L'Italo-Americano

transponder to be more pre- cise, is embedded into the casein plate of each cheese form; this plate, made from milk proteins, already carries a unique alphanumeric code and a QR code, which are like the cheese's identity card. The integration of the micro- transponder improves the tracing process, offering a next-generation traceability technology to the Consorzio del Parmigiano Reggiano. I n d e e d , t h e p e o p l e a t the Consorzio are taking a leap into the future with this advanced tracking mecha- nism, because this isn't just about modernizing, it's about setting a gold standard that could help also other at-risk products fight against coun- terfeiting. As Nicola Bertinel- li, the Consorzio's president, emphasizes, this move is piv- otal in presenting the unpar- alleled quality of their cheese to the world, and in ensuring it stands out from others that might not adhere to their rig- orous production and origin criteria. in its efforts to combat this issue and their recent part- nership with p-Chip Cor- poration and Kaasmerk Matec to introduce a digital label mirrors well their com- mitment. This innovative approach aims to improve the cheese's authenticity and traceability, ensuring that consumers around the world can enjoy the genuine taste o f P a r m i g i a n o R e g g i a n o without compromise. As mentioned in a CBS News report, Italian cheese- makers have started using m i c r o c h i p s t o e n s u r e t h e authenticity of Parmigiano R e g g i a n o . T h i s i n i t i a t i v e involves implanting edible microchips, no larger than a grain of sand, into the cheese wheels. These microchips can be scanned to reveal a unique serial ID, allowing buyers to verify the cheese's a u t h e n t i c i t y . E m i l i a n o Wass of the Italian publica- tion Il Forchettiere tells us more about the curious, but necessary, innovation: the m i c r o c h i p , o r m i c r o - The introduction of the m i c r o c h i p i s y e t a n o t h e r example of the Consorzio's commitment to preserving t h e l e g a c y a n d h i s t o r y o f Parmigiano Reggiano. While the cheese embodies cen- turies of Italian tradition, the m i c r o c h i p r e p r e s e n t s t h e future, in an harmonious blend of the old and the new. And the initiative, in the end, is also important for all the consumers around the world who want to experience the authentic taste of this iconic cheese. Parmigiano Reggiano, its rich history and unparalleled taste are a symbol of Italy's culinary creativity and tradi- t i o n s . A s c o u n t e r f e i t e r s a t t e m p t t o t a r n i s h i t , the Consorzio del Parmi- giano Reggiano, armed with technology, stands in their way, to ensure that the one and only "King of Cheeses" keeps on reigning supreme. Just another beautiful exam- ple of how modernity and technology can help tradi- tions thrive. comes imitation and, like all things of value, our Parmi- giano Reggiano has been a target for counterfeiters, which led to the need for innovative solutions to pro- tect it. Indeed, Parmigiano Reggiano, due to its global popularity, has become one of the most counterfeited Italian products, with recent data suggesting that fake versions of this cheese have flooded markets worldwide, leading to significant eco- nomic losses for authentic producers: the Consorzio del Parmigiano Reggiano esti- m a t e s t h a t t h e g l o b a l t u r n o v e r o f c o u n t e r f e i t parmesan stands at a stag- gering $2 billion, which is not only a significant eco- nomic blow to genuine pro- ducers but also means that c o u n t l e s s c o n s u m e r s a r e b e i n g d e p r i v e d o f t h e authentic taste and quality of true Parmigiano Reggiano. The Consorzio, ever vigi- lant in its mission to uphold the integrity of this Italian treasure, has been proactive THURSDAY, AUGUST 24 2023 www.italoamericano.org 18 L'Italo-Americano IMPRESA ITALIA MADE IN ITALY TOP BRANDS BUSINESS & ECONOMY F o r c e n t u r i e s , P a r m i g i a n o R e g g i a n o h a s been crafted the same way, in the same place, following the s a m e r i t u a l s . A n d w e wouldn't expect anything less from what is, perhaps, the m o s t w e l l - k n o w n I t a l i a n cheese there is. With its rich history, Parmigiano Reg- giano has been a staple in I t a l i a n k i t c h e n s , g r a c i n g dishes with its unique flavor and texture. Often hailed as the "King of Cheeses," this crumbly del- icacy boasts a rich and sto- ried past that is as flavorful as the cheese itself: it origi- nates from the picturesque Italian provinces of Parma, Reggio Emilia, Modena, and parts of Bologna and Manto- va, and its legacy traces back to the Middle Ages, a sign of both its enduring appeal and the value of the time- h o n o r e d t e c h n i q u e s employed in its production. Over the centuries, artisans have meticulously crafted Parmigiano Reggiano, adher- ing to traditions that have been passed down through generations: these age-old methods, combined with the rich terroir of its region of production, give the cheese its distinctive taste and tex- t u r e . I t ' s a p r o c e s s t h a t involves careful selection of natural ingredients, slow aging, and a commitment to purity, with no additives or preservatives. T h e C o n s o r z i o d e l Parmigiano Reggiano, founded in 1934, plays a piv- otal role in ensuring that the legacy of Parmigiano Reg- giano is preserved: they over- see the production of each wheel of cheese, ensuring it adheres to the rigorous quali- ty standards that have been refined over the centuries. T h e i r s e a l i s a m a r k o f authenticity, a guarantee that consumers are getting gen- uine Parmigiano Reggiano, crafted with the same pas- sion and precision as hun- dreds of years ago. B u t , w i t h f a m e , o f t e n FRANCESCA BEZZONE The legacy of Parmigiano Reggiano and the modern fight against counterfeits Parmigiano Reggiano: the cutting of the wheel (Photo: Roberto Maggioni/Dreamstime) and, bottom left, a moment of its production in a small farm in Parma (Photo: Barmalini/Dreamstime)

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