- cross-posted to:
- cyberpunk@lemmy.villa-straylight.social
- technology@lemmy.world
- cross-posted to:
- cyberpunk@lemmy.villa-straylight.social
- technology@lemmy.world
Sure why not? Add to the delicious medley of microplastics and persistent organic pollutants, what could go wrong!
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The food industry has used that line way too many times to be trusted.
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.
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Sorry for my hostility. I get upset when companies pull stunts like this. Monopoly rent on flavour is a sin.
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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.
It’s also common when cooking at home to save the rind for soups and stews. It gives it extra umami.
The rind is often used in cooking, as a source of umami for soups and so on.
Cauliflower, cheddar, and parmesan soup with parmesan croutons mmm