Italian Parmigiano-Reggiano makers are using microchips to verify the authenticity of their products and thwart scammers.

Parmigiano-Reggiano makers are putting edible microchips the size of a grain of sand into their 90-pound cheese wheels to combat counterfeiters::Italian Parmigiano-Reggiano makers are using microchips to verify the authenticity of their products and thwart scammers.

  • Double_A@discuss.tchncs.deEnglish
    2713·
    1 year ago

    For fucks sake… This is literally about an RFID sticker that is put on the outside of whole cheese wheels.

    So unless you buy whole 40kg wheel and then eat it with the rind… you are not eating any.

    And also fuck that article for even mentioning that.

    • N1NJ4W4RR10R_@aussie.zoneEnglish
      61·
      1 year ago

      That makes it sound like the “edible” aspect of this is just an anti idiot feature. *Or just “printed” on it.

      Either way, pointless article.

      • _s10e@feddit.deEnglish
        48·
        1 year ago

        I believe regulations require that everything you put in or on food is technically editable. Like the paper stickers on bread or produce. They are disgusting, but if you or your child accidentally eats them, they are fine.

      • Meowoem@sh.itjust.worksEnglish
        212·
        1 year ago

        Alex Jones will yell about the headline and say Soros is microchipping food and if you eat cheese the 5g vaccine will do a false flag and turn the frogs even gayer.

          • utopianrevolt@lemmy.worldEnglish
            3·
            1 year ago

            You’re completely right, but it’s also highlighted when people on the internet discuss things they know nothing about but decide to become very sarcastic against “the other side.”

            smug superiority indeed. many examples in this very thread.

    • pimento64@sopuli.xyzEnglish
      431·
      1 year ago

      unless you buy whole 40kg wheel and then eat it with the rind

      Haha no of course not…

      • June@lemm.eeEnglish
        14·
        1 year ago

        lol right? I would never lol, that would be like, too much? Would it be too much? Honestly we may never know

            • silly goose meekah@lemmy.worldEnglish
              2·
              1 year ago

              I seriously love parmesan. I always buy it fresh and grate it myself. I know pretty well how much cheese is reasonable to eat in a sitting. 100g is insanely much for one serving, but you could distribute it over the whole day. If you eat 100g of parmesan each day, 1kg will be gone after 10 days. That means eating 40kg takes 400 days, or a bit longer than a year.

              Being a bit more realistic easily allows you to stretch that wheel of parmesan over the span of a decade, even if you seriously love the stuff.

              I’m perfectly aware that you’re not being entirely serious but I just can’t let it stand like that.

                • silly goose meekah@lemmy.worldEnglish
                  2·
                  1 year ago

                  When I was a kid we’d grate 200g for 4 people. I take a bit less nowadays than what I would get as a kid but some people still look at me funny. I think 20-30g is a regular serving.

        • grue@lemmy.worldEnglish
          3·
          1 year ago

          https://duckduckgo.com/?t=ffab&q=parmesan+rind+uses&ia=web

          From the top result (Treehugger):

          1. Throw them into tomato sauce when cooking. They’ll impart some flavor. Pull them out and discard when the sauce is done cooking.
          2. Place them in a jar, pour olive oil over them (perhaps add some garlic cloves, too – but if you add garlic, make sure to keep the oil refrigerated) and make parmesan-infused olive oil. Great for dipping bread into.
          3. Throw them into bean soups or minestrone. Discard the rinds before serving.
          4. Throw them into the pot when you’re making stock.
          5. Add to stew. Remove rinds before serving.
          6. Use them to flavor steamed artichokes. Add some chicken broth, onion and lemon juice and a cheese rind or two, and it’s a delicious broth!
          7. Put a rind in the pot when you’re cooking risotto or other rice. Remove the rind before serving.
          8. Make a parmesan broth for cheese-filled pastas like ravioli. You can try the Bitchincamero’s recipe for ricotta & pea ravioli in parmesan broth or just use the recipe for inspiration for your own pasta in Parmesan broth.
          9. Try The Novice Chef’s Panera-inspired recipe for tomato, cheese and bread Soup.
          10. If the rind is pure cheese (with no waxy coating), you can grill the rind until it becomes soft and chewy, put it on a piece of crusty bread, and eat.