I believe Butyric acid is responsible for both the flavor of parmesan cheese…. and the smell of vomit.
Yeah, that’s why I specified in that same sentence that it was an anti-clumping agent. I apologize though if I implied it was added as part of the creation of the cheese itself.
I’ve seen enough people confuse that and assume that the cheese itself is 3% cellulose that I figured it bore repeating that it’s in the package, not part of the cheese itself.
It’s all that wood pulp that’s added as a desiccant. 
Cellulose is harmless to eat, and has very little flavor. I doubt that’s the problem. Unless it dries out the cheese excessively.
It definitely tastes different. I made the mistake early on of introducing my daughters to Parmigianno-Regianno (however it’s spelled) when they were like 5 and 3. Stuff is like $20-$30/lb. I once tried to substitute domestic Parmesan and it did not go over well. Tried the Kraft stuff and even worse. So now I’m stuck with always having some Italian Parm in the house with the stamped rind and everything. I mean, I guess it’s not all that expensive in the scheme of things, but I was surprised at how I could not cheap out on them when I was in a pinch. (But they’re right in that it’s night and day difference. Even with freshly grated domestic stuff — maybe there’s a good one — but the ones I tried have all been shadows of the DOP (real) stuff. Just don’t have that umami depth, and even within Italian imports, there’s variation depending on producer.)
In my world, that’s how you improve a slice of pizza.
Yeah, my kid would get annoyed when we ran out of truffle oil. I would not let her try the real stuff!
This stuff’s not bad. It’s not quite Parmesan, but it’s very Parmesan adjacent. But it’s also usually ~$20/lb so it won’t save you much in dollars 
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The dose makes the poison. I’ve seen people essentially cover a slice in a solid layer of Parm powder. As in several tablespoons-worth.
Try that with powdered garlic and even the most dedicated garlic hound will be crying “Uncle!”
As I mentioned, I do keep my reserve supply in the freezer but have no qualms about keeping real pre-grated Parmigiano-Reggiano in the fridge for months at a time. If it’s there for too long it may indeed start to form green mold spots, but even then, in a pinch, the non-moldy stuff is quite usable. Though I then throw it out, bring in the reserve from the freezer, and make a note to buy another container. Genuine Parmigiano-Reggiano is currently around $10 for a small container, so not cheap, but worth every penny!
Thanks. That visually does look promising. I’ll keep an eye out for it.
Not just Parmesan that has additives like cellulose. Preshredded cheeses like cheddar contain it. It keeps the fragments from sticking together.
Don’t like it, don’t buy it. I try to avoid preshredded cheese just for shelf life reasons if nothing else, but for Parmesan I prefer the fancy stuff but always have the Kraft around too. If no other reasons than that kids can plow through a block of cheese quick.
It is not very good cheese to start with, then too much air has gotten to it.
You are correct.
Look, if you take the very cheapest Parm, grind it and let the air get to it- then it will taste just like the Kraft stuff- which I cheerfully admit I like on just okay pizza and frozen spaghetti. In those cases, you arent taking “meh” cheese and adding it to great pasta- you are adding Meh to meh.
Good pasta needs good cheese.
I keep a chunk of parmesan in the cheese compartment of one of those little handcrank rotary graters, in a tupperware in the fridge.
Grab that little doohickey out of the fridge and turn the crank, not actually much more trouble than opening and shaking a can of snow cheese.
Thank you for linking a stainless steel option @Kimstu. When I was younger and more broke I enjoyed using a similar but plastic framed option for almost a year. And then it broke. And we replaced it, with another break 6 months later. The plastic options are basically disposable. Stainless isn’t perfect, but it’s a smarter option that’s more likely to last if from a decent provider.
Fwiw, i have one that looks similar to that one, that i mostly use to grate cheddar. But I’ve had it for decades. For whatever reason, i use a box grater with the Parmesan.
Huh, I didn’t even know they made plastic versions of that rotary cheese grater thing. I tend to keep a lump of Parm around till it gets quite hard and dry, and when I want some grated Parm I want it right away and in plenty, so I’m usually putting some serious muscle into cranking that thing. I can see myself snapping a flimsy plastic version of the crank handle in two like a bread clip.
I use a Microplane for my parmesan. Works great, gives you these beautiful, very soft tufts of cheese that melt well into whatever you’re sprinkling it on (as long as it’s hot food.) Easy enough to clean.
Actually, that’s why. Mine looks similar, but i think I’d bend it if i cranked away at hard cheese. That also looks like it has a latch to keep the cheese from going under the edge. Maybe i should upgrade.