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
    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.