Parmesan producers are microchipping their cheese

EU food producers are incredibly protective of their products and the history that surrounds them - that’s why there’s such specific rules around who can make a Champagne, or Burgandy, when we’re really drinking a sparking wine or a glass of light pinot.

But it’s one thing to want to call your product by that name to get the accolades, and another to fabricate its origins to benefit from the higher prices. That’s fraud. So when we learned Italy’s renowned makers of Parmigiano Reggiano, favoured for finishing off bowls of pasta and rocket salads, are adding microchips to their cheese in order to prevent counterfeited products, Alec and Sascha needed to know more.

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