this post was submitted on 30 Nov 2023
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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".
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.
if it’s not made in Champagne, France then you can’t call it Champagne
Except for some wineries in the Napa Valley in California. https://vinepair.com/wine-blog/loophole-california-champagne-legal/
Those European rules don’t apply in the US. You can also make parmigiano reggiano in the US.
Europeans definitely try to enforce rules like this worldwide, and AFAIK they're mostly successful, at least in developed nations.
I haven't seen illegitimate Parmagiano Reggiano in the USA. They usually just refer to the US-made version as "parmesan". I also live relatively close to Napa Valley and pretty much nobody here calls wine Champagne unless it's actual Champagne, other than a few companies that still use that loophole I linked to.
True, you don’t see producers selling fake “parmigiano reggiano” in the US (why bother when most Americans only know it as parmesan anyway). But the EU couldn’t stop them. It’d more likely be a matter for US regulators if they consider it deceptive.
You can also make parmigiano reggiano in the US.
I thought parmigiano reggiano was also a protected term/origin in the US. Like Vidalia onions are. Most of the other EU ones aren't though.
That's why "parmesan" is a thing - it's a cheese similar to parmigiano reggiano, but with a shorter minimum aging time, and no requirements on where it's made or what the cows are fed - parmesan can be made with commodity milk anywhere rather than in one part of Italy from a specific breed of cattle fed at least 50% by grass grown in that part of Italy. Other than the aging time the process is similar, which is why the cheese is similar.
I'm as territorial and proud of what is made in my country as the next dude but the lengths taken to protect some products, especially by french and italian are ridiculous.
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Same for Lambic. For cheese and alcohol the region is important. All of these products have micro cultures or yeast in them. For Lambic, it's a naturally occurring yeast. If they allow other beers to be produced in that region, then the commercial yeasts will dominate the natural Lambic yeasts in the finished product, and you will end up with a different end result. So the regional specification is a quality control method to ensure you get the exact same microbiology as has been used for hundreds of years.
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
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.
Oh they work 'in' cheese, people always misunderstand and think they work in the cheese industry but their office is just often coated in cheese
Did he say "Blessed are the cheesemakers?"
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.
In this case you may be right, but region protected products can be quite ridiculous. For example Bourbon:
- Produced in the U.S. and its Territories (Puerto Rico), as well as the District of Columbia
- Made from a grain mixture that is at least 51% corn
- Aged in new, charred oak containers
- Distilled to no more than 160 (U.S.) proof (80% alcohol by volume)
- Entered into the container for aging at no more than 125 proof (62.5% alcohol by volume)
- Bottled (like other whiskeys) at 80 proof or more (40% alcohol by volume)
(Source Wikipedia)
That's pretty fucking generic except for the made in USA portion. If I'm not mistaken Champagne has similarly silly restrictions with no significant difference.
Cheese bro.
You steal the bacteria. Each breed of it makes different cheese.
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?
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
I'm willing to bet some people on this planet have eaten the packaging at least once.
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.
Mmm... lead soldering flavor
its probably a rfid like thing made with metals that will just pass through you
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.
I knew it! It was big cheese all along.
Big pharma was just a ruse!
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.
Betcha can't eat just 1 microchip
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.
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.
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Edible microchips, my favorite kind of microchips
Combine it with fish to get fish and chips
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
Wouldn't the counterfeit be better than the original at this point?
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.
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