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  • It's probably your favorite thing to  put on your spaghetti or your pizza,  

  • but it's also definitely not what you  think it is. Everytime you rip open a  

  • packet of complimentary parmesan cheese  to sprinkle it onto a piping how pizza,  

  • you're actually sprinkling it all over with...  well, god knows what, but it's definitely not  

  • parmesan cheese. If it were real parmesan  cheese, you could probably pay your college  

  • tuition with all the packets of parm that you've  collected over years of ordering delivery pizza

  • This might come as a shocker to you, but companies  have been purposefully mislabeling their products  

  • as real parmesan cheese when what they serve  is anything but. We know, a company trying  

  • to get one over on poor, ignorant consumersWhat a stretch. What might also not surprise  

  • you is that the US government is actively  helping cheese hustlers sell you fake parm

  • Real parmesan cheese can run $1,000 a wheel  or more, depending on how long it's been aged,  

  • and at that price point you'd probably be counting  every single flake of parmesan that you sprinkle  

  • onto your spaghetti. Known as theking of  cheeses”, parmesan is so expensive because  

  • it can only be physically produced in just one  small area of the world inside Italy. Here,  

  • the unique bacteria that cows ingest and  transfer into their milk grows abundantly,  

  • but has difficulty growing anywhere else. With only a few towns in Italy able to  

  • actually make the stuff, real parmesan cheese- or  parmigiano-reggiano, if you want to be completely  

  • insufferable about it- is in quite limited supplyAdd to that the fact that it must be aged at least  

  • a year before being sold and you can start to see  why the price of real parmesan cheese is so high.  

  • This authentic king of cheeses commands  such a high price that the parm industry  

  • spread out across just a few towns in Italy  is worth well over $2 billion every year

  • So how exactly does one make the king of cheesesConsidering the technique is over 800 years old  

  • and can only be used in one tiny area of the  world, it must be a complex, difficult process

  • Not really, turns out all you need to make  real parmesan cheese is milk, salt, and rennet-  

  • enzymes from the stomach of a cow that help  curdle milk. Oh, and time, a lot of time

  • First you have your dairy cow graze on specific  grass in this region of italy, which teems with  

  • three types of bacteria needed for parmesan's  distinct flavors. Next, you milk that cow- well,  

  • you're going to need a lot more than one cow  because it takes about 131 gallons of milk  

  • to make a single wheel of parmesan cheese. Now that you've got your milk, you stir it  

  • in a giant heated copper bowl, adding your rennet  which will help the milk begin to curdle. You must  

  • continue stirring that milk nonstop for hoursor else spoil the batch. As the milk begins to  

  • separate and curdle, what will eventually become  your cheese is deposited at the bottom of the pot,  

  • so you then use linen cloth to carefully  scoop up all that delicious future-parm

  • You don't want runny cheese, so you must  carefully dry out the lump of formless cheese  

  • and get rid of as much moisture as possible  before finally dumping it into a mold  

  • which will give it its final, round wheel shapeAs you wait a full day for the cheese to set,  

  • you regularly switch out your linen cloth  so that the cheese won't stick to it

  • Four days later you can finally remove  your wheel of cheese from its mold,  

  • and give it a bath- for 19 days in a very salty  brine. The salty brine will help give the cheese  

  • flavor and fuel the chemical processes inside  that will result in a delicious cheese one day

  • After its three week brine bath, it's time to...  well, give it even more time. Your wheel of cheese  

  • goes on a shelf in a carefully climate controlled  warehouse where it will sit for at least a year.  

  • If you're patient enough, you can mature  your cheese even longer, and the more you  

  • wait the more you can expect your cheese to  sell for. Cheese that's been aged for three  

  • years can sell for about $15 a pound if you live  in Europe. If not, you can buy it on amazon for  

  • a whopping $30 a pound, but hey, free shipping. Real parmesan cheese is pretty serious business  

  • for italy, so serious in fact that the  process to create it is protected by law.  

  • Real parmesan cheese cannot legally contain more  than three ingredients: salt, milk, and rennet.  

  • We're pretty sure here in America it's actually  illegal for food to only contain three ingredients  

  • and no chemical additives. Parmigiano-reggiano  also cannot legally be sold unless it has been  

  • aged at least one year. The cheese is such  a commodity in Italy that some banks even  

  • use it as collateral- and that's not a hilarious  joke about Italian stereotypes, it's the truth

  • For years food fakers had been selling fake  parmesan as the real deal, until Italy finally  

  • convinced the European Union to crack down and  make it illegal for anyone to label their cheese  

  • as parmesan unless it was, you know, ParmesanHere in the US though, food integrity would get  

  • in the way of unchecked capitalism, so our  government pretty much ignored calls from  

  • Europe to enforce similar laws. After all, food  safety and food integrity is for socialists,  

  • now please pass more of that powdered  milk-soy chemical mystery cheese powder

  • But what are you eating if this entire time you  haven't been eating communist parmesan cheese?  

  • Well, there's literally no telling, because  cheese manufacturers are allowed to basically  

  • get away with murder and oversight is rare if  not non-existent. One of the few times the FDA  

  • actually looked into the matter though was  in 2012, when it raided a Castle Cheese Inc.  

  • factory that made “100 percent real parmesan”.  What the inspectors found was that the factory  

  • was substituting most of the cheese for cellulose  made out of wood pulp. Don't feel bad though,  

  • because if you buy grated cheese, you're buying  less than 40% other cheese. What's the rest of the  

  • ingredients? Well, again, wood pulp celluloseas well as various chemical preservatives and  

  • flavor enhancers, cow hoof shavings and...  honestly, who knows? No one's checking

  • There's literally no oversight, but one dead  giveaway next time you're at the grocery  

  • store that you're not getting real cheese is that  you'll find the word cheese isn't printed anywhere  

  • on the package. Kraft, probably one of the worst  offenders, can't even label its products as cheese  

  • anymore, which is why that stuff you put on your  burgers and sandwiches is just calledKraft  

  • Singles”. If you look closely on the labels  to Kraft and other cheese producer's products  

  • you'll see the wordsprocessed cheese”, “prepared  cheese”, orcheese food/product”. If you do see  

  • these words, drop that packet and run, because  it's not real cheese but rather made from cheese.  

  • What that means we don't know and we don't want  to know because the implications are terrifying

  • Now go find out what happens when you eat an  all-American diet with I only ate fast food  

  • for 30 days and this is what happenedOr check out this other video instead!

It's probably your favorite thing to  put on your spaghetti or your pizza,  

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Why Is Parmesan So Expensive?

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    林宜悉 posted on 2020/12/16
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