If You Love Grated Parmesan Cheese

[Miss Marty]

Beware

You Might Be Sprinkling Wood Pulp Filler On Your Food
Check out all the recent stories about Parmesan Cheese

 

[#1 Cowboys Fan]

I have read some of those reports-----disappointing to say the least.

I still have several containers in my pantry-----I will use them vs. throw them away.

I think/hope they are much more cheese than toothpicks!!!!

:rofl::rofl:

Pat

 

[dioxide45]

I try to grate my own Parmesan cheese from a block whenever I can. DW likes the "white powder" in the green plastic can. I bought some shredded hard Parmesan shreds the last time, but I think I will go back to the block the next time. I don't like how they look and taste like little hard sticks.

I also like to grate my own fresh cheeses, like cheddar and mozzarella. Haven't bought pre-shredded in years. The same anti caking ingredients (ie wood pulp) go in to those packages too.

 

[Passepartout]

I also like to grate my own fresh cheeses, like cheddar and mozzarella. Haven't bought pre-shredded in years. The same anti caking ingredients (ie wood pulp) go in to those packages too.

I used to keep bags of Kroger shredded cheddar around, but one day looked at the label and saw that potato starch was used as an 'anti-caking' agent. So much for that. There is a huge cheese plant here and they sell blocks of locally made cheddar very reasonable. Better cheese, local jobs= win+win.

Jim

 

[Kal]

Try shaving the Parmesan with a potato peeler. The shavings provide a more rich flavorful delight.

 

[dioxide45]

Try shaving the Parmesan with a potato peeler. The shavings provide a more rich flavorful delight.

I have done that, also have a rotary shredder. For cheddar or other soft cheeses, I have a Presto Salad Shooter. We also have the shredder attachment to our Kitchen Aid, but that seems to make much softer shreds. Perhaps good for melting, but they tend to stick together a lot more when keeping them in the fridge for a few days.

 

[Passepartout]

Perhaps good for melting, but they tend to stick together a lot more when keeping them in the fridge for a few days.

Probably why they use that potato starch as anti-caking. Soft cheeses are FAR better freshly shredded. Hard cheeses- like Parm can be grated ahead- even if it's better fresh off the block.

I'm wondering about shredding frozen cheddar. Anyone try that? I'm not sure my rotary shredder would be up to the job but if it keeps the cheese from clumping it might be worth a try. - Maybe the food processor- hmmmm.

 

[dioxide45]

Probably why they use that potato starch as anti-caking. Soft cheeses are FAR better freshly shredded. Hard cheeses- like Parm can be grated ahead- even if it's better fresh off the block.

I'm wondering about shredding frozen cheddar. Anyone try that? I'm not sure my rotary shredder would be up to the job but if it keeps the cheese from clumping it might be worth a try. - Maybe the food processor- hmmmm.

The shreds out of the Salad Shooter don't tend to stick together much. I can usualy shake the container I store the shreds in and they break up. The Kitchen Aid shreds are different. Shaking the container seems to clump them together more. This is why they us the potato starch. We tend to use the shreds pretty fast. I was considering tossing the Salad Shooter when we got the Kitchen Aid shredder, but I think I will hold off.

I have never tried shredding frozen cheese. We never freeze cheese. If I don't use a whole block, I put it in a food saver bag and vacuum seal it. I am able to keep it for a couple months that way. Just resealing the bag as I use up the cheese. Though in most cases, I shred a whole 8oz block or two. So the need to vacuum seal is usually rare.