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I know you’re joking but presumably this is so the distributor or restaurant can scan the whole wheel with an NFC reader or whatever before using it.
Plot twist: the chip gets stuck in an intestinal fold and Big Parma thugs beat the shit out of you.
They aren’t allowed to. You become authentic Parmesan cheese
I’m not ok with big pharma putting chips in me.
I’m totally ok with Big Parma putting chips in me so I can get more parm.
Che cazzo è questa merda
How the hell do you make an edible microchip
You make a microchip, and then you just tell people it’s edible, simple.
How is a microchip edible? Big as a sand grain? How does it work? How long has this tech existed? How many microchips have I eaten? Do they stop working if I eat them?
its probably a rfid like thing made with metals that will just pass through you
It’s not edible. The chip is in the packaging. Chipping packaging is normal and the headline is funny but sensational
Now producers have been trialling the most modern of authentication methods – microtransponders about the size of a grain of salt inserted into the labels found on the rind of 120,000 wheels of parmigiano reggiano.
Edit or it might as well be edible no one knows since no ones eaten cheese with the packaging
into the labels found on the rind
The labels are directly on the rind of the cheese - not on a sticker or something.
Still in the rind. Chances of eating it unless you specifically want to eat it are nill
Lots of people throw the rind in stews and sauces. It adds umami. So now I gotta fish out the bay leaf and a microchip.
I knew it! It was big cheese all along.
Big pharma was just a ruse!
Big Parma
h
r
Did anyone get past the pay-wall to see the suppliers/brands?
How the fuck do you counterfeit cheese? Do you use chocolate milk instead of regular?
The designation “Parmigiano Reggiano” is a protected designation of origin (PDO) in the European Union.
It means that to be able to call a cheese “Parmigiano Reggiano” a producer needs to follow a strict set of rules on how to produce the cheese, how to mature it, how the cows are being fed and it has to be manufactured in a specific area in Italy.
So if someone is making cheese without following the rules and sell it as Parmigiano it would be counterfeit cheese. Just like someone selling lemonade but calling it “Sprite”.
Just like someone selling lemonade but calling it “Sprite”.
In Australia, we actually do use “lemonade” to refer to drinks like Sprite, lol. We don’t really have the American-style non-carbonated lemonade.
You got it backwards. He meant that it’s the same as selling lemonade while trying to pass it as Sprite because of the branding.
It’s because the use of the name parmigiano reggiano requires that the cheese come from a certain region of Italy (or somewhere in Europe). There’s nothing else special about it. Counterfeit cheese in this case is just the same exact cheese but made elsewhere and likely sold for cheaper.
Source: I work in cheese and also Wikipedia several months back
That’s not exactly true. If you make parmigiano you have to follow pretty strict manufacturing procedures to ensure that the cheeses have the same taste.
It’s pretty much the same thing as a brand except it’s not produced by one structure but several independent structures. The main advantage is that you know what you are getting.
You steal the bacteria. Each breed of it makes different cheese.
Another way is by cutting the cheese, heh, with fillers like sawdust.
If you’ve ever actually cooked with authentic parmigiano reggiano you would understand why. It’s absolutely fantastic stuff.
I used to cook with just whatever old cheddar was on sale at the big box stores. Then my father bought me a couple wedges of authentic parmesan and pecorino romano for my birthday. I will never go back. It’s not even comparable. I always have them on hand now.
Mmmmmmmmmmmm
Cheese
This is the kind of culinary finesse I’m on the level of in this thread.
Food taste good me like
Food taste icky me no eat
How is it different?
Try it and you’ll see!
It has so much more flavor! I’ve cooked dishes that I’ve made dozens of times and the only thing I changed was the cheese used. Those dishes tasted better every single time. It’s hard to describe because I also thought that it wouldn’t make much of a difference. But when I tried it, I was blown away.
I’ll never be able to explain it through a comment. I would recommend that everyone at least try it. You can usually find a small wedge of it at some grocery stores, shouldn’t be too expensive. Then make a dish that you’ve made many times but use those cheeses instead. You will see the difference right away.
“Instead”? I’ll be honest man, comparing parmigiano reggiano to cheddar is like comparing dinner rolls to donuts. If switching improved your food, it was user-error, not the cheese
What are you even saying. They are both cheese. Take macaroni and cheese for example. Most boxed macaroni and cheese uses cheddar and so do many people when they make it themselves.
But I’ve made it with a combination of Parmigiano and pecorino romano and it was fantastic. Much better than when I made it with cheddar. Same thing with scalloped potatoes, made them with cheddar many times but they were never as good as when I made them with the Italian cheese.
Not sure what point you are trying to prove?
I do Parmesan Romano gnocchi pretty often, and you’re right, it’s delicious! I didn’t mean to imply that hard cheeses can never replace soft ones, just that it’s not a 1-to-1 substitution. I don’t recall ever eating a real pizza without mozzarella, and good cheddar is amazing in it’s own right. Basically, I’m just disagreeing with you that mozzarella and cheddar are “bland garbage”, because it’s all how you use them.
I agree that cheddar is not bland garbage. I was just trying to make a point of how vastly different the flavors between the two were. I’ve had 4 year aged cheddar and it is fantastic. I guess I was mostly comparing the authentic high quality cheeses to low end mass produced crap. Not really a Parmigiano vs cheddar thing I guess. I’m sorry if I gave that impression.
Also, that’s a great idea. I have some homemade gnocchi in my freezer, I should try it with Parmigiano and pecorino.
Cheddar tastes nothing like parmigiano. They’re completely different cheeses, and it’s a pointless comparison using them in the same recipe.
You’re comparing cheddar to parmigiano. Those are two completely different styles of cheeses. Try the same recipe with a parmigiano and a grana padano, and it will be much closer, and you very well may appreciate the difference in price between the two.
I understand that those are completely different but most people don’t buy authentic Parmigiano, pecorino romano or grana padano(I need to try this one). They use the regular plain cheese you buy in the big box stores. So to the average person putting a micro chip in a cheese wheel (which I read wasn’t even true) is an absurd notion. But I was pointing out that the regular cheddar/mozzarella the average person buys is bland garbage compared to these cheeses. I think people should try them and they will realize why they care so much about its authenticity.
You might as well say that “Hamburger patties are bland garbage compared to pickles”
Softer cheeses like mozzarella and cheddar have a totally different job than hard cheeses like Romano and Parmesan. Mozzarella and cheddar provide body, texture, a neutral flavor, and lots of calories. Romano and Parmesan provide only flavor, and can be used to complement - not replace - the milder soft cheeses
They can be used to replace, I just put less. Not sure why you would say that. You don’t use a soft cheese when you make authentic Carbonara.
Good point, I guess I mean it’s not a 1-to-1 replacement
This poster seems to just be saying if you’ve had cheap regular cheese you are amazed when you have legit authentic cheeses like these. A lot of the cheese people buy, in the US at least, is just some basic shit often called ‘cheddar’ or whatever but not truly authentic cheddar or mozzarella.
I agree that people should try them, and they are superior to cheap, mass-produced supermarket cheeses. But even a cheaper imitation parmigiano (I’m not talking about the powdered “cheese” you get in a Kraft bottle) is close enough to “certified” stuff that if you want to save some money, you can approximate it with something nearly equivalent for half the price. And if you don’t have an especially sensitive palate, you may not even be able to tell the difference.
I’m sure that’s true. I’ve never had the imitation stuff so I don’t know how they compare. I’ve just been blown away by how good they are that it justifies the price for me. They are very strong cheeses so you don’t need to use much. I vacuum seal them after every use so they last forever.
On a semi-related note, Guanciale is ridiculously expensive and that I can’t justify buying no matter how much I want to make authentic Carbonara.
