{"id":5519,"date":"2016-02-26T17:02:49","date_gmt":"2016-02-26T17:02:49","guid":{"rendered":"https:\/\/adamchandler.me\/blog\/\/?p=5519"},"modified":"2016-02-18T17:04:13","modified_gmt":"2016-02-18T17:04:13","slug":"linked-the-parmesan-cheese-you-sprinkle-on-your-penne-could-be-wood","status":"publish","type":"post","link":"https:\/\/adamchandler.me\/blog\/2016\/02\/26\/linked-the-parmesan-cheese-you-sprinkle-on-your-penne-could-be-wood\/","title":{"rendered":"Linked: &#8220;The Parmesan Cheese You Sprinkle on Your Penne Could Be Wood&#8221;"},"content":{"rendered":"<p><a href=\"http:\/\/www.bloomberg.com\/news\/articles\/2016-02-16\/the-parmesan-cheese-you-sprinkle-on-your-penne-could-be-wood\">via Bloomberg<\/a>: (is this financial news?)<\/p>\n<blockquote><p><em>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.\u2019s Great Value 100% Grated Parmesan Cheese registered 7.8 percent, according to test results. Whole Foods 365 brand didn\u2019t list cellulose as an ingredient on the label, but still tested at 0.3 percent. Kraft had 3.8 percent.<\/em><\/p><\/blockquote>\n<p>Eventually, I relented and allowed my friends to buy shredded cheese when they\u2019re cooking at my house. I personally buy cheese by the block and grate it on-demand for the main reason that I don\u2019t 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\u2019s richer, lacks oxidation and has moisture over pre-shredded.<\/p>\n<p>I wasn\u2019t 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\u00a0those hand shredders used in restaurants and move away from the powdered stuff.<\/p>\n","protected":false},"excerpt":{"rendered":"via Bloomberg: (is this financial news?) Cellulose is a safe additive, and an acceptable level is 2 percent&hellip;\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","apple_news_api_created_at":"2016-03-17T01:58:01Z","apple_news_api_id":"deafd59d-49d8-4fdf-b750-86e6301e9b6e","apple_news_api_modified_at":"2016-03-17T01:58:01Z","apple_news_api_revision":"AAAAAAAAAAD\/\/\/\/\/\/\/\/\/\/w==","apple_news_api_share_url":"https:\/\/apple.news\/A3q_VnUnYT9-3UIbmMB6bbg","apple_news_cover_media_provider":"image","apple_news_coverimage":0,"apple_news_coverimage_caption":"","apple_news_cover_video_id":0,"apple_news_cover_video_url":"","apple_news_cover_embedwebvideo_url":"","apple_news_is_hidden":"","apple_news_is_paid":"","apple_news_is_preview":"","apple_news_is_sponsored":"","apple_news_maturity_rating":"","apple_news_metadata":"\"\"","apple_news_pullquote":"","apple_news_pullquote_position":"","apple_news_slug":"","apple_news_sections":[],"apple_news_suppress_video_url":false,"apple_news_use_image_component":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"csco_singular_sidebar":"","csco_page_header_type":"","csco_custom_appearance":"","csco_disable_excerpt_posts_layout":false,"csco_page_load_nextpost":"","csco_post_video_location":[],"csco_post_video_location_hash":"","csco_post_video_url":"","csco_post_video_bg_start_time":0,"csco_post_video_bg_end_time":0,"_jetpack_hide_featured_image":false,"_jetpack_featured_image_duplicate_dismissed":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[7],"tags":[],"class_list":["post-5519","post","type-post","status-publish","format-standard","category-linked","cs-entry","cs-video-wrap"],"apple_news_notices":[],"jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/pb3IC4-1r1","jetpack-related-posts":[{"id":2876,"url":"https:\/\/adamchandler.me\/blog\/2011\/08\/05\/would-you-like-some-wood-pulp-in-your-shredded-cheese\/","url_meta":{"origin":5519,"position":0},"title":"\u2605 &#8220;Would You Like Some Wood Pulp In Your Shredded Cheese?&#8221;","author":"Adam Chandler","date":"August 5, 2011","format":false,"excerpt":"Food Renegade: Organic Valley uses powdered cellulose made from wood pulp in its shredded-cheese products. The company would prefer not to use a synthetic ingredient, but cellulose is bland, white and repels moisture, making it the favored choice over products such as potato starch, says Tripp Hughes, director of product\u2026","rel":"","context":"In &quot;Linked&quot;","block_context":{"text":"Linked","link":"https:\/\/adamchandler.me\/blog\/category\/linked\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1371,"url":"https:\/\/adamchandler.me\/blog\/2013\/02\/28\/travel-perhaps-the-greatest-cheese-ive-ever-had\/","url_meta":{"origin":5519,"position":1},"title":"\u2605 Travel: Perhaps the greatest cheese I&#8217;ve ever had","author":"Adam Chandler","date":"February 28, 2013","format":false,"excerpt":"Edam Jackson, living that cheesy lifestyle but it's so gouda! While at Cantillon on Saturday, I encountered a 2 pound piece of cheese. It was 8,50 Euro and just said \"cheese\" on the clear plastic wrap followed by a word I could not pronounced. It could have meant \"Washed Cheese\"\u2026","rel":"","context":"In &quot;Travel&quot;","block_context":{"text":"Travel","link":"https:\/\/adamchandler.me\/blog\/category\/travel\/"},"img":{"alt_text":"Cantillon Gueuze Cheese","src":"https:\/\/i0.wp.com\/farm9.staticflickr.com\/8248\/8512711546_235f298cd5_z.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/farm9.staticflickr.com\/8248\/8512711546_235f298cd5_z.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/farm9.staticflickr.com\/8248\/8512711546_235f298cd5_z.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":1279,"url":"https:\/\/adamchandler.me\/blog\/2010\/12\/19\/saturdays-amazing-dinner-recipe\/","url_meta":{"origin":5519,"position":2},"title":"\u2605 Saturday&#8217;s Amazing Dinner Recipe","author":"Adam Chandler","date":"December 19, 2010","format":false,"excerpt":"Saturday\u2019s Dinner Recipe Thanks Krissy for reminding me to blog about this and for Sue \/ Susan on her great encouragement on this little meal and, most of all, to my friend Lee who gave me the inspiration for this one. If you try this at home, let me know\u2026","rel":"","context":"In &quot;Culinary&quot;","block_context":{"text":"Culinary","link":"https:\/\/adamchandler.me\/blog\/category\/culinary\/"},"img":{"alt_text":"An amazing Dinner","src":"https:\/\/i0.wp.com\/farm6.static.flickr.com\/5042\/5275710361_e4affe145a_z.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":2353,"url":"https:\/\/adamchandler.me\/blog\/2014\/08\/20\/review-3-fonteinen-oude-geuze-1998-50th-anniversary\/","url_meta":{"origin":5519,"position":3},"title":"\u2605 Review: 3 Fonteinen Oude Geuze 1998 (50th Anniversary)","author":"Adam Chandler","date":"August 20, 2014","format":false,"excerpt":"\u00a0 4.2 \u00a0\u00a0\u00a0AROMA\u00a08\/10\u00a0\u00a0\u00a0APPEARANCE\u00a05\/5\u00a0\u00a0\u00a0TASTE\u00a07\/10\u00a0\u00a0\u00a0PALATE\u00a05\/5\u00a0\u00a0\u00a0OVERALL\u00a017\/20 AdamJackson\u00a0(2522)\u00a0- Enfield, New Hampshire, USA - AUG 15, 2014\u00a0 Bottle @ Mikkeller Bar in San Francisco. One of the last few bottled 3F beer I have yet to track down. Flipped my crap when i saw this on the shelf. $180 for a 75CL bottles split 1\u2026","rel":"","context":"In &quot;Reviews&quot;","block_context":{"text":"Reviews","link":"https:\/\/adamchandler.me\/blog\/category\/reviews\/"},"img":{"alt_text":"3 Fonteinen 50th Anniversary 1998 - Oude Gueze","src":"https:\/\/i0.wp.com\/farm4.staticflickr.com\/3902\/14977378282_2c4c660bbc_z.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":4569,"url":"https:\/\/adamchandler.me\/blog\/2015\/04\/14\/linked-the-dietary-dramas-you-go-through-to-throw-a-dinner-party\/","url_meta":{"origin":5519,"position":4},"title":"Linked, &#8220;The Dietary Dramas You Go Through to Throw a Dinner Party&#8221;","author":"Adam Chandler","date":"April 14, 2015","format":false,"excerpt":"via The Bold Italic: Paleo? That was the same as Atkins, wasn\u2019t it? I quickly googled the difference while we were on the phone and scanned the list of dos and don\u2019ts. Meat was okay, as long as it was grass-fed, but cheese wasn\u2019t. And rice was definitely verboten. Paella,\u2026","rel":"","context":"In &quot;Linked&quot;","block_context":{"text":"Linked","link":"https:\/\/adamchandler.me\/blog\/category\/linked\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":431,"url":"https:\/\/adamchandler.me\/blog\/2012\/06\/28\/events-beer-bbq-on-saturday-the-30th-are-you-coming\/","url_meta":{"origin":5519,"position":5},"title":"\u2605 Events: Beer BBQ on Saturday the 30th. Are you coming?","author":"Adam Chandler","date":"June 28, 2012","format":false,"excerpt":"It's time for my 4th of July event that takes place each year. This year, we're doing a pre-party and inviting every one of my beer friends to join. It's hard timing for many but I'm making plenty of food and hope you'll join us. \"Hail to The Yeast\" is\u2026","rel":"","context":"In &quot;Events&quot;","block_context":{"text":"Events","link":"https:\/\/adamchandler.me\/blog\/category\/beer\/events\/"},"img":{"alt_text":"Grilling Chicken, Ribs and Fresh Vegetables with friends!","src":"https:\/\/i0.wp.com\/farm6.staticflickr.com\/5342\/7435124014_0bd800b018_z.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/farm6.staticflickr.com\/5342\/7435124014_0bd800b018_z.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/farm6.staticflickr.com\/5342\/7435124014_0bd800b018_z.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/adamchandler.me\/blog\/wp-json\/wp\/v2\/posts\/5519","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/adamchandler.me\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/adamchandler.me\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/adamchandler.me\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/adamchandler.me\/blog\/wp-json\/wp\/v2\/comments?post=5519"}],"version-history":[{"count":0,"href":"https:\/\/adamchandler.me\/blog\/wp-json\/wp\/v2\/posts\/5519\/revisions"}],"wp:attachment":[{"href":"https:\/\/adamchandler.me\/blog\/wp-json\/wp\/v2\/media?parent=5519"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/adamchandler.me\/blog\/wp-json\/wp\/v2\/categories?post=5519"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/adamchandler.me\/blog\/wp-json\/wp\/v2\/tags?post=5519"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}