If nobody but a connoisseur can tell the difference, why exactly should we, the consumers, care that their monopoly on this type of cheese has competition at a lower price?
Isn't capitalism supposed to "breed innovation" in a "free market" built upon "competition" and "supply and demand"?
But that's the point. If it tastes the same to everyone but those who make it their obsession, it's got nothing to do with not caring. Whether you can afford to drop $1000 on a cheese wheel or not doesn't factor into it.
Cheese isn't branding and marketing, it's coagulated milk. If a "counterfeiter" has figured out how to make the same cheese then they're not making counterfeit cheese, they're making the same cheese without the monopoly, branding, and price gouging.
The very thing capitalism is supposed to reward, but doesn't in the bastardised protectionist form that exists in reality.
Why should consumers care about the financial exploitation of a monopoly? Restaurants that buy this regularly will happily buy a $500 wheel from someone else if it tastes the same to everyone but the snobbiest of cheese snobs, I'm sure.
This is DRM for physical products because they want to protect their monopoly and monopolistic prices.
First, things like Parmesan cheese are as much cultural products as they are commercial products, so calling parmesan to something done outside of that cultural context is cultural appropriation - you can make parmersan style cheese but you have the moral duty to make it clear it's not the actual thing.
Second, a free market is only a free market if there's transparency about the products, including their origin.
First, things like Coca Cola are as much cultural products as they are commercial products, so calling Coca Cola to something done outside of that cultural context is cultural appropriation.
Do you see how silly that argument is?
It's coagulated milk, the only culture is the bacteria. This isn't a family recipe being made in a farmstead by 5 people who personally milk the cows themself. It's a factory. With rows upon rows of cheese produced every day, worth millions of $. Stored in giant warehouses and transported all around the world. It's big business, not culture. Just because they have great marketing doesn't mean they're producing any form of culture.
The same applies to the Scottish whisky trade and Champagne in France. If it's so cultural then locals would be making the stuff, but they're not, it's a large monopolistic business. In the same way the scotch whisky trade is becoming monopolised by the likes of Chivas via Pernod Ricard.
If you genuinely believe that this is cultural appropriation then you should be having a word with the giant corporations that have put so much legislation around these products that it's near impossible for small independent competitors to try their hand at it. If it were truly culture there would be a thriving craft scene like there is with beer.
There is a thriving craft cheese scene. I'll walk down to my local farmers market here in Northern Italy later and there are a handful of stalls selling various cheeses. If that isn't happening wherever you live, it's not bacause of the rules about Parmeggiano labeling.
Perhaps I'll also pick up a bottle of one if the "metodo classico" bubblies since the Champagne is way over priced. There is a nice wine-by-the-litre place on the way back.
The discussion isn't about cheese as a concept but about a very specific type that has used legislation to create a protectionist monopoly.
I can walk down to the local whisky shop here in northern Scotland and choose from various whiskies. But it's only an illusion of choice. Despite the romantic marketing and harkening back to the founding origins it's nothing but factory made mass produced goods now. It's big business, not culture. Our ignorance of the ease of manufacture and our love of romanticism is used against us in marketing in order to justify a higher price poifnt. The same applies to Parmigiano (and not Parmeggiano, unless your Italian is of the Texan dialect).
Various different types of Parmigiano are available indeed. Some are made in large factories while other ones are made by a couple brothers with some cows.
The culture is indeed there, which does not mean such a cheese can not be replicated or even made better somewhere else.
Indeed, if you buy Parmigiano outside of Italy it is likely that what you're buying is coming from a large production facility. However in Italy it is not uncommon to have small productions serving just a few villages.
However, regardless of this, counterfeit products are a problem for this system. Counterfeit products are not necessarily worse, however do not need to comply with the same quality standards which are in fact required in the production of Parmigiano.
Allowing counterfeit products to be sold, especially in Italy, would likely drive out the production of proper Parmigiano and eventually result in a quality degradation.
After all, Parmigiano tends to be a cheap product; don't be a dick and buy the real thing. I believe price increased recently, but I still see 36 months aged Parmigiano for about 15 €/kg while in Spain it is common to pay 10-15 €/kg for fresh cheese.
I can walk down to the local whisky shop here in northern Scotland and choose from various whiskies. But it's only an illusion of choice. Despite the romantic marketing and harkening back to the founding origins it's nothing but factory made mass produced goods now.
Is anything stopping you from making your own and selling it at 90% of the price? Other than the decade plus that it takes...
Here in N. Italy I don't have a wide variety of Parmigiano, regardless of spelling, but a good variety of hard cheeses of both cows and sheeps milk. They don't claim to be from Reggia di Parma because that would be a lie. Beyond the local ones, there are the grana Padano and there is the Sardinian guy who has various ages of Peccorino Sardo. Can't remember if there is much Peccorino Romano around. They have lots of that down in Rome.
So... yes, there is lots of cheese around. Up here we don't get much of the small producer Parmigiano, which gets sold at the markets down in Emilia Romagna. Almost by definition, for me, much less you, to ever see a sliver of it, it has to be from a big producer. Or you can have a locally made grana and it might even be good. That producer is just going to have to build their own reputation and not freelode on someone else's.
I just want to point out that a wheel like this will require about 540 litres of milk to make, so without substituting with some mineral or palm oil you're not likely to produce for a fraction, it looks like wholesale milk price will be around $200 already (but prices I found differ a lot, this was the cheapest)
I assume it's like the whole Champagne only comes from Champagne. Are their other sparkling wines that taste as good, I'm sure. But they want to sell a name.
Kentucky tried to do the same with Bourbon Whiskey, saying if it was made outside of Kentucky you'd have to call it something else, but I don't believe that stuck
You are correct, it did not stick, but by US law Bourbon does have to be made in the US. Associating alcohols to a region has always been a tedious argument, but distilled alcohol is especially silly. For things like Champagne they can claim things like the soil of the area impacts the flavor (Vidalia onions), the culture of specific grapes in the region are important (this isolated variety of grapes are only cultivated here), or maybe something in the air contributes to the process (Belgian sours), but Bourbon just requires it be made with at least 51% corn and stored in a charred oak barrel.
Bourbon may have originated from Kentucky there is nothing about Kentucky or the US that impacts the process. I can make IPAs without being in the UK and I can make Berliner Weisse without going to Germany, I see no difference with Bourbon.
I agree, I'm going to mention something I've mentioned before though because I love it as a base for why one world one human should be prevent. (BS I just made up now). When France and Italy got hit hard by root rot, trade ended up happening with the U.S. as in people found roots in California and elsewhere did not suffer the same rot, so they grafted the grapes onto roots from the americas to ensure all of Italy/Frances vineyards didn't die, in the trading it also led to California finding access to many of the grapes that were used in Europe, thus making it a very good grower of modern day wines. It's how the world should work on my opinion, not about the profit side, but about the survival side and helping each other overcome devastating events that could change areas forever
It's more a self-defense measure - while there are perfectly good counterfeit cheeses out there, if someone gets a really crappy piece or there's food poisoning traced back to a counterfeit cheese this lets them prove it wasn't their fault, thus avoiding a hit to the brand reputation and/or avoid liability.
Not exactly a great solution imho, but it does make sense from a certain perspective. AFAIK they're sticking the chips in the wax/rind not the cheese itself, which does improve things slightly.
Scammer reads p-chip patent, realises there's only a small range of laser diode wavelengths that can penetrate cheese. Buys chipped cheese, breaks the cheese. Chipped pieces found using laser excitation pulse and sensor with a notch filter. Save the wedge with the most chips to repeatedly break down to get chipped cheese crumbs, insert into bogus wedges, profit.
I'm sure the idea can be refined, but I'll leave the fine details to the dairy delinquent curd counterfeiters.
To embed the p-Chip in a Parmigiano-Reggiano cheese wheel, the chip is inserted into a casein label on the cheese wheel, which becomes part of the cheese rind during its preparation process. Cheese buyers aren't going to eat this embedded label.
They're not liberally sprinkling the cheese with microchips that can be picked out, they're sticking single chips on full wheels.
Fair enough, read the tech stack more than the implementation. It makes me wonder why not RFID or NFC instead? The only substantial difference would be antenna size and visibility, my only hinch is that it'd be an appearance thing
I'm guessing it's down to food regulations - I don't think there are edible NFC implementations available (I suspect it's down to the power requirements, as far as I can tell the reason they use light stimulation for power transfer instead of the normal inductive method is so that you don't need the large receiving antenna, which probably makes it more "edible"?), even though it's clearly the superior option.
if it's cheese, it's real, lol- like "fake boobs are real enough, if i can touch them they're real" but the whole point of DOC or whatever regional protections Europe puts in place I think are about supporting the economies of the region as much as guaranteeing authenticity... the microchips make sense in that context... if someone can fake a wheel of parmesan and disrupt the supply, it will affect demand for the legitimate product and take a customer away from the region the DOC/DOP was meant to protect in the first place.
Or just ignore me, honestly I don't have a dog in this race and I'm not even 100% sure I'm right
In this case its literally just the geographical location of the factory that made it. I usually get the Aldi version of things where they just change the name slightly but it is otherwise the same thing.
Shame my local Aldi stopped selling grilling cheese as an alternative to halloumi though, its quite a lot cheaper and avoids having to transport food across Europe unnecessarily. If I wanted high quality I wouldn't go for genuine halloumi either, there is a somewhat local farm that sells their own halloumi style cheese which legally isn't halloumi but tastes way better than anything supermarkets sell that can legally be called halloumi.
This made my contempt for the microchip conspiracists curdle.
I imagine organized crime would probably be big into counterfeiting like that. It's less risky than drugs, doesn't bring as much heat. I know there have been more than one exposure of olive oil fuckery, mixing lower grade and other oils in. So counterfeiting fancy cured meats and cheeses would make a lot of sense. The Albanians, Calabrians, Sicilians, Sardinians, and whomever else, it sounds right up their alley.
I know in the US liquor counterfeiting has long been a thing, mixing in rotgut booze into fancy bottles. Done by organized crime. People have this romanticized vision of organized crime because all of the movies. But truth be told, they are pieces of fucking shit. They are parasites, they make things cost more and work less well. You pay more for less, and people get hurt, so those that add no value can make money. With the exception of course of bootlegging around bans on substances, in which case they do provide a valuable service.
The problem with parm is that "fake parm" can just be literally the exact same product, but just made outside the borders of the legally defined region, or even made within the region with the same methods, but not under the control of "big cheese". It can still be a high quality product.
Counterfeit honey is a big problem. Honey is mostly glucose and fructose, which you can just buy. You can detect a lack of the pollen you'd expect in real honey, but that only makes it so that you can thin out real stuff. There's other methods to detect it, but it's on ongoing arms race. Buy honey from local beekeepers you trust, if you can. P.s., there idea that local honey helps with allergies is bunk because allergies are typically caused by windborne pollen, which bees dont collect.
Maple syrup has similar issues.
Seafood and truffles are commonly "fake", as in substituted with cheaper stuff.
Not "counterfeit", but a similar problem in Mexico is that the cartels have gotten into the avocado industry.
You just aren't allowed to call it literally "Parmigiano Reggiano", no one is stopping you from making it. "Reggiano" means "(of/from) Reggio (Emilia, a city)", I don't see why it's a problem to forbid calling it that if it's not made there-ish.
"Grana" is the generic name for that kind of cheese. Its use is not protected
I'm not making a moral statement on the rules. I was just pointing it out.
Also I believe "Parmigiano Reggiano" is a trademark name (i.e., protected) in the US and other non-EU countries, but other versions of the name, like "parmesan" are not. In the EU, you cannot call cheese "parmesan" unless it's parmigiano reggiano.
Despite the fact that grana padano is widely available in the US, the style is still just referred to as "parmesan" even if it's the notorious green cannister of pregrated "cheese".
I make maple syrup, and much of it has wildly different taste, the only ingredient is maple sap, but it doesn't all taste like the syrup in stores. I'm afraid when selling it I will be accused of faking it too, even though other producers will tell you that as well.
I do know someone that bought a gallon at a farmer's market that turned out to be some nasty corn syrup abomination, guy disappeared. As to fake honey, honey has a particular taste, as does maple syrup, even the stuff that's different, it's more than just sugar, just as you can't well fake fruit juice with sugar water. Mapoline is easily identifiable, I suspect honey would be the same, but I think your cases is probably more them mixing real honey with syrups and the like?
Because artificial flavors, known as natural flavors to the US government, (as they were naturally made in a lab from chemicals, after all isn't everything part of god's plan?) are a poor substitute for real ones, in my experience. Artificial strawberry, blueberry, Vanilla, mapoline, and so forth are all easily identifiable, and abominations to anyone used to the real thing.
From what I understand, they dont try to build syrup from scratch, it's more that they cut the real thing with sugar and water. According to wikipedia, maple syrup is basically 2/3rds sugar and 1/3rd water, with about 1% "other".
If you added the right proportion of sugar and water to real stuff in a 50:50 ratio, I'd have a really hard time distinguishing that from the natural variation in taste strength.
Luckily I have a steady supply from people I trust. I can't get enough of the stuff made over a wood fire.
I make maple wine from it too, especially off tasting syrup, and also from the washings of it, when I bottle it all the goop on the sides of the containers, I wash it all into a mix and throw yeast and nutrient in there, sometimes spruce or white pine needles, yarrow, blackberry roosts, burdock root. None of which are that great, the spruce and white pine are ok. Nettle was good too, and a substitute for nutrient.
But that is really interesting in the types of tastes you can get from it, it's very complex, but depending on the yeast, and if wild yeasts get in there. Then the vinegar mother gets in there if you aren't careful, I've so much vinegar, way more than I can use I'm pickling entire 5 gallon buckets of vegetables with it.
The way most beekeepers make money is not selling honey (or wax). The biggest money makers are actually selling bees (in a package, nucleus hive, or full hive), or selling queens (genetics of a queen dictate the temperament of the hive). This is not including the huge commercial beekeepers who make their money off of pollination contracts.
This means that beekeepers are incentivized to get new people into the hobby, so beekeeping is very apprenticeship focused. Local clubs can put you in contact with someone while will be happy to show you the ropes (and give you a bunch of honey in exchange for the help).
To get started learning, all you really need is a veil and gloves (about $50 new total), but you may be able to get used gear for way cheaper. When you start doing hive inspections on your own, you'll need a hive tool, smoker, and probably a bee brush (also about $50 total new).
If you want to get your own hives, the major costs are the bees themselves (which are way cheaper to buy through a club, like ~$100 last time i checked), and the boxes themselves, which can run a couple hundred for a hive. If you live somewhere with bears and/or skunks, you'll want an electric fence, too. Usually, it's better to have 2 hives, too, because if a hive dies in the winter, you can split the other hive and you are barely worse off.
If you are handy and have the tools, you can build your own hives to save money. Also, you can capture wild bee swarms by leaving swarm traps around during the right time of the year.
Lastly, there is specialized gear for harvesting honey, but usually you borrow it from a club.
Tl;dr, you can go all in to start by yourself for like $700, but you can get started as an apprentice for like $50 (or honestly just borrowing gear for free).
Just read the paper (well, skimmed is more honest). They cite 5 human trials. The first study was not blind, and it also did not show a difference between the control group and the treatment group. The "mini-review" author made it seem like there was an improvement to the honey group over the control, but this was not the case.
The second study, I can't access. The conditions were a bit more complicated, so I can't fully assess, but the "mini-review" author notes that they were also treated with olive oil and corticosteroids. Also, the group sizes were tiny (11 people split into 3 groups), which makes me highly suspicious of any statistically relevant effects. There's also no placebo.
The third study seems legit from a quick skim. They placebo controlled with flavored corn syrup. At the end of the study, the treatment group does not have a significantly different symptom score than the placebo group. The fact that both groups improve is again misinterpreted by the "mini-review" author. In their defense, the authors of that third study really wordsmith their abstract to make it read that way.
The forth and fifth study both show no improvement due to the treatment.
So 4/5 studies show no improvement over control/placebo, and the 5th study i can't read.
I did find a randomized, controlled study on birch honey which seems good, and it shows an improvement over a regular honey control. That's not in the minireview.
Overall, if there's 4 studies saying no, 1 saying yes, and 1 inconclusive, I'm going to take that as a no.
The studies in that mini-review did not investigate different allergies. They each focused on different symptoms; either skin inflammation or mucosa inflammation (conjunctiva, nose, sinuses). The allergen responsible was not characterized.
The only paper that looked at a specific allergy is the one I cited.
I could also cite multiple studies showing that use of bee products can make allergies worse.
They literally did study different allergies. Are you just looking at some other paper than the one I linked? They literally have a column that states the allergic diseases that they studied.
You seem to be talking about specific allergens which I never said.
Someone else already pointed it out with a credible source, but since you haven't edited your comment, I wanted to add another reply letting you know your "bunk" comment about allergies is wrong
Right, but in the case of honey, its (according to OP) not a different set of ingredients.
Similarly, parmezan cheese made outside the region can be literally the same, chemically exactly the same, but still fake, because of its origin. Just like diamonds.
If you make honey in a machine, and you can't tell the difference, is it not honey?
Ignoring the fact that selling something fraudulently is automatically bad, I can think of a few reasons. First of all, they can't make it identical. They can beat certain tests, but that's why it's a cat and mouse game.
Second, even if it was 100% identical, there are still reasons to support the "real" thing. If I buy fake syrup, I'm probably getting something made from an industrial monocrop like sugar beets or corn grown far away. If I buy honey from a local beekeeper, I'm investing in more trees/flowers/etc. in my own area. I'm also investing against the widespread use of pesticides harming our whole ecosystem.
They are parasites, they make things cost more and work less well. You pay more for less, and people get hurt, so those that add no value can make money.
sounds like corporations who are also just making the products.. not even talking about the bootlegged shit but the actual legit products. we pay more, for less.. they hurt/kill people, these companies don't add value to the world anymore. they are forcing costs to go up, while making the products also fail more so they work less well. Corporations are parasites
It is hilarious to me to watch people freak out about micro plastics in their Tupperware or whatever when the vast majority are coming from their Lululemon tights and SUV tires.
You're right but I think that most of those people are worried about consuming micro plastics and are less concerned about the effects on the environment. So most people aren't munching on their tires or Lululemons ^unless you're into that sort of thing...^
The water is the environment man and you need it to live.
The call is coming from inside the house.
You use your tires, they wear off then it rains and the result ends up in the water table. You wash your clothes the water ends up back in the water table after all the microplastics are worn off from the washing.
Water treatment does not remove 100 percent of the micro plastics.
i mean, i read about something using... not quite nanotechnology but slightly larger scale, building their chips off of cornstarch based chips (basically using carbon chains from corn to build the chips. i wish i could remember the paper. all that stuck with me was "heh, molecular corn chips thats funny")
You're so original. No really, do you come up with this stuff on the fly or do you keep a notepad full of witty ways to reply to people who use swearwords on the internet?
OK, but how does this even work? Is it a tiny NFC tag or something? Does your body digest it, or does it just pass through you because it's really small, like a single microplastic?
It's probably to track the cheese before it's eaten... but if it is eaten, it'll pass through without harm. Whether it would still work for tracking after it's been eaten, idk
I wish they showed what it looks like. I honestly can't understand how this works. Almost all parm i have is grated so wouldn't it be noticeable during the grating process? Or is it that small it avoids being chopped up.
That only increases the barrier for entry into the market, but doesn't make it impossible to counterfeit.
The only time such a scheme would work is if the cost of counterfeiting the tags is higher than the cost of turning a counterfeit operation into a legitimate one.
And even then, it'd be better to use hologram seals on packaging or embedded into the cheese crust instead of "edible RFID". Most crusts aren't even edible so it seems more like a gimmick than anything else.
So: more sinister explanations acrually hold more weight here.
"Oh, well if they're lunatics, no point in listening to what they say."
["Should ban them for misinformation so we never hear their madness."]
Gotta love those fallacy combos, like this circular-reasoning echo-chamber ad-hominem hasty-generalisation. The power of pre-deciding and curating a socially dominant groupthink terrorising for coercive conformity to "the one true way". The pithy shrieks, of "lunatics", "witches, "conspiracy theorists"... get around the world a dozen times, while educated minds, open minds, curious minds, genuine sceptics, nuance seekers, honest researchers, epistemologists, etc are still getting out of bed. ... And have already been cast out as these dangerous "others" to fear.
Oh look, there are patents for putting wifi nano-biochips in jabs... Huh. ...
But still, the power-corrupted nepo-club of blackmailers and child traffickers, who hijack hierarchies and have revolving doors to regulators, and kill populations by the millions in unnecessary "resource wars" to maintain dominance... maybe they still care, and wouldn't use those on us. ... I'm sure it's fine. It's just cheese. It's just to protect their intellectual property purity and profits. For "profit medicine", saying "a patient cured is a customer lost, and a dead patient is just a cost of business" is probably nothing to look into and consider and scrutinise.
For super super sure, maybe they care. :3
Funny how world views get protected, with lies we tell ourselves, when the crooks abusing us admit what they're doing, if only we'd look beyond our world view we re-write over and over [like an llm trained on itself, getting into hallucinations more and more removed from reality] to see where they promote their plans.
Just as pens make poor binoculars, belief makes a poor means to determine reality.
115 Comments
Gork@sopuli.xyz · 119 pts · 214d
Eat verification wheel.
_stranger_@lemmy.world · 7 pts · 213d
Kolanaki@pawb.social · 71 pts · 214d
Big Cheese is in charge of everything.
U7826391786239@lemmy.zip · 36 pts · 214d
Zombie@feddit.uk · 27 pts · 213d
If nobody but a connoisseur can tell the difference, why exactly should we, the consumers, care that their monopoly on this type of cheese has competition at a lower price?
Isn't capitalism supposed to "breed innovation" in a "free market" built upon "competition" and "supply and demand"?
U7826391786239@lemmy.zip · 19 pts · 213d
Zombie@feddit.uk · 6 pts · 213d
But that's the point. If it tastes the same to everyone but those who make it their obsession, it's got nothing to do with not caring. Whether you can afford to drop $1000 on a cheese wheel or not doesn't factor into it.
Cheese isn't branding and marketing, it's coagulated milk. If a "counterfeiter" has figured out how to make the same cheese then they're not making counterfeit cheese, they're making the same cheese without the monopoly, branding, and price gouging.
The very thing capitalism is supposed to reward, but doesn't in the bastardised protectionist form that exists in reality.
Why should consumers care about the financial exploitation of a monopoly? Restaurants that buy this regularly will happily buy a $500 wheel from someone else if it tastes the same to everyone but the snobbiest of cheese snobs, I'm sure.
This is DRM for physical products because they want to protect their monopoly and monopolistic prices.
U7826391786239@lemmy.zip · 15 pts · 213d
socsa@piefed.social · 5 pts · 213d
There's a ton of cheap Parmesan cheese out there which isn't intentionally defrauding people.
ViatorOmnium@piefed.social · 1 pts · 213d
First, things like Parmesan cheese are as much cultural products as they are commercial products, so calling parmesan to something done outside of that cultural context is cultural appropriation - you can make parmersan style cheese but you have the moral duty to make it clear it's not the actual thing. Second, a free market is only a free market if there's transparency about the products, including their origin.
Zombie@feddit.uk · 4 pts · 213d
Do you see how silly that argument is?
It's coagulated milk, the only culture is the bacteria. This isn't a family recipe being made in a farmstead by 5 people who personally milk the cows themself. It's a factory. With rows upon rows of cheese produced every day, worth millions of $. Stored in giant warehouses and transported all around the world. It's big business, not culture. Just because they have great marketing doesn't mean they're producing any form of culture.
The same applies to the Scottish whisky trade and Champagne in France. If it's so cultural then locals would be making the stuff, but they're not, it's a large monopolistic business. In the same way the scotch whisky trade is becoming monopolised by the likes of Chivas via Pernod Ricard.
If you genuinely believe that this is cultural appropriation then you should be having a word with the giant corporations that have put so much legislation around these products that it's near impossible for small independent competitors to try their hand at it. If it were truly culture there would be a thriving craft scene like there is with beer.
logi@lemmy.world · 3 pts · 213d
There is a thriving craft cheese scene. I'll walk down to my local farmers market here in Northern Italy later and there are a handful of stalls selling various cheeses. If that isn't happening wherever you live, it's not bacause of the rules about Parmeggiano labeling.
Perhaps I'll also pick up a bottle of one if the "metodo classico" bubblies since the Champagne is way over priced. There is a nice wine-by-the-litre place on the way back.
Nobody needs to be stealing each other's labels.
Zombie@feddit.uk · 1 pts · 213d
Various cheeses or various parmigianos?
The discussion isn't about cheese as a concept but about a very specific type that has used legislation to create a protectionist monopoly.
I can walk down to the local whisky shop here in northern Scotland and choose from various whiskies. But it's only an illusion of choice. Despite the romantic marketing and harkening back to the founding origins it's nothing but factory made mass produced goods now. It's big business, not culture. Our ignorance of the ease of manufacture and our love of romanticism is used against us in marketing in order to justify a higher price poifnt. The same applies to Parmigiano (and not Parmeggiano, unless your Italian is of the Texan dialect).
ranzispa@mander.xyz · 2 pts · 213d
Various different types of Parmigiano are available indeed. Some are made in large factories while other ones are made by a couple brothers with some cows. The culture is indeed there, which does not mean such a cheese can not be replicated or even made better somewhere else. Indeed, if you buy Parmigiano outside of Italy it is likely that what you're buying is coming from a large production facility. However in Italy it is not uncommon to have small productions serving just a few villages.
However, regardless of this, counterfeit products are a problem for this system. Counterfeit products are not necessarily worse, however do not need to comply with the same quality standards which are in fact required in the production of Parmigiano. Allowing counterfeit products to be sold, especially in Italy, would likely drive out the production of proper Parmigiano and eventually result in a quality degradation.
After all, Parmigiano tends to be a cheap product; don't be a dick and buy the real thing. I believe price increased recently, but I still see 36 months aged Parmigiano for about 15 €/kg while in Spain it is common to pay 10-15 €/kg for fresh cheese.
logi@lemmy.world · 1 pts · 212d
Is anything stopping you from making your own and selling it at 90% of the price? Other than the decade plus that it takes...
logi@lemmy.world · 1 pts · 212d
a) joy to you for spotting my spelling mistake.
Here in N. Italy I don't have a wide variety of Parmigiano, regardless of spelling, but a good variety of hard cheeses of both cows and sheeps milk. They don't claim to be from Reggia di Parma because that would be a lie. Beyond the local ones, there are the grana Padano and there is the Sardinian guy who has various ages of Peccorino Sardo. Can't remember if there is much Peccorino Romano around. They have lots of that down in Rome.
So... yes, there is lots of cheese around. Up here we don't get much of the small producer Parmigiano, which gets sold at the markets down in Emilia Romagna. Almost by definition, for me, much less you, to ever see a sliver of it, it has to be from a big producer. Or you can have a locally made grana and it might even be good. That producer is just going to have to build their own reputation and not freelode on someone else's.
Kolanaki@pawb.social · 6 pts · 214d
Fake real cheese? Like the stuff that comes in a can?
toynbee@lemmy.world · 16 pts · 214d
You might be thinking of peaches.
Kolanaki@pawb.social · 14 pts · 214d
Cheese comes from a can. It was put there by a man. In a factory, downtown!
nocturne@piefed.social · 6 pts · 214d
If I had my little way, I'd eat cheese every day
Deconceptualist@leminal.space · 4 pts · 214d
Movin' to the country, gonna eat a lot of cheeses...
U7826391786239@lemmy.zip · 1 pts · 214d
errer@lemmy.world · 3 pts · 213d
Short answer: rich people are dumb and spend their money on dumb shit to flex on us poors
sukhmel@programming.dev · 2 pts · 213d
I just want to point out that a wheel like this will require about 540 litres of milk to make, so without substituting with some mineral or palm oil you're not likely to produce for a fraction, it looks like wholesale milk price will be around $200 already (but prices I found differ a lot, this was the cheapest)
BennyInc@feddit.org · 4 pts · 214d
Something something Cheese Pizza conspiracy. It all comes together.
WhiskyTangoFoxtrot@lemmy.world · 42 pts · 213d
Presumably the counterfeit cheese doesn't have these chips. Therefore I'll make sure to only purchase counterfeit cheese.
InFerNo@lemmy.ml · 8 pts · 213d
Probably cheaper too
skulkbane@lemmy.world · 39 pts · 213d
How good is this counterfeit cheese if you have to invest cheese DRM?
At what point does it stop being a counterfeit cheese and became a real cheese made somewhere outside the origin protection?
LifeInMultipleChoice@lemmy.world · 11 pts · 213d
I assume it's like the whole Champagne only comes from Champagne. Are their other sparkling wines that taste as good, I'm sure. But they want to sell a name.
Kentucky tried to do the same with Bourbon Whiskey, saying if it was made outside of Kentucky you'd have to call it something else, but I don't believe that stuck
Knightfox@lemmy.world · 10 pts · 213d
You are correct, it did not stick, but by US law Bourbon does have to be made in the US. Associating alcohols to a region has always been a tedious argument, but distilled alcohol is especially silly. For things like Champagne they can claim things like the soil of the area impacts the flavor (Vidalia onions), the culture of specific grapes in the region are important (this isolated variety of grapes are only cultivated here), or maybe something in the air contributes to the process (Belgian sours), but Bourbon just requires it be made with at least 51% corn and stored in a charred oak barrel.
Bourbon may have originated from Kentucky there is nothing about Kentucky or the US that impacts the process. I can make IPAs without being in the UK and I can make Berliner Weisse without going to Germany, I see no difference with Bourbon.
LifeInMultipleChoice@lemmy.world · 4 pts · 213d
I agree, I'm going to mention something I've mentioned before though because I love it as a base for why one world one human should be prevent. (BS I just made up now). When France and Italy got hit hard by root rot, trade ended up happening with the U.S. as in people found roots in California and elsewhere did not suffer the same rot, so they grafted the grapes onto roots from the americas to ensure all of Italy/Frances vineyards didn't die, in the trading it also led to California finding access to many of the grapes that were used in Europe, thus making it a very good grower of modern day wines. It's how the world should work on my opinion, not about the profit side, but about the survival side and helping each other overcome devastating events that could change areas forever
explodicle@sh.itjust.works · 7 pts · 213d
I would rather buy the cheese without microchips
skulkbane@lemmy.world · 1 pts · 213d
Yeah same tbh.
Warl0k3@lemmy.world · 6 pts · 213d
It's more a self-defense measure - while there are perfectly good counterfeit cheeses out there, if someone gets a really crappy piece or there's food poisoning traced back to a counterfeit cheese this lets them prove it wasn't their fault, thus avoiding a hit to the brand reputation and/or avoid liability.
Not exactly a great solution imho, but it does make sense from a certain perspective. AFAIK they're sticking the chips in the wax/rind not the cheese itself, which does improve things slightly.
Techlos@lemmy.dbzer0.com · 1 pts · 213d
Scammer reads p-chip patent, realises there's only a small range of laser diode wavelengths that can penetrate cheese. Buys chipped cheese, breaks the cheese. Chipped pieces found using laser excitation pulse and sensor with a notch filter. Save the wedge with the most chips to repeatedly break down to get chipped cheese crumbs, insert into bogus wedges, profit.
I'm sure the idea can be refined, but I'll leave the fine details to the dairy delinquent curd counterfeiters.
Warl0k3@lemmy.world · 4 pts · 213d
They're not liberally sprinkling the cheese with microchips that can be picked out, they're sticking single chips on full wheels.
Techlos@lemmy.dbzer0.com · 1 pts · 213d
Fair enough, read the tech stack more than the implementation. It makes me wonder why not RFID or NFC instead? The only substantial difference would be antenna size and visibility, my only hinch is that it'd be an appearance thing
Warl0k3@lemmy.world · 1 pts · 213d
I'm guessing it's down to food regulations - I don't think there are edible NFC implementations available (I suspect it's down to the power requirements, as far as I can tell the reason they use light stimulation for power transfer instead of the normal inductive method is so that you don't need the large receiving antenna, which probably makes it more "edible"?), even though it's clearly the superior option.
brownsugga@lemmy.world · 5 pts · 213d
if it's cheese, it's real, lol- like "fake boobs are real enough, if i can touch them they're real" but the whole point of DOC or whatever regional protections Europe puts in place I think are about supporting the economies of the region as much as guaranteeing authenticity... the microchips make sense in that context... if someone can fake a wheel of parmesan and disrupt the supply, it will affect demand for the legitimate product and take a customer away from the region the DOC/DOP was meant to protect in the first place. Or just ignore me, honestly I don't have a dog in this race and I'm not even 100% sure I'm right
skulkbane@lemmy.world · 3 pts · 213d
Fair point, i have a bottle of 25 year old aceto balsamico in the kitchen with a DOP on it and I probably wouldn't buy one without it.
But at what point does a counterfet become just as good?
Korhaka@sopuli.xyz · 4 pts · 213d
In this case its literally just the geographical location of the factory that made it. I usually get the Aldi version of things where they just change the name slightly but it is otherwise the same thing.
Shame my local Aldi stopped selling grilling cheese as an alternative to halloumi though, its quite a lot cheaper and avoids having to transport food across Europe unnecessarily. If I wanted high quality I wouldn't go for genuine halloumi either, there is a somewhat local farm that sells their own halloumi style cheese which legally isn't halloumi but tastes way better than anything supermarkets sell that can legally be called halloumi.
Ghostie@lemmy.zip · 5 pts · 213d
hector@lemmy.today · 38 pts · 214d
This made my contempt for the microchip conspiracists curdle.
I imagine organized crime would probably be big into counterfeiting like that. It's less risky than drugs, doesn't bring as much heat. I know there have been more than one exposure of olive oil fuckery, mixing lower grade and other oils in. So counterfeiting fancy cured meats and cheeses would make a lot of sense. The Albanians, Calabrians, Sicilians, Sardinians, and whomever else, it sounds right up their alley.
I know in the US liquor counterfeiting has long been a thing, mixing in rotgut booze into fancy bottles. Done by organized crime. People have this romanticized vision of organized crime because all of the movies. But truth be told, they are pieces of fucking shit. They are parasites, they make things cost more and work less well. You pay more for less, and people get hurt, so those that add no value can make money. With the exception of course of bootlegging around bans on substances, in which case they do provide a valuable service.
evasive_chimpanzee@lemmy.world · 38 pts · 214d
The problem with parm is that "fake parm" can just be literally the exact same product, but just made outside the borders of the legally defined region, or even made within the region with the same methods, but not under the control of "big cheese". It can still be a high quality product.
Counterfeit honey is a big problem. Honey is mostly glucose and fructose, which you can just buy. You can detect a lack of the pollen you'd expect in real honey, but that only makes it so that you can thin out real stuff. There's other methods to detect it, but it's on ongoing arms race. Buy honey from local beekeepers you trust, if you can. P.s., there idea that local honey helps with allergies is bunk because allergies are typically caused by windborne pollen, which bees dont collect.
Maple syrup has similar issues.
Seafood and truffles are commonly "fake", as in substituted with cheaper stuff.
Not "counterfeit", but a similar problem in Mexico is that the cartels have gotten into the avocado industry.
floquant@lemmy.dbzer0.com · 10 pts · 213d
You just aren't allowed to call it literally "Parmigiano Reggiano", no one is stopping you from making it. "Reggiano" means "(of/from) Reggio (Emilia, a city)", I don't see why it's a problem to forbid calling it that if it's not made there-ish.
"Grana" is the generic name for that kind of cheese. Its use is not protected
evasive_chimpanzee@lemmy.world · 3 pts · 213d
I'm not making a moral statement on the rules. I was just pointing it out.
Also I believe "Parmigiano Reggiano" is a trademark name (i.e., protected) in the US and other non-EU countries, but other versions of the name, like "parmesan" are not. In the EU, you cannot call cheese "parmesan" unless it's parmigiano reggiano.
Despite the fact that grana padano is widely available in the US, the style is still just referred to as "parmesan" even if it's the notorious green cannister of pregrated "cheese".
hector@lemmy.today · 8 pts · 214d
I make maple syrup, and much of it has wildly different taste, the only ingredient is maple sap, but it doesn't all taste like the syrup in stores. I'm afraid when selling it I will be accused of faking it too, even though other producers will tell you that as well.
I do know someone that bought a gallon at a farmer's market that turned out to be some nasty corn syrup abomination, guy disappeared. As to fake honey, honey has a particular taste, as does maple syrup, even the stuff that's different, it's more than just sugar, just as you can't well fake fruit juice with sugar water. Mapoline is easily identifiable, I suspect honey would be the same, but I think your cases is probably more them mixing real honey with syrups and the like?
Because artificial flavors, known as natural flavors to the US government, (as they were naturally made in a lab from chemicals, after all isn't everything part of god's plan?) are a poor substitute for real ones, in my experience. Artificial strawberry, blueberry, Vanilla, mapoline, and so forth are all easily identifiable, and abominations to anyone used to the real thing.
evasive_chimpanzee@lemmy.world · 2 pts · 213d
From what I understand, they dont try to build syrup from scratch, it's more that they cut the real thing with sugar and water. According to wikipedia, maple syrup is basically 2/3rds sugar and 1/3rd water, with about 1% "other".
If you added the right proportion of sugar and water to real stuff in a 50:50 ratio, I'd have a really hard time distinguishing that from the natural variation in taste strength.
Luckily I have a steady supply from people I trust. I can't get enough of the stuff made over a wood fire.
hector@lemmy.today · 1 pts · 213d
I make maple wine from it too, especially off tasting syrup, and also from the washings of it, when I bottle it all the goop on the sides of the containers, I wash it all into a mix and throw yeast and nutrient in there, sometimes spruce or white pine needles, yarrow, blackberry roosts, burdock root. None of which are that great, the spruce and white pine are ok. Nettle was good too, and a substitute for nutrient.
But that is really interesting in the types of tastes you can get from it, it's very complex, but depending on the yeast, and if wild yeasts get in there. Then the vinegar mother gets in there if you aren't careful, I've so much vinegar, way more than I can use I'm pickling entire 5 gallon buckets of vegetables with it.
evasive_chimpanzee@lemmy.world · 2 pts · 213d
Ever do an acerglyn (maple/honey)?
hector@lemmy.today · 2 pts · 213d
No, the word looks familiar but I never caught what it is. I really want to get bees but can't afford it.
evasive_chimpanzee@lemmy.world · 1 pts · 212d
"Acer" is the genus name for maples.
The way most beekeepers make money is not selling honey (or wax). The biggest money makers are actually selling bees (in a package, nucleus hive, or full hive), or selling queens (genetics of a queen dictate the temperament of the hive). This is not including the huge commercial beekeepers who make their money off of pollination contracts.
This means that beekeepers are incentivized to get new people into the hobby, so beekeeping is very apprenticeship focused. Local clubs can put you in contact with someone while will be happy to show you the ropes (and give you a bunch of honey in exchange for the help).
To get started learning, all you really need is a veil and gloves (about $50 new total), but you may be able to get used gear for way cheaper. When you start doing hive inspections on your own, you'll need a hive tool, smoker, and probably a bee brush (also about $50 total new).
If you want to get your own hives, the major costs are the bees themselves (which are way cheaper to buy through a club, like ~$100 last time i checked), and the boxes themselves, which can run a couple hundred for a hive. If you live somewhere with bears and/or skunks, you'll want an electric fence, too. Usually, it's better to have 2 hives, too, because if a hive dies in the winter, you can split the other hive and you are barely worse off.
If you are handy and have the tools, you can build your own hives to save money. Also, you can capture wild bee swarms by leaving swarm traps around during the right time of the year.
Lastly, there is specialized gear for harvesting honey, but usually you borrow it from a club.
Tl;dr, you can go all in to start by yourself for like $700, but you can get started as an apprentice for like $50 (or honestly just borrowing gear for free).
tyler@programming.dev · 4 pts · 214d
It completely depends on the allergy
https://pmc.ncbi.nlm.nih.gov/articles/PMC7870997/
evasive_chimpanzee@lemmy.world · 0 pts · 213d
Just read the paper (well, skimmed is more honest). They cite 5 human trials. The first study was not blind, and it also did not show a difference between the control group and the treatment group. The "mini-review" author made it seem like there was an improvement to the honey group over the control, but this was not the case.
The second study, I can't access. The conditions were a bit more complicated, so I can't fully assess, but the "mini-review" author notes that they were also treated with olive oil and corticosteroids. Also, the group sizes were tiny (11 people split into 3 groups), which makes me highly suspicious of any statistically relevant effects. There's also no placebo.
The third study seems legit from a quick skim. They placebo controlled with flavored corn syrup. At the end of the study, the treatment group does not have a significantly different symptom score than the placebo group. The fact that both groups improve is again misinterpreted by the "mini-review" author. In their defense, the authors of that third study really wordsmith their abstract to make it read that way.
The forth and fifth study both show no improvement due to the treatment.
So 4/5 studies show no improvement over control/placebo, and the 5th study i can't read.
I did find a randomized, controlled study on birch honey which seems good, and it shows an improvement over a regular honey control. That's not in the minireview.
Overall, if there's 4 studies saying no, 1 saying yes, and 1 inconclusive, I'm going to take that as a no.
tyler@programming.dev · -1 pts · 213d
You ignored that the studies were all for different allergies… so you can’t just take 4 “nos” and 1 “yes” as a no for all.
evasive_chimpanzee@lemmy.world · 0 pts · 213d
The studies in that mini-review did not investigate different allergies. They each focused on different symptoms; either skin inflammation or mucosa inflammation (conjunctiva, nose, sinuses). The allergen responsible was not characterized.
The only paper that looked at a specific allergy is the one I cited.
I could also cite multiple studies showing that use of bee products can make allergies worse.
https://www.mdpi.com/1422-0067/26/24/12074
https://www.jacionline.org/article/0091-6749(79)90143-X/pdf
https://www.jabfm.org/content/jabfp/7/3/250.full.pdf
https://d1wqtxts1xzle7.cloudfront.net/48090614/j.aller.2009.12.00320160816-9724-1n7hmnh-libre.pdf?1471351425=&response-content-disposition=inline%3B+filename%3DBee_pollen_a_dangerous_food_for_allergic.pdf&Expires=1771343622&Signature=QwHfgQ54yFKvSmv6fCWbdNP%7EQonKSLfnQIL4xf1CC1UAr3vgnO0PrSFd%7EkaDcgQPIWIjSf8Ljv8ln8%7EKHFUefmo5NA28rAY6-rAs7gL3wTvoixaFwYtzQFZet2QFlc16CdlZE6qXk5o7tBnrKDz9IDTFiCjnXvs%7ENdmpDdwmoNeYNy5T8KQpL1dXvXOp6UsnWN0RmFMfL5drkKkzEgUI9M1s%7EtrmlnwWirH4zyzszHndreMJz651ZAJADzkKvxyD9XmLgIIqtFU4zqyb0R4kH%7EucgBIgAqIN2uogmmIbeT2J%7E8dgmxrSZ4qhyvVGLXou7dj6Mf2pzK4%7ESXKe1Jqs%7Eg__&Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA
There are more, too.
tyler@programming.dev · 1 pts · 209d
They literally did study different allergies. Are you just looking at some other paper than the one I linked? They literally have a column that states the allergic diseases that they studied.
You seem to be talking about specific allergens which I never said.
Allergies tested:
evasive_chimpanzee@lemmy.world · 1 pts · 205d
This may just be a language thing. Those aren't allergies to me, they are symptoms of allergies.
To me, allergies are things like a peanut allergy, penicillin allergy, latex allergy, etc.
Nurse_Robot@lemmy.world · 1 pts · 213d
Someone else already pointed it out with a credible source, but since you haven't edited your comment, I wanted to add another reply letting you know your "bunk" comment about allergies is wrong
evasive_chimpanzee@lemmy.world · 1 pts · 213d
Read my response to them. If you can find more randomized, controlled, human trials, I'd love to see them.
Tar_alcaran@sh.itjust.works · -2 pts · 214d
Why is it a problem? If you literally can't tell the difference, what is the problem?
If the fake product is literally indistinguishable, I don't think it's actually fake. It's the same product.
Like "fake" diamonds, which are actually literally better in every way.
ageedizzle@piefed.ca · 6 pts · 214d
Tar_alcaran@sh.itjust.works · -1 pts · 213d
Right, but in the case of honey, its (according to OP) not a different set of ingredients.
Similarly, parmezan cheese made outside the region can be literally the same, chemically exactly the same, but still fake, because of its origin. Just like diamonds.
If you make honey in a machine, and you can't tell the difference, is it not honey?
ageedizzle@piefed.ca · 2 pts · 213d
evasive_chimpanzee@lemmy.world · 1 pts · 213d
Ignoring the fact that selling something fraudulently is automatically bad, I can think of a few reasons. First of all, they can't make it identical. They can beat certain tests, but that's why it's a cat and mouse game.
Second, even if it was 100% identical, there are still reasons to support the "real" thing. If I buy fake syrup, I'm probably getting something made from an industrial monocrop like sugar beets or corn grown far away. If I buy honey from a local beekeeper, I'm investing in more trees/flowers/etc. in my own area. I'm also investing against the widespread use of pesticides harming our whole ecosystem.
TheBat@lemmy.world · 6 pts · 214d
Bluegrass_Addict@lemmy.ca · 2 pts · 214d
sounds like corporations who are also just making the products.. not even talking about the bootlegged shit but the actual legit products. we pay more, for less.. they hurt/kill people, these companies don't add value to the world anymore. they are forcing costs to go up, while making the products also fail more so they work less well. Corporations are parasites
JoMiran@lemmy.ml · 27 pts · 214d
bacon_pdp@lemmy.world · 22 pts · 214d
untorquer@lemmy.world · 22 pts · 213d
Really? Cheese DRM? What's next, they hit you with a DMCA claiming it's nacho cheeze?
SubArcticTundra@lemmy.ml · 14 pts · 213d
They're making the microsplastics worse. This is gonna end up in
marineecosystems. Idk how well sewage treatment can isolate this.tempest@lemmy.ca · 10 pts · 213d
It is hilarious to me to watch people freak out about micro plastics in their Tupperware or whatever when the vast majority are coming from their Lululemon tights and SUV tires.
abrake@lemmy.world · 8 pts · 213d
You're right but I think that most of those people are worried about consuming micro plastics and are less concerned about the effects on the environment. So most people aren't munching on their tires or Lululemons ^unless you're into that sort of thing...^
tempest@lemmy.ca · 4 pts · 213d
The water is the environment man and you need it to live.
The call is coming from inside the house.
You use your tires, they wear off then it rains and the result ends up in the water table. You wash your clothes the water ends up back in the water table after all the microplastics are worn off from the washing.
Water treatment does not remove 100 percent of the micro plastics.
You drink the water.
PhoenixDog@lemmy.world · 8 pts · 213d
This is our generations 'lead in everything'.
HowAbt2day@futurology.today · 3 pts · 213d
I’ve had an eggplant parm on a hike in Jersey and dropped a deuce under a spruce.
The Boss is gonna copy these words and write a song.
HeyThisIsntTheYMCA@lemmy.world · 2 pts · 213d
i mean, i read about something using... not quite nanotechnology but slightly larger scale, building their chips off of cornstarch based chips (basically using carbon chains from corn to build the chips. i wish i could remember the paper. all that stuck with me was "heh, molecular corn chips thats funny")
QuandaleDingle@lemmy.world · 2 pts · 213d
We're way past that concern, sadly enough. Plastic is EVERYWHERE.
RhondaSandTits@lemmy.sdf.org · 4 pts · 213d
Microplastics are stored in the balls.
https://pubmed.ncbi.nlm.nih.gov/36948312/
yabai@lemmy.world · 1 pts · 213d
Next to the pee?
QuandaleDingle@lemmy.world · 1 pts · 213d
FUCK
I_Fart_Glitter@lemmy.world · 2 pts · 213d
They’re made of silica.
https://ominthenews.com/edible-microchips-to-aid-cheese-traceability/
Sophocles@infosec.pub · 12 pts · 213d
This being lemmy, you might want to try the open-source alternative, Grana Padano
TheEighthDoctor@lemmy.zip · 10 pts · 213d
Funny I always use Grana Padano because I'm poor now I will start saying is because I support OSS
teft@piefed.social · 12 pts · 213d
I don't care if Big Parm tracks me. As long as they don't stop making parmigiano reggiano they can do whatever they like to me.
wonderingwanderer@sopuli.xyz · 10 pts · 213d
That's... a lot of fucking cheese...
HeyThisIsntTheYMCA@lemmy.world · 10 pts · 213d
mods this one right here
i don't care what you do with your cheese behind closed doors and i will fight to the death for your right to do it but please be less creepy about it
JasonDJ@lemmy.zip · 6 pts · 213d
Do you want The String Cheese Incident? Because this is how you get The String Cheese Incident.
Omnipitaph@reddthat.com · 2 pts · 213d
what?
BrazenSigilos@ttrpg.network · 7 pts · 213d
Dont fuck the cheese, it's for eating
pulsey@feddit.org · 4 pts · 213d
I guess the joke is about fucking cheese
wonderingwanderer@sopuli.xyz · 1 pts · 213d
You're so original. No really, do you come up with this stuff on the fly or do you keep a notepad full of witty ways to reply to people who use swearwords on the internet?
HeyThisIsntTheYMCA@lemmy.world · 3 pts · 213d
I have a databank in Burbank that gets updated fairly regularly, why?
hitstun@feddit.online · 10 pts · 213d
OK, but how does this even work? Is it a tiny NFC tag or something? Does your body digest it, or does it just pass through you because it's really small, like a single microplastic?
AnUnusualRelic@lemmy.world · 15 pts · 213d
And during the time it passes through you, you're briefly authentic parmesan cheese.
the_mighty_kracken@lemmy.world · 2 pts · 213d
I always said I would make something of myself one day.
SkaveRat@discuss.tchncs.de · 6 pts · 213d
Basically passes through, yes
MrShankles@reddthat.com · 3 pts · 213d
It's probably to track the cheese before it's eaten... but if it is eaten, it'll pass through without harm. Whether it would still work for tracking after it's been eaten, idk
Techlos@lemmy.dbzer0.com · 3 pts · 213d
I know that the dose makes the poison and all, but i imagine cheesebreathers prefer less added arsenic
tomjuggler@lemmy.world · 10 pts · 213d
Ingredients: cows milk, salt, rennet, microchips..
ameancow@lemmy.world · 9 pts · 213d
Thedogdrinkscoffee@lemmy.ca · 9 pts · 213d
Chips in my cheese? Could you toss in some ram, hdd and a gpu plz?
HikingVet@lemmy.ca · 9 pts · 214d
When every letter counts...
unwarlikeExtortion@lemmy.ml · 8 pts · 213d
Am I the only one who doesn't see how this is supposed to guard against couterfeits?
Nikelui@lemmy.world · 11 pts · 213d
It's probably something like an RFID tag that you can scan to check if the cheese is authentic.
LemmyKnowsBest@lemmy.world · 1 pts · 213d
https://lemmy.world/comment/22186818
cv_octavio@piefed.ca · 6 pts · 213d
FreddiesLantern@leminal.space · 6 pts · 213d
Shady trenchcoat figure on a street corner: “Hey kid, wanna buy some cheese? I got the stuff that’ll make you mouse for days.”
HeyJoe@lemmy.world · 6 pts · 213d
I wish they showed what it looks like. I honestly can't understand how this works. Almost all parm i have is grated so wouldn't it be noticeable during the grating process? Or is it that small it avoids being chopped up.
InFerNo@lemmy.ml · 4 pts · 213d
A grain of sand is too small, it would pass a grater.
LemmyKnowsBest@lemmy.world · 5 pts · 213d
Are they really trying to combat counterfeiters, or are they trying to permanently tag & geolocate all their cheese enthusiasts?
unwarlikeExtortion@lemmy.ml · 2 pts · 213d
That only increases the barrier for entry into the market, but doesn't make it impossible to counterfeit.
The only time such a scheme would work is if the cost of counterfeiting the tags is higher than the cost of turning a counterfeit operation into a legitimate one.
And even then, it'd be better to use hologram seals on packaging or embedded into the cheese crust instead of "edible RFID". Most crusts aren't even edible so it seems more like a gimmick than anything else.
So: more sinister explanations acrually hold more weight here.
Ghostie@lemmy.zip · 5 pts · 213d
MonkderVierte@lemmy.zip · 5 pts · 213d
This is how many years old news?
remon@ani.social · 3 pts · 213d
A bit over 2.
MonkderVierte@lemmy.zip · 1 pts · 213d
Thanks!
Tabooki@lemmy.world · 4 pts · 213d
Will kraft follow suit with their American cheese?
ranzispa@mander.xyz · 1 pts · 213d
Is anyone trying to make counterfeit American cheese? As far as I understand it it's generally the US who is producing counterfeit European cheese.
Tabooki@lemmy.world · 2 pts · 212d
Sarcasm. Ie. Nobody is going to make American cheese. 😂
hunnybubny@discuss.tchncs.de · 2 pts · 213d
https://youtu.be/OuSS6_ZFOng
Sorry for the youtube link.
Digit@lemmy.wtf · 3 pts · 213d
How about a little something about what it's about, to help us decide if it's worth our time to look. More helpful than an apology.
MisterFrog@lemmy.world · 2 pts · 212d
Sounds illegal
Digit@lemmy.wtf · -1 pts · 213d
"Oh, well if they're lunatics, no point in listening to what they say."
["Should ban them for misinformation so we never hear their madness."]
Gotta love those fallacy combos, like this circular-reasoning echo-chamber ad-hominem hasty-generalisation. The power of pre-deciding and curating a socially dominant groupthink terrorising for coercive conformity to "the one true way". The pithy shrieks, of "lunatics", "witches, "conspiracy theorists"... get around the world a dozen times, while educated minds, open minds, curious minds, genuine sceptics, nuance seekers, honest researchers, epistemologists, etc are still getting out of bed. ... And have already been cast out as these dangerous "others" to fear.
Oh look, there are patents for putting wifi nano-biochips in jabs... Huh. ...
But still, the power-corrupted nepo-club of blackmailers and child traffickers, who hijack hierarchies and have revolving doors to regulators, and kill populations by the millions in unnecessary "resource wars" to maintain dominance... maybe they still care, and wouldn't use those on us. ... I'm sure it's fine. It's just cheese. It's just to protect their intellectual property purity and profits. For "profit medicine", saying "a patient cured is a customer lost, and a dead patient is just a cost of business" is probably nothing to look into and consider and scrutinise.
For super super sure, maybe they care. :3
Funny how world views get protected, with lies we tell ourselves, when the crooks abusing us admit what they're doing, if only we'd look beyond our world view we re-write over and over [like an llm trained on itself, getting into hallucinations more and more removed from reality] to see where they promote their plans.
Just as pens make poor binoculars, belief makes a poor means to determine reality.