11 mo. ago • 98%

Its okay it was just a typo

Vegancirclejerk - the largest community of actual vegans on the internet! Ⓐ⚑Ⓥ @lemmy.world Cheese bounty hunters

82 comments

How do users know that it's authentic

Do they connect their poop through Bluetooth to a mobile app to check?

50
- 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.
  
  43
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?

39
- 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
  
  52
  
  That's not in the packaging, it's in the rind of the cheese itself. The labels are also written on the cheese itself.
  
  17
  
  I'm willing to bet some people on this planet have eaten the packaging at least once.
  
  10
  
  into the labels found on the rind
  
  The labels are directly on the rind of the cheese - not on a sticker or something.
  
  5
- its probably a rfid like thing made with metals that will just pass through you
  
  32
- If a tiny chip is embedded in glass or a similar biologically inert coating, and it's still small enough to pass your intestines without noticing, then it's edible. RFID can be very small, has no internal power, and only responds to a nearby request ping, which also gives it a few milliseconds of power.
  
  12
How the fuck do you counterfeit cheese? Do you use chocolate milk instead of regular?

39
- 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".
  
  80
  
  And don't forget the "origin" part. These designations also include being made in a specific region. You could follow all the rules and exact ingredients for Champagne, but if it's not made in Champagne, France then you can't call it Champagne. Same for Cognac, etc.
  
  34
  
  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.
  
  12
- 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
  
  15
  
  I'm picturing you as an average office worker, but with a Willy Wonka-esque boss who has replaced all of the furniture with various types of dairy products.
  
  12
  
  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.
  
  5
  
  Cheese bro.
  
  3
- Another way is by cutting the cheese, heh, with fillers like sawdust.
  
  7
- You steal the bacteria. Each breed of it makes different cheese.
  
  4
- You cut corners in the manufacturing process creating an inferior product from the one you're trying to leverage the reputation of.
  
  1
I knew it! It was big cheese all along.

Big pharma was just a ruse!

34
- Big Parma
  
  21
  
  h
  
  2
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.

27
- 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.
  
  66
  
  Implying that all cheeses of the same type are roughly equal is insanity if you actually cook. Even between different producers of the same region in the same country you can get wildly different texture, humidity, flavor, behavior when heated, etc.
  
  4
  
  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.
  
  -3
- Mmmmmmmmmmmm
  
  Cheese
  
  6
  
  This is the kind of culinary finesse I'm on the level of in this thread.
  
  2
- I mean I'm not surprised by it at all. Olive oil is a huge market for fakes, cheese is even more lucrative
  
  4
- Permanently Deleted
  
  3
  
  Cheddar tastes nothing like parmigiano. They're completely different cheeses, and it's a pointless comparison using them in the same recipe.
  
  22
  
  Try it and you'll see!
  
  3
  
  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.
  
  -2
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.

27
Betcha can't eat just 1 microchip

19
- https://youtu.be/0FELnrRVIUc?si=EmuJdm0qMNkmz-JE?=10 Ok but there's only one microchip per 10,000 calorie cheese wheel. Odds are only one family member per holiday bites a chip.
  
  4
  
  Here is an alternative Piped link(s):
  
  https://piped.video/0FELnrRVIUc?si=EmuJdm0qMNkmz-JE?=10
  
  Piped is a privacy-respecting open-source alternative frontend to YouTube.
  
  I'm open-source; check me out at GitHub.
  
  5
  
  Wtf?
  
  The Egyptian mystery poster got me.
  
  1
Edible microchips, my favorite kind of microchips

12
- Combine it with fish to get fish and chips
  
  10
Plot twist: the chip gets stuck in an intestinal fold and Big Parma thugs beat the shit out of you.

8
- They aren't allowed to. You become authentic Parmesan cheese
  
  4
Wouldn't the counterfeit be better than the original at this point?

3
Che cazzo è questa merda

2
How the hell do you make an edible microchip

2
- You make a microchip, and then you just tell people it's edible, simple.
  
  2
- Deep fry them?
  
  1
Did anyone get past the pay-wall to see the suppliers/brands?

1

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