▲ 54 ▼ Parmigiano-Reggiano makers are putting edible microchips the size of a grain of sand into their 90-pound cheese wheels to combat counterfeiters (www.businessinsider.com) submitted 3 years ago* by HiddenLayer5@lemmy.ml to c/latestagecapitalism@lemmygrad.ml 43 comments fedilink hide all child comments Sure why not? Add to the delicious medley of microplastics and persistent organic pollutants, what could go wrong!
[+] senoro@lemmy.ml -6 points 3 years ago (3 children) The chip is in the rind which you don’t eat. And the chip is food safe anyway, if someone was to eat the rind. permalink fedilink source parent hideshow 6 child comments replies: [–] HiddenLayer5@lemmy.ml [S] 33 points 3 years ago And the chip is food safe anyway The food industry has used that line way too many times to be trusted. permalink fedilink source parent [–] redtea@lemmygrad.ml 29 points 3 years ago (1 child) I don't think you know how this cheese works. The rind is edible. It has the strongest flavour, so it's what's used in sauces, etc. If you ever had parmesan in a sauce e.g. at a restaurant, you ate the rind. Hence the need to put an edible microchip in it – because people are expected to eat it. permalink fedilink source parent hideshow 2 child comments replies: [–] senoro@lemmy.ml 7 points 3 years ago (1 child) Very interesting, i didn’t know that. permalink fedilink source parent hideshow 2 child comments replies: [–] redtea@lemmygrad.ml 13 points 3 years ago (1 child) Sorry for my hostility. I get upset when companies pull stunts like this. Monopoly rent on flavour is a sin. permalink fedilink source parent hideshow 2 child comments replies: [–] senoro@lemmy.ml 5 points 3 years ago (2 children) No you’re good. I can see it being like a way to try and verify where the cheese you’re buying comes from but embedding it in the rind seems a bit excessive when you could just use a tag with a private key signature on it that comes with the cheese. Out of curiosity, do you know any dishes that use a sauce made of parmegianno regianno rind that someone who is a beginner-amateur (at best) at cooking could make? Or are these dishes quite complicated generally? I have always just thrown out the rind so finding out you can use it to make sauces and it’s the most flavourful part is life changing for me. permalink fedilink source parent hideshow 4 child comments replies: [–] moody@lemmings.world 2 points 3 years ago Look up a Mornay sauce. Basically, it's a bechamel sauce with cheese added to it. It can be any cheese, but Parmigiano is common. Very simple to make. permalink fedilink source parent [–] o_d@lemmygrad.ml 1 point 3 years ago* It's also common when cooking at home to save the rind for soups and stews. It gives it extra umami. permalink fedilink source parent [–] TrashGoblin@hexbear.net 16 points 3 years ago (1 child) The rind is often used in cooking, as a source of umami for soups and so on. permalink fedilink source parent hideshow 2 child comments replies: [–] redtea@lemmygrad.ml 7 points 3 years ago Cauliflower, cheddar, and parmesan soup with parmesan croutons mmm permalink fedilink source parent
[–] HiddenLayer5@lemmy.ml [S] 33 points 3 years ago And the chip is food safe anyway The food industry has used that line way too many times to be trusted. permalink fedilink source parent
[–] redtea@lemmygrad.ml 29 points 3 years ago (1 child) I don't think you know how this cheese works. The rind is edible. It has the strongest flavour, so it's what's used in sauces, etc. If you ever had parmesan in a sauce e.g. at a restaurant, you ate the rind. Hence the need to put an edible microchip in it – because people are expected to eat it. permalink fedilink source parent hideshow 2 child comments replies: [–] senoro@lemmy.ml 7 points 3 years ago (1 child) Very interesting, i didn’t know that. permalink fedilink source parent hideshow 2 child comments replies: [–] redtea@lemmygrad.ml 13 points 3 years ago (1 child) Sorry for my hostility. I get upset when companies pull stunts like this. Monopoly rent on flavour is a sin. permalink fedilink source parent hideshow 2 child comments replies: [–] senoro@lemmy.ml 5 points 3 years ago (2 children) No you’re good. I can see it being like a way to try and verify where the cheese you’re buying comes from but embedding it in the rind seems a bit excessive when you could just use a tag with a private key signature on it that comes with the cheese. Out of curiosity, do you know any dishes that use a sauce made of parmegianno regianno rind that someone who is a beginner-amateur (at best) at cooking could make? Or are these dishes quite complicated generally? I have always just thrown out the rind so finding out you can use it to make sauces and it’s the most flavourful part is life changing for me. permalink fedilink source parent hideshow 4 child comments replies: [–] moody@lemmings.world 2 points 3 years ago Look up a Mornay sauce. Basically, it's a bechamel sauce with cheese added to it. It can be any cheese, but Parmigiano is common. Very simple to make. permalink fedilink source parent [–] o_d@lemmygrad.ml 1 point 3 years ago* It's also common when cooking at home to save the rind for soups and stews. It gives it extra umami. permalink fedilink source parent
[–] senoro@lemmy.ml 7 points 3 years ago (1 child) Very interesting, i didn’t know that. permalink fedilink source parent hideshow 2 child comments replies: [–] redtea@lemmygrad.ml 13 points 3 years ago (1 child) Sorry for my hostility. I get upset when companies pull stunts like this. Monopoly rent on flavour is a sin. permalink fedilink source parent hideshow 2 child comments replies: [–] senoro@lemmy.ml 5 points 3 years ago (2 children) No you’re good. I can see it being like a way to try and verify where the cheese you’re buying comes from but embedding it in the rind seems a bit excessive when you could just use a tag with a private key signature on it that comes with the cheese. Out of curiosity, do you know any dishes that use a sauce made of parmegianno regianno rind that someone who is a beginner-amateur (at best) at cooking could make? Or are these dishes quite complicated generally? I have always just thrown out the rind so finding out you can use it to make sauces and it’s the most flavourful part is life changing for me. permalink fedilink source parent hideshow 4 child comments replies: [–] moody@lemmings.world 2 points 3 years ago Look up a Mornay sauce. Basically, it's a bechamel sauce with cheese added to it. It can be any cheese, but Parmigiano is common. Very simple to make. permalink fedilink source parent [–] o_d@lemmygrad.ml 1 point 3 years ago* It's also common when cooking at home to save the rind for soups and stews. It gives it extra umami. permalink fedilink source parent
[–] redtea@lemmygrad.ml 13 points 3 years ago (1 child) Sorry for my hostility. I get upset when companies pull stunts like this. Monopoly rent on flavour is a sin. permalink fedilink source parent hideshow 2 child comments replies: [–] senoro@lemmy.ml 5 points 3 years ago (2 children) No you’re good. I can see it being like a way to try and verify where the cheese you’re buying comes from but embedding it in the rind seems a bit excessive when you could just use a tag with a private key signature on it that comes with the cheese. Out of curiosity, do you know any dishes that use a sauce made of parmegianno regianno rind that someone who is a beginner-amateur (at best) at cooking could make? Or are these dishes quite complicated generally? I have always just thrown out the rind so finding out you can use it to make sauces and it’s the most flavourful part is life changing for me. permalink fedilink source parent hideshow 4 child comments replies: [–] moody@lemmings.world 2 points 3 years ago Look up a Mornay sauce. Basically, it's a bechamel sauce with cheese added to it. It can be any cheese, but Parmigiano is common. Very simple to make. permalink fedilink source parent [–] o_d@lemmygrad.ml 1 point 3 years ago* It's also common when cooking at home to save the rind for soups and stews. It gives it extra umami. permalink fedilink source parent
[–] senoro@lemmy.ml 5 points 3 years ago (2 children) No you’re good. I can see it being like a way to try and verify where the cheese you’re buying comes from but embedding it in the rind seems a bit excessive when you could just use a tag with a private key signature on it that comes with the cheese. Out of curiosity, do you know any dishes that use a sauce made of parmegianno regianno rind that someone who is a beginner-amateur (at best) at cooking could make? Or are these dishes quite complicated generally? I have always just thrown out the rind so finding out you can use it to make sauces and it’s the most flavourful part is life changing for me. permalink fedilink source parent hideshow 4 child comments replies: [–] moody@lemmings.world 2 points 3 years ago Look up a Mornay sauce. Basically, it's a bechamel sauce with cheese added to it. It can be any cheese, but Parmigiano is common. Very simple to make. permalink fedilink source parent [–] o_d@lemmygrad.ml 1 point 3 years ago* It's also common when cooking at home to save the rind for soups and stews. It gives it extra umami. permalink fedilink source parent
[–] moody@lemmings.world 2 points 3 years ago Look up a Mornay sauce. Basically, it's a bechamel sauce with cheese added to it. It can be any cheese, but Parmigiano is common. Very simple to make. permalink fedilink source parent
[–] o_d@lemmygrad.ml 1 point 3 years ago* It's also common when cooking at home to save the rind for soups and stews. It gives it extra umami. permalink fedilink source parent
[–] TrashGoblin@hexbear.net 16 points 3 years ago (1 child) The rind is often used in cooking, as a source of umami for soups and so on. permalink fedilink source parent hideshow 2 child comments replies: [–] redtea@lemmygrad.ml 7 points 3 years ago Cauliflower, cheddar, and parmesan soup with parmesan croutons mmm permalink fedilink source parent
[–] redtea@lemmygrad.ml 7 points 3 years ago Cauliflower, cheddar, and parmesan soup with parmesan croutons mmm permalink fedilink source parent