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From: Ed P <esp@snet.n>
Newsgroups: rec.food.cooking
Subject: Re: Chicken and Broccoli Alfredo Bake - YUM
Date: Mon, 28 Oct 2024 21:54:19 -0400
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On 10/28/2024 9:08 PM, Bruce wrote:
> On Mon, 28 Oct 2024 20:39:29 -0400, Ed P <esp@snet.n> wrote:
> 
>> On 10/28/2024 7:40 PM, dsi1 wrote:
>>> On Mon, 28 Oct 2024 23:01:47 +0000, Dave Smith wrote:
>>>
>>>> On 2024-10-28 6:31 p.m., dsi1 wrote:
>>>>> On Mon, 28 Oct 2024 21:15:50 +0000, D wrote:
>>>>>
>>>>
>>>>>> Hmm, maybe not wise to serve this to italians? How is the quality?
>>>>>
>>>>> Serving pasta to an Italian would not be a smart move on my part. Kids
>>>>> love that green can cheese. RFC'ers seem to hate the stuff. I see it as
>>>>> a flavor enhancer i.e., a heavy duty umami powerhouse.
>>>>
>>>> I know enough Italians to know that a hell of a lot of them eat that
>>>> cheap green can crap. Some buy the bags of pre ground Parmesan. Not many
>>>> grate it fresh. They also use commercial pasta sauces.
>>>
>>> What's wrong with cheap? What's wrong with the taste?
>>
>> Some of us are willing to pay a little more for a much better taste.  I
>> like pure cheese, not mixed with chemicals. Huge difference in flavor
>>
>> Ingredients
>> Parmesan Cheese (Pasteurized Part-Skim Milk, Cheese Culture, Salt,
>> Enzymes), Cellulose Powdere To Prevent Caking, Potassium Sorbate To
>> Protect Flavor
> 
> But dsi1's Amazon link only mentions this:
> "Parmesan cheese, part skim milk, cheese culture, salt,"
> 

On the Kraft website they do not list ingredients.  I imagine they are 
embarrassed.
https://kraftnaturalcheese.com/product/grated-cheese/parmesan/

WalMart does
https://www.walmart.com/ip/Kraft-Parmesan-Grated-Cheese-8-oz-Shaker/15716473
Ingredients
PARMESAN CHEESE (PASTEURIZED PART-SKIM MILK, CHEESE CULTURE, SALT, 
ENZYMES), CELLULOSE POWDER, POTASSIUM SORBATE TO PROTECT FLAVOR.


Cellulose though, is merely a wood derivative.  It can be beneficial. 
Wood floats, so, eat enough cheese the cellulose may prevent drowning.