What are the ingredients in Kraft Parmesan cheese?

November 10, 2025 •

4 min read

According to the product label, the main ingredients in Kraft Parmesan cheese include Parmesan cheese, cellulose powder, and potassium sorbate. This combination is what gives the product its signature flavor profile and extended shelf life, distinguishing it from traditional aged Parmigiano Reggiano.

Quick Summary

An examination of the ingredients in Kraft Parmesan cheese reveals it is made from pasteurized milk, cheese culture, salt, and enzymes, with additional anti-caking and preservative agents. The inclusion of cellulose powder and potassium sorbate serves specific functions for texture and shelf-life extension.

Key Points

Core Ingredients: Kraft Parmesan cheese includes pasteurized part-skim milk, cheese culture, salt, and microbial enzymes as its foundational components.
Anti-Caking Agent: Cellulose powder, a plant-derived fiber, is added to prevent the grated cheese from clumping together and to absorb excess moisture.
Preservative: Potassium sorbate is used to protect the flavor and extend the product's shelf life by inhibiting the growth of mold and yeast.
Differs from Traditional Parmesan: Unlike strictly regulated Parmigiano Reggiano, Kraft's version is a mass-produced product with additives for convenience and is aged for a much shorter period.
Safety of Additives: Both cellulose powder and potassium sorbate are considered safe food additives by regulatory bodies like the FDA, used for functional purposes rather than deception.
Convenience vs. Tradition: The ingredient profile of Kraft Parmesan is a direct result of balancing convenience, long shelf life, and consistent quality, a trade-off from the fewer ingredients and longer aging of traditional Parmesan.

Decoding the Label: A Closer Look at Kraft's Parmesan Ingredients

When you shake Kraft Grated Parmesan cheese onto your pasta, you're adding more than just aged cheese. While the foundational ingredient is a form of Parmesan, the product's long shelf life and consistent texture are achieved through a combination of additives. Understanding the purpose of each component on the ingredient list can help consumers make informed dietary choices.

The Foundational Cheese Components

At its core, Kraft's grated Parmesan is derived from dairy, just like traditional cheese. The process starts with a simple formula that relies on bacteria and enzymes to create the distinct cheesy flavor.

Pasteurized Part-Skim Milk: The starting base for the cheese. Using part-skim milk results in a lower fat content compared to traditional cheeses made with whole milk.
Cheese Culture: Beneficial bacteria are added to the milk to initiate the fermentation process, which develops the flavor and acidity.
Salt: Essential for both flavor and preservation. It helps to control the growth of unwanted bacteria during aging.
Enzymes: These are used to coagulate the milk, separating it into curds and whey. Historically, rennet from animal stomachs was used, but many manufacturers, including Kraft, now use a microbial enzyme, making it suitable for vegetarians.

Why Additives are Included

Unlike fresh-grated Parmesan, which clumps together easily, the Kraft product in a shaker is designed for convenience. This is where the non-cheese ingredients come into play, each serving a specific purpose for consistency and preservation.

Cellulose Powder: Derived from plant fiber, cellulose powder is added to act as an anti-caking agent. It coats the shredded cheese pieces, absorbing excess moisture and preventing them from sticking together into a solid block. This ensures the cheese remains a free-flowing powder, easy to shake out of the container. The FDA recognizes cellulose as safe for consumption, and it is a common additive in many pre-shredded cheese products.
Potassium Sorbate: This is a preservative used to inhibit the growth of mold, yeast, and other microorganisms. By preventing microbial spoilage, potassium sorbate significantly extends the shelf life of the product, allowing it to be stored at room temperature for an extended period after opening.

A Comparison: Kraft Parmesan vs. Parmigiano Reggiano

The most significant difference between Kraft's product and its Italian counterpart lies in the process and added ingredients. Traditional Parmigiano Reggiano is a strictly regulated, Protected Designation of Origin (PDO) product with a specific aging period and only four ingredients: milk, salt, rennet, and cheese cultures.


Feature	Kraft Grated Parmesan Cheese	Parmigiano Reggiano (PDO)
Ingredients	Parmesan Cheese (Milk, Salt, Cheese Culture, Enzymes), Cellulose Powder, Potassium Sorbate	Milk, Salt, Animal Rennet, Cheese Culture
Aging Period	Can be as short as six months due to a faster curing process.	Aged for a minimum of 12 months, often longer.
Country of Origin	Manufactured in the United States and Canada by Kraft Heinz.	Exclusively produced in designated provinces within Italy, including Parma and Reggio Emilia.
Additives	Contains cellulose powder for anti-caking and potassium sorbate for preservation.	No additives allowed; it is a "100%" cheese product.
Texture	Dry, powdery, and free-flowing due to anti-caking agents.	Hard, granular, and brittle, with a crystalline texture.

The Broader Context of Cellulose in Cheese

The presence of cellulose in pre-shredded and grated cheeses has been a point of public discussion for some time. Critics often focus on its derivation (often from wood pulp) and argue that its inclusion is a deceptive measure, diluting the cheese content. However, as noted by the FDA, the additive is safe and is intended purely for a functional purpose. Food-grade cellulose is a refined product and is molecularly identical to the fiber found in all plant matter. The amount is typically regulated and makes up only a small percentage of the final product. For Kraft, it's a critical element that ensures the cheese remains easy to use and store, delivering a consistent experience for consumers who value convenience.

Conclusion

The ingredients in Kraft Parmesan cheese are more complex than those in traditional artisanal versions, reflecting its position as a mass-market convenience product. While the base is authentic cheese, the addition of cellulose powder and potassium sorbate is a key part of its manufacturing process, addressing the practical needs of shelf stability and anti-caking. For the consumer, this translates to a reliable, flavorful, and easy-to-use product that is a staple in many kitchens. Understanding these ingredients helps clarify the differences between mass-produced grated Parmesan and its traditional, specialty-aged cousins. The final decision rests with the consumer: prioritize convenience and shelf life, or opt for a product with fewer ingredients and a longer, more artisanal history.

Visit the official Kraft Heinz website to see the complete list of products and ingredients.

Frequently Asked Questions

Yes, Kraft Parmesan cheese is made from real Parmesan cheese, with pasteurized part-skim milk, cheese culture, salt, and enzymes listed as the primary ingredients. However, it also includes additives not found in traditional Italian Parmigiano Reggiano.

Cellulose powder, derived from plants, is used as an anti-caking agent in Kraft Parmesan cheese. It prevents the grated cheese from clumping and absorbing moisture, ensuring it stays a free-flowing powder in the canister.

Potassium sorbate is a preservative that inhibits the growth of mold and yeast. Its inclusion in Kraft Parmesan cheese extends the product's shelf life and protects its flavor, allowing it to be stored outside of constant refrigeration.

No, they are not the same. Parmigiano Reggiano is a Protected Designation of Origin (PDO) product from Italy with strict aging and ingredient standards. Kraft Parmesan is a mass-market domestic product with a different ingredient list, aging process, and flavor profile.

Yes, regulatory bodies like the FDA classify food-grade cellulose and potassium sorbate as safe for consumption in the quantities used in food manufacturing. Cellulose is a form of dietary fiber, and potassium sorbate is a common food preservative.

The primary function of the additives, such as cellulose powder and potassium sorbate, is to enhance the functional properties of the grated cheese. They prevent caking and spoilage, ensuring the product is convenient and stable for consumers.

While the specific proportions may vary slightly depending on the product line (e.g., grated vs. finely shredded), the core ingredients listed for Kraft Parmesan, including the additives, are generally consistent across their standard offerings.