- cross-posted to:
- cyberpunk@lemmy.villa-straylight.social
- technology@lemmy.world
- cross-posted to:
- cyberpunk@lemmy.villa-straylight.social
- technology@lemmy.world
Sure why not? Add to the delicious medley of microplastics and persistent organic pollutants, what could go wrong!
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.