February 17, 2016 - 4:55am
Is that really cheese?
http://news.nationalpost.com/appetizer/the-parmesan-cheese-you-sprinkle-on-your-penne-could-be-wood
I have known for a while that they use wood cellulose to keep shredded cheese from clumping but 40% seems a bit over the top. We haven't bought shredded cheese for a long time and this just confirms that decision.
Gerhard
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If whoever wrote this does not know the difference between Parmesan and Romano, what does it matter if there some wood pulp in his cheese?
lower reaches of the food business. Like all places and I mean all, there are folks who do not have the character attributes required for common decency, much less success, but do have the ones required for prison and to rip you off if they don't make you sick or kill you. Then there are the really good ones like my employer for over 20 years and the folks that worked there - the Irish Dairy Board - the dairy farmers coop in Ireland that produces the fine Kerrygold milk products - namely butter and cheeses but also dry milk products and proteins.
Make and grow your own, buy the best quality ingredients and products or expect to live with the worst. That is the way it works
I never buy grated cheese because it contains antibiotics to prevent mold.
Nor should they/ Totally not needed just like anti clumping wood is not needed. i have heard of radiation being used to stop microbial growth in all kinds of food and make it shelf stable without refrigeration. This might be the best thing to make fresh food, read salad stuff, much safer to consume without being infected by who knows what...... It could be really good for grated and shredded cheese...... to control listeria too and to make raw milk cheeses safer to eat.