

@rocketsauce5067 2 месяца назад

I used to work in Wisconsin and that is the cheese state and one of the guys I worked with used to bring in cheese sample trays and you can get good cheese in the US but it's something you have to have access to.

@Drongsy 2 месяца назад

You passed that test pretty easy. Can’t wait for the next taste test challenge

@vincenzosplate 2 месяца назад

Stay tuned, it's coming soon! What do you think the next blindfolded challenge will be about? 😄

@Drongsy 2 месяца назад

@@vincenzosplate Something sweet next test? Best tub of vanilla ice cream!

@sharendonnelly7770 2 месяца назад

Vincenzo, a question. If you bought the 6 month aged Australian parmesan (or an American equivalent) could you age it at home and make a fuller, more authentic flavored parmigiano? I understand that aging cheese requires a specific controlled environment of temperature and humidity (and patience!), but was curious if a middle range parmesan with good flavor would be enhanced by longer aging. Really enjoyed the video!

@vincenzosplate 2 месяца назад

I would trust the expert with the aging process of the parmigiano my friend! 😊

@SteveScapesYT 2 месяца назад

Thanks Vincenzo! Brilliant!! Just with 24 months had been included in the running, but pretty close to 30?

@vincenzosplate 2 месяца назад

These were the ones that we could find mate, but I'm sure the 24 months old would have gotten e high score😊

@alexbennettbenefit366 2 месяца назад

Love the video vincenzo love your content your a amazing RU-vidr I love watching your videos they are the greatest and the best and the coolest all tne cheeses looks so yummy and delicious my favourite would be 40 months but I will try the others too you can never go wrong with cheese

@vincenzosplate 2 месяца назад

Excellent choice my friend! The 40 months old cheese is totally worth the money 😊

@90Beater 2 месяца назад

We are lucky in the USA to get real Italian 36 month Parmigiano Reggiano from Costco in solid and shredded for a very reasonable price. I have bought both but usually get the shredded for the convenience. We use it all the time. Almost every cheese is great in it's own way.

@LuckyBaby1239 2 месяца назад

Ich lebe in Deutschland. Und geriebener Käse ( vor allem dieser Kotz „ Parmesan „ Pulver in einer Dose) ist auch hier relativ günstig. Aber wenn man was gutes will , dann kauft man ein echtes Stückchen Käse und reibt es selbst. Dann weiß man , dass was gutes aufm Teller landet.

@90Beater 2 месяца назад

@@LuckyBaby1239 OK, but the shredded parm at our Costco is not a "powder in can" but the same guaranteed cheese from Italy as the solid cuts. You can tell by the taste. I get both regularly and it depends on what I am making to decide which I prefer when cooking.

@LuckyBaby1239 2 месяца назад

@@90Beater ok. But you can Never know what Parts of cheese were shredded. Often they shred the inedible outside Parts too. Parmesan powder is just a powder, its made of Cheese , yes , but its a Junk.. I Like it sometimes too, but i know , that is not a good cheese. Shredded cheese ( in bigger Parts) , like for Pizza or Lasagne is okay. But still - if you want a real cheese enjoyment - buy a small Part of cheese and shred it by yourself. Parmesan and Mozarella - above all , by those types - companies are ripping us off, if we buy shredded variety.. But, To be honest, I also buy it because it is more convenient to cook and doesn't cost that much.

@tashatopalakis2035 2 месяца назад

Thank you! This has opened my eyes so clearly! Thank you Chef Vincenzo 🔝🙏🏼❤️🇮🇹

@vincenzosplate 2 месяца назад

You're welcome my friend! Stay tuned for more similar videos! 😊

@ratiuvictor9533 2 месяца назад

It's simple. real parmegiano and pecorino is solty but doesn't taste like raw salt it taste a little fermented. I truly recomand real parmegiano but if your budget is slim try the Liddle DOP one. In Romania is 4 €/200g but is crazy close to the real one. Parmegiano usually is available every time but pecorino they usually have it only during Italian week

@vincenzosplate 2 месяца назад

Thanks for sharing your experience with Italian cheeses my friend! Which one is your favorite? Pecorino or parmigiano?

@ratiuvictor9533 2 месяца назад

@@vincenzosplate pecorino for sure

@partaxian 2 месяца назад

Glad you took my advice to do a blind taste test this time.

@joshuahahaj 2 месяца назад

My guy out here eating parmesan by the chunk. That alone deserves an award

@JohnHausser 2 месяца назад

If you live in 🇺🇸/🇨🇦, COSTCO has the best deal on authentic parmigiano reggiano (24 months)

@vincenzosplate 2 месяца назад

I hope my audience from the US reads your comment! 😊

@scotthahn6666 2 месяца назад

Great job on not being fooled by cheese, Vincenzo! Bellisimo!

@ll7868 2 месяца назад

I've had to ask others to get me some Parmigiano Reggiano and they've come back with a block of Parmesan aged less than a year and they wonder why I get upset with them. I've tried making them do a taste test with 3 year aged cheese vs the stuff they brought me but they don't seem to taste a difference and claim they saved me money and it tastes the same. NO IT DOESN'T! The worst is if I get a bag of oily Kraft shredded cheese or dehydrated flakes in a can. Another massive pet peeve is people who don't know heavy cream from coffee cream or milk. I prefer to do all the shopping but sometimes I forget things so it's my fault.

@alessandrograzia6002 2 месяца назад

Vincenzo, we say Parmigiano reggiano is made, not produced; this because it is not an industrial made product. The milk is not pasteurized and has to be fresh from the day before, while all the other look alike could use pasteurized milk that would be reactivated with the addition of enzymes. This is the biggest and main difference.

@vincenzosplate 2 месяца назад

Thank you for sharing this information with me! I appreciate it! Which parmigiano brand is your favorite? 😊

@alessandrograzia6002 2 месяца назад

My favorite will always be the one my family was making, but it’s 10 years they stopped…The best one you could find is the one made with only the milk of the Reggiana cow breed, possibly aged no less than 30 months

@janzizka9963 2 месяца назад

These are the nicest words I heard from Vincenzo towards Grana Padano. In Czechia we have also Gran Moravia (also from the Grana family), also great cheese. Still the sheep Pecorino variety is my favourite of them all.

@bru7u3 2 месяца назад

Hi there fellow CZ :) Even though Gran Moravia is good cheese pricing is way off. Generally it is more expensive then Parmigiano Reggiano 24 DOP from Lidl (Aldi) inhouse brand Italiamo. And when you taste these two side by side winner is very clear at least for me.

@vincenzosplate 2 месяца назад

I will try to find a cheese made in Czechia my friend! 😊

@Serenity_Dee 2 месяца назад

Here in the US, if it says "parmesan," it's pasteurized, it's made from cow's milk, and has been aged at least 10 months. It's also produced in wheels like in Emilia-Romagna. It's also got requirements for moisture levels (maximum of 32% water) and milkfats (minimum of 32% in the solids, or about 22% overall). If it's labeled parmigiana Reggiano, it _must_ be Italian and follow the DOP rules.

@vincenzosplate 2 месяца назад

Thank you for sharing this very interesting information with me! Which cheese is your favorite? 😊

@Serenity_Dee 2 месяца назад

@@vincenzosplate It really depends on what I'm doing with it! To add to a pasta after I've served it, I'll use generic American "parmesan" because it's kind of a comfort food, especially if I've had to make the sauce on the bland side for people who don't have salt cravings as intense as mine (or if I have to use jar sauce). Sometimes I'll grate or shave a little of the good imported stuff, if it's a good and flavorful sauce like puttanesca. When I make cacio e pepe, it's gotta be pecorino romano; for carbonara, it's a mix of grana padano and parmigiana Reggiano. (Assuming I can find grana padano or pecorino romano; it's not a guarantee that I can in this part of the country.) I use mozzarella and ricotta in my lasagna (along with some parmesan) and I use mozzarella and a bit of Parmesan to top baked Italian dishes. And then there are all my other uses of cheese! I am in America, after all, so I use Mexican cheeses in Mexican food, American cheeses like, well, American cheese and Vermont, Wisconsin, and New York cheddar in American cheese dishes such as a proper grilled cheese (usually good quality deli American cheese, for the melt, along with a slice of cheddar) or macaroni and cheese. (And, yes, I do sometimes use Velveeta, because the emulsifiers in it make cheeses that don't want to melt very melty indeed.)

@LorienDrechsler 2 месяца назад

Vincenzo had a cheese date! Great video!

@vincenzosplate 2 месяца назад

😂😂 and he enjoyed it a lot

@ThomasTroge 2 месяца назад

Thank you for the video and the information! Also, love the shirt :)

@TechnoMulen 2 месяца назад

i always use the middle green one when i make pasta carbonara . so im exited about the test. that one works good for me.

@yveeriksson7437 2 месяца назад

Well done! And good news for me. Now I will buy both the Gran Padano and Parmigiano Reggiano when it's on offer. I have 150 grams of a 12 month Parmigiano in the fridge. Not for long though 🥰

@vincenzosplate 2 месяца назад

Let me know what you'll think if their taste and which one you'll like best! 😊

@TheTubecrap 2 месяца назад

Obliviously tasting a small cube will reveal a lot more texture differences. I'm curious if you could differentiate the differences if just grated onto pasta.

@vincenzosplate 2 месяца назад

The 40 month aged parmigiano is more salty and has a deeper flavor so I'm sure I would recognize it in the pasta!

@yvrelna 2 месяца назад

If it's just comparing the saltiness, it wouldn't really mean anything though. If you're adding a more salty ingredient, you'll tend to add less salt from the other ingredients and vice versa. To make a fair comparison, it's gotta be salt normalised somehow and that's not going to be easy.

@Dev1nci 2 месяца назад

Zanetti also makes Pecorino Romano. I’m interested in what you think of it in a Carbonara. Is it too salty?

@monitor4984 2 месяца назад

Great video. We get the Zanetti here (the Grane Padano) in supermarkets. Not cheap but very good. Anything better and you need to go to a specialty shop.

@vincenzosplate 2 месяца назад

Zanetti is a very good brand, definitely worth the money 🧀

@warre1 2 месяца назад

I have bought Zanetti too sometimes here in Finland

@jcutler1018 2 месяца назад

The Grana I can buy has egg as an ingredient, which seems weird. I have recently found that parmigiana aged for under 30 months tastes unbearably sweet. Useful video.

@vincenzosplate 2 месяца назад

Glad you found this video useful! Stay tuned for more cooking tips and delicious recipes😊

@PeZzMaN2011 2 месяца назад

I would love to see him rate the one Costco has ! It is definitely the best quality I have found in the states. It has a very unique nutty flavor.

@vincenzosplate 2 месяца назад

Stay tuned! Maybe I'll do a second part of this video 😊

@bartoszmeister6163 2 месяца назад

No 1 for me is Parmigiano as I need that Carbonara content in blood. 2nd spot is for a ton of french funky smelling ones. 3rd spot Gorgonzola.

@Nse19 2 месяца назад

Not blind and would be much more interesting if the cheeses from different regions had been aged the same time. Now they are super easy to pick out

@hazridge 2 месяца назад

I recently discovered Zanetti's pre-grated parmigiano reggiano. No anti-caking agent! It's been perfect for mixing into pasta sauces and it's about the same price by volume as the non-grated stuff.

@vincenzosplate 2 месяца назад

Wow that sounds like a fantastic product! I'll see if I can get my hands on one 😊

@hazridge 2 месяца назад

@@vincenzosplate So far I've only found it at Woolworths here in Adelaide, but other shops may have it in other parts of the country.

@xGoodOldSmurfehx 2 месяца назад

Vincenzo AKA il Evalutatore, the hero we need but don't deserve xD

@memesofdestruction5601 2 месяца назад

the new intro is awesome i love it !

@vincenzosplate 2 месяца назад

Happy to hear that you enjoyed the new intro😄 What did you think of the rest of the video?

@memesofdestruction5601 2 месяца назад

@@vincenzosplate i loved it as always never miss a single video of yours

@sethmorley1969 2 месяца назад

I live in Parma but I'm curious to try Australian parmesan.

@vincenzosplate 2 месяца назад

It's good but you're not missing out 😂

@davoap1268 2 месяца назад

You know I have never seen other Italian Cheeses like Bagoss, Ragusano and Bitto mentioned in Italian cooking. Curious about those.

@bobbicatton 2 месяца назад

Your palate was on point for this, which was no surprise👍 The real deal is best, but I'd happily snack on the others😊

@vincenzosplate 2 месяца назад

Same here! With some hoeny on top they all would be fantastic, but for my pasta I want the best! 🧀😄

@TheSpaceGeek 2 месяца назад

The difference between authentic, fresh-grated Parmigiano Reggiano cheese and the pre-grated "Parmesan style" cheese is significant. The authentic cheese is worth the extra money and grating it yourself, especially if you make your own tomato sauce. Go the extra mile and get the real deal.

@aris1956 2 месяца назад

I would say that anyone who doesn't have a few seconds to grate some fresh Parmigiano is better off eating a plate of pasta in a restaurant and leaving the kitchen alone. Buying that grated cheese in sachets is like taking some sand from the beach.

@vincenzosplate 2 месяца назад

Excellent advice my friend! Happy to see that you are a food enthusiast just like me 😊

@ArbiterGP 2 месяца назад

Not sure why but Grana Padano is quite unique from taste point of view, really distinguished as it has ananas end :-)

@angelootavio204 2 месяца назад

Parmesão, o Rei dos Queijos, 🧀👑Maestro Cuca Vicenzo!!👨‍🍳🍽🍷 😀👍

@vincenzosplate 2 месяца назад

Thanks for the love and support my friend 👨‍🍳🧀

@barbz8122 2 месяца назад

Hi Vincenzo, great video once again. Hey I'd love to see your take on a spirali con verdura.... as I know it's mushroom, broccoli, roasted capsicum, chilli, red onion, garlic, cream & passata. Would rather see a professional do it before I try. Another recipe you could add

@vincenzosplate 2 месяца назад

Thank you for the excellent idea that you just gave me my friend! Stay tuned for the video 😄

@phoenix-xu9xj 2 месяца назад

I live in the UK. I’m English, but we get all our olive oil and pecorino from very small Italian family organic estate. They don’t do parmigiana.

@MrDangermouse78 2 месяца назад

What I learned is: it is hard vor a cheese lover to rate cheese. 😂 But nice result over all. Nice video as always.

@antoninsebera152 4 дня назад

I am one of lucky one, who can buy all quality italian product in Italy 2x a year for cheap italian price. Not for export price which is like 4 time more expansive. 😂 i live like just 600 km far away from Italy and price of Italian product here are reall crazy, I cannot affort it in my country at all.

@Gdwmartin 2 месяца назад

I usually buy wedges of Parmigiano Reggiano, Grana Padana, Asiago and Pecorino, The kraft stuff in bottles or "Parmesan" cheese have their places, on other people's plates usually. I know it makes me sound like a snob, but I like good cheese. It's gotten worse as I age. The other stuff, Kraft, Black Diamond, and the other mass producers we have here in Canada, their stuff has no flavour to me anymore. I have a wealthy man's tastes and a poor man's pocketbook. That being said. I can eat anything at all, even tasteless things. I do enjoy the good stuff more.

@7minooo 2 месяца назад

Can you do a pecorino one please!!, I live in Australia and struggle to find some good at supermarket

@vincenzosplate 2 месяца назад

I'll try to do a similar video for different pecorinos, stay tuned 😊

@petesmart1983 2 месяца назад

Best thing living in nizza(nice) is that we get everything french and italian , nice used to be part of italy under kingdom of Savoy so it's mixed culture even today so we get the best cheese from the best two cheese country's

@vincenzosplate 2 месяца назад

Hahah yeah you guys have a very strategic position😂 Which Italian product is your favorite? 😊

@HKvideoTV 2 месяца назад

Old Grana from Nonna in North Italy is the Best.... At all Ages...

@vincenzosplate 2 месяца назад

You're so lucky to have a nonna that makes the cheese herself! 😊

@Linda-x5s3v 2 месяца назад

Nice to learn more about cheese

@ismailshaikh9875 2 месяца назад

Zanetti Grana Padano is superb. Has a good aftertaste.

@bg147 2 месяца назад

I bought the 24 month Zanetti from Costco here in the US, and it is good. Well, my mom bought it for me. 1.5 lbs for $16.80

@vincenzosplate 2 месяца назад

Zanetti is a very good brand, glad that you could find it 😊

@bg147 2 месяца назад

@@vincenzosplate Thank you

@AmyLSchulte 2 месяца назад

My husband loves the grated Kraft in the shaker. Can’t help him. I will always go for the real thing.

@vincenzosplate 2 месяца назад

The real thing is the best❤

@raymondfoo3281 2 месяца назад

Stick the real thing grated in the green Kraft Shaker and see if he notices the difference. If the think's its "improved" you can then ' fess up 😂😂

@AmyLSchulte 2 месяца назад

@@raymondfoo3281 🤣🤣

@Sharon46T 2 месяца назад

As the Australian Parmesan scored the same as the 12 month PR I think some people on a budget would definitely swap now as it’ll be cheaper! 😂

@vincenzosplate 2 месяца назад

Haha they should, they really were very similar 😊

@gfer20 2 месяца назад

After watching all Vincenzo's recommendations, I am not buying kraft cheese anymore. I buy at least a grana Padano and ground it in my blender. Ages better than the kraft grated cheese or any other processed cheese. I recommend everyone to do the same.

@vincenzosplate 2 месяца назад

Thank you for trusting in my advice my friend!

@suilegew 2 месяца назад

Yes, with cheese you get what you pay for, in 90% of the cases. A little bit higher quality, a little more care and a bit more aging results in a better and more expensive product.

@stevensghost945 2 месяца назад

You should use horse radish to clean your pallet beetwing tasting. That will help to rate each item

@vincenzosplate 2 месяца назад

Thanks for the tip my friend! 😊

@andersonomo597 2 месяца назад

II can't believe that Kraft pre-grated shelf stable parmesan is still selling in Woolies and Coles!! God give me strength!!

@NYCfrankie 2 месяца назад

Grana padano is a really underrated cheese especially here in 🇺🇲 unless your 🇮🇹 or a cheese lover most people don't know what it is

@vincenzosplate 2 месяца назад

That's such a shame because it's a delicious cheese! 😊

@ohger1 2 месяца назад

Hey, does anyone know who makes the Parmesan cheese for Panera Bread? My wife had a chicken Caesar salad and it had a significant quantity of shaved parm on the salad. I tried it and it was really really good cheese. Surprised me actually as I was expecting something along the lines of the garbage and sawdust that Kraft sells in the green shaker can.

@vincenzosplate 2 месяца назад

I hope someone from the comments can help you!

@lightgiver7311 2 месяца назад

Did you ever do a video on how to properly store cheese, once opened?

@vincenzosplate 2 месяца назад

Not yet, but stay tuned!

@lightgiver7311 Месяц назад

@@vincenzosplate Thank you. I'm on a pension and do not want to ruin my little bit of cheese I can afford.

@evilman667 2 месяца назад

Thank you Vincenzo you Rock.

@KarlHertz 2 месяца назад

Would you consider doing a taste test for balsamico as well?

@vincenzosplate 2 месяца назад

My stomach would suffer a lot 😅😂

@KarlHertz 2 месяца назад

@@vincenzosplate It would depend on how much you need for the taste test. Also, you could do like a wine testing and spit it out. I thought you would do that for the olive oil, to be honest - imagine my surprise when you went through 10-ish olive oil and swallowing it all. I imagine that was not very pleasant...

@MisterReZ 2 месяца назад

In my country we can only find latteria soresina and granarolo cheese. They are far better than local cheeses, but not sure how good they are compared with other italian cheeses.

@vincenzosplate 2 месяца назад

The only way to know is by trying my friend! If you can't find italian cheeses where you live just go for them 😊

@BacchiosCorax 2 месяца назад

This test is a nice excuse to eat all these cheeses!

@vincenzosplate 2 месяца назад

😂😂 it truly was

@legoshi6769 2 месяца назад

Parmesan cheese is tasty with Pasta. You bro sure know how to know the differences of these type of cheeses, even blindfolded. P.S: You just made my morning. I kinda want some cheese right now on spicy foods. P.S.S: Those cheese looked to be atlease 30 momths.

@vincenzosplate 2 месяца назад

Thank you so much for the kind words and support my friend! 😊😊

@legoshi6769 2 месяца назад

@@vincenzosplate no problem. 😀

@jerotoro2021 2 месяца назад

I'm surprised that Grana Padano is supposed to be cheaper than Parmigiano Reggiano, because it's usually a bit more expensive here in Canada. It could be because it's less well-known, and so it has the impression of being more exotic?

@vincenzosplate 2 месяца назад

Maybe, but if that's the case I would advice you to just go for the parmigiano. It's more used in Italian recipes 😊

@ohger1 2 месяца назад

The cheese adds *SO* much to the dish - spend the money and get the best. Just don't go to Starbucks for a day and make up the difference...

@vincenzosplate 2 месяца назад

Excellent advice my friend! Grest quality cheese does make a huge difference! 😊

@smallgenius6684 2 месяца назад

Correct me if i'm wrong, but i've always tasted grana padano as a more stronger and in your face cheese compared to parmigiano which is more robust and complex, but once again not as dominant as grana padano (my personal preference), is what i'm saying correct though?

@vincenzosplate 2 месяца назад

Hiw steong they are depends on how old they are!

@nahkanukke 2 месяца назад

No. All is about the taste. Never seen any fake´s here in Finland. Thanks Vincenzo again.

@vincenzosplate 2 месяца назад

You're welcome my friend! I hope you stay tuned for more videos like this 😊

@aris1956 2 месяца назад

6:23 Comunque è abbastanza strano vedere su quella confezione nella parte superiore “Perfect Italiano” e al centro vedere scritto “Parmesan Traditional”. Due cose praticamente che ti fanno scuotere la testa. Perché mi chiedo… prima cosa…. che cosa ci sia di “italiano”….. e secondo…. da quanto tempo il cosiddetto “Parmesan” è qualcosa di “tradizionale”. Se quelle cose le vedessi scritte su un pezzo di parmigiano reggiano che viene dall’Italia, potrei ben capirlo, ma non su un pezzo del genere.