Did You Know – Parmesan Cheese
We have used grated Kraft Parmesan Cheese for decades. I don’t know why, I guess convenience. We recently started buying a wedge of Parmesan Cheese and we grate it ourself. What a difference in quality and taste!!!! I decided to see why there is such a difference in quality and taste by doing a little research.
I read the back of the Kraft label and what I found was there is cellulose added to the grated cheese. What is cellulose? It usually comes from wood pulp (saw dust) or cotton lint. It can prevent caking, such as in grated parmesan cheese, but some companies fraudulently use it as a cheap filler in their “100%” grated parmesan cheese according to http://www.cspinet.org.
You will be surprised not only by the delicious taste of a wedge of Parmesan Cheese but also by how much cheese you get from that little wedge. So give it a try and see what a difference there is in the taste and then you decide for yourself.
http://www.InDianesKitchen.com
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Categories: Cheese, Did You Know
We grate our own and would concur with your recommendation, Diane
Thank you Derick!
Thank you for the info on the cellulose— will steer clear of Kraft Parm
I stopped using the powdery stuff, and just like you, I love fresh parmesan.
Unreal how much better the wedge taste.
I’m glad you’ve seen the error of your ways Diane
Haha me too Sheree!
A wedge was all my mother would use, but you can guess who had to grate it!
Well I got stuck drying dishes every day! 🤣
A few years ago, I made a pasta dish from scratch and the recipe called for Parmegano Reggiano and I repeated it cuz it sounded so fancy. Then the hubby said, you know that’s just Parmesean right? 😂😆 But yes, what a difference fresh Parmesean makes. And if you use of sparingly, it also goes a long way!
Hahaha That cracked me up Ab! So true it goes a long way and you can probably cut back on it because the flavor is so intense compared to the store bought grated.
I will definitely try this. It sounds like an easy switch for lots of flavor! My kind of cooking! Thanks!
It is very little effort Betty and when you taste the difference you will wonder why you haven’t done it sooner. We ate at Olive Garden a month ago and they grate the cheese for you and that was what made us change.
Yes, that’s odd, isn’t it? I also have a feeling that lower-quality cheeses are the ones slated for shredding, and that the ones you buy in wedges are higher quality. Just a hunch.
They add potato starch and powdered cellulose to the shredded cheese, that’s why it doesn’t melt very well, the wedges are all cheese.
good to know!
Thank you!
We also, about 2 years ago, started using wedges of Parmesan with our grater. So much better indeed ! I did not know that about the filling though, yuk !! I’ m glad we stopped using it.
I was just as surprised Susan!
We usually buy the “real thing” but I have used the shaker style Parmesan. After reading your article, I may never use it again even if its the only Parmesan available. The idea of ingesting wood or lint sorta turns me off. Thanks, as always, for sharing your finds. 🙂
Happy to help Linda, it really is crazy the things they put in our food.
Thank you for this insightful article. Without knowing this, I knew there was a reason I should never buy grated Parmesan. I prefer the flavor of freshly grated “Parmigiano” cheese.
You’re very welcome Josephine! There is a reason why processed food gets a bad rap, this is a good example.
We always use the real thing because of the taste and because I don’t think my body likes the idea of ingesting wood! Thanks Diane!
You’re welcome Dorothy! It does sound pretty disgusting. It’s crazy what we eat when we don’t think to look at the ingredients.
When I was a kid and had no clue that there was REAL Parmesan cheese I thought this magical green cylinder was everything! I used to dump as much as I was allowed onto my spaghetti (whether made from jar sauce and dried noodles, or my Chef Boyardee – ha!). Now I think I would gag if I ate it. But I do love to grate a ridiculous amount of real Parm onto my spaghetti!
Hahaha We always had the green can too! I hate to admit it but I still think mini ravioli Chef Boyardee is good That is the only one though. Every once in a blue moon I buy a can. Lol
That is awesome!
You can’t cook with that stuff, either. It’s nasty. Years ago I learned about its ingredients when one of my first attempts at making a risotto failed spectacularly. Get the wedge and a grater!
Haha It sure is nasty to cook with, what a waste of good risotto Ted!
This is so interesting. My son in law was just scolding me the other day for buying the processed cheese stuff. He said it was full of fillers and not good for me. So I added real Parmesan to my looong grocery list and I’m sure I’ll be all the healthier. It’s trending…hugs, C
Wonderful and you had a smart son in law! Wait until you taste the difference!
We could’t agree more! The taste and texture of home grated Parmesan Cheese is so much better.
I knew you would agree! Your food always looks like it has so much flavor. Thank you!
I discovered how wonderful a wedge of Parmesan cheese is when we lived in Mexico and couldn’t get the Kraft in a can. It’s like it is a different product altogether! Costco there sold wedges from Uruguay. They were much cheaper than Italian and at least as good. I haven’t found it at Costco stores in the U.S., but I have been happy with the quality and it’s worth the price.
How funny you couldn’t get the Kraft can. I’m curious, when you use the wedge do you grate the entire wedge? My husband refuses to throw out the skin part of the wedge (the wide end) and I read you shouldn’t eat the edge because it is like the peel on a banana.
As a reader of all food labels, I’m surprise as the ingredients they try to pass off on us. We only buy parmesan that needs to be grated!!!!
Good for you! That’s why you look so healthy!
Grated fresh cheese is always superior and surprisingly more economical.
Yes it is!!!! I was shocked by how much grated cheese you get from a small wedge. Much more than the canned.
I just learned this *horror* myself! It’s fresh Parm all the way in my kitchen . . . and you’re right — it’s far superior.
It doesn’t take that long to grate either. Thank you!
We came to the same conclusion as you Diane! There is so much more flavour in a wedge or Parmesan Cheese (also more expensive, at least here in South Africa). But it makes a wonderful difference to a dish (especially when using in a pasta)!
My husband even puts it on his daily salad.
Well ewww, I didn’t know that and sprinkle it liberally on my crock pot food. So you grate a little cheese off the wedge every time you want some then, or grate it and then keep it in a container?
Grate it as you use it then keep the wedge wrapped tightly with plastic wrap in the refrigerator. It grates so easily and you will notice the change of flavor.
That is good to know especially after reading what is in Kraft grated cheese with the plastics – ugh!
Wedge is so much more delicious! Thanks for sharing!
You’re welcome Rachel, have a great weekend.
You too!!
Thank you!
I learned this a few years ago and never bought it again! It’s sort of like the folks in Ecuador adding lead to make children’s applesauce weigh more! Yikes! We think we know what we’re eating, but we really don’t.
Yikes is right, I never heard about that with the applesauce! If we could only stop eating processed food but even I buy canned soup and vegetables.
I use the fresh grated parmesan as much as possible. I do use the Kraft stuff for breading though. I don’t think a lot of people realize how much filler there is.
I know I didn’t know how much filler and what the filler is until this post. We grate parmesan all the time now.
I refrain from using Kraft and agree that real parm tastes much better. But sometimes, you just want the fake cheese taste! lol. It’s like eating American cheese singles
I would never give up Kraft American Cheese, it’s the best! I should do a post on that. Lol
Yes! Looking forward to reading that!