Italian Parmigiano-Reggiano makers are using microchips to verify the authenticity of their products and thwart scammers.

Sure why not? Add to the delicious medley of microplastics and persistent organic pollutants, what could go wrong!

  • redtea
    29·
    11 months ago

    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.

      • redtea
        13·
        11 months ago

        Sorry for my hostility. I get upset when companies pull stunts like this. Monopoly rent on flavour is a sin.

          • moody@lemmings.world
            2·
            11 months 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.

          • o_d [he/him]
            1·
            10 months ago

            It’s also common when cooking at home to save the rind for soups and stews. It gives it extra umami.