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!

    • 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·
      11 months ago

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