I don’t think you know how this cheese works. The rind is edible. It has the strongest flavour, so it’s what’s used in sauces, etc. If you ever had parmesan in a sauce e.g. at a restaurant, you ate the rind. Hence the need to put an edible microchip in it – because people are expected to eat it.
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.
I don’t think you know how this cheese works. The rind is edible. It has the strongest flavour, so it’s what’s used in sauces, etc. If you ever had parmesan in a sauce e.g. at a restaurant, you ate the rind. Hence the need to put an edible microchip in it – because people are expected to eat it.
Very interesting, i didn’t know that.
Sorry for my hostility. I get upset when companies pull stunts like this. Monopoly rent on flavour is a sin.
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.
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.
It’s also common when cooking at home to save the rind for soups and stews. It gives it extra umami.