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

  • @redtea@lemmygrad.ml
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    291 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
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        131 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
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          51 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
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            21 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.

          • o_d [he/him]
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            1 year ago

            It’s also common when cooking at home to save the rind for soups and stews. It gives it extra umami.