This is going to poison my minestrone.
Parmigiano Reggiano makers embedding tiny trackers in rind to fight cheese fraud
101–110 of 317 posts
Re: Parmigiano Reggiano makers embedding tiny trackers in rind to fight cheese fraud
#102OT, 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…
I'm surprised that cheese imported from America is cheaper than Italian cheese. (I'm presuming you're in the EU, based on your Aldi comment.)
They can't be in the EU, as "Parmesan" is a PDO name and cheese with the name must come from the region of Italy.
Re: Parmigiano Reggiano makers embedding tiny trackers in rind to fight cheese fraud
#103[flagged]
Why?
Because irrational fears aren't driven by in depth analysis they are driven by fitting in with a theme.
If people play telephone pretty soon the tracking chips instead of being in the rind will be said to be in the cheese and either they will be used to remotely terminate undesirables* or tracked from a satellite.
* People who put too much salt in their sauce.
Re: Parmigiano Reggiano makers embedding tiny trackers in rind to fight cheese fraud
#104How 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.
Typically you don't eat the rind on this kind of cheese.
You’re typically missing out if you don’t. The rind is delicious!
Re: Parmigiano Reggiano makers embedding tiny trackers in rind to fight cheese fraud
#105OT, 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…
I'm surprised that cheese imported from America is cheaper than Italian cheese. (I'm presuming you're in the EU, based on your Aldi comment.)
[deleted]
Re: Parmigiano Reggiano makers embedding tiny trackers in rind to fight cheese fraud
#106Earlier quoted context omitted.
Why?
Because irrational fears aren't driven by in depth analysis they are driven by fitting in with a theme. If people play telephone pretty soon the tracking chips instead of being in the rind will be said to be in the cheese and either they will be used to remotely terminate undesirables* or tracked from a satellite. * People who put too much salt in their sauce.
Information is the only way to shed light on lies. If you have to hide information, you’re just adding to the lies
Re: Parmigiano Reggiano makers embedding tiny trackers in rind to fight cheese fraud
#107Earlier quoted context omitted.
None of those are eating the rind. They are putting the wine in broth for seasoning.
Adding it to risotto isn’t eating it? What are you doing with YOUR risotto?!
> Plop the rinds into your next tomato sauce, ragù, or soup and let it simmer. Remove whatever is left of the rind just before serving.
> Make your risotto even richer with the addition of the rinds! Put the rinds in the risotto after it's halfway done cooking. Let everything simmer as you stir and add more broth. Remove the rinds before serving.
Re: Parmigiano Reggiano makers embedding tiny trackers in rind to fight cheese fraud
#108I'm curious to know which cheesemakers are using these chips. If you look at a wheel of Parmigiano (a whole one), you will see a number stamped on it. That's the cheesemaker's matriculation number in the consortium. There are 313 active ones right now. Some of them are very big (especially the ones in the lowlands) and some of them are very small (mostly the ones up in the hills). The small cheesemakers have trouble…
I love the fact about them being coops and having the ability to borrow with their cheese as collateral. It is so old world and so wholesome. I'd like to borrow against my cheese one day.
“Blessed are the cheese makers”
Re: Parmigiano Reggiano makers embedding tiny trackers in rind to fight cheese fraud
#109Earlier quoted context omitted.
Adding it to risotto isn’t eating it? What are you doing with YOUR risotto?!
In general, the rind is put into food and removed before eating. Kind of like you are making the liquid into a sort of cheese tea... or the way you would season something with a sprig of rosemary, a cinnamon stick, or other spices that you remove before eating.
I wouldn't really want to make tea with tea leaves that have microchips in them
Re: Parmigiano Reggiano makers embedding tiny trackers in rind to fight cheese fraud
#110Well I hope there's a way to remove those trackers, I always put the rinds in soups and stuff so it would piss me off a lot to learn there's some non-food related stuff in it.
Right, what kinds of heavy metals are they introducing into something that should be edible?