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That doesn't answer my question. Why does it cost so much more before they add the cellulose powder?
Yes, it does answer it.
Fresh cheese will always cost more than cheese + fillers. The fillers make up the bulk of the product and reduce the cost for Kraft (or whomever) to sell, so they sell it cheaper.
It's like fresh apple cider vs. a juice 'cocktail' - pure juice squeezed from apples, or a little bit of juice + processed (aka cheap) HFCS and artificial coloring.
I'll pull some numbers out of my butt, but it is close enough:
Say one pound of cheese is $8 (including markup). Easy enough.
OR
1/8 of a pound of cheese (1.25) + cellulose (.50) + preservatives and artificial coloring/flavoring (.50) then grind it all up, mix it together so it is nice and fluffy, put it in a big plastic tub (.10) = $2.35, then standard markup from the grocery store 50%, so total cost is $3.50.
Fresh cheese will always cost more than cheese + fillers. The fillers make up the bulk of the product and reduce the cost for Kraft (or whomever) to sell, so they sell it cheaper.!
Are you saying my can of grated parmesan contains more than 50% cellulose particles, and less than 50% cheese? An 8-oz can contains less than 4 ounces of cheese? Can you cite a link that will support that?
Like I said, I pulled some numbers out of my butt. I picked round ones for ease. I also had no idea how much 'cheese' was in a green tub because I haven't used the stuff in years.
It has it's uses but it's still another pricey food product. It's hard to justify buying in block from deli's unless you use a lot of it. We let an awful lot of cheeses go to waste. Sad to say.
The beauty of a nice hunk of Parmesan Reggiano is that it will last for months in the fridge.
That doesn't answer my question. Why does it cost so much more before they add the cellulose powder?
It's not that it costs more prior to adding a minute amount of cellulose powder (added to prevent caking) to the cheese. It doesnt bulk it up, per se.
Parmesan cheese in a can is not real parmesan cheese. It's a cheap knock off.
What the canned cheese makers aren't telling you is how long the cheese was aged. In the case of some of the big American brands, my guess is it isn't aged very long. Who knows what kind of chemical soup or funky, modified enzyme they add to make it taste the way it does.
Parmesan Reggiano has a protected designation of origin, specifically, Parma (and nearby regions) in Italy. Real parmesan requires about a full year, and often longer, to reach maturity. What you are paying for is the import and time. And it's worth every penny in my opinion.
It's not that it costs more prior to adding a minute amount of cellulose powder (added to prevent caking) to the cheese. It doesnt bulk it up, per se.
Parmesan cheese in a can is not real parmesan cheese. It's a cheap knock off.
What the canned cheese makers aren't telling you is how long the cheese was aged. In the case of some of the big American brands, my guess is it isn't aged very long. Who knows what kind of chemical soup or funky, modified enzyme they add to make it taste the way it does.
Parmesan Reggiano has a protected designation of origin, specifically, Parma (and nearby regions) in Italy. Real parmesan requires about a full year, and often longer, to reach maturity. What you are paying for is the import and time. And it's worth every penny in my opinion.
My can, which is a store brand, says "100% grated Parmesan Cheese. Aged over 10 months."
I don't care what you call Parmesan, nor is there any relevance to what you deem to be worth every penny. What I have is good enough for me, but I'd like to grate it myself, but the producers of the cheap knockoff product that is good enough for me charge me a premium to package it in its pre-grated form. My question is, Why. Nobody has answered that. You have no interest in answering it. Maybe somebody else does.
Or, considering your ****ty attitude, maybe they don't.
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