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.

    • themeatbridge
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      371 year ago

      It’s not Parmigiana-Reggiano if it doesn’t come from the Parmigiana-Reggiano region of France. Everything else is just sparkling cheese.

        • @Thisisforfun@lemmy.world
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          101 year ago

          🤓

          Ackshually…

          The holes in the swiss cheese is due to contaminants and they’ve formalised the process because it turned out that their cleanliness standards removed too many contaminants.

          (Sorry, I’m also a hit at parties)

        • themeatbridge
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          71 year ago

          That doesn’t sound right. Are you sure it’s not just all Italian France?

            • themeatbridge
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              61 year ago

              You’re not crazy, I was just fucking around. People aren’t agreeing with me, they recognize I’m joking, and they are probably downvoting you because you responded as though I was being serious.

              There’s an old reference that Champagne isn’t Champagne unless it comes from the Champagne region of France. Otherwise it’s sparkling wine. It’s become a meme (although the joke predates the popular use of the term “meme”) to say X isn’t X unless yadda yadda sparkling Y. I left the bit about it being from France because I thought it would be funny to be confidently incorrect about that, like all of Europe is French.

              • Kilgore Trout
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                21 year ago

                I really didn’t know how much Italian cheese is known abroad. Usually the French specialties are more famous.

                • themeatbridge
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                  21 year ago

                  In the USA, parigiana is practically synonymous with italian food. We have this powdered cheese product that comes in a plastic can that sort of replicates the msg flavor but has a gritty feel due to an anti-caking agent we add to the powder.

                  But fancy italian cheeses are widely available as well, and many grocery stores carry proper parmesan, romano, provolone, pecorino, gorgonzola, asiago, mascarpone, ricotta, and of course mozzarella. Ironically, it’s the areas where dairy farming is most popular where you find fewer international options, but that’s just because there will be 20 local variations of cheddar.

    • @Petter1@lemm.ee
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      31 year ago

      Yea, many swiss brands have problems protecting their IP in America. Just recently Emmentaler lost its IP there, because Emmentaler describes a sort of cheese which is like our Swiss Emmentaler in America vs here in Switzerland only cheese from the Emmental is allowed to be called a Emmentaler.

      • @ours@lemmy.film
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        41 year ago

        Also for the Gruyère cheese it was recently announced the US will ignore Switzerland’s claims. That despite the fact Gruyère and Emmentaler are traditionally made with raw milk, something that’s illegal in the US.

        • @Petter1@lemm.ee
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          41 year ago

          It’s ridiculous that while we can’t protect our cheese in America they just successfully protect pictures of any apple (even real ones) here in Switzerland… Well, luckily only in connection with technology, but yea REAL Apples…