No you’re good. I can see it being like a way to try and verify where the cheese you’re buying comes from but embedding it in the rind seems a bit excessive when you could just use a tag with a private key signature on it that comes with the cheese.

Out of curiosity, do you know any dishes that use a sauce made of parmegianno regianno rind that someone who is a beginner-amateur (at best) at cooking could make? Or are these dishes quite complicated generally? I have always just thrown out the rind so finding out you can use it to make sauces and it’s the most flavourful part is life changing for me.