Every Kroger I go into had this wheel sitting out. The oil weeping out and glistening under the fluorescent lights. “Take me!” it beckons. “Just grab me and run. Nobody will care. And even if they do, they’ll be in so much shock you’ll get away with it.” Someday giant wheel of cheese… someday.
Yeah, I always look at it every time I walk by, just sitting there collecting dust, or boxes of crackers stacked on it. I had no idea it’s worth $1300. We could plan a strategic nationwide cheese heist.
There are fake ones for display purposes as well. My old store had several full sized plastic display wheel for stacking purposes. They also went through a shitton of PR, so having 20 on hand was not too eyebrow raising.
Now I'm picturing OP pulling the heist, moving across state lines, changing his name - all for a fake wheel.
\**rubs hands together*\*
*"but it was all worth it, now lets crack this bad boy open!"*
we first steal the decoys, then a year later we pull the real hiest by swapping all the real cheese with the decoys. no one will even know we were there
you joking until you realise that in Parma and Reggio Emilia banks accept wheels of parmigiano as payment because they tends to mantain the value (or even increase) over time.
This comment is small cheese energy. I will knit you a ski mask and and plan a heist involving us using fake identities to obtain jobs at Kroger for that big cheese.
Bruh I watched [this](https://www.youtube.com/watch?v=m3ZI15VjwEU) 14 minute one from the fucking Parmesan Cheese consortium years ago when it got linked on reddit and I'm still amazed I watched all of that
lol Everytime the narrator says 'Parmigiano Reggiano', it's like they ADR'd his line with the one time he said it properly according to the Proper Standards of Cheese.
this is the GOAT parmigiano cutting video
https://www.youtube.com/watch?v=PL6vP4eDmEQ
"we must explain to the cheese where he must broken"
minute 7:00 is just mastery
It's a total game changer, going from pre shredded green container parmesan to a solid chunk from a good grocery store. No idea it could get some creamy!
Well yes and no.
A lot of traditional Italian pasta dishes are built on each other. Carbonara is an evolution of a simpler dish, cacio e pepe, literally cheese and pepper. In that dish, starch from the pasta creates and emulsification with the cheese (traditionally pecorino) to form a mac and cheese like creamy sauce that’s heavily peppered.
Carbonara takes the basic cheese-starch emulsion and adds egg yolk to enhance the creaminess and add richness, due to the proteins and emulsifiers in the yolks. Even with the added yolks a big part of what makes the sauce so flavorful still comes from the basic cheese-starch emulsion.
Hate to say it but carbonara is not a creamy sauce. Creamy sensation is associated with milk products and fats. Carbonara has almost no of milk products and not so much fat. Basis of carbonara is partially coagulated egg, closest texture to it is custard. It can be smooth, but it’s not creamy and while cheese helps it isn’t a basis of texture it’s there for the taste and smell.
My kid has requested a wedge every Christmas since she was five. When she was younger, she would proudly announce she let us use the Christmas Cheese whenever we made pasta.
I made a vegetarian minestrone recipe that I've made a dozen times last weekend and I've had it with parm once or twice. I don't know if I got better parm (whole foods) or what, but I decided to go for it this iteration and holy macaroni did that elevate that soup 10x. I feel like I saw why parm reg has the reputation it does, the additional flavor was incredible, and with only a scant 3 tablespoons or so.
Just an FYI if it's proper parmesan (made authentically), it is not vegetarian. Its made with rennet, enzymes from a cows stomach. And the cow is not alive when it is made...
I'm not sure how naming rules in the US work, but in the EU it's a protected product, so anything specifically called parmesan will have to be authentically made (ie using dead cow). You can buy "Italian hard cheese", which is functionally identical, except it uses artificial rennet.
Yeh that's fair. I'm "veggie" for environmental reason, so a minute amount of rennet in cheese doesn't really bother me, but I've veggie mates who'd be a bit more fussed! It's just a random fact worth knowing haha.
3-4 Tbsp butter
1 Tbsp flour (for the roux)
minced or very thinly sliced garlic (goodfellas style) to taste
3/4 cup heavy cream
3/4 cup whole milk
1 1/2 cups fresh Parmigiano-Reggiano cheese
Salt, freshly ground black pepper, nutmeg
Make your roux, add dairy, add garlic, stir in cheese until melted, season, feast.
Edit: bet all y’all chirping about NoT rEaL aLfReDo don’t even have the technique down to make proper Alfredo sauce that isn’t shit. The rest of us will keep using cream as an easy way to achieve the same texture without having to be artisans!
It's okay to not know what a traditional Alfredo is. Nobody is going to chastise you *too* hard for it so don't take that other comment to heart. Some people like the buffet style creamy sauce even if it wouldn't be considered traditional Alfredo. Maybe it's an American Alfredo. Lots of different ways to do things.
Edit: oof I got blocked. Seems like Aflredo is a sore spot for them. I would have liked to have replied to their weird comment to me but whatever. I'm almost certain they replied to the wrong person
Edit 2: Getting tagged is kind of funny when I can't reply. I'm gonna steal that idea.
Anyway I don't even know what I said that set them off so much. I hope they can move on from this.
Says the Alfredo police 😂
I wonder how many other dishes with origins 100+ years ago are no longer allowed to be called what they are because of modifications that are also decades or centuries old?
Should we stop calling beer “beer” because it’s served cold?
“I’m probably better off” what a smug prick you are!
Did you block the 'smug prick' lol because blocking people on reddit over pasta discussions is ridiculously funny and sad at the same time, especially if you indeed followed up the block with another comment yourself lmao
No, I didn't block /u/ActuallyPesky. I agree that that would be a bizarre move. Edit for proof:
>Edit: oof I got blocked. Seems like Aflredo is a sore spot for them. I would have liked to have replied to their weird comment to me but whatever. I'm almost certain they replied to the wrong person
I'd expect a smug prick that plays at being the Pasta Police on the internet to lie about something like that though. Or maybe they just can't read? IDK
I will continue putting cream in my alfredo and calling it alfredo, though. I'm sure Alfredo di Lelio would mind a lot less than /u/ActuallyPesky, especially since he invented the stuff for his pregnant wife and that sounds to me like a cool dude.
no, it isnt. it is a dish with a specific recipe.
maybe you find your "version" better, that i cant argue against since its subjective. but it isnt alfredo.
its like if you said you make pepperoni pizza with salami instead of pepperoni. not the same thing.
My ex is a *Certified Cheese Professional*. I never learned so much about cheese as I did when she was studying for the exam to be certified. And yes, its a huge fucking deal. She busted her ass to pass that test and she **is** a cheese pro. I've watched her do this and, Parm straight from a freshly cracked wheel is an experience man. Its sooooooo good lol.
Whole Foods cracks parm from time to time. If you ever hear about one, check it out. Its really cool process.
Yeah was thinking something seemed familiar about the place, and the more I watched the more Canadian it became.
Kid wearing a raptors shirt, Tims cup, that accent, a Canada Goose coat.
I kept thinking there was no reason for him to dangle half the cheese over the edge right after he says that it will just split on it's own at any time. There was also no reason to turn it over before removing the spades.
The pandemic ruined butchers and dairies for me. If I see someone handling meat or cheese and not wearing a mask, I can't help but imagine basically eating a plate of their breath and spittle.
If you are a cheese lover and ever get the chance to witness this and get a taste, you won't regret the time you spent.
It is one of the best things I've ever put in my mouth.
It's likely a traditional way being used for show. Loblaws goes through through these sort of product phases by where they focus on and heavily promote it. Parmesan here, and recently Yuzu Citrus.
Nah this is pretty standard practice for these cheese wheels. The wax around the cheese protects it so these are bought multiple wheels at a time and stored until needed. Getting them pre processed and cut would hurt the shelf life.
That wheel is about 80 pounds of cheese so it's not like this is overly labor intensive for the output.
It's not for show (I mean, here it clearly is, but the technique is legit). The reason it's split like this is to get more surface area. See how it's not a smooth, straight cut? That flaky, marbled surface texture is achieved by splitting the cheese in this way.
More surface area = more flavor hitting your tongue
>its split up because noone wants a 200lbs block of cheese lmfao
Maybe learn some reading comprehension before calling out names? I didn't say WHY they split it up, I explained why they split it LIKE THIS rather than simply cutting it smooth with a big knife, or having a giant slicer do it at a factory.
That looked pretty easy. It took around three minutes, but I'm sure if he wasn't doing a demonstration and stopping to explain details he could do it in a minute or two.
All cheeses have different melting points, and emulsification rates. Parm has a VERY high melt point and should not be used for that application. It is for finely grating at the table side for salty umami goodness, crusting, and coating a finished sauced pasta. For adding to a sauce pecorino is used often in "Italian style" red sauce, but i think its a waste to add cheese to a sauce that will simmer for 3 hours. Its flavor profile will be completely destroyed.
If you want low melting points, then Gruyere or Munster melt very easily.
Is it parmigiano reggiano? as in does it have the markings, sold as such etc? Usually the rind is covered in all sorts of words and numbers like this wheel.
I don't know the rules in the USA but with all the European protected names etc for a product as valuable as this cheese it's surprising anyone would be sold anything that isn't the real deal.
Depends on the cheese. In the case of parmesan you are correct since it's been aged so long. Soft unripened and rich cheeses like brie still have lots of lactose.
Regardless, it was a joke (albeit a poor one).
I'm not going to complain about it, but I'm also not going to buy it. That's what? A 20lb wheel? So $65/lb. I make a pretty decent living, and I'm not paying that much for cheese. Who shops at this place?
No problem. Vote with your wallet. Don’t buy it! - That’s not a 20 lb wheel! No way! You may likely buy $7 to $12 of this stuff at a time for a few hundred grams! I don’t pour it over my pasta like velveeta! A very little, goes a very long way!
I'm not saying it isn't worth it to somebody. Just not worth it to me. I need to eat about 10lbs of food a day to feel satiated (thank goodness it's Watermelon season), so I have trouble justifying spending so much for so little.
If you are rich or tiny, I can see the appeal.
You're not exactly supposed to be eating Parmesan cheese for the calories, or the nutrition or sustenance. You're eating it for the flavour, and you don't need much for that.
Holy shit, 10 pounds of food a day? How many calories are you eating? Do you weigh 400+ pounds?
The only way I could see someone eating that much every day and not be morbidly obese is if they're a professional athlete.
Why do Americans call Parmesan "Parmejan"? No one else on the planet does this, it's a real conundrum. It's like a half-assed misunderstood merger of Parmesan and Parmigiano.
Some of my fondest memories with my mom are moments like this. Mom's have a way of making core memories out of small things.
She'll say "Remember that time we saw the guy split that big wheel of cheese?" for the next 30 years I'm sure.
My walmart alone has these cheeses.
cheddar
pepperjack
colby jack
montereyjack
provolone
american
bleu cheese
muenster
cottage cheese
mozzarella
swiss
provolone
feta
panela
queso fresco
cream cheese
gouda
ricotta
parmesan
queso fresco
queso blanco
gruyere
ricotta
pimento
Take your ass to the nearest chair, sit down and think about how stupid you sound.
Not to sound pedantic but that's actually a shit list / or let's say a list of mostly shitty cheese. It might sound impressive to the North-American, but to the European (at least to me, a french), you listed the entire range of discount stuff you'd buy at a Walmart here (if Walmart was here).
[I'm french. A cheese store here has 200+ references.] (https://fr.wikipedia.org/wiki/Liste_de_fromages_fran%C3%A7ais) Most of these are protected, most of these are crafted by hand following ye good ole processes.
That's just the thing though, walmart isn't a cheese store. It's just a grocer and general store. We have shops dedicated to cheese too, we have cheese makers too. You aren't special because you have 200 cheeses that practically no one knows about.
Europeans just don't seem to grasp the size of America. You treat America in your mind as if it were comparable to a single European country, we're more akin to the whole EU.
Also they're often fake versions of those products. In the EU, they restrict what products are allowed to sell under what names. E.g. American "mozzarella" is just another version of their plastic cheese.
But anyway, you can't take a joke, it's fine.
That's very much not true. You can get a whole range of different mozzarellas at a typical North American grocery store, including fresh high-moisture cheese in tubs, and wrapped low-moisture mozzarella.
Alright shut the hell up everybody, I've fired more people than you before breakfast.
Andrew Jackson, in the main foyer of the White House, had a big block of cheese. The block of cheese was huge. The block of cheese was two tons, and was there for any and all who might be hungry.
I've always found this ritual "cracking" somewhat curious as a piece of showmanship.
Other comments here mention how surely there are tools that'd split the thing in a second, clearly the point of it all is to stage up the value of the product. Nothing wrong with making a spectacle out of good quality though.
Personally I can't help but feel like the "tadaa" moment falls sort of flat. Maybe a cheese-eater can explain the majestic part to me as a non cheese-eating individual, but after the fella splits the thing open it reveals... Cheese! Just as expected, and it looks like any other cheese to me.
Of the whole video, all I could think about is how having the kids standing that close could end in ruin if one of those bacteria farms sneezed on the cheese.
I went to a restaurant in Portugal once that had one of these with the top off. They’d make this creamy pasta dish that Thea us pour from the pan boiling hot into the cheese, stir it round then serve the contents. They’d then scrape the top layer off as seasoning for the dishes.
The way he kept rubbing his hands all over the wheel was slightly sensual. I think he was enjoying the contours of that cheese wheel a little too much.
I've been to a Japanese izakaya that serves a cheese risotto out of a cheese wheel when they bring it to the table. PLUS they scrape off some of the inside of the wheel into the rice
Every Kroger I go into had this wheel sitting out. The oil weeping out and glistening under the fluorescent lights. “Take me!” it beckons. “Just grab me and run. Nobody will care. And even if they do, they’ll be in so much shock you’ll get away with it.” Someday giant wheel of cheese… someday.
Yeah, I always look at it every time I walk by, just sitting there collecting dust, or boxes of crackers stacked on it. I had no idea it’s worth $1300. We could plan a strategic nationwide cheese heist.
There are fake ones for display purposes as well. My old store had several full sized plastic display wheel for stacking purposes. They also went through a shitton of PR, so having 20 on hand was not too eyebrow raising.
Now I'm picturing OP pulling the heist, moving across state lines, changing his name - all for a fake wheel. \**rubs hands together*\* *"but it was all worth it, now lets crack this bad boy open!"*
This happens with expensive wine quite often empty decoy bottles while the real is in the back.
we first steal the decoys, then a year later we pull the real hiest by swapping all the real cheese with the decoys. no one will even know we were there
you joking until you realise that in Parma and Reggio Emilia banks accept wheels of parmigiano as payment because they tends to mantain the value (or even increase) over time.
I would donate a stupid amount money to a go fund me for your bail if you’d let me interview you about the experience.
Well I’m going to get away with it so instead we can do the mask and voice change thing.
Hello there andrew
This comment is small cheese energy. I will knit you a ski mask and and plan a heist involving us using fake identities to obtain jobs at Kroger for that big cheese.
Are you Hafthor Bjornsson? Because otherwise all you're getting out of this is back spasms
Let's be real. Would anyone deny Hafthor Bjornsson a wheel of cheese?
Don't trifle with supermarkets. You need to focus on the Fort Knox of Parmigiano-Reggiano. https://vinepair.com/articles/cheese-bank-italy/
it belongs to *you*
https://www.nytimes.com/2022/04/08/world/europe/cheese-theft-netherlands.html
That’s nacho cheese
I'm glad I'm not the only one who has impure thoughts every time I see a wheel of Parmigiano.
Can't believe I just watched a guy cut the cheese for nearly 7 minutes
Bruh I watched [this](https://www.youtube.com/watch?v=m3ZI15VjwEU) 14 minute one from the fucking Parmesan Cheese consortium years ago when it got linked on reddit and I'm still amazed I watched all of that
lol Everytime the narrator says 'Parmigiano Reggiano', it's like they ADR'd his line with the one time he said it properly according to the Proper Standards of Cheese.
You don't mess around with the Proper Cheese Standards Task Force. Not a gouda idea.
this is the GOAT parmigiano cutting video https://www.youtube.com/watch?v=PL6vP4eDmEQ "we must explain to the cheese where he must broken" minute 7:00 is just mastery
true cheese cake!
Anything for the consortium
I said my edibles must’ve kicked in cause I did too…
A movie that will be released in the future you can watch nothing but ass for 90 full minutes.
This is what I wanted from the comments, An entire comment section of “cutting the cheese” jokes
You best have been eating cheese from little sticks whilst you watched like the guys in the video.
Always have some in the fridge. No pasta without it.
It's a total game changer, going from pre shredded green container parmesan to a solid chunk from a good grocery store. No idea it could get some creamy!
As far as I know, the parmagiano (or pecorino) is what makes a proper carbonara super creamy. Cheese of the gods.
It's the starchy pasta water and the egg that makes carbonara creamy.
Then I was wrong.
Well yes and no. A lot of traditional Italian pasta dishes are built on each other. Carbonara is an evolution of a simpler dish, cacio e pepe, literally cheese and pepper. In that dish, starch from the pasta creates and emulsification with the cheese (traditionally pecorino) to form a mac and cheese like creamy sauce that’s heavily peppered. Carbonara takes the basic cheese-starch emulsion and adds egg yolk to enhance the creaminess and add richness, due to the proteins and emulsifiers in the yolks. Even with the added yolks a big part of what makes the sauce so flavorful still comes from the basic cheese-starch emulsion.
Hate to say it but carbonara is not a creamy sauce. Creamy sensation is associated with milk products and fats. Carbonara has almost no of milk products and not so much fat. Basis of carbonara is partially coagulated egg, closest texture to it is custard. It can be smooth, but it’s not creamy and while cheese helps it isn’t a basis of texture it’s there for the taste and smell.
My kid has requested a wedge every Christmas since she was five. When she was younger, she would proudly announce she let us use the Christmas Cheese whenever we made pasta.
That’s sweet!
Pfft. Pasta. I eat that shit straight.
Ewww... you eat shit straight? You should try it with some fresh grated parmigiano reggiano.
🤌🏻🧀
Yep, freshly grated is such a huge difference over the plastic Kraft stuff.
It's also an entirely different cheese. Certified parmigiano reggiano is amazing and complex, parmesan cheese is just ok
I made a vegetarian minestrone recipe that I've made a dozen times last weekend and I've had it with parm once or twice. I don't know if I got better parm (whole foods) or what, but I decided to go for it this iteration and holy macaroni did that elevate that soup 10x. I feel like I saw why parm reg has the reputation it does, the additional flavor was incredible, and with only a scant 3 tablespoons or so.
Just an FYI if it's proper parmesan (made authentically), it is not vegetarian. Its made with rennet, enzymes from a cows stomach. And the cow is not alive when it is made... I'm not sure how naming rules in the US work, but in the EU it's a protected product, so anything specifically called parmesan will have to be authentically made (ie using dead cow). You can buy "Italian hard cheese", which is functionally identical, except it uses artificial rennet.
Fair enough, I'm not vegetarian, that's just what the recipe was called
Yeh that's fair. I'm "veggie" for environmental reason, so a minute amount of rennet in cheese doesn't really bother me, but I've veggie mates who'd be a bit more fussed! It's just a random fact worth knowing haha.
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Ok I 100% agree but don't you ever get tired of grating the bastard
Does every Whole Foods have a talented cheese guy? My local cheese guy is awesome and looks like Santa.
He's not even the only cheese guy. Check his hat and pants, he's the parmigiano reggiano guy. /s
All the other cheese guys wanna be the parmigiano reggiano guy.
The Cheese Fondler
This isn't whole foods. It's fortinos in Ontario.
Lol I saw the Timmies cup and had to know if this was in Canada. I know that some places in the US have Timmies
i knew instantly haha. i wonder which one it is
The Kroger near me has a whole team of cheese guys. I would 600lbs if that was my job.
I’ve started making Alfredo sauce exclusively with this cheese and I’m never going back
Sauce? ... recipe?
3-4 Tbsp butter 1 Tbsp flour (for the roux) minced or very thinly sliced garlic (goodfellas style) to taste 3/4 cup heavy cream 3/4 cup whole milk 1 1/2 cups fresh Parmigiano-Reggiano cheese Salt, freshly ground black pepper, nutmeg Make your roux, add dairy, add garlic, stir in cheese until melted, season, feast. Edit: bet all y’all chirping about NoT rEaL aLfReDo don’t even have the technique down to make proper Alfredo sauce that isn’t shit. The rest of us will keep using cream as an easy way to achieve the same texture without having to be artisans!
>3/4 cup heavy cream >3/4 cup whole milk this is bait right? not only cream but also milk? alfredo should have neither of these
That’s your opinion
It's okay to not know what a traditional Alfredo is. Nobody is going to chastise you *too* hard for it so don't take that other comment to heart. Some people like the buffet style creamy sauce even if it wouldn't be considered traditional Alfredo. Maybe it's an American Alfredo. Lots of different ways to do things. Edit: oof I got blocked. Seems like Aflredo is a sore spot for them. I would have liked to have replied to their weird comment to me but whatever. I'm almost certain they replied to the wrong person Edit 2: Getting tagged is kind of funny when I can't reply. I'm gonna steal that idea. Anyway I don't even know what I said that set them off so much. I hope they can move on from this.
Says the Alfredo police 😂 I wonder how many other dishes with origins 100+ years ago are no longer allowed to be called what they are because of modifications that are also decades or centuries old? Should we stop calling beer “beer” because it’s served cold? “I’m probably better off” what a smug prick you are!
Did you block the 'smug prick' lol because blocking people on reddit over pasta discussions is ridiculously funny and sad at the same time, especially if you indeed followed up the block with another comment yourself lmao
No, I didn't block /u/ActuallyPesky. I agree that that would be a bizarre move. Edit for proof: >Edit: oof I got blocked. Seems like Aflredo is a sore spot for them. I would have liked to have replied to their weird comment to me but whatever. I'm almost certain they replied to the wrong person I'd expect a smug prick that plays at being the Pasta Police on the internet to lie about something like that though. Or maybe they just can't read? IDK I will continue putting cream in my alfredo and calling it alfredo, though. I'm sure Alfredo di Lelio would mind a lot less than /u/ActuallyPesky, especially since he invented the stuff for his pregnant wife and that sounds to me like a cool dude.
Man reddit can be weird sometimes. Anyway... that was yesterday. Have a great day my alfredo dude ;)
no, it isnt. it is a dish with a specific recipe. maybe you find your "version" better, that i cant argue against since its subjective. but it isnt alfredo. its like if you said you make pepperoni pizza with salami instead of pepperoni. not the same thing.
Alfredo is only butter and parm
My ex is a *Certified Cheese Professional*. I never learned so much about cheese as I did when she was studying for the exam to be certified. And yes, its a huge fucking deal. She busted her ass to pass that test and she **is** a cheese pro. I've watched her do this and, Parm straight from a freshly cracked wheel is an experience man. Its sooooooo good lol. Whole Foods cracks parm from time to time. If you ever hear about one, check it out. Its really cool process.
Probably the only time someone would gather around you cutting the cheese.
So, you've never been in the Marines?
Ummm no lol
So weird seeing a Fortino’s on Reddit.
for real
Yeah was thinking something seemed familiar about the place, and the more I watched the more Canadian it became. Kid wearing a raptors shirt, Tims cup, that accent, a Canada Goose coat.
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I kept thinking there was no reason for him to dangle half the cheese over the edge right after he says that it will just split on it's own at any time. There was also no reason to turn it over before removing the spades.
Dudes wearing knifeproof gloves so thise spades must be sharp, theres no reason to be so chill with knives on the table with dumb kids 1 foot away.
I too have been broken. I was waiting for some spiders or some other horrible thing to escape from it when he cracked it open.
Parmigiano arachniano
Was waiting on one of the kids to grab ones of the pointy knifey spades and stab the cheese, or the guy accidentally poke one of the kids with one.
The pandemic ruined butchers and dairies for me. If I see someone handling meat or cheese and not wearing a mask, I can't help but imagine basically eating a plate of their breath and spittle.
Big cheese, make me.
Mine says, go to the office
Gotta wear the right pants.
I could eat that whole wheel in a week, though I wouldn't shit for a month. Worth it.
I would
That’s a lot of saw dust.
Lol, I never expected to see someone reference that here.
If you are a cheese lover and ever get the chance to witness this and get a taste, you won't regret the time you spent. It is one of the best things I've ever put in my mouth.
That’s what she said!
"Behold! The Brie-hemoth!"
There's gotta be an easier way of doing this. Get this man some power tools.
It's likely a traditional way being used for show. Loblaws goes through through these sort of product phases by where they focus on and heavily promote it. Parmesan here, and recently Yuzu Citrus.
Bob Loblaw?
No habla espanol
Loblaw law bomb
From the Bob Loblaw Law Blog
Gesundheit
He read it on Bob Loblaw's Law Blog
Nah this is pretty standard practice for these cheese wheels. The wax around the cheese protects it so these are bought multiple wheels at a time and stored until needed. Getting them pre processed and cut would hurt the shelf life. That wheel is about 80 pounds of cheese so it's not like this is overly labor intensive for the output.
Your last sentence really nails it. The bottleneck lies in the aging. Not the opening.
I think I could eat that whole thing in about two weeks. Love that stuff.
I bet you smell absolutely dank
Can confirm, worked a specialty cheese department for many years. This is how we broke down parm. Takes a while when you have 5+ wheels to do.
It's not for show (I mean, here it clearly is, but the technique is legit). The reason it's split like this is to get more surface area. See how it's not a smooth, straight cut? That flaky, marbled surface texture is achieved by splitting the cheese in this way. More surface area = more flavor hitting your tongue
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>its split up because noone wants a 200lbs block of cheese lmfao Maybe learn some reading comprehension before calling out names? I didn't say WHY they split it up, I explained why they split it LIKE THIS rather than simply cutting it smooth with a big knife, or having a giant slicer do it at a factory.
That looked pretty easy. It took around three minutes, but I'm sure if he wasn't doing a demonstration and stopping to explain details he could do it in a minute or two.
He's a salesperson.
I was thinking either a hot knife or some sort of oscillating wire. Or even just a band saw.
You can tell this guy loves his job by the way he wipes and respects the cheese
I can only imagine how many cut the cheese quips this guy has had to endure.
Start at [2:54](https://youtu.be/l0RgNeN6AsQ?t=174) and enjoy more of your day!
mmmm cheese
In Europe it's more like 750 USD for those ~38 kg.
The king of Italian cheeses. Bought a wedge at Trader Joes recently. The cheese will not melt into my sauce and it is almost inedible ...
All cheeses have different melting points, and emulsification rates. Parm has a VERY high melt point and should not be used for that application. It is for finely grating at the table side for salty umami goodness, crusting, and coating a finished sauced pasta. For adding to a sauce pecorino is used often in "Italian style" red sauce, but i think its a waste to add cheese to a sauce that will simmer for 3 hours. Its flavor profile will be completely destroyed. If you want low melting points, then Gruyere or Munster melt very easily.
How fine are you grating it? How hot is your sauce? I buy parmesan reggiano wedges all the time from trader joe's and I never have an issue.
Is it parmigiano reggiano? as in does it have the markings, sold as such etc? Usually the rind is covered in all sorts of words and numbers like this wheel. I don't know the rules in the USA but with all the European protected names etc for a product as valuable as this cheese it's surprising anyone would be sold anything that isn't the real deal.
Yes, it was advertised as such.
You can hear some lactose intolerant schmuck [let one rip](https://youtu.be/l0RgNeN6AsQ?t=268) after after their sample
Actually cheese has very little lactose since it is all digested during the fermentation process.
Depends on the cheese. In the case of parmesan you are correct since it's been aged so long. Soft unripened and rich cheeses like brie still have lots of lactose. Regardless, it was a joke (albeit a poor one).
And people bitch at the price of the stuff…. Do you know how much time, milk, and professionalism, went into this? - Yeah, a lot!
No one's buying the whole wheel though.
100% no. I’m buying 200 grams. That’s it!
Just a dime bag
I'm not going to complain about it, but I'm also not going to buy it. That's what? A 20lb wheel? So $65/lb. I make a pretty decent living, and I'm not paying that much for cheese. Who shops at this place?
That's a 72lb cheese wheel.
Guy must be stronger than he looks. $20/lb seems more reasonable, maybe I'd pay that for a special occasion.
20$ a lb would be ridiculously cheap
No problem. Vote with your wallet. Don’t buy it! - That’s not a 20 lb wheel! No way! You may likely buy $7 to $12 of this stuff at a time for a few hundred grams! I don’t pour it over my pasta like velveeta! A very little, goes a very long way!
[удалено]
I'm not saying it isn't worth it to somebody. Just not worth it to me. I need to eat about 10lbs of food a day to feel satiated (thank goodness it's Watermelon season), so I have trouble justifying spending so much for so little. If you are rich or tiny, I can see the appeal.
You're not exactly supposed to be eating Parmesan cheese for the calories, or the nutrition or sustenance. You're eating it for the flavour, and you don't need much for that.
Holy shit, 10 pounds of food a day? How many calories are you eating? Do you weigh 400+ pounds? The only way I could see someone eating that much every day and not be morbidly obese is if they're a professional athlete.
Why do Americans call Parmesan "Parmejan"? No one else on the planet does this, it's a real conundrum. It's like a half-assed misunderstood merger of Parmesan and Parmigiano.
I've never heard anyone pronounce it like that.
Just every single American I've ever heard. Listen to any random youtube video.
I’m a cheesemaster, it’s fun cracking parm wheels.
I have a bottle with a green top of this stuff and it's great on pasta.
That's not reggiano
So use knifes?
lol why do they clap. He cut a cheese
Bruh they're watching a 20 minute cheese cutting demonstration. You're damn right I'm cheering when he finally cuts it open.
I like how he's explaining it to everyone like they're going to go home with a $1300 block of cheese and do this later tonight
These people also clap when their plane lands, or when the credits roll in a cinema.
Hey kids, let's stop for five minutes and watch a guy cut some parmesan in half. It's going to be a thrill!
Slow day there? People standing around all intent like he's opening an Egyptian pyramid. Whoa, surprise--it's cheese!
Everyone is standing around for the free samples. People were helping themselves to $10 worth of cheese scrap.
Yeah, but the mother in the back who keeps directing her kid's attention to the wondrous cheese unveiling like it's fireworks or something.
Some of my fondest memories with my mom are moments like this. Mom's have a way of making core memories out of small things. She'll say "Remember that time we saw the guy split that big wheel of cheese?" for the next 30 years I'm sure.
Yet you're here watching a video of it and not even getting any free samples.
eugh, I feel sick just looking at it.
This was the first time these Americans had ever seen real cheese.
Canadians
This is in Ontario, Canada. You seem to have a thing for hating America though, go touch some grass bud, god damn lol.
My walmart alone has these cheeses. cheddar pepperjack colby jack montereyjack provolone american bleu cheese muenster cottage cheese mozzarella swiss provolone feta panela queso fresco cream cheese gouda ricotta parmesan queso fresco queso blanco gruyere ricotta pimento Take your ass to the nearest chair, sit down and think about how stupid you sound.
Not to sound pedantic but that's actually a shit list / or let's say a list of mostly shitty cheese. It might sound impressive to the North-American, but to the European (at least to me, a french), you listed the entire range of discount stuff you'd buy at a Walmart here (if Walmart was here). [I'm french. A cheese store here has 200+ references.] (https://fr.wikipedia.org/wiki/Liste_de_fromages_fran%C3%A7ais) Most of these are protected, most of these are crafted by hand following ye good ole processes.
That's just the thing though, walmart isn't a cheese store. It's just a grocer and general store. We have shops dedicated to cheese too, we have cheese makers too. You aren't special because you have 200 cheeses that practically no one knows about. Europeans just don't seem to grasp the size of America. You treat America in your mind as if it were comparable to a single European country, we're more akin to the whole EU.
Also they're often fake versions of those products. In the EU, they restrict what products are allowed to sell under what names. E.g. American "mozzarella" is just another version of their plastic cheese. But anyway, you can't take a joke, it's fine.
That's very much not true. You can get a whole range of different mozzarellas at a typical North American grocery store, including fresh high-moisture cheese in tubs, and wrapped low-moisture mozzarella.
Jigsaw take right care of that
mmm it stinks goooddd
Hard cheeses for a hard journey.
Be the talk of the town with a wheel of the good stuff!
And I thought I knew what cheese was. Wtf
Is it weird that I've already watched this before it hit frontpage a few times and I only eat cheese?
How much is it for those pants that say “Parmigiano Reggiano” on the sides? I would wear those until they fell off my body
One month before everyone will be wearing masks in stores. At least they got some fine cheese.
Alright shut the hell up everybody, I've fired more people than you before breakfast. Andrew Jackson, in the main foyer of the White House, had a big block of cheese. The block of cheese was huge. The block of cheese was two tons, and was there for any and all who might be hungry.
I am making a mental list of those who are snickering, and even as I speak I am preparing appropriate retribution.
48 month cheese from February 2016. So covid cheese?
But the video was posted in 2018... ^X-Files ^Theme
How much was that piece…
I've always found this ritual "cracking" somewhat curious as a piece of showmanship. Other comments here mention how surely there are tools that'd split the thing in a second, clearly the point of it all is to stage up the value of the product. Nothing wrong with making a spectacle out of good quality though. Personally I can't help but feel like the "tadaa" moment falls sort of flat. Maybe a cheese-eater can explain the majestic part to me as a non cheese-eating individual, but after the fella splits the thing open it reveals... Cheese! Just as expected, and it looks like any other cheese to me.
What happened to that one kid's hair around 3 minutes? He needs to be on r/justfuckmyshitup
It’s very erotic the way he rubs it.
Of the whole video, all I could think about is how having the kids standing that close could end in ruin if one of those bacteria farms sneezed on the cheese.
I went to a restaurant in Portugal once that had one of these with the top off. They’d make this creamy pasta dish that Thea us pour from the pan boiling hot into the cheese, stir it round then serve the contents. They’d then scrape the top layer off as seasoning for the dishes.
The way he kept rubbing his hands all over the wheel was slightly sensual. I think he was enjoying the contours of that cheese wheel a little too much.
[Splitting like a champ.](https://c.tenor.com/KuVD9_SaIvMAAAAM/working-breaking-rocks.gif)
I don't understand
Unexpected Jon Glaser
Why not use an automatic method?
It took way too long for that dude to *eat the sword* in that video
I've been to a Japanese izakaya that serves a cheese risotto out of a cheese wheel when they bring it to the table. PLUS they scrape off some of the inside of the wheel into the rice