"Antiaging cake" 😂 Gap in the market

@vincenzosplate

18 күн бұрын

😂😂😂

@mildew4449

18 күн бұрын

I love this guy, doesn't even edit it out!

@_koschwarz

17 күн бұрын

I would eat antiaging cake every day 😊

@alexandermeijer

12 күн бұрын

hey, he did say "it's not good for you"....

Unfortunately, millions of Americans (myself included) suffer from some kind of digestive issue. I agree with you that paying a little more for the real thing is better. As an IBS sufferer, whenever I've visited Europe, I've always found it interesting how I often feel much better after eating. In the States, we have altered a lot of our food to be something diagusting and cheaply made - filled with all kinds of additives and chemicals. They care more about making money than people's health and wellbeing. I am passionate about giving my body what it needs every day. It can be challenging but not impossible to make healthy choices and enjoy life more to the fullest. This is why I love learning about authentic Italian food from your channel.

@trentweston8306

7 күн бұрын

🫵 Spot on.

I'm here because Chef Jean-Pierre recommended Vincenzo's Plate. I am so glad he did. I am learning so much from these great chefs. THANKS GUYS!

I simply buy a small block or wedge of Parmagiano Reggiano or Pecorino Romano cheese, and grate it fresh as needed. I can also chip off a piece as a snack. 🧀

@Zuzzanna

16 күн бұрын

Me too, you can even freeze it.

Another difference is that I understand that appellation Italian Parmagiano Reggiano is always made with raw milk whereas in Aus/NZ it has to be pasteurised first because of local rules. Probably makes a difference.

@vincenzosplate

19 күн бұрын

Absolutely, the use of raw milk in Italian Parmigiano Reggiano adds depth to its flavor profile, unlike the pasteurized versions. 🧀🇮🇹

@1240enzo

17 күн бұрын

If I want parmigiano, which I do enjoy, I only buy either grana padano or reggiano but it doesn’t come in a packet. I avoid these like the plague. The cheese I buy is from our local deli and has been cut from a large wheel, and yes from Italy.

A big problem with most food products in the US is the lack of recognition of DOP. So, they can make a "cheese" with chemical flavors and milk and still call it Parmesean.

@watata1t

18 күн бұрын

Thats because the D.O.P is Parmigiano-reggiano,

@AxidentalDM

18 күн бұрын

@@watata1t the US still does not recognize it. To the USDA Parmigiano Reggiano is Parmesean. Countries that recognize DOP also recognize them regardless of whether they are translated or not.

@vincenzosplate

18 күн бұрын

That's such a shame though

@AxidentalDM

18 күн бұрын

@@watata1t I recommend reading The Secret History of Food by Matt Siegel. He goes into a lot of this history and misrepresentation in the food industry.

@christopher5855

18 күн бұрын

You could also do your due diligence and actually source the authentic ingredients or at least something comparable. The issue is ignorance on the part of the consumer as well as the affordability of the of the ingredients. DOP ingredients are available to me but should I spend $5 usd on a can of DOP tomatoes or should I spend $3 on a can that is produced in california that tastes fresher and sweeter? The same can be said about cheeses. Dop parmesan or do I get one that is high quality and tastes the same or very close but cheaper and without the DOP stamp? Believe it or not, not all food produced in the USA is shit quality.

I buy those 16 month Grana Padano, open it, and cut it in 4x pieces. Then i make some air holes in the cover and lay it back in the fridge. It gets faster harder and harder, i love this kind of faster aging. The harder it gets, the more flavor and these white kind of mold spots. Its much tastier than the 30 month one, and takes only maybe 7-14 days.

@vincenzosplate

18 күн бұрын

Thanks for sharing this tip! 😊

@maylinde986

14 күн бұрын

Guess those 'mold spots' are just salt

Thankfully, in Germany, we do have access to all the authentic cheeses from italy. My favorite is Pecorino Romano as well. Whenever Pecorina or Parmiggiano or Grana Padano are on sale, I stock up on them. I go through like 2 kg of cheese per month. I just love it that much. Those cheeses can upgrade even the most mundane pasta or Risotto dishes.

shredded cheese could work in a salad... but I wholeheartedly agree that it's best to buy cheese in a block and then slice/shred/grate as you need it

Thanks for making me the best lunch I can get every week when I come home from school and I'm alone at home (I'm a fifteen year old cooking-nerd)! Btw I can't wait till summer to come back to italy on holiday to get some more guanciale from my favourite butcher and learn some new ingredients and recipes! Keep on making these GREAT vids!!!!!

@Trumpsablasphemousfalseidol

18 күн бұрын

I want some nduja sausage.

@vincenzosplate

18 күн бұрын

This message makes me so happy! Cooking is an art and I'm beyond happy that you are learning from me 😊

@Cr4z33_YT

17 күн бұрын

Well done @RandomKissFan0815 that's a wise choice considering your age and you will rock that kitchen hehe. 👏🏼 Although I am Italian and live in Italy when I was 15 years old I was barely good at boiling an egg lol!

Vincenzo is just the best! I absolutely love a good Parmigiano Reggiano. I wish I liked Pecorino Romano more but, for me, nothing beats the smell of a good Parmigiano. In fact, my wife didn't like 'parmesan' cheese at all. I had to convince her to taste the real thing and she realized it was the fake cheese she didn't like! She never got used to Grana Padano, but she won't even consider buying fake cheese anymore.

@seraeggobutterworth5247

18 күн бұрын

I could have posted this verbatim! Although, I think I need to get ahold of some higher quality pecorino to see if I enjoy it more than the usual (cheaper) ones I’ve had.

@vincenzosplate

18 күн бұрын

Couldn't agree more! Great choices my friend! 😁🙏🏻🧀

@ohdaUtube

18 күн бұрын

​@@seraeggobutterworth5247when trying it, test it out with carbonara. That's what got me to convert

@Romafood

17 күн бұрын

bravo👏

@2r0phy

17 күн бұрын

Locateli makes the best pecorino romano. I could snort it.

Weather or not the anticaking agent is bad for you depends on the kind used, most of them are mild, and at worst will sap some nutrients from your food. You'll notice a number after the phrase 'anticaking agent' which denotes the chemical used. In the the first Kraft grated cheese one, the number is 339, which is either disodium or trisodium phosphate, which COULD be harmful, particularly in large doses. In the second product, the agent is 460, cellulose, the stuff trees are made out of, and it's completely harmless.

Anti caking agent 460 is basically paper pulp. It is made from wood and processed (partially de-polymerized).

Bravo Vincenzo, thanks for bringing the truth about Parmigiano Reggiano to the English - Speaking world. So many Italo - Americans need to know, since they don't speak l'italiano and at most only have had a brief visit or two or three visits to Italy as tourists eating in restaurants. This subject bugs me, too. Bravissimo! Maybe you'd also like to do a show on wonderful and diverse capocollo that those in New Jersey so proudly but ignorantly call "gabagol", which has no meaning and no music. Next, the diversity of all the many wonderful varieties of pecorino, which in the past were not available in the USA. 😂🎉

Love this video finally tackling this issue. Plus I love the super quick fun intro to your videos.

In Brazil, we have some artisanal cheese producers who are descendants of Italians and offer exceptionally high-quality products at attractive prices. Here, 150g of Parmigiano Reggiano can cost (between 150 and 200 reais), wich is 10% of the minimum wage, and it's not widely available-only high-end markets like Pão de Açúcar or Empório Santa Luzia sell the original. We mostly rely on domestic cheeses. I think the key is to choose wisely; artisanal cheeses made with natural ingredients are always better than the mass-produced ones, and they're often similarly priced.

@yanava

14 күн бұрын

It is REALLY REALLY hard to find Parmesan that was aged for more than 6 months outside of Italy. In Brazil I know of one brand that does it and it is a specialty item. So if you have a local source that ages the cheese for longer and produce a good result at a decent price, stay with it!!!!!

I am so happy that I found your channel Vincenzo! I learned so much about Italian cooking form you. I will have never knew how much was involved in making Parmigiano Reggiano until I watched this video!

Blind Test would of been a better test for your palate. All finely grated and then taste tested. Then any bias would be minimized and a fairer comparison could of been made. As an Australian as well with Italian heritage i would have had all the ones you have shown and like them all, for various reasons. Love your videos.

@boatMatthias

15 күн бұрын

I agree and wrote the same. A blind test would distinguish Vincenco as an expert, but would also maybe show some surprises, where the Italian original isn't always the economical choice. Also why is Vincenzo not comparing und cheeses by price/weight?

Super useful material !!! Best from Poland !!!

Growing up in a small Midwestern US town, we always used the Kraft fake Parmesan when we had spaghetti and meatballs (itself a controversial dish, I would later find out LOL). Now, with 20 years of home cooking experience, I buy the good stuff whenever I serve others a dish, but every once and awhile, I'll eat something like a tuna noodle casserole like my mom made growing up, and dump a bunch of the fake Kraft on top. I think sometimes we are wired to like things from our childhood.

@jonbradley2920

6 күн бұрын

Growing up in a rural area Kraft was the only Parmesan cheese available to use. I didnt know any better until I was older. Some times I buy it just for old times sake.

Would surprise you how many people have never had real parmigiana reggiano and just that cheddar or processed cheese sold as parmezan. If ur one of those people I highly recommend trying out the real thing, or at least replacing it with Grana Padano in ur recipes I guarantee it will taste better and is also a lot healthier!

@Ozziecatsmom

18 күн бұрын

Unfortunately now a days many can’t afford the luxury of trying expensive cheeses, they can hardly afford the basics.

@vincenzosplate

18 күн бұрын

Excellent advice! Which recipe with Parmigiano is your favorite? 😁

@carrieullrich5059

18 күн бұрын

If you're paying money for foods filled with artificial chemicals, and non food additives, like anti caking agents, you're not eating actual food... You're eating some food with more chemicals fillers and additives allowed every year... Get actual food and you'll eat smaller portions after the first month, you'll crave junk food less, you'll be healthier and have more energy. America is the only country on earth where junk food is priced cheaper than real food through the farm subsidy bills that support the commercial artifical food industry.

@Ozziecatsmom

18 күн бұрын

@@carrieullrich5059 I wasn’t talking about junk food! I was talking about real food that is getting more expensive by the week. Many are struggling.

@TheRealAstro_

18 күн бұрын

@@Ozziecatsmom many pre grated or powdered 'cheese' are similar in price to something like grana padano in a lot of places Plus I don't really understand this obsession in some places in the world to eat as cheaply as possible and not use quality ingredients... Do people not realize what they're putting into their bodies?! Taking years off your life by eating poorly with over processed bad ingredients that are often only a few bucks cheaper than the healthier, tastier and better alternative.

Love your videos Vincenzo, at Walmart i started to buy the Grana Padano, and i can tell the difference. Not sure why people still buy those options. Sometimes i eat Parmesano reggiano just as snack and it is delicious. The real deal sometimes even tastes more fruity and more complex, plus better for health

Thanks for the crash course on the differing characteristics of the varying ages of cheese, fascinating

As an Aussie who does shop at the big two, this is a great video. Thanks !

Great video and clear explanation of what is quality and why it’s worth the price. Vincenzo, please make a similar video about gorgonzola. Thank you

Thank you Enzo!!! Appreciate your teaching so much!!

@vincenzosplate

18 күн бұрын

My pleasure mate! Stay tuned for more cooking tips 😊

Thanks for sharing. Your experiences i learn a lot from you.71 one years and still learning to cook better 🎉

Parmesan is the cheese with the most imitations around the word only the original Parmigianino from Italy has that deep umami flavor ❤😊

I made a comment awhile ago on a video saying im not a fan of the reaction style videos, and you said you try do some more chill vids. (Something like that) Anyways this is perfect! I am here to learn and enjoy ypur personality and this is great.

Im in the UK and I tend to steer clear of anything labelled parmesan. I will only buy parmigiano reggiano if it's labelled as such. It's quite easy to get and not that expensive and the tastenis world's apart. Neither live up to peccorino Romano though. The true lord of all cheeses.

I recommend for the comparison of the prices to calculate it for 100g each, so it's better comparable. (In Germany the stores have to write the price per 100g or per kg) Then you can see, that the grano padano isn't much more expensive than the bad ones. So if you can't afford the proper one, always go for the grano padano.

A nice quality cheese is so worth the price, and doesn't seem expensive when purchasing a small wedge. I enjoy trying out a different kinds and combinations, and will give the fig jam a try👍😊

@vincenzosplate

18 күн бұрын

I completely agree! Let me know what you'll think of the combination of figs jam and Parmigiano 😊

@DRV-mt5dd

12 күн бұрын

Agreed. But some people need to feed their kids that like hot dogs and McDonalds..........

Thank you, thank you. Only real food or nothing. I appreciate you, my education. You are doing a good service to expose the fake food industry. Be good to yourself and your family. I know it’s painful to choke down the bad stuff. But you do it anyway for us. You’re much appreciated.

Thanks for this BTW cant wait to make your recipes soon for me

@vincenzosplate

18 күн бұрын

I highly recommend you do!

Vincenzo you have upped my cooking game so much, i love italian food and what ive learned from you im making delicious pasta easily now. Thank you

@vincenzosplate

16 күн бұрын

This makes me so happy to hear 😊 Which of my recipes is your favorite till now?

Another amazing video brother!! 🙌🏼❤️🇺🇸💪🏼🇮🇹. Please let me know when you do the Cartucci video for Sicilian pastries!! 😀

@vincenzosplate

18 күн бұрын

Thank you so much! It makes me happy to hear that you enjoy watching my videos 😁

5:01 I’m laughing a little at the “anti-aging cake” - I’d like a big slice of that, please! But kidding aside, the anti-caking agents are typically made from wood pulp (cellulose), which is so weird and ruins any possibility of a good melt texture.😣

Thank you - great video

Thank you for this lesson!

fantastic review!

Hi Vincenzo - Great job! I love Parmigiano Reggiano! But I also love Pecorino Romano!

@vincenzosplate

15 күн бұрын

Both are amazing cheese, it now boils down to what kind of dish you'll be making.

@springbloom7582

15 күн бұрын

@@vincenzosplate exactly!!❣️🩷

I've spent the money on Vacche Rosse parmigiano and boy was that worth it. It's really expensive but the depth and subtlety of flavor is nuts. (Well not like actual "nuts", I mean crazy.)

@aris1956

18 күн бұрын

If you buy real Parmigiano Reggiano, also thinking about how much it costs, it is a shame to then grate it on the pasta. It should be eaten alone, towards the end of a meal, accompanied with a good glass of wine. I, as an Italian, personally buy Grana Padano, which costs less, to grate on pasta, while I keep Parmigiano Reggiano to eat as a great cheese specialty, the king of Italian cheeses and one of the best cheeses in the world !

@Sluchayniy

18 күн бұрын

⁠@@aris1956idk, never understood appetizers alongside the alcohol. For me it ruins both tastes. If you use cheese on a pasta tho, a proper moderate amount of cheese will bump the quality of the pasta dish to a new level. And the better the cheese the more noticeable the difference is. As for a huge cheese lover, for me parmiggiano will definitely disappear much quicker if I eat it in chunks rather than grating on a pasta :)

@Patri-ciaVB

14 күн бұрын

Yes true, nothing is better than Vacche Rosse

Thank you pointing out the differences in cheeses. Anything with an "anti-caking agent" is not a cheese in my humble opinion.

@vincenzosplate

14 күн бұрын

Absolutely! Real cheese shouldn't need any anti-caking agents. Thanks for appreciating the difference.

Real parm really does develop those tyrosine crystals, adds a lovely texture and taste.

Great clarification

That Kraft 'cheese' takes me back to family spag bol dinners in the 80s. Being Aussies it was just whatever spaghetti was at Franklins, usually the generic "No Frills" brand, and a basic jar, or even tin, of sauce. I seem to recall a tin of bolognase, similar to Chef Boyadee in the US, and putting a lot of that powdered craft stuff on it. I was introduced to good Italian food by a friend's late mum, in the 90s. The family was Sicilian, so it was mainly Sicilian dishes.

I have to drive all the way to Costco 20 miles to get real Italian Pecorino Romano and Parmeggiano Reggiano ( don’t know if spelled correctly) Totally worth it.

Great tutorial!!

You have listened to my request,..... mille Grazie, Vincenco

Vincenzo, I love all your videos. I really do. I appreciate the work and effort you spent into saving traditional italian recipies. I will totally agree with you, when you say Parmiggiano Reggiano is the stuff to go for and Grana Padano is a good substitute for it. Yes, but I also must say, the pasta Water did not seem to be hot anymore aswell as the pasta. Could it be you cooked one big batch of pasta for the entire experiment? However I will go shopping now and try for myself and no matter how my own experiment ends up, I will comment again and let you all know.

I already knew which one is going to be the winner before I started the video. I only buy 30+ months aged parmezan made in Italy. Well worth the price. I like the message you are giving to people. You are what you eat.

@vincenzosplate

16 күн бұрын

Excellent choice in parmigiano my friend! Which recipe with parmigiano is your favorite?

@zoltank.9757

15 күн бұрын

@@vincenzosplate I like the simple pasta sauces. Olive oil and garlic, napoletana tomato sauce and the arribiata.

Chef, you're words are wisdom . . . to dine by. 🧀

@vincenzosplate

18 күн бұрын

Thank you so much for the compliment! Stay tuned for more cooking tips 😊

Vincenzo, this really is a great vid❤❤❤❤ Im from Cyprus, over here we grate dry anari chese on pasta, anari chese made from goat and sheep milk

Very interesting video Vincenzo, we must have similar taste buds. I bought that cheddar type "parmesan" a few month ago but we didn't finish it. We donated it for the gods. Last week I bought a Parmigiano Reggiano D.O.P 24 month from AURICCHIO at Coles, very good but at A$ 70.-- / Kg it's very pricey. The problem I have with Pecorino is that when I cut a piece off and eat it with a nice wine I can't stop anymore, it's just soooooo gooood. Carl

Hi saw u again watching from Leighcard keep it up amigo

Thankyou vince. I never knew that about my kraft cheese. It's still my favour. Especially on Campbell's meat sauce.. lol yes can meat sauce.

@vincenzosplate

19 күн бұрын

craft may not the best brand out there but it surely holds several memories from when we were young. And that's fine to have it once in a while.

As a cheese lover I'm happy to live in Greece because it has some nice cheeses and it's also close to Italy. Grana Padano here costs around 16 € per kilogram and Parmigiano Reggiano around 20 € per kilogram.

@vincenzosplate

Күн бұрын

Ah, a fellow cheese lover! Greece is indeed a wonderful place for cheese enthusiasts, with its rich tradition of delicious cheeses like Feta, Graviera, and Kefalotyri. Being close to Italy is definitely a bonus, as it allows easier access to Italian cheeses like Grana Padano and Parmigiano Reggiano.

Vincent, thank you so much for sharing your knowledge of Italian cheese. I have a question can we speak in more detail about Pecorino Romano I know a while this cheese is roughly 2 to 300 dollars more and weighs 20 lb less power wheel. You are absolutely correct you get what you pay for.

@vincenzosplate

18 күн бұрын

What other details would you like to know about Pecorino?😊

Cheese lover here! 😊I asked my brother to buy cheese for me in Malta,He got me Pecorino,Grana Padano,Parmigiano Reggiano and spicy soft cheese (I don’t know the name of it) Love cheese so much and Italian simple pasta recipe! 😊

The second one is apparently a grated 18 month aged cheese (according to their website,) New Zealand cheese packed in Australia. This one uses E460, cellulose as the anticaking agent. Shouldn't hurt you but can cause bloating as it does like to expand when it absorbs water.

Love the video my favourite is parmigiano reggiano🤤🤤😋😋

@vincenzosplate

18 күн бұрын

Good choice! Which recipe with parmigiano is your favorite? 😁

@alexbennettbenefit366

17 күн бұрын

A lot of different types of pasta

I love this, please do mozzarella next

One of those cheddar cheese looks yummy to try 😋, thanks for warning us about the anti caking agent, I'll just try the other one that you tried when it was shredded into pieces, that one looks very yummy, I'm guessing it was pecorino or Parmesan I'm not sure which it was. 🧀

Excellent video. I sometimes like coarsely shredded cheese on pasta.

Quince paste and cheese is my favourite combination!🥰

Hey Vincenzo, fantastico video thank you. Do youhave any tips for how to keep Parmesan Regiano in the fridge, i.e how /what to store/wrap it in? Thanks mate! 🎉

The point of anticaking agent (which is often powdered celluslose) is that it coats the shreds of cheese to prevent it from congealing back into a clumps during the long period it sits on store shelves. So of course blocks of cheese don't have anticaking agent; they're already caked. Cellulose is undigestible and harmless. My biggest problem with it is that it doesn't melt, so you get a gritty texture in your mouth when you cook with it. The problem is more pronounced with better melting cheeses. It's so easy to just shred your own cheese yourself and avoid the problem.

Vincenzo: I think you are using too much Retinol products for wrinkles - "Anti-aging cake" 4:58 😂

@vincenzosplate

18 күн бұрын

😂😂😂😂 I meant anticaking agent

You have changed my cheese buying habits of cheaper is better.

You sold me on the Parmigiano Regiano. In Costco here in North America you can get a Big piece of Pecorino Romano and Parmigiano Regiano for cheap (in terms of weight per price). That's how I get the best cheese in the world.

@vincenzosplate

Күн бұрын

Costco is such a god sent. They say you can buy almost anything there.

You did a great job at comparison and price on the most affordable common cheeses. Let's look into other cheeses that Italy has to offer that we can use to cook with. We know ricotta is a good product but whole milk ricotta is no good Sheep's milk is better put hard to find. We should take a trip back to Italy and look at all the regional cheeses and not be so narrow in our scope. Could be another good topic. What you think Vincent?

Life changing!

@vincenzosplate

16 күн бұрын

Glad to hear that you enjoyed this video 😊

These cheeses are usually hiding near the bakery deli section of the supermarket. And when the confusion.of cheeses is that the Kraft crap is located in the dairy section on the other side of the supermarket I wish for all cheeses to be in the one cabinet section thx for your review I will definitely go to the gourmet cheese fridge instead

@vincenzosplate

14 күн бұрын

It can be confusing when cheeses are scattered around the supermarket. Definitely give the gourmet cheese section a try - you'll find some amazing options there! Enjoy

Preach!

@vincenzosplate

18 күн бұрын

🙏🏻🙏🏻

I love cheese 😋🧀 one of my favorites is Brie cheese, but buffalo mozzarella is also great 😋 Have an amazing day Chef Vincenzo :)

@vincenzosplate

18 күн бұрын

If you had to choose between the two, which one would win?

@Anna94Esdr

18 күн бұрын

@@vincenzosplate Buffalo mozzarella 😁

When I see the price for italian cheese in Australia I'm glad I live in Germany where the cheese travels only 1 day by train or truck from Italy and both are in the EU. This Grana Padano would cost 3-4 Euro and the 30m Parmigiano would cost 5-6 Euro.

I had NEVER tried my 24 month old with honey! Very interesting taste.

@vincenzosplate

Күн бұрын

Try it out. It is such a beautiful combination.

I am about to make Carbonara soon so I bought gorgeous Parmigiano Cheese ready to be used 10 months aged. I always buy the real deal or I don't do. As someone who has favoritism for Parmigiano you made my day Vincenzo. I am not going to lie it cost a handsome price but it's worth it, because it actually says on the label imported from Parma. So only Grana Padano or real Parmigiano Reggiano will melt on Pasta interesting to know.

@arielabril1981

18 күн бұрын

Carbonara is to be made with pecorino,not parmiggiano.

@eranshachar9954

18 күн бұрын

@@arielabril1981 I know but I tried Pecorino and didn't like it so I switched to Parmigiano. Nothing wrong with that. I still keep the correct steps of Carbonara.

@vincenzosplate

18 күн бұрын

I hope you enjoy my friend and don't forget to let me know how the recipe will turn out for you 😁

@eranshachar9954

17 күн бұрын

@@vincenzosplate Thank you dear Vincenzo I will tell you for sure. Although no reason for it to turn out bad. I never said I am doing Italian food in purely authentic way but I respect the correct process.

great video as usual. Just a friendly correction. You can age cheddar for a very long time. I shop in Wisconsin and they have aisles of cheese and just this week I purchased a 10 and 12 year old cheddar, that is 144 months! As an aside I purchased a 7 (I thihk) year old Peccorino when I was in Italy. It is VERY sharp and fragrant. I like it on pizza if you use just a little but it is so sharp I don't know what to do with it, my wife from Avelilno won't eat it! Any suggestions, btw she is a HUGE fan of Loccatelli, which I know you are not a fan of.

We get Sam's Club Member's Mark 24 month aged Parmigiano Reggiano by Argitoni at $12.46/lb US. Never tried it with honey. Really enjoy it with good quality balsamic vinegar. :)

@vincenzosplate

Күн бұрын

Have you tried pairing it with pasta dishes? It must've tasted so beautifully.

Vincenzo, you are not changing my mind over cheese with this video. I have known for more than 5 decades that Parmigiano Reggiano is the king of cheeses! I had to suffer through the green can stuff in the 60s when had little money, but by the time I hit my 20s, I found the truth - Parmesan has nothing to do with Italy, Parmigiano is the cheese. I only by the real stuff, 30mo when I can find it - it is usually 24mo around here (northern NJ). With all of my Italian friends here (and Families) you would think we could get more aged cheese....

@ohdaUtube

18 күн бұрын

Doesn't Costco have 30 month for less than what's sold at grocery stores?

@TheZeal04

18 күн бұрын

@@ohdaUtube The Costco one is 24 month. But yeah, its less than most grocery store. like 13 a pound instead of 20+ at most stores.

@tawpgk

17 күн бұрын

@@ohdaUtube they did years ago but then went to 24 months out on Long Island and here in Rockland Co NY was always 24mo. TBH I haven't been to Costco in about 5 years so maybe it has gotten better. I get.my hookup though a friend that works part-time at whole foods.

Great video on selecting good cheese. I do not know if you are familiar with the KZread channel Pasta Grammar. They just released a video on making the best Cacio e Pepe using US ingredients (better quality). They also. like you, explained the need for good cheese.

Marks and Spencer’s Vegetarian Italian Hard Cheese / Parmesan is probably the best I’ve had. It’s matured for 12 months. There are artisan vegetarian options too.

@vincenzosplate

Күн бұрын

Oh that's interesting. I haven't seen any cheese in M&S, maybe I should look again.

I found Parmigiano Reggiano for $20.00/440g on Amazon. Advertised as aged 30 Months and D.O.P. Certified. I got two 220g blocks which were vacuum packed and shipped with cold packs.

The king of cheeses 🇮🇹❤️🇮🇹 If you’ve had legit parmigiana - reggiano there’s no comparison

Hi Vincenzo! Lots of love to you and your family. A CHEESE EPISODE! YEAAAAH! Love Parmigiano Reggiano, I can get that and Pecorino here in Prague no problem at all. I know you are a very proud Italian but I must must must correct you. You CAN age PROPER cheddar for up to 20 years (240 months). The best is about 24 -36 months. The Australian Parmesan you bought was not bad - it was just young. It might be like cheddar but it's still made like a Parmesan. Anyway, it won't be as good as Parmigiano Reggiano. It's probably difficult in Australia, but I think, if you can get it, you should try some Zeer Oude kaas from Holland (48 month Gouda). You'll like it. You're doing cheese in Australia, talk to Gavin.

Perfecto Italiano do have the extra sharp cheese in a block form. They also have a stronger variety callled Romano available as a block.

@vincenzosplate

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you can use that and grate the block whenever you need a cup or so.

Here in Spain you often find 'queso en polvo' which is often supposed to be grana padano, but I am not so sure. Very much like the craft cheese and lives in the refrigerator indefinitely! Okay only for the occasional sprinkle on your pasta if you are desperate!

Hi Vincenzo! Have you tried Mil Lel Parmesan? (Australian brand.) I have been making your pasta recipes with it for the last few months and I am in love with it. Best cheese I've ever had. Last week the supermarket didn't have it so I got the exact 30 month Parmigiano Reggiano that you review here, and honestly I was disappointed in comparison. The Mil Lel is much more sharp, bitey, rich, and delicious. Maybe my palette is not refined enough! But I would love to get your thoughts on the Mil Lel parmesan :) you can find it in Coles!

We quit using the Kraft parmesan some time ago, my husband learned that wood pulp is part of the anticaking ingredient, aka the cellulose powder

@vincenzosplate

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It's better to look for a more artisanal brand than having those really bad commercial brands in your kitchen.

would be good if you could review the aldi ones Vincenzo!

@vincenzosplate

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Maybe on my next series. I'll have to list down a few brands again.

Anticaking agent is basically some kind of flour that prevents the shredded cheese from clumping/caking.

get the Coles, Woolworths or Aldi home brands of Grana Padano - 250g about $8. Better value than Zanetti - same product.

Fig jam or spread on a well aged, sharp cheese is one of the most wonderful things you can eat. Like prosciutto and melon! Deliziousa!

I am one minute in and I’m already praying for you😂❤

@vincenzosplate

16 күн бұрын

Hahahahah ❤

I think in the US, they’re required to be more specific than “anticaking agent.” Any shredded/grated cheese I buy specifically has potato starch as the last item on the ingredient list.

Really does depend on the anticaking agent that is being used, corn starch and potato starch are both fine, they will not hurt you. The first one used E339, Trisodium phosphate and this is another matter all together, that is believed to cause Kidney problems. An example, my local store sells a pregrated cheddar, the anticaking agent is potato starch. Not great for eating directly (you can taste the starch) but works perfectly well on a homemade pizza.

Dearest Vincenzo, shredded parmesan or perhaps thinly sliced is a common 'condiment in certain American restaurants claiming to be inspired by Italy as a condiment and since it doesn't melt over a dish it is usually used to hide or disguise whatever may be underneath,

I love your shirt! 😁✝️🇺🇸

@vincenzosplate

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Thank you, my friend. You can check them out in my website. www.vincenzosplate.com

The flourly taste is the wood pulp added to anti cake it.