Sure why not? Add to the delicious medley of microplastics and persistent organic pollutants, what could go wrong!

  • redtea@lemmygrad.ml
    link
    fedilink
    arrow-up
    29
    ·
    1 year ago

    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.

      • redtea@lemmygrad.ml
        link
        fedilink
        arrow-up
        13
        ·
        1 year ago

        Sorry for my hostility. I get upset when companies pull stunts like this. Monopoly rent on flavour is a sin.

        • senoro@lemmy.ml
          link
          fedilink
          English
          arrow-up
          5
          ·
          1 year ago

          No you’re good. I can see it being like a way to try and verify where the cheese you’re buying comes from but embedding it in the rind seems a bit excessive when you could just use a tag with a private key signature on it that comes with the cheese.

          Out of curiosity, do you know any dishes that use a sauce made of parmegianno regianno rind that someone who is a beginner-amateur (at best) at cooking could make? Or are these dishes quite complicated generally? I have always just thrown out the rind so finding out you can use it to make sauces and it’s the most flavourful part is life changing for me.

          • moody@lemmings.world
            link
            fedilink
            arrow-up
            2
            ·
            1 year 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.