Why Parmesan Cheese Is So Expensive | Regional Eats | Food Insider
A wheel of parmesan cheese can cost over $1,000. A single wheel takes at least one year to age, 131 gallons of milk to make, and it can only be made in a restricted area in northern Italy, in the region of Emilia Romagna. We visited a dairy in Parma, Italy to find out how the cheese is made and why it is so expensive.
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Why Parmesan Cheese Is So Expensive | Regional Eats | Food Insider
How 20 Cheeses Are Made Around The World | Regional Eats | Insider Food
We have traveled all over the globe to see how 20 famous regional cheeses are made.
From Mozzarella to Stilton — Emmentaler to Brie. Sit back and enjoy as we meet the artisans, learn the processes, and eat some of the best cheeses in the world.
Our first stop is the Netherlands to see how Gouda is made.
0:00 Intro
0:32 Gouda
9:52 Mozzarella
19:08 Swiss Emmentaler
26:54 Brie
38:20 Stilton
47:13 Cheese curds
56:10 Italian Gorgonzola cheese
1:04:58 Manchego cheese
1:13:47 Parmigiano Reggiano
1:23:35 Cornish Yarg cheese
1:31:33 Feta cheese
1:37:25 Gruyère cheese
1:43:59 Camembert cheese
1:51:45 Ricotta cheese
2:00:41 Caciocavallo
2:10:58 Stinking Bishop
2:19:43 Burrata cheese
2:31:25 Cheddar cheese
2:39:15 São Jorge cheese
2:45:50 Red Leicester
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How 20 Cheeses Are Made Around The World | Regional Eats | Insider Food
How Italian Gorgonzola Cheese Is Made | Regional Eats | Food Insider
The Gorgonzola industry is worth over $800 million. Almost 5 million wheels are produced each year and production is confined to the Italian regions of Piedmont and Lombardy. There are only 29 dairies in the world certified to produce this cheese. We visited Caseificio Si Invernizzi in Trecate, Piedmont, Italy, where between 450 and 500 Gorgonzola wheels are made every day.
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How Italian Gorgonzola Cheese Is Made | Regional Eats | Food Insider
How One Of Italy's Rarest, Most Expensive Cheeses Is Made | Regional Eats
Caciocavallo cheese is one of the most popular cheeses in Italy and is famous for its signature elongated shape. In the caciocavallo family, there is one kind that is so rare that at times it can be even more expensive than the finest of Parmesans: caciocavallo Podolico. This special type of caciocavallo is made with the raw milk of Podolica cattle, a rare breed of cattle confined to a few areas where water is scarce and survival is difficult. One of these is the Gargano, a peninsula whose close proximity to the sea gives Podolica cows’ milk a rich, earthy flavor. This milk,in combination with how the cheese is aged, lends a salty, sharp, almost spicy flavor to the finished product. Virginio Frumenzio, a full-time livestock breeder and part-time cheesemaker, shares the story of this incredible cheese with us.
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How One Of Italy's Rarest, Most Expensive Cheeses Is Made
How Swiss Emmentaler Cheese Is Made | Regional Eats
In the US it's known as 'Swiss cheese'. Emmentaler has iconic holes in it, and it's also the world's largest cheese. We visited the Emmentaler Shaukaeserei in town of Affoltern in Emmental, east of Bern, to see how it's made. Eighty percent of the production of all Emmentaler AOP comes from this region, with 150 producers.
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How Swiss Emmentaler Cheese Is Made | Regional Eats
How Italy’s Biggest Mozzarella Balls Are Made | Regional Eats
Caseificio La Fattoria in Battipaglia, in the Campania region of southern Italy, makes fresh mozzarella with buffalo milk that can weigh up to 88 lbs. The dairy makes the mozzarella in a variety of shapes and sizes, but its brightest star is called Zizzona, which takes its name from a word in the local dialect that means 'a mother's breast.'
The Zizzona of Battipaglia is a very big buffalo mozzarella, Production Manager Gennaro Paraggio told INSIDER.
The peculiarity of it is that there is a nipple on top of the mozzarella which reminds of a mother's breast because it releases milk. The name Zizzona comes from a word in our local dialect which means 'a mother's breast' that releases milk.
Caseificio La Fattoria was established in 1988 by the Paraggio family to honor a generations-old tradition started in 1930. Overall, the dairy makes over 9 tons of mozzarella a day, 4,000 of which are Zizzonas.
The Zizzona is made so that the dough inside is solid, strong, but it also has to have a web-like structure, said Paraggio. This means it has to be able to hold milk inside. The same milk that is used during production. So that when you cut it open, the plate is filled with milk, and when you eat it, your mouth is filled with fresh milk as well.
During our visit to the dairy, we saw how a 66-pound Zizzona is made.
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How Italy’s Biggest Mozzarella Balls Are Made | Regional Eats
How Dutch Gouda Is Made At A 100-Year-Old Family Farm | Regional Eats | Insider Food
Every year, 650 million kilos of Gouda cheese is produced in the Netherlands. Most of it is produced industrially, using pasteurized milk, but there are 280 farmers across the country still making raw-milk boerenkaas, or farmer's cheese. And there are only two farms that take their cheese to the next level, making Boeren Goudse Oplegkaas, or aged artisanal Gouda, a special type of raw-milk farmhouse cheese that must weigh at least 20 kilograms, must age at least two years, and can be made only in the summer with cattle grazing in the Green Heart region, between the cities of Amsterdam, Rotterdam, and Utrecht.
We met with cheesemaker Marije Van der Poel, who lives on an island in the village of Rijpwetering in South Holland with her husband, Hugo, and their three children and makes 15 wheels of aged artisanal Gouda every day at the back of their house.
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How Dutch Gouda Is Made At A 100-Year-Old Family Farm | Regional Eats | Insider Food
Inside Europe's Biggest Caviar Farm | Regional Eats | Insider Food
Agroittica Lombarda Group in northern Italy produces 15% of the world's caviar. The most expensive caviar produced here, Beluga, cost $5,700 per kilogram. The group is split into two companies: Ars Italica Caviar and Calvisuis Caviar. We visited Ars Italica's farm, where there are four species: Russian sturgeons, starred sturgeons, Adriatic sturgeons, and sterling sturgeons in the albino variety.
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Inside Europe's Biggest Caviar Farm | Regional Eats | Insider Food
Regional Eats Season 5 Marathon | Regional Eats | Food Insider
Welcome to Regional Eats Season 5 marathon, your ultimate guide to regional foods around the world. Join us as we take you through bakeries, piers, crops, and of course, our favourite, cheese factories. We hope you enjoy this marathon. See you next season.
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Why Gruyère Is The Most Popular Swiss Cheese | Regional Eats
When you think of Swiss cheese, you think of holes. But Gruyère, which has a smooth texture, is the most produced and most consumed cheese within Switzerland. Gruyère cheese is a component of a classic Swiss fondue, along with European dishes like quiche and croque monsieur. The cheese has a long heritage. Records of cheesemaking go back to the 12th century in this region. Today, 30,000 tons of Gruyere are produced here each year.
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Why Gruyère Is The Most Popular Swiss Cheese | Regional Eats
How Traditional English Stilton Cheese Is Made At A 100-Year-Old Dairy | Regional Eats
Stilton cheese takes its name from the village of Stilton, in the east of England. The earliest reports of cheese made and sold here date to the 17th century. In 1724, English writer Daniel Defoe referred to the town being famous for cheese, calling the product the English Parmesan. Today, Stilton can only be made in six dairies, which are spread across three counties in England: Nottinghamshire, Leicestershire, and Derbyshire. We visited Colston Bassett Dairy in Nottinghamshire to learn more about the cheese is made.
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How Traditional English Stilton Cheese Is Made At A 100-Year-Old Dairy | Regional Eats
Regional Eats Season 3 Marathon | Insider Food
2020 might not have been the best year to travel, so what better way to explore the world virtually than learning all about regional foods and how they are made? Here's a compilation of 14 regional eats and 14 incredible food producers we met with this year.
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How Traditional French Camembert Is Made | Regional Eats
Sweet and creamy, Camembert holds a special place in the heart of cheese lovers. The iconic cheese originated in the northern French region of Normandy, where it has been made for centuries. Today, France makes 360 million wheels of Camembert each year. We visited Le 5 Frères, a family-run farm in the village of Bermonville that makes Camembert following the traditional recipe using raw milk and ladles it into molds by hand.
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How Traditional French Camembert Is Made | Regional Eats
Why parmesan is so expensive. #cheesemaking #cheese #parmesan #italy
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How To Know If You’re Eating Authentic #Parmesan #Cheese #italy #italiancuisine #food
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This is how Parmigiano Reggiano is made. #cheese #howitsmade #Italy
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This is how Parmigiano Reggiano is made. #cheese #howitsmade #Italy
How Authentic Pesto Is Made In Italy | Regional Eats
Pesto is one of the most popular sauces in the world. The original recipe calls for seven ingredients, no more, no less: basil, extra-virgin olive oil, pine nuts, Parmesan cheese, pecorino cheese, salt, and garlic. We traveled to Genoa, Italy, where pesto was invented, to meet Roberto Panizza, owner of Pesto Rossi and the restaurant Il Genovese, and find out what makes each of the seven ingredients so distinctly Genovese.
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How Authentic Pesto Is Made In Italy | Regional Eats
The World’s Best Parmesan Makers Are Banding Together To Keep Italy’s Iconic Cheese In Production
Parmesan cheese comes from one specific region of Italy called Emilia Romagna, which was hit particularly hard by the coronavirus. This put the parmesan cheese industry right at the center of the current crisis. Insider producer Claudia Romeo spoke with Nicola Bertinelli, the president of the Parmigiano Reggiano Consortium and also the owner of a dairy, to understand how the coronavirus crisis is affecting the making of Italy's most iconic cheese.
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The World’s Best Parmesan Makers Are Banding Together To Keep Italy’s Iconic Cheese In Production
Why Traditional English Cheddar Is Aged In Caves | Regional Eats
The earliest record of cheddar anywhere is at Cheddar, in Somerset, in 1170. The land around this village has been at the heart of English cheesemaking since the 15th century. Today, as many Cheddar producers have upscaled and require more land, there is only one traditional cheesemaker in the village.
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Why Traditional English Cheddar Is Aged In Caves | Regional Eats
How Authentic Feta Cheese Is Made In Greece | Regional Eats
Feta is made with a combination of sheep's and goat's milk, which gives it that creaminess and an extra kick compared to cow's milk cheeses. But depending on where you are in Greece, you'll get a different tasting feta, from soft and buttery to hard and tangy. It's all down to the combination of the two milks and how much of each you use. We visited Messini Cheesemaking in the Peloponnese to find out all the secrets behind the making of feta cheese.
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Editor's Note: In the video we wrongly refer to rennet as coming from milk. Rennet is an enzyme produced in the stomach of ruminant mammals. The feta in the video is made from cow and goat rennet.
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How Authentic Feta Cheese Is Made In Greece | Regional Eats