Caught Red-Handed, Say Cheese
You’re a farmer and your life’s work is the cultivation of precious Parmigiano Reggiano cheese. You wake each morning to three golden ingredients—milk from northern Italy, salt and calf rennet—that you’ll combine to create a rich flavor for family gatherings and romantic evenings across the world. More importantly, you think, as you rise out of bed, it’s about the passing on of a tradition—bringing the past into the present. But at the grocery store, you notice an assortment of cheeses being sold under the guise of Parmigiano Reggiano, with ingredients you can’t even pronounce. Your heart drops. What do you do? Speak to the store manager? Warn customers as they walk by? No, this is 2015: you look to big data. By providing a real-time view of production, it can be determined which is the authentic Parmesan cheese, which is great for farmers, cheese-lovers and putting fraudsters out of business. The new Wild Ducks podcast is out. Listen to the quackers on cheese →
9 years ago




