> tiny, food-safe transponders Oh, no. I save the rinds to put in soup (I take them out before serving!). Tracking-tag soup, anyone?
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Parmigiano Reggiano makers embedding tiny trackers in rind to fight cheese fraud
201–210 of 317 posts
Re: Parmigiano Reggiano makers embedding tiny trackers in rind to fight cheese fraud
#202Re: Parmigiano Reggiano makers embedding tiny trackers in rind to fight cheese fraud
#203Earlier quoted context omitted.
Is there a faster way to age parmesan?
That is the fast way. Normally it should be aged when it's still a head of cheese and not a slice in someone's fridge. Far as I can tell that takes more than a year, just because it's such a big head of cheese. The advantage of aging a mere slice is that it ages many times faster.
Thank you cheese_goddess :prayer_emoji:
Re: Parmigiano Reggiano makers embedding tiny trackers in rind to fight cheese fraud
#204Earlier quoted context omitted.
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.
Eating large chunks of Parmigiano-Reggiano off of a large wheel is AMAZING.
buying the wedge with the rind is a treat. when you get to the end you can break off a piece and gnaw on it all day at work like a dogs bone
Re: Parmigiano Reggiano makers embedding tiny trackers in rind to fight cheese fraud
#205Earlier quoted context omitted.
I believe it's the latter. > the FDA investigated a cheese factory in Pennsylvania and found that the cheese it was selling as “100% grated parmesan” was actually cut with fillers like wood pulp and contained exactly 0% real Parmesan cheese, using instead cheaper varieties like Swiss and cheddar. That particular producer was busted and heavily fined due to a tip-off from a former employee, but similar practices are s…
> cut with fillers like wood pulp Label fraud aside, I really don't understand the vitriol that gets directed against grated cheese being sold with cellulose. It's only there to make the cheese shake out better (which it does well, you can buy grated cheese without cellulose to compare it to) And besides, there's nothing wrong with cellulose in the first place. You eat loads of cellulose every time you eat lettuce. S…
If it’s no big deal why don’t they put “wood pulp” on the packaging? The fact it saves them money is too convenient by half and if they want to sell it they should be forced to disclose how they’re making it shake easier.
Re: Parmigiano Reggiano makers embedding tiny trackers in rind to fight cheese fraud
#206I found technical details about the device: https://www.isenet.it/product/pharmaseq-products/ It's tiny (500 microns), passive, photocell-powered (you point a laser at it), and encapsulated in an inert SiO2 coating.
Doesn’t look edible to me.
Re: Parmigiano Reggiano makers embedding tiny trackers in rind to fight cheese fraud
#207YOU WOULDN'T DOWNLOAD A CHEESE!
I would.
This guy did, kind of, and got a cease and desist for publishing a "Grana Padano style cheese" recipe on youtube.
Re: Parmigiano Reggiano makers embedding tiny trackers in rind to fight cheese fraud
#208Earlier quoted context omitted.
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.
I thought "parmigiano" is the DOP name and "parmesan" is a free for all. Apparently, I'd misunderstood:
Re: Parmigiano Reggiano makers embedding tiny trackers in rind to fight cheese fraud
#209Earlier quoted context omitted.
You seem to mean off-season where you're saying fresh.
They are red they look like tomatoes they just taste like nothing that’s what I mean. Those are available most of the time the other kind almost never
I know what you mean. I get to eat really good tomatoes every few years, and just for a few days, then they are gone.
The good stuff spoils pretty quickly, too. It's not just the price that makes them uncommon