Randy Chandler
Milano's Parmesan Cheese is a popular product with a robust and nutty flavor. It is made from 100% cow's milk and aged for a minimum of 10 months. The product is marketed in 8-ounce jars and 16-ounce bags. The ingredients list on Amazon states that corn starch and cellulose are added to prevent caking, while potassium sorbate is included to protect flavor. This addition of cellulose, a stabilizer and anti-caking agent, has sparked concerns about the quality and authenticity of grated parmesan cheese, with some consumers preferring Italian Parmigiano-Reggiano, which, by Italian law, can only contain milk, salt, and the enzyme rennet.
| Characteristics | Values |
|---|---|
| Anti-caking agent | Cellulose added to prevent caking |
| Flavor protector | Potassium sorbate |
| Mold issues | Yes |
| Taste | Good, better than store brands, weird taste, not as much bite |
| Texture | Good |
| Quantity for price | Not bad |
| Melts well | Yes |
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What You'll Learn
Cellulose is added to Milano's Parmesan cheese to prevent caking
Milano's Parmesan Cheese is made from 100% cow's milk and is aged a minimum of 10 months to ensure its robust and nutty flavor. The product is marketed as grated Parmesan Cheese in 8-ounce jars or 16-ounce bags.
The product description on Amazon mentions that corn starch and cellulose are added to the cheese to prevent caking. Cellulose is a stabilizer and anti-caking agent that is derived from plant walls or wood pulp. While it is a harmless and FDA-approved additive, its presence in grated parmesan cheese products has led to lawsuits against some manufacturers for false advertising. This is because, in Italy, Parmigiano-Reggiano cheese can only contain milk, salt, and the enzyme rennet.
Some customers have expressed concerns about the quality and taste of Milano's Parmesan Cheese. There have been reports of the cheese arriving moldy or discolored, with one customer stating that it looked like sawdust. However, other customers have praised the taste and texture of the product, saying that it melts well and has a wonderful flavor.
In summary, cellulose is added to Milano's Parmesan cheese as an anti-caking agent to prevent the cheese from clumping together. While this additive is generally considered harmless, some consumers may prefer to purchase Italian Parmigiano-Reggiano, which does not contain cellulose, or alternative brands of grated Parmesan cheese that may have lower percentages of cellulose.
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Cellulose is a stabiliser and anti-clumping agent
Milano's Imported Parmesan Cheese is made from pasteurized cow's milk, culture, salt, and enzymes. It also contains corn starch and cellulose to prevent caking, as well as potassium sorbate to protect its flavour.
Cellulose is a natural fibre derived from plant walls. It is often used as an additive in grated parmesan cheese to prevent clumping. While it is a harmless and FDA-approved additive, its presence in some parmesan cheese products has led to lawsuits against manufacturers for false advertising. For example, Kraft Grated Parmesan Cheese, marketed as "100% Grated Parmesan Cheese", was found to contain 3.8% cellulose, which is higher than the acceptable range of 2-4% as suggested by cheese experts.
As an alternative to Milano's Imported Parmesan Cheese, you may consider buying Italian Parmigiano-Reggiano. By Italian law, this type of cheese is only allowed to contain milk, salt, and the enzyme rennet, and will carry the mark D.P.O. (Protected Designation of Origin).
In conclusion, cellulose is a stabiliser and anti-clumping agent that is commonly added to grated parmesan cheese to improve its texture and prolong its shelf life. However, its presence may be undesirable to those who prefer their cheese to be made with only traditional ingredients.
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It is made from wood pulp
Milano's Imported Parmesan Cheese is made from 100% cow's milk and aged a minimum of 10 months. It also contains corn starch and cellulose to prevent caking, as well as potassium sorbate to protect its flavour.
Cellulose is an anti-clumping agent that is made from wood pulp. It is a natural fibre derived from plant walls. While it is a harmless and FDA-approved additive, its presence in parmesan cheese products has led to lawsuits against manufacturers for false advertising. For example, Kraft Grated Parmesan Cheese, marketed as "100% Grated Parmesan Cheese", was found to contain 3.8% cellulose, which is higher than the acceptable range of 2-4% as suggested by cheese experts.
If you are concerned about the addition of cellulose, you may want to consider buying only Italian Parmigiano-Reggiano. By Italian law, this type of cheese is only allowed to contain milk, salt, and the enzyme rennet. Cheese made outside this area and method will not carry the mark D.P.O. (Protected Designation of Origin) and will not have the required markings on the rind.
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It is harmless and FDA-approved
Milano's Imported Parmesan Cheese contains cellulose, which is added to prevent caking. While some consumers may be concerned about the addition of cellulose to their Parmesan cheese, it is important to note that it is a harmless and FDA-approved additive. Cellulose is a natural fibre derived from plant walls and is often used as an anti-clumping agent in grated Parmesan cheese products. Its inclusion in these products has, however, sparked lawsuits against manufacturers for false advertising. This is because, while natural, cellulose is used as a filler and is not a part of traditional Parmesan cheese, which, by Italian law, can only include milk, salt, and the enzyme rennet.
The inclusion of cellulose in Milano's Imported Parmesan Cheese is, therefore, a deviation from traditional Italian Parmesan cheese. However, it is done to ensure the product remains clump-free and is not harmful to consumers. Consumers who are concerned about the addition of cellulose to their Parmesan cheese can opt for Italian Parmigiano-Reggiano, which, by law, cannot include cellulose.
While cellulose is not a traditional ingredient in Parmesan cheese, it is important to note that it is not harmful to consumers. Its inclusion in grated Parmesan cheese products is likely due to the need to prevent clumping and caking, which can occur during the manufacturing and storage process. As such, cellulose serves a functional purpose and is not intended to deceive consumers or compromise the quality of the product.
In conclusion, while Milano's Imported Parmesan Cheese does contain cellulose, this additive is harmless and FDA-approved. Consumers who wish to avoid cellulose can opt for Italian Parmigiano-Reggiano, which does not contain this additive by law. However, the presence of cellulose in grated Parmesan cheese products is a deviation from traditional ingredients and has led to concerns about false advertising and the quality of the product.
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Italian Parmigiano-Reggiano is cellulose-free
Milano's imported Parmesan cheese does contain cellulose, as indicated on its packaging: "Corn Starch Ad Cellulose Added to Prevent Caking." Cellulose is a stabilizer and anti-caking agent, commonly added to grated Parmesan cheese to prevent clumping.
However, if you are looking for a cellulose-free option, Italian Parmigiano-Reggiano is a suitable alternative. By Italian law, this variety of cheese is only permitted to contain milk, salt, and the enzyme rennet. It does not contain any added cellulose.
Parmigiano-Reggiano is a traditional variety of Parmesan cheese, produced in the Parma and Reggio Emilia regions of Italy. The name "Parmigiano" can only be used for cheese produced in this specific area, with milk from cows raised according to strict regulations. This variety of Parmesan is recognized by its Protected Designation of Origin status and the required markings on the rind.
Italian Parmigiano-Reggiano is a cellulose-free option for those seeking a product without added stabilizers or anti-caking agents. It is made according to traditional methods and adheres to strict Italian regulations, ensuring a high-quality, authentic product.
In summary, while Milano's imported Parmesan cheese does contain cellulose, Italian Parmigiano-Reggiano is a cellulose-free alternative, offering a pure and traditional cheese experience.
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Frequently asked questions
Yes, Milano's imported Parmesan cheese has cellulose added to prevent caking.
Cellulose is an anti-clumping agent made from wood pulp.
No, cellulose is a harmless and FDA-approved additive.
Cellulose is added to Milano's imported Parmesan cheese to prevent caking and improve the texture of the product.
Yes, Italian Parmigiano-Reggiano is a similar product that does not contain cellulose. By Italian law, it is only allowed to contain milk, salt, and the enzyme rennet.
