• Flying Squid
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        22 months ago

        Which cheese fascinates you the most? And is there a fascination type? Are cow milk blue cheeses more fascinating than goat milk cheeses?

        • @captainlezbian
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          42 months ago

          An aged cheddar has a fascinating complexity. Give me cheeses old enough to have gained wisdom

  • @iamericandre
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    1602 months ago

    This better not awaken anything in me

    • @errer
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      352 months ago

      These images are almost perfectly arousing, they just need to get rid of the lady and I’ll be at full mast

    • @[email protected]
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      142 months ago

      Well, I’m not going to not daydream that maybe my little piece of parmesean came from one of those wheels. That’s a lot of cheese - it’s not like they’re going to just throw that out.

      • @jqubed
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        12 months ago

        I’ve read that in Parma the cheese is so valuable they essentially have banks that hold the cheese for people. I’m almost wondering if this cheese was her payment for the marketing gig.

        • @[email protected]
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          12 months ago

          Would be a shame not to share that cheese with the world. In the states I’ve seen full wheels go for about $1k.

    • FenrirIII
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      92 months ago

      Time to buy some swiss cheese

    • Vanon
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      2 months ago

      There seems to be a strategically placed hand blocking a parmesan grinder, probably for the best. But seriously, the other photo of her smiling and hugging the cheese like a giant stuffed animal is somehow heartwarming. It’s cheese, brain. Thousands of dollars of fancy cheese.

  • @slaacaa
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    752 months ago

    So the money of Big Parma is behind her

  • WIZARD POPE💫
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    732 months ago

    Why does the website have this section? I am dying of laughter.

      • @doingthestuff
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        52 months ago

        My daughter would too, but she’s lactose intolerant. She still eats cheese, but not as much as she would if she wasn’t.

        • @TheWonderfool
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          132 months ago

          Original Parmesan cheese is lactose free after 12 months of seasoning (good ones are generally 24-48 months). The one in the picture says 2012, so it’s safe to assume that your daughter can eat the whole wheel and not be affected by the lactose intolerance at all!

          • @doingthestuff
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            42 months ago

            I know, I have that genetic flaw too, I just don’t let it slow my cheese consumption. I do like the hard cheeses for that reason though.

        • @rekorse
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          12 months ago

          She’s a cheese-ist! Get her!

        • @nova
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          82 months ago

          The dairy industry and the meat industry are two sides of the same coin.

          • ✺roguetrick✺
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            52 months ago

            They use the ones that are culled for making milk. Bunch of male calves that the dairy industry has no use for. They’re not raised for meat because they’re not as cost effective to feed as beef cattle. Gotta keep getting the cow pregnant to keep making milk.

        • @DarthFrodo
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          2 months ago

          It’s kind of funny, having the calves slaughtered to get the milk that is naturally meant for them is considered vegetarian (as long as you personally don’t eat the veal).

          If they’re kept on abusive factory farms, that’s still vegetarian.

          When the dairy cows gets their throats slit because milk production drops below profitablity after ~5 years, the milk is still seen as vegetarian (as long as someone else buys the meat).

          No matter how much death and suffering takes place at the farm, the milk is seen as vegetarian. But at rennet, that’s where they draw the line.

  • @psmgx
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    402 months ago

    As a man of Italian heritage, I find this incredibly appealing on several levels

  • @Nastybutler
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    312 months ago

    They’d make all their money back if they auctioned off those particular wheels

  • @Etterra
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    292 months ago

    America: I’m sponsored by soulless corporate conglomerates.

    Italy: I’m sponsored by cheese!

    America: tears up and salutes Italy

    • @[email protected]
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      72 months ago

      I mean, those cheeses are also big global conglomerates and they take it a step further by gatekeeping the name of their cheeses.

      • @Tudsamfa
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        32 months ago

        Why is this worse than standard conglomerate practices? It’s effectively a brand name, no?

        • Schadrach
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          52 months ago

          Less a brand name because multiple companies can make parmigiano reggiano, but it’s a combination of requirements designed to protect local industry - for example, for it to be parmigiano reggiano cheese it has to be made with one of two lists of three ingredients, the milk has to come from cows from a specific region of Italy, a certain percentage of the feed for those cows must come from a specific region of Italy, is aged for a certain minimum time, etc, etc. It’s an entire set of industries protected by a legal definition of a cheese.

          When you see “parmesan” instead of “parmigiano reggiano” it’s a similar sort of cheese that isn’t made within the legally protected definition. Most often it’s just not made in the one specific part of Italy with milk from cows from that part of Italy fed by feed from that part of Italy, it’s made somewhere else using dairy that doesn’t have to be imported. Or it’s aged “enough” for the flavors to develop but not the full time required. Or both.

          There are a whole array of product designations in the EU that basically exist to protect individual agricultural industries from competition by requiring that products be made in a certain place, or using products from a certain place in order to prevent outsiders from duplicating the product, increasing supply and driving down prices.

          Basically the same logic as “if it’s not from the Champagne wine region in France it’s just sparkling white wine.” Also the same reason why “real” balsamic vinegar costs a fucking fortune.

          • @SocialMediaRefugee
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            22 months ago

            Sort of the old medieval guild system to prevent competition and keep prices high.

            • @[email protected]
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              12 months ago

              Not really. It doesn’t really prevent competition. You’re welcome to make your own cheese (or whatever) that competes with the protected variant. You’re just not allowed to call it the same thing.

              It’s more like a measure to prevent shitty corporate cost cutting and skimpflation strategies from ruining a thing into oblivion and ensuring that you can rely on a certain level of quality that is associated with the traditional product.

              The system might have it’s downsides, but I’m definitely on board with the intent.

    • @Dkarma
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      62 months ago

      Wisconsin salutes with both hands

  • Riskable
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    292 months ago

    If I were parmesan I’d sponsor her too. She’s the wheel deal.

  • @x0x7
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    262 months ago

    That’s going to get sold on the internet.

  • @[email protected]
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    232 months ago

    Oh to be a wheel of cheese in the embrace of an Olympic gymnast. Sigh Some dreams will never come true.

  • kate
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    222 months ago

    How do I get sponsored by cheese? urgent

  • @TheTetrapod
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    172 months ago

    Did you know those wheels sweat oil? I hope they were wiped down before. And after, I guess.

      • @[email protected]
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        2 months ago

        I really doubt that… Why would they go through the cost of producing a plastic version of their product when they could simply use the actual article? I worked in a cheese shop for years, these particular wheels are VERY durable - I legitimately can’t think of any benefit in using a fake cheese wheel, aside from TheTetrapod’s correct comment about these wheels sweating oil (which makes most people’s skin breakout into acne) which can be easily and immediately solved by using a rag.

        edit: and again, having worked closely with this exact cheese many many many times, that is exactly what they look like as whole wheels. I have zero reason to believe this is plastic.

        • @[email protected]
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          22 months ago

          I’m Italian, those prop cheese wheels are pretty common, for store displays and such. Google “Forma parmigiano plastica” and you’ll find a lot of them.