via Bloomberg: (is this financial news?)
Cellulose is a safe additive, and an acceptable level is 2 percent to 4 percent, according to Dean Sommer, a cheese technologist at the Center for Dairy Research in Madison, Wisconsin. Essential Everyday 100% Grated Parmesan Cheese, from Jewel-Osco, was 8.8 percent cellulose, while Wal-Mart Stores Inc.’s Great Value 100% Grated Parmesan Cheese registered 7.8 percent, according to test results. Whole Foods 365 brand didn’t list cellulose as an ingredient on the label, but still tested at 0.3 percent. Kraft had 3.8 percent.
Eventually, I relented and allowed my friends to buy shredded cheese when they’re cooking at my house. I personally buy cheese by the block and grate it on-demand for the main reason that I don’t want wood pulp in my cheese. It acts to keep the cheese from molding. This has been known for a while. The additional advantage is you have a cheese that’s richer, lacks oxidation and has moisture over pre-shredded.
I wasn’t aware the same situation was happening with parmesan although I should have known better. Cubes of 2 year Parmesan are far more expensive than the stuff that comes in plastic jugs but it tastes better. I hope this news convinces people to buy those hand shredders used in restaurants and move away from the powdered stuff.