On Sat, 20 Feb 2016 07:56:05 -0500, Ed Pawlowski > wrote:

> On Thu, 18 Feb 2016 12:23:17 -0800, sf > wrote:
>
> >On Thu, 18 Feb 2016 13:57:38 -0500, Ed Pawlowski > wrote:
> >> >
> >>
> >>
> >> It was poorly presenting on the news here. They showed a photo of the
> >> whole cheese, not the grated and I never heard the word "grated" in the
> >> presentation. From what I saw, it is easy to draw an incorrect
> >> conclusion. Reading another article it was defined as grated.
> >
> >It can be in a bag of shredded cheese too. Enlarge to read the
> >ingredient list. http://i.imgur.com/xDUVmXU.jpg
>
> Based on my experience of shredding cheese at home, I can see where
> something should be added to prevent it from becoming a sticking glob
> of cheese rather than shreds. When making a cheese sauce or soup we
> use a dusting of flour at times and it doubles as a thickener. Never
> thought much about it, but on Locatelli brand Pecorino Romano grated
> there are no other ingredients listed. Sheep milk and salt. It is the
> only brand we buy if we need a large quantity. Otherwise we grate
> from a piece of Parm usually hand carried from Italy.
>
> The news on TV was rather deficient. They named one company, Crown,
> that is adding it, perhaps in larger amounts, but they gave the
> impression it could be in a wheel of cheese, not just grated. Could
> be much ado about nothing.

I think that's the case. Many ingredient lists are pure, all you need
to do is look and if you don't like what you see - don't buy the
product. People are given information, ignore it, and then act like
it's the other guy's fault that they didn't know. You can lead a
horse to water, but...

It's old news anyway. RFC was all atwitter about this subject at
least 5 years ago. Why it's making the rounds again is anybody's
guess. Those who don't want the additives are free to grate their
own, and those who want grated cheese fast will still open a bag.

Concern about cellulose is adolescent misdirection from the real issue
AFAIC. I'm more concerned about what has been completely ignored in
the excitement over cellulose (we're eating wood pulp, woooo): the
practice of substituting less expensive cheeses such as cheddar,
swiss, and mozzarella in bags labeled 100% Parmesan. I buy both
shredded and grated Parmesan, Romano and Asiago cheeses (more often, a
combination of them) in tubs from the deli department, and I am
dismayed that there is even a remote possibility they may contain
cheeses that are not listed on the label.
https://www.washingtonpost.com/news/...what-it-seems/

--

sf