jmcquown wrote:
>
> On 2/18/2016 12:13 PM, Brooklyn1 wrote:
> > On Wed, 17 Feb 2016 22:21:50 -0700, graham > wrote:
> >
> > Reduced to a fine powder it's no more sawdust than powdered spices.
>
> You're comparing wood pulp to ground spices?
>
> I buy and grate my own Parm. I don't buy the stuff in the green shaker can.

I buy that cheese and I prefer it. I buy the combo of parmesan/romano.
Since it's dried, the flavor is more concentrated and I like that. The
only ingredients are cheese and powdered cellulose. I don't care
about that "sawdust." I don't know but it might even offer a good
flavor. I guess that depends on what wood dust they use. heh heh

Real fresh parm is much weaker in flavor and I'll use up an entire
wedge on just one dish. The can of dried will last me much longer.
The canned stuff rules, imo.

Maybe better that ppl here quit reading all the fine print on labels
and just eat what tastes good. We all die about the same ages anyway.
I say eat whatever sounds good at the moment and quit worrying about
all this nit-picky stuff.

:-D