You’d better be checking those package labels! Did you know that the cellulose added to processed foods usually comes from wood pulp (i.e. saw dust) or cotton lint? It can prevent caking, such as in grated parmesan cheese, but some companies use it as cheap filler in their “100%” grated parmesan cheese … both Walmart and Kraft have been sued over the practice. If you want to avoid sawdust in your cheese sauce, the solution is simple; start buying your cheese in block form then grate your own. While you’re at it, consider experimenting with healthy, tasty alternatives for Parmesan (aka Parmigiano Reggiano).
Last year I discovered Grana Padano in the cheese shop of a Super Kroger Grocery in Shreveport, LA. Being a ‘frugal shopper’ I noticed that Grana Padano was $8/for 8oz. where Parmigiano Reggiano was $14 for the same amount. The friendly, knowledgeable shop manager explained that Grana was a great alternative for Parmesan because of its taste as well as the cost … he proceeded to give me a small sample with a few drops of honey and I was won over to the Grana Padano fan club immediately! Grana Padano is a hard cheese with a grainy texture and it is aged for at least 12 months. It has a sharp flavor that becomes more mellow over time. Grana Padano is butterier, softer and tastes more delicate than Parmesan. Grana Padano is an excellent cheese when it comes to grating cheese. The cheese compliments your food including pasta and salad better than other cheese. While it is good for grating on top of your foods, it is also a good melting cheese you can use to cook. So, Grana Padano is usually used for cooking and Parmigiano Reggiano is usually grated on dishes. Read a great article here, https://www.dolceterra.com/blogs/news/differences-between-grana-padano-and-parmigiano-reggiano
Watch for more posts discussing other Parmesan substitutes such as: Pecorino Toscano, Asiago, and Pecorino Romano.
