Bushra Griffith
Kraft grated Parmesan cheese is a popular product, but many people wonder if it is truly Parmesan cheese and whether it is dehydrated. In terms of its authenticity, Kraft Parmesan cheese is not considered real Parmesan in Europe due to strict regulations that require Parmesan to be produced in Parma or Reggio Emilia. However, in the US, food labelling regulations are less strict, allowing Kraft to sell its product as Parmesan. While Kraft Parmesan is made with low-quality milk and cheap production methods, it is still 100% grated cheese. As for dehydration, the process of grating hard cheeses involves dehydration, evaporation, and cooling to reduce the fat content and prevent clumping. Kraft recommends storing its grated Parmesan cheese in the refrigerator to maintain freshness and quality, indicating that it is dehydrated to some extent.
| Characteristics | Values |
|---|---|
| Texture | Drier than fresh cheese |
| Production | Requires dehydration, evaporation, and cooling to reduce fat from oozing out and making it clump |
| Storage | Should be stored in the refrigerator at 40 degrees F and kept at room temperature for up to one hour |
| Quality | The quality of Kraft Parmesan has been associated with low-quality milk and cheap production methods |
| Additives | Contains xanthan gum for texture |
| Alternatives | Freshly grated Parmigiano-Reggiano or Parmesan cheese from Wisconsin |
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What You'll Learn
- Kraft's grated parmesan cheese is dehydrated, dried, and pasteurized
- Kraft was legally forced to stop selling its parmesan in Europe due to regulations
- Kraft parmesan is produced from low-quality milk and cheap production methods
- Kraft parmesan can be stored at room temperature for up to an hour
- Kraft parmesan is not considered real parmesan due to its production methods and location
Kraft's grated parmesan cheese is dehydrated, dried, and pasteurized
Kraft's grated parmesan cheese is also dried, resulting in a drier texture than fresh cheese. This drier texture helps to further extend its shelf life. While parmesan cheese is known for its long shelf life, the drying process enhances its durability.
The drying process also serves another purpose. By removing moisture, the cheese becomes less susceptible to bacterial growth. Harder cheeses, like parmesan, naturally have lower moisture content, making them more resistant to bacteria. The drying process amplifies this inherent property, ensuring Kraft's grated parmesan cheese remains safe for consumption over a more extended period.
Additionally, Kraft's grated parmesan cheese undergoes pasteurization. Pasteurization is a heat treatment process that kills harmful bacteria and extends the shelf life of dairy products. By pasteurizing the cheese, Kraft can guarantee the safety and longevity of its product.
While Kraft's grated parmesan cheese may be dehydrated, dried, and pasteurized, it is important to note that it differs significantly from traditional Parmigiano-Reggiano or parmesan cheeses. Kraft's product is produced using different standards, regulations, and ingredients, resulting in a distinct flavor and texture compared to traditional parmesan cheeses.
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Kraft was legally forced to stop selling its parmesan in Europe due to regulations
Kraft grated parmesan cheese is dehydrated. Grating or shredding hard cheeses requires dehydration, evaporation, and then cooling to reduce the fat from oozing out and making it clump.
In the United States, the word "Parmesan" is not regulated. A cheese labeled as Parmesan in the United States might be genuine Parmigiano-Reggiano, but it is more likely to be an imitation. In the US, the phrase "Parmesan Cheese" can be used as a generic label for any hard Italian-style grating cheese made from cow's milk. Kraft's parmesan differs from Parmigiano-Reggiano in terms of flavor and technique, and does not compare to the deep positive cultural impact that real slow food laws and regulations create in Europe.
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Kraft parmesan is produced from low-quality milk and cheap production methods
Kraft's grated parmesan cheese is dehydrated. The dehydration process involves grating or shredding hard cheeses, then subjecting them to dehydration, evaporation, and cooling to prevent the fat from oozing out and clumping. This method extends the shelf life of the cheese.
While Kraft's product is labelled as "100% grated parmesan," it is far from the traditional Parmigiano-Reggiano cheese. The quality of Kraft's parmesan is attributed more to low-quality milk and cheap production methods than to additives. Kraft's parmesan can be legally sold as such in the United States due to lax food labelling regulations.
In contrast, Parmigiano-Reggiano has a protected designation of origin (PDO) in the European Union and strict requirements that dictate its production. This cheese must be made in a specific region of northern Italy using local cow's milk and historical methods. The milk used is unpasteurized, and the cheese is aged for a minimum of one year, resulting in a higher-quality product.
Kraft's parmesan cheese, on the other hand, is produced using low-quality milk and cost-cutting production methods. The milk used in Kraft's parmesan may come from cows injected with milk-boosting hormone injections (rBGH), a practice banned in Europe due to public health and animal welfare concerns. Additionally, the use of antibiotics in dairy production, while intended to treat sick animals, contributes to the growing issue of antibiotic-resistant bacteria.
The processing methods employed by Kraft further reflect a focus on efficiency and cost reduction. While the exact details of their production process are not publicly available, it is likely that their parmesan undergoes significant processing, as indicated by the presence of additives and anticaking agents like cellulose powder and potassium sorbate.
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Kraft parmesan can be stored at room temperature for up to an hour
Kraft grated Parmesan cheese is dehydrated. The dehydration process, along with evaporation and cooling, is used to reduce the fat content in hard cheeses like Parmesan, thereby extending their shelf life. While the dryness of grated Parmesan slows down the risk of the cheese going bad, it is still recommended to refrigerate it to maintain freshness and quality.
Kraft has advised consumers to store their grated Parmesan cheese in the refrigerator at a normal temperature of 40 degrees Fahrenheit. At room temperature, Kraft Parmesan can be stored for up to an hour. This is because, despite its dryness, grated Parmesan is still a dairy product, and room-temperature milk is not appealing to most consumers.
The debate surrounding the storage of Kraft Parmesan cheese revolves around whether it needs to be refrigerated or can be kept at room temperature. While some individuals might assume that the dryness of grated Parmesan allows it to be stored outside the fridge, Kraft's official recommendation is to keep it chilled.
Kraft Parmesan cheese is often sold in green shaker bottles or cans, and its texture is drier than that of fresh cheese. The dryness is a result of the dehydration process, which helps prevent the cheese from spoiling quickly. However, it is important to note that Kraft Parmesan cheese is not considered "real" Parmesan by some standards due to its production methods and the use of additives.
In conclusion, Kraft grated Parmesan cheese can be stored at room temperature for up to an hour. However, for long-term storage, it is recommended to keep it refrigerated to maintain freshness and quality. The dehydration process plays a crucial role in extending the shelf life of Kraft Parmesan cheese, but proper storage practices are still necessary to ensure the best results.
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Kraft parmesan is not considered real parmesan due to its production methods and location
Kraft Parmesan cheese is not considered real Parmesan due to its production methods and location. The term "Parmesan" is not regulated in the United States, allowing Kraft to market its product as such. However, in Europe, the term "Parmesan" is legally defined as genuine Parmigiano-Reggiano, which must adhere to specific Italian D.O.C. regulations. These regulations dictate that Parmigiano-Reggiano can only be produced in a designated region of northern Italy using local cow's milk and historical methods. It also requires a minimum aging period of one year.
Kraft Parmesan cheese falls short of these standards. Firstly, it is produced outside of the specified region in Italy, which automatically disqualifies it from being labeled as Parmigiano-Reggiano in Europe. Additionally, the quality of Kraft Parmesan has been questioned, with suggestions that it is made with low-quality milk and cheap production methods. The presence of additives, such as cellulose, potassium sorbate, and cheese culture, further distinguishes it from traditional Parmigiano-Reggiano, which is highly regulated to ensure consistent quality.
The difference in production methods and location leads to a significant disparity in taste and texture between Kraft Parmesan and traditional Parmigiano-Reggiano. Even if Kraft were to use the same ingredients and techniques as Parmigiano-Reggiano producers, the resulting cheese would still be considered an "imitation" due to the location of production. The transportation of milk and the influence of climate can alter the taste of the final product, making it challenging to replicate the unique flavor profile of Parmigiano-Reggiano.
While Kraft Parmesan may be convenient and preferred by those accustomed to its flavor, it lacks the cultural authenticity and traditional production methods associated with genuine Parmigiano-Reggiano. The absence of strict regulations in the United States allows for a broader interpretation of the term "Parmesan", leading to confusion among consumers. As a result, Kraft Parmesan is not recognized as authentic Parmesan by those adhering to the Italian D.O.C. standards.
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Frequently asked questions
Yes, Kraft grated parmesan cheese is dehydrated. Grating or shredding hard cheeses requires dehydration, evaporation, and then cooling to reduce the fat from oozing out and making the cheese clump.
No, it is not considered real parmesan. In Europe, regulations require parmesan to be produced in Parma or Reggio Emilia to be labelled as such.
Kraft grated parmesan cheese is made with low-quality milk and cheap production methods, resulting in a lower-quality product compared to traditional parmesan.
Kraft advises storing its grated parmesan cheese in the refrigerator at 40 degrees F and keeping it at room temperature for no more than one hour after opening.
