Technology

59627 readers

3423 users here now

This is a most excellent place for technology news and articles.

Our Rules

Follow the lemmy.world rules.
Only tech related content.
Be excellent to each another!
Mod approved content bots can post up to 10 articles per day.
Threads asking for personal tech support may be deleted.
Politics threads may be removed.
No memes allowed as posts, OK to post as comments.
Only approved bots from the list below, to ask if your bot can be added please contact us.
Check for duplicates before posting, duplicates may be removed

Approved Bots

founded 1 year ago

MODERATORS

515

Parmigiano-Reggiano makers are putting edible microchips the size of a grain of sand into their 90-pound cheese wheels to combat counterfeiters (www.businessinsider.com)

submitted 1 year ago by L4s@lemmy.world to c/technology@lemmy.world

177 comments fedilink hide all child comments

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.

you are viewing a single comment's thread
view the rest of the comments

[–] Double_A@discuss.tchncs.de 270 points 1 year ago (23 children)

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.

[–] LogarithmicCamel 15 points 1 year ago (2 children)

Some people add the rind to broths.

[–] AstralWeekends@lemm.ee 5 points 1 year ago

If your soup or sauce sparks a little bit next time, you'll know, lol.

[–] Nacktmull@lemmy.world 1 points 1 year ago (1 children)

Please tell me more

[–] grue@lemmy.world 3 points 1 year ago

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

From the top result (Treehugger):

Throw them into tomato sauce when cooking. They’ll impart some flavor. Pull them out and discard when the sauce is done cooking.
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.
Throw them into bean soups or minestrone. Discard the rinds before serving.
Throw them into the pot when you’re making stock.
Add to stew. Remove rinds before serving.
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!
Put a rind in the pot when you’re cooking risotto or other rice. Remove the rind before serving.
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.
Try The Novice Chef's Panera-inspired recipe for tomato, cheese and bread Soup.
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.

load more comments (20 replies)