Do you top your spaghetti with wood shavings? You might be if you’re using some brands of “grated Pa

The reason I now buy wedges of Parmigiano-Reggiano cheese (on sale!) is in the title of this post: wood shavings.

Cheese IS dairy - unless you’re buying vegan cheese, which can be made with nuts, but that’s another story for another day (maybe). However, many brands of grated Parmesan cheese contain a mix of dairy and anti-clumping agents. Think about that for a second.

Some label packaging says “cheese-like” product. Hmmm. It’s kind like cheese, but not. But you wanted cheese right?

Sooooo, what the heck is in the stuff you are liberally sprinkling over your spaghetti, pizza and other foods? Cellulose. Wood cellulose, which is a byproduct of wood pulp. Yum.

Are you thinking, “well, I buy 100% grated Parmesan so it’s 100% cheese.”? It might not be. Here’s an article from Chicago Tribune talking about a recent lawsuit in which 3-4% cellulose was found in the so-called 100% grated cheese. Here’s another article from the Independent (a UK based newspaper) describing about a tip-off the FDA received in the US regarding the amounts of cellulose in the pre-grated “parmesan cheese” sold in major retailers.

Don’t get me wrong, tree harvesting is an important part of the Canadian economy, but I don't necessarily want to eat it when I think I'm eating cheese.

Do you need to buy expensive cheese to enjoy your foods? No, but you should be aware of what you’re buying. Parmigiano-Reggiano comes from Italy and meets strict standards to be labeled as such, which increases the price here in Canada. Similar types of hard cheese can be found - just ask your local cheese-monger for recommendations. (And once you do can you let me know?!)

Bottom line, to be sure of what you’re eating, buy a whole food component - i.e. a block/wedge/round of cheese instead of a jar or container of cheese on a shelf because you might not be eating what you thought you were!

Do you buy Parmigiano-Reggiano or Pecorino Romano or any other delicious, hard cheese? Have you found a fabulous Canadian or international

alternative I should try? TELL ME!!! I’m always excited to try new foods.

P.S. the rinds from these hard cheeses can be stored in your freezer and added to stock or soup. I add mine to beef stew and it makes ALL the difference in the flavour department versus when I don’t. Try it and let me know your results!