[dghughes]

Kraft brand Parmesan has cellulose in it too I don't think many people read the ingredients. It's funny more than anything.

I started buying real block of Parmesan cheese and it's certainly different more sour. The crystals closes to the rind are where the flavour is. Kraft may not even be Parmesan US laws allow other types of cheaper cheese and lots of cellulose sometimes 40%. edit: I should note the crystals theory is from a Parmesan factory documentary. Is it true? They seem to believe it is.

I think it's to the point now where Kraft and real Parmesan are close to the same price especially if you factor in less cellulose in the real stuff.

[crazygringo]

The cellulose isn't there as filler, it's to prevent clumping. You need it.

And the finer the cheese is grated, the more surface area, so the more cellulose you need.

It's not optional.

(Also no idea what crystals you're talking about, but you don't eat the rind. You can save it to add flavor to soups though, taking it back out at the end. That's just more about not wasting it since it's inedible though.)