Why Parmesan Cheese Is So Expensive

Submitted by: squrlz4ever 3 weeks ago in Lifestyle Misc Science
There's a whole lot of history, culture, economics, and food science here.

There are 50 comments:
Male 2
Oh, i do like cheesy pasta! But this high price..
0
Reply
Female 11
Easy to make money https://porshe.win/15/Gift
-2
Reply
Male 5,713

Why Parmesan Cheese Is So Expensive?


Because Alfredo Sauce is the the best sauce ever!
1
Reply
Male 6,326
kalron your mom is the best sauce ever. shit can i even say this on iab anymore??
0
Reply
Male 5,713
rumham My mom is dead, but she really wasn't very much a cook before her demise, can goods were the apex.  But yes, your mama jokes should still be acceptable on IAB.
0
Reply
Male 7,499
kalron You mean she is a better cook after her demise?  That is scary
0
Reply
Male 6,326
rumham and you realize this is not literal in any sense right Kalron?
0
Reply
Male 5,713
rumham yep ;)
0
Reply
Male 45,690
kalron  ?  I don't think so.

You haven't tasted my home made Lasagna sauce. 
From scratch.
Takes one day to make the sauce, the second day I make the lasagna
The third day I screen through all the praise and letters of thanks and appreciation 
0
Reply
Male 6,326
Gerry1of1 yeah alfredo sauce sucks balls, shit now im gonna get banned for saying what i think, but seriously for ME! (edit Read: 4 me) i dont like alfredo sauce. i do like freshly grated parm.
so i think theres room in there to talk about it without getting all deletely mcdeletetly
0
Reply
Male 2,366
Gerry1of1 DINNER AT GERRY’S!!!

What time, 5:30ish?
0
Reply
Male 7,499
woodyville06 Count me in
As long as it is not Sushi night
0
Reply
Male 45,690
woodyville06   I made lasagna for my birthday last month.
This weekend is cookies for a charity bake sale.
0
Reply
Male 2,868
Gerry1of1 Nice tits!
0
Reply
Male 2,366
Gerry1of1 oh yeah baby!
0
Reply
Male 45,690
woodyville06    You like cookies ?

0
Reply
Male 2,366
Gerry1of1 oh my!  Some of those do look underage though - need more dough:)
0
Reply
Male 2,868
Gerry1of1 I hope deagog sees these!
0
Reply
Male 5,713
Gerry1of1 My wife makes some banging traditional red sauce, but I'm partial to the Alfredo, less acidic on the belly :)
1
Reply
Male 6,326
kalron ok upon reading this i have loosened my thoughts, but still!  funny thing i hated all things tomato until i was in my 20s,  its like now i avoid cereal because of the lactose.  i do like almond milk but i'm complex
0
Reply
Male 2,868
rumham Try that FairLife brand milk. It's lactose free but you'd never know it. I've been off most dairy because of my Arthritis but now they're saying I need the calcium. So I've bee doing cereal some mornings and I'm enjoying it.
0
Reply
Male 2,239
The cellulose isn't something to get excited about. In the sixties and seventies, there was a big push in the U.S. to get more fiber in our diets. Cellulose is found in all plants, and we should have just started eating more plants, but we seem to prefer pretending to do what we claim we're doing. So the FDA began to allow some added cellulose in processed foods. Cellulose is an indigestible fiber that we need in our diet. It's also an anti-clumping agent, used in pre-grated cheese, because our ignorant populace thinks that clumping cheese must have something wrong with it.
The maximum amount of cellulose allowed in cheese without disclosure is 4%. Kraft uses 3.8%. That's the problem with laws. As soon as you draw the line, corporations go and stand on it.
If you don't want the cellulose, just buy cheese in chunks, and grate it yourself. The motto of the American Cheese Society is 'Make America Grate Again'.
1
Reply
Male 10,144
semichisam01 The maximum amount of cellulose allowed in cheese without disclosure is 4%. Kraft uses 3.8%. That's the problem with laws. As soon as you draw the line, corporations go and stand on it.

So you're pissed that Kraft if following the law? 
-1
Reply
Male 2,239
megrendel "So you're pissed that Kraft if following the law?"
Of course not. Why would I be? If I cared about it at all, I would point out that Kraft was careful to allow some room for error. The customers want grated cheese that doesn't clump. Kraft is supplying the demand. 
0
Reply
Male 9,505
semichisam01 One of the best kitchen tips I have ever learned was this: Never buy pre-grated Parmesan cheese. Buy a chunk of the real thing and grate it yourself. It will have two to three times as much flavor because (a) it's grated fresh; (b) it isn't the cheapest no-name cheese that's usually used for pre-grated cheese; (c) it has no cellulose; and (d) it isn't being cut with some cheaper non-Parmesan cheese. A few teaspoons of real Parmesan you grate yourself will give you more and better flavor than a few tablespoons of the pre-grated stuff that's supposedly Parmesan.

Because you will use less of the real thing than the powdered crap, it lasts longer and doesn't wind up being that much more expensive in the long run.
0
Reply
Male 2,366
squrlz4ever and another thing to note  is that you can grate Parmesan (or any hard cheese like Manchego) with different graters for different textures.  
You can get thin or thick strands which I like for a broiled topping or the fine texture like you get in the Kraft shaker for sauces.
0
Reply
Male 45,690
Parmesan smells like vomit.
Seriously, they did a test and had blindfolded smell tests.
Tastes great, smells horrid
1
Reply
Male 9,505
Gerry1of1 Well, now that you made me look into the topic, I'm learning that both Munster and Limburger cheeses truly do smell like stinky human feet.
1
Reply
Male 9,505
Gerry1of1 Ew. I hope I am able to get that observation out of my head the next time I'm grating a block of Parm.
0
Reply
Male 2,868
I always thought the smell and flavor came from old socks.
1
Reply
Male 7,499
It is the filler that makes it so expensive
Craft only uses the finest wood pulp gained from the most nobel    of trees from the enchanted forests of Alaska
Shipped airmail to Craft factories in distant Mississippi. Each tall and mighty Oak can provide enough pulp for a pizzas worth of cheese
The rest is  burned to give Mississippi that mud colored sky they seem to like so much
0
Reply
Male 1,166
The authentic stuff is fantastic, the way the salt crystallises and gives it crunch, the tangy flavour with a hit of nuttiness, I can see why it's often called the king of cheeses.
1
Reply
Male 9,505
mrteatime I agree 100%.
0
Reply
Male 45,690
Unless is american Parmesan which has 4 % saw dusts. Cellulose that is.
Kraft got sued over that 'cause their label says "100% parmesan".  They
can't call it 'parmesan' anymore in Europe.
0
Reply
Male 2,239
Gerry1of1 "Kraft got sued over that 'cause their label says "100% parmesan"."
The judge tossed the suit. Some other companies blend in cheaper cheese. Kraft is all parmesan. The back label lists all the ingredients, including the cellulose.
0
Reply
Male 45,690
semichisam01   err... if it lists the saw dust how can it be all parmesan?
I mean, cows don't give wood sap, they give milk. There should be no 
cellulose in  it.
-1
Reply
Male 2,239
Gerry1of1 "...how can it be all parmesan?"

Okay. Stay with me. It's right above your comment, but I'm going to repeat it. I'm not praising Kraft. I'm just reciting the facts.

The front label says "100% grated Parmesan Cheese"

The judge said that could mean it is 100% grated. That could mean there is no other kind of cheese. What matters under the law is that the ingredients label hid nothing from the consumer, and he tossed the suit.

I'm guessing that you don't buy any processed food. Good for you. I don't, either. Those who do buy and eat commercially processed foods eat a lot of cellulose.

Here's the shocker: if you eat a lot of fresh, unprocessed fruits and vegetables, as I do, you eat a lot of cellulose. It's what plants are made of, and it's one of the reasons we should eat a lot of plants.

Cellulose is your colon's best friend. 
0
Reply
Male 7,499
semichisam01  That is easy enough when your human. We have no colon or even a stomach as you know it.
0
Reply
Male 2,239
thezigrat "We have no colon"
Not even a semicolon?
0
Reply
Male 7,499
0
Reply
Male 45,690
semichisam01 Well didn't you just go off on a little tangent!?  
Good for you to get it all out.

I just asked how it can be cheese if it contains wood and you 
gave me legal decisions about dodging the question. Then you
assumed I buy no processed foods ever at all... I don't know
where you got that from.   7-11 is my favorite restaurant.
What do you think ?

When you want to make a serious comment let me know.
-1
Reply
Male 2,239
Gerry1of1 "Well didn't you just go off on a little tangent!?"
Yes, I did. I was annoyed at the tenor of the comments that assume there is something suspicious about cellulose. Sorry I dropped it all on you. I thought the judge's reasoning was funny.

I guessed wrong about your diet. I don't know anything about 7-11. Sounds like they sell a lot of processed food.

"Good for you to get it all out."
Getting it all out is the whole reason for eating cellulose.

That's about as serious as I can get over cheese.
0
Reply
Male 45,690
semichisam01 There is nothing suspicious about cellulose in vegetable.  In cheese, yes it is wrong. It's a filler, it stretches it out so you get less.

It's like that turkey you buy being pumped full of water so it will weigh more. You don't get more turkey in a heavy bird, you just
 pay more
-1
Reply
Male 9,505
Gerry1of1 That Kraft crap needs to be thrown in the garbage bin.
0
Reply
Male 2,366
squrlz4ever a cheese-snob squirrel.  Now I’ve seen everything!
0
Reply
Male 2,239
squrlz4ever "That Kraft crap needs to be thrown in the garbage bin."

C'mon guys, lighten up. Pre-grated cheese has its place. It is American-made imitation parmesan. It isn't crap. But for home use, I buy Parmiggiano-Reggiano and shave or grate it myself.

I like American 'swiss' cheese on sandwiches. I like real Swiss cheese as part of a cracker and cheese snack. The flavor of real Swiss cheese gets lost in a sandwich.  If you add sauerkraut and corned beef to real (expensive) Swiss cheese, it isn't a Reuben, it's a waste of great cheese.

If you grate American parmesan on one pizza slice and Parmiggiano-Reggiano on another slice, you have just ruined some great cheese.

Everything has its place, and nothing edible should be thrown away.

Make America Grate Again!
0
Reply
Male 2,366
semichisam01 I too like Emmenthaler cheese especially in dishes that call for it such as kase spaetzle.  Similarly gruyere is a nice Swiss cheese on crackers and is indispensable on a good croque monsieur.
0
Reply
Male 2,239
woodyville06 "I too like Emmenthaler cheese"

When most people think of 'swiss cheese', what they picture is the cheese from the Emme Valley with the holes, and that is what cheesemakers in the US imitate. I don't recall how many different cheeses are made in Switzerland, but I know it's about twice as many as are made in France.
I grew up in New England and have very pedestrian tastes. If I make a ham and cheese sandwich, I use cheese made here in Oregon.
0
Reply
Male 2,366
semichisam01 the cheese with the holes is what they are known for, like the Spanish are known for Manchego. Certainly both counties make a plethora of other types.

And the French also have an abundant selection: They aren’t know as “cheese eating surrender monkeys” for nothing:)
0
Reply
Female 11
-2
Reply