Italian Chef Blind Parmigiano Reggiano and Parmesan Taste Test

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

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!!

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.

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.

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.

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

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!

Vincenzo had a cheese date! Great video!

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? 😅

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

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

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😡

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. 😉

the new intro is awesome i love it !

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.

Love the video vincenzo love your content your a amazing YouTuber 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

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.

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

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

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