On Mon, 22 Feb 2016 09:58:16 -0500, jmcquown >
wrote:

> On 2/22/2016 12:16 AM, sf wrote:
> > On Sun, 21 Feb 2016 09:41:53 -0500, jmcquown >
> > wrote:
> >
> >> On 2/18/2016 3:18 PM, sf wrote:
> >>> On Thu, 18 Feb 2016 12:37:03 -0500, 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.
> >>>>
> >>> It doesn't need to be in a can to contain cellulose powder.
> >>>
> >>>
> >> If I buy a wedge of Parmesan cheese, I'm pretty sure it doesn't have
> >> cellulose powder added to it. It's expensive, but it lasts a good long
> >> time as it's a hard cheese.
> >>
> > The article wasn't talking about a wedge of cheese.
> >
> I know that. That's why I don't have to worry about cellulose in my
> Parmesan.
>
When I buy grated and shredded cheese, I don't worry about it either.


--

sf