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

  • @redtea@lemmygrad.ml
    link
    fedilink
    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
      link
      fedilink
      English
      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
        link
        fedilink
        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]
        link
        fedilink
        1
        edit-2
        1 year ago

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