Grated Parmesan

[Anonymous No.18051072]

So I bought a big block of parmesan and have been grating it over my pasta dishes. It always makes a mess with my grater and is pretty hard to do, so why would I not choose something like this?
TIA!

[Anonymous No.18051111]

>>18051072
There is literally no reason to not use this except that it's a little bit more expensive

[Anonymous No.18051113]

>>18051111
It's more expensive? The block I bought at the grocery store was like 14 dollars. It seems like the same thing grated is cheaper somehow.

[Anonymous No.18051135]

>>18051113
not sure where he got that impression the pregrated stuff is cheaper,

the pregrated doesnt have the same texture, it lacks a creaminess, not that block parmesan is particularly creamy. pretty sure its an imitation cheese, depending on the brand at least and not actual parmesan grated.
you would have to try it and see if you dont mind the difference

[Anonymous No.18051145]

>>18051135
It's not imitation cheese if you read the label. What caused me to ask the question is people saying it tasted like sawdust in threads past. All of the ones I've seen were all just grated parmesan cheese. Sometimes a blend of parm and other cheeses as well.

[Anonymous No.18051158]

>>18051145
It is imitation parmesan. Obviously it's actually cheese. It does have cellulose powder (i.e., sawdust) in it.

[Anonymous No.18051174]

>>18051158
Where does it say imitation parmesan?

I think I will compare the labels from a few brands.

[Anonymous No.18051182]

>>18051072
put the parm in blender and it turns into that. wa la

[Anonymous No.18051183]

bacon and kraft parm makes a better carbonara than pancetta and block parmesan. just like pizza, americans have been improving italian cuisine since they first hit our shores

[Anonymous No.18051192]

>>18051174
The name parmesan is not legally protected in the United States. Neither is romano, which is why Kraft's romano cheese is made from cow's milk, when pecorino romano is a sheep's milk cheese (pecora means sheep).

[Anonymous No.18051236]

>>18051192
>thing
>italian thing
holy shit i get it now.

[Anonymous No.18051246]

>>18051236
Kill yourself

[Anonymous No.18051268]

>>18051236
You are projecting.

[Anonymous No.18051338]

>>18051174
>CELLULOSE POWDER
sawdust?

[Anonymous No.18051345]

>>18051338
No, it's plant fiber to prevent it from caking.

[Anonymous No.18051350]

>>18051345
>plant fiber
ok, so sawdust

[Anonymous No.18051377]

>>18051350

No no fiber from plants in a dust like fashion probably from a saw

[Anonymous No.18051428]

>>18051350
You're gonna be pissed when you learn what lettuce is made of

[Anonymous No.18051501]

>>18051428
>what lettuce is made of
water and gelatin?

[Anonymous No.18051502]

People should never eat anything that comes out of the ground or from a living being.

[Anonymous No.18051524]

>>18051345
Sorry, "refined wood pulp"

[Anonymous No.18051644]

>>18051502
this
they should just open their mouth like a whale and suck the moisture and nutrients from the sky

[Anonymous No.18052390]

>>18051236
the wisest american

[Anonymous No.18052394]

>>18051345
Do you understand what sawdust is?

[Anonymous No.18052408]

wait... is it ACTUALLY sawdust? i thought that was a meme

[Anonymous No.18052423]

>>18052408
It’s more heavily processed than sawdust, more of a powdered sugar texture, but yes it is just powdery processed sawdust

[Anonymous No.18052437]

>>18051072
Maybe you need a better grater.

[Anonymous No.18053102]

>>18052437
I like those ones they use at the restaurants that you crank over your food, but I don't want another big thing to clean for just a light topping. I can do it pretty good with my knife.

[Anonymous No.18053113]

Basically, you couldn't sell grated parmesan like that without some cellulose powder in it because the cheese would become one big clump. Hell, it already does after a few days even with the powder which requires a few good shakes to break up.

[Anonymous No.18054491]

>>18051072
Get a microplane.