Why Is Parmesan So Expensive? ||Parmesan cheese|| ||Parmesan peyniri|| ||Parmezan||draga Warum ist Parmesan so teuer? ¿Por qué es tan caro el parmesano? Pourquoi le parmesan est-il si cher ? Perché il parmigiano è così costoso? Porque é que o parmesão é tão caro? Почему пармезан такой дорогой? Parmesan Neden Bu Kadar Pahalı? Чому пармезан такий дорогий? 帕尔马干酪为何这么贵？

It's probably your favorite thing to  put on your spaghetti or your pizza, |наверное||любимое|вещь||положить|||спагетти|||пицца verjetno|verjetno||||||||testenine||| Verjetno je vaša najljubša stvar, ki jo dajete na svoje spaghetti ali pico,

but it's also definitely not what you  think it is. Everytime you rip open a |||определенно|||||||каждый раз||разрываешь|| ||||||||||||tear open|| |||definitivno|||||||vsakič||odpreš|odpreš| ampak zagotovo to ni tisto, kar mislite, da je. Vsakič, ko odprete

packet of complimentary parmesan cheese  to sprinkle it onto a piping how pizza, paket(1)||brezplačni||||posipati||na||vroči|| пакет бесплатного сыра пармезан, чтобы посыпать его на готовую пиццу, paket brezplačnega parmezana, da ga potresete po vroči pici,

you're actually sprinkling it all over with...  well, god knows what, but it's definitely not ti|pravzaprav|posipavanje|||||||||||| pravzaprav ga posipavaš po vsej tej... no, bog ve s čim, ampak zagotovo ni

parmesan cheese. If it were real parmesan  cheese, you could probably pay your college ||||||high-quality cheese||||||| |||||||||bi lahko||||šolnino parmezan. Če bi bil to pravi parmezan, bi verjetno lahko plačal svojo

tuition with all the packets of parm that you've  collected over years of ordering delivery pizza. ||||||Parmesan Käse||||||||| šolnina||||paketov||parmezan||||||||| šolnino z vsemi paketi parmezana, ki si jih zbral skozi leta naročanja dostave pice.

This might come as a shocker to you, but companies  have been purposefully mislabeling their products |||||||||||||falsch etikettieren|| |morda||||presenečenje||||podjetja|||namerno|napačno označevanje|| Dit is misschien een schok voor u, maar bedrijven hebben hun producten opzettelijk verkeerd geëtiketteerd To te morda preseneča, a podjetja namerno napačno označujejo svoje izdelke

as real parmesan cheese when what they serve  is anything but. We know, a company trying |||||||||karkoli drugega||||||poskuša kot pravi parmezan, ko pa kar postrežejo, ni niti približno temu. Vemo, podjetje, ki poskuša

to get one over on poor, ignorant consumers?  What a stretch. What might also not surprise ||||||uninformed||||||||| |||||revnih|nevedni|potrošniki|||pretiravanje||||| чтобы нажиться на бедных, невежественных потребителях? Ну и дела. Что также не может удивить prevariti revne, nevedne potrošnike? Kakšna neumnost. Kar morda tudi ne bo presenetilo

you is that the US government is actively  helping cheese hustlers sell you fake parm. ||||||||||Betrüger|||| |||||vlada||aktivno|||prevaranti|prodati||ponarejenega| jij bent dat de Amerikaanse regering actief kaasmakers helpt om je nepparmezaanse kaas te verkopen.

Real parmesan cheese can run $1,000 a wheel  or more, depending on how long it's been aged, ||||||kolo||ali več|||||||starano

and at that price point you'd probably be counting  every single flake of parmesan that you sprinkle |||||||||||Flocke||||| |||||||||||kos|||||posuješ

onto your spaghetti. Known as the “king of  cheeses”, parmesan is so expensive because ||||||kralj|||||||

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

the unique bacteria that cows ingest and  transfer into their milk grows abundantly, ||||||||||||in large quantities ||||krave|vzamejo|||||||obilo edinstvene bakterije, ki jih krave zaužijejo in prenesejo v svojo mleko, rastejo v izobilju,

but has difficulty growing anywhere else. With only a few towns in Italy able to ||težave|||||||||||| vendar imajo težave z rastjo kjerkoli drugje. Le nekaj mest v Italiji lahko

actually make the stuff, real parmesan cheese- or  parmigiano-reggiano, if you want to be completely dejansko izdeluje to stvar, pravi parmezan sir - ali parmigiano-reggiano, če želite biti popolnoma

insufferable about it- is in quite limited supply.  Add to that the fact that it must be aged at least neznosno|||||||dobavi|||||||||||| neprijetno glede tega - je v precej omejeni dobavi. Dodajte k temu dejstvu, da mora zoriti vsaj

a year before being sold and you can start to see  why the price of real parmesan cheese is so high. ||||prodana|||||||||||||||| eno leto, preden se proda, in začnete razumeti, zakaj je cena pravega parmezana tako visoka.

This authentic king of cheeses commands  such a high price that the parm industry |pravi||||ukazuje|||||||| Ta avtentični kralj sirov zahteva tako visoko ceno, da industrija parmezana

spread out across just a few towns in Italy  is worth well over $2 billion every year. ||||||||||vreden|dobro|||| razporejena po le nekaj mestih v Italiji je vredna več kot 2 milijardi dolarjev na leto.

So how exactly does one make the king of cheeses?  Considering the technique is over 800 years old ||torej kako točno||||||||Glede na to|||||| Kako torej natančno izdelati kralja sirov? Če upoštevamo, da je tehnika stara več kot 800 let

and can only be used in one tiny area of the  world, it must be a complex, difficult process. |||||||majhna||||||||||zahteven| in se lahko uporablja le na enem majhnem območju sveta, mora biti to kompleksen, težak postopek.

Not really, turns out all you need to make  real parmesan cheese is milk, salt, and rennet- ||||||||||||||||Lab (enzyme)

enzymes from the stomach of a cow that help  curdle milk. Oh, and time, a lot of time. |||||||||gerinnen|||||||| |||||||||Coagulate|||||||| |||||||||strdijo||||||||

First you have your dairy cow graze on specific  grass in this region of italy, which teems with ||||milk-producing cow|dairy cow|||||||||||| ||||mlečna||pase||||||||||vrvi|

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

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

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

in a giant heated copper bowl, adding your rennet  which will help the milk begin to curdle. You must ||||copper bowl|copper mixing vessel|||curdling enzyme agent|||||||||| ||||bakerija iz bakra||||sirilo||||||||strditi se||

continue stirring that milk nonstop for hours,  or else spoil the batch. As the milk begins to |mešanje||mleko|||||ali pa|pokvari||serijo|||||

separate and curdle, what will eventually become  your cheese is deposited at the bottom of the pot, ||strdi|||na koncu|postane||||odloženo||||||posodi

so you then use linen cloth to carefully  scoop up all that delicious future-parm. ||||laneno blago|platno|||zajemite|||||| Затем с помощью льняной салфетки аккуратно зачерпните весь этот вкусный будущий пармезан.

You don't want runny cheese, so you must  carefully dry out the lump of formless cheese ||||||||||||block of cheese||| |||tekoča|||||||||kocka||brezoblični|

and get rid of as much moisture as possible  before finally dumping it into a mold ||||||excess water|||||||||casting form ||znebiti se||||vlage|||||vlivanje||||kalup

which will give it its final, round wheel shape.  As you wait a full day for the cheese to set, |||||||||||||||||||strditi

you regularly switch out your linen cloth  so that the cheese won't stick to it. |||||krpo||||||||| регулярно меняйте льняную салфетку, чтобы сыр не прилипал к ней.

Four days later you can finally remove  your wheel of cheese from its mold, ||||||||kolo|||||kalup

and give it a bath- for 19 days in a very salty  brine. The salty brine will help give the cheese |||||||||||Lake|||||||| |||||||||||salty water solution|||||||| |||||||||||slanica||slana||||||

flavor and fuel the chemical processes inside  that will result in a delicious cheese one day. okus||gorivo||||notranje||||||okusen|||

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

goes on a shelf in a carefully climate controlled  warehouse where it will sit for at least a year. |||polica||||||skladišče||||biti|||||

If you're patient enough, you can mature  your cheese even longer, and the more you ||potrpežljiv|||||||||||| Als je geduldig genoeg bent, kun je je kaas nog langer laten rijpen, en des te meer jij

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

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

a whopping $30 a pound, but hey, free shipping. Real parmesan cheese is pretty serious business |very large amount||||||||Parmesan cheese||||| |ogromnih||||||||||||resna|

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. |||||||||||||curdling enzyme ||||zakonsko|||||||||rennet

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

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

aged at least one year. The cheese is such  a commodity in Italy that some banks even ||||||||||valuable product|||||| ||||||||||blago|||||banke|

use it as collateral- and that's not a hilarious  joke about Italian stereotypes, it's the truth. |||security for loan|||||||||||| |||zavarovanje|||||smešna|šala||||||

For years food fakers had been selling fake  parmesan as the real deal, until Italy finally |||ponarejevalci hrane|||prodajali||||||izdelek||| Jarenlang verkochten voedselfakers nep-parmezaanse kaas als de echte deal, tot eindelijk Italië

convinced the European Union to crack down and  make it illegal for anyone to label their cheese prepričal|||||ukrepati|||||nezakonito||||||

as parmesan unless it was, you know, Parmesan.  Here in the US though, food integrity would get ||||||||||||||food authenticity|| ||razen||||||||||||integriteta hrane||

in the way of unchecked capitalism, so our  government pretty much ignored calls from ||||neomejenega|||||skoraj povsem||||

Europe to enforce similar laws. After all, food  safety and food integrity is for socialists, ||uvesti||zakoni||||varnost hrane||||||

now please pass more of that powdered  milk-soy chemical mystery cheese powder. ||povej||||v prahu||||misterij||

But what are you eating if this entire time you  haven't been eating communist parmesan cheese? |||||||celotno|||||||| Но что вы едите, если все это время вы не ели коммунистический сыр пармезан?

Well, there's literally no telling, because  cheese manufacturers are allowed to basically |||||||proizvajalci sira||||

get away with murder and oversight is rare if  not non-existent. One of the few times the FDA komm davon|||||||||||||||||| |||umor||nadzor||redka||||neobstoječa||||redkih||| Убийство сходит с рук, а надзор осуществляется редко, а то и вовсе отсутствует. Один из немногих случаев, когда FDA

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

factory that made “100 percent real parmesan”.  What the inspectors found was that the factory |||sto odstotkov|||||||||| tovarna, ki je delala "100 odstotkov pravega parmezana". Kar so inšpektorji odkrili, je bilo, da je tovarna

was substituting most of the cheese for cellulose  made out of wood pulp. Don't feel bad though, ||||||||||||wood fiber substitute|||| |nadomeščal||||||||||||||| večino sira nadomeščala s celulozo, narejeno iz lesne pulpe. Ne bodite slabe volje,

because if you buy grated cheese, you're buying  less than 40% other cheese. What's the rest of the ||||geriebenem|||||||||||| ||||naribanim||||||||||ostalo od|| saj če kupite nariban sir, kupujete manj kot 40% drugega sira. Kaj pa je preostalo od

ingredients? Well, again, wood pulp cellulose,  as well as various chemical preservatives and |||||||||||chemical stabilizers| |||lesna||||||||konservansi| sestavine? No, spet, celuloza iz lesa, pa tudi različni kemični konzervansi in

flavor enhancers, cow hoof shavings and...  honestly, who knows? No one's checking. okusni|okusi izboljševalci|||||||||| povečevalci okusa, odele krave in... iskreno, kdo ve? Nihče ne preverja.

There's literally no oversight, but one dead  giveaway next time you're at the grocery |dobesedno||||||jasen znak||||||trgovina z živili Že skoraj ni nadzora, a ena očitna stvar, naslednjič ko boste v trgovini

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 |||Kraft|verjetno|||||kršitelji|||||||

anymore, which is why that stuff you put on your  burgers and sandwiches is just called “Kraft

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

you'll see the words “processed cheese”, “prepared  cheese”, or “cheese 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. Что это значит, мы не знаем и не хотим знать, потому что последствия ужасают.

Now go find out what happens when you eat an  all-American diet with I only ate fast food А теперь идите и узнайте, что произойдет, если вы будете питаться по американской диете: "Я ел только фастфуд".

for 30 days and this is what happened!  Or check out this other video instead!