Italy's renowned Parmigiano Reggiano, favoured for finishing off bowls of pasta and rocket salads, is one of the most counterfeited cheeses in the world. Now its manufacturers have found a new way to hit back against the lookalikes: by adding microchips.
The move is just the latest innovation from the Parmigiano Reggiano Consortium (PRC), the association which oversees production, which has been trying for a century to fight off cheaper imitations that do not follow the exacting requirements to make the real deal.
The cheese, which can trace its history back to the middle ages, gained the EU's prized protected designation of origin (PDO) status in 1996. Under those rules, Parmigiano Reggiano the only cheese which can be called "Parmesan" within Europe - must be made in a small part of northern Italy, including in the provinces of Parma and Reggio Emilia.
In addition, the wheels of cheese which weigh on average 40kg - have to be matured for at least 12 months in a mountain area, and be tested by experts about two years after production to ensure they make the grade.
Diese Geschichte stammt aus der August 18, 2023-Ausgabe von The Guardian.
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