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Parmigiano Reggiano makers embedding tiny trackers in rind to fight cheese fraud

foodandwine.com

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Re: Parmigiano Reggiano makers embedding tiny trackers in rind to fight cheese fraud

#31

Post by mmanfrin »

rocqua wrote: post #22

I am all for trademarks. But 'only things made here can have this name' is silly protectionism. Adding electronics to 'fix fraud' really is just worsening the original product. If this goes through I would prefer the fraudulent stuff over the real deal.

You are free to buy or produce a hard dry sheep's cheese that isn't made in Emilia-Romagna. The name 'Parmesan' is a portmanteau of parts of the region (Parma, Reggio Emilia). The name is the region so saying 'only thing made here can have *the name of the region*' is absolutely not "silly protectionism".

Re: Parmigiano Reggiano makers embedding tiny trackers in rind to fight cheese fraud

#32

Post by robocat »

tragictrash wrote: post #3

How is this considered food safe? Chewing it will definitely break any casing on the device, right? The other thing I'd like to point out is that these can be copied. They aren't like a yubikey which responds to a challenge with an internal asymmetric private key.

It looks like it is in the qrcode sticker (which most people wouldn’t eat) - shown in the photo in the article. Eating it is no worse than eating a 500 micron grain of sand, except that the chip is safer and more hygienic to eat.

Re: Parmigiano Reggiano makers embedding tiny trackers in rind to fight cheese fraud

#33

Post by AdmiralAsshat »

justin66 wrote: post #17
RBerenguel wrote: post #11

Earlier quoted context omitted.

It's usually used for soup stock, though.

I was thinking the same thing. I never had great results with this, but it's certainly a traditional thing to throw the rind in water used for rice, etc. as well.

Probably depends on what kind of soup you're throwing it into. But yes, parmesan rinds are great for adding a bit of savory/umami/"funk" into your soups and stews. I keep a bag of them in the freezer and grab a few whenever I'm simmering something savory or meaty. Unused parsley or cilantro stems work well, too, as a soup toss-in.

Not sure if it would work well with rice. I tend to use bay leaves, star anise, or even ginger peels/skins for rice. All of those are more aromatic.

Re: Parmigiano Reggiano makers embedding tiny trackers in rind to fight cheese fraud

#34

Post by fatnoah »

jihadjihad wrote: post #25

OT, but I just have to say, as someone who buys "Parmesan" cheese that typically hails from Wisconsin, there is just no comparison with legit Parmigiano-Reggiano. It's the same with "Gruyere" and Gruyère -- a wholly unique cheese with a depth of flavor and character that is just inimitable, no matter how good or faithful the imitation may be. That being said, I'm not ashamed at all to say that the Parmesan I use most…

One thing I miss about my old place in the city was the ridiculously expensive market on my block that carried all of the "real" cheese. The real stuff was so fantastic and flavorful that I usually used far less of it, which partially offset the cost.

I also got a $20 jar of pasta sauce there once. I was embarrassed at how much I paid and didn't tell my wife. After her first taste, her reaction was "OMG, what is this? It's so good!". I took a taste and was blown away. Literally every taste just amazed me, so we kept getting it. I only recognized it by the label and never learned the brand, much to my chagrin (and my wallet's delight) when I moved away and never found it again.

Re: Parmigiano Reggiano makers embedding tiny trackers in rind to fight cheese fraud

#35

Post by guerrilla »

rocqua wrote: post #22

I am all for trademarks. But 'only things made here can have this name' is silly protectionism. Adding electronics to 'fix fraud' really is just worsening the original product. If this goes through I would prefer the fraudulent stuff over the real deal.

> I am all for trademarks. But 'only things made here can have this name' is silly protectionism

Can you explain what you mean? This seems like a contradiction... Is branding not trademark? If you're for trademarks, why would someone else be permitted to use their branding?

(Devil's advocate. I'm not actually all for trademarks.)

Re: Parmigiano Reggiano makers embedding tiny trackers in rind to fight cheese fraud

#37

Post by AdmiralAsshat »

jihadjihad wrote: post #25

OT, but I just have to say, as someone who buys "Parmesan" cheese that typically hails from Wisconsin, there is just no comparison with legit Parmigiano-Reggiano. It's the same with "Gruyere" and Gruyère -- a wholly unique cheese with a depth of flavor and character that is just inimitable, no matter how good or faithful the imitation may be. That being said, I'm not ashamed at all to say that the Parmesan I use most…

The weird thing is, I don't see that much of a price difference between high-end "domestic" parmesan cheeses and the proper Parmigiano-Reggiano. The Saravecchio Parmesan (that's the Wisconsin domestic you're referring to, I assume) is about $17.99/lb, and the real, imported stuff is about $20/lb--even cheaper at places like Costco. So why not just get the real thing?

Re: Parmigiano Reggiano makers embedding tiny trackers in rind to fight cheese fraud

#38

Post by zepearl »

4oo4 wrote: post #23

You had me at cheese but lost me at blockchain.

:) I didn't understand it either.

Maybe the blockchain crypto-anchor that creates a digital 'twin' for physical items would then create that "anchor" (like creating a bitcoin) that can then be linked (traced back) to its source (and intermediate steps like reselling/processing) when the cheese is finally sold in some form?

Re: Parmigiano Reggiano makers embedding tiny trackers in rind to fight cheese fraud

#39

Post by iambateman »

rocqua wrote: post #22

I am all for trademarks. But 'only things made here can have this name' is silly protectionism. Adding electronics to 'fix fraud' really is just worsening the original product. If this goes through I would prefer the fraudulent stuff over the real deal.

It sounds like you are not all for trademarks.

Re: Parmigiano Reggiano makers embedding tiny trackers in rind to fight cheese fraud

#40

Post by blamazon »

jihadjihad wrote: post #25

OT, but I just have to say, as someone who buys "Parmesan" cheese that typically hails from Wisconsin, there is just no comparison with legit Parmigiano-Reggiano. It's the same with "Gruyere" and Gruyère -- a wholly unique cheese with a depth of flavor and character that is just inimitable, no matter how good or faithful the imitation may be. That being said, I'm not ashamed at all to say that the Parmesan I use most…

My most common consumption method for Parmigiano-Reggiano is standing in front of my fridge at 2am breaking chunks off the wedge, with a squeeze bottle of honey and whatever berries I have on hand. Can recommend.
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