Core Cheese Ingredients: The Foundation of Flavor
At the heart of Kraft Parmesan shredded cheese are the components that form the actual cheese product. This foundation follows a standard cheesemaking process, adapted for mass production.
Milk
Like all cheese, Kraft Parmesan begins with milk. Specifically, it uses pasteurized part-skim milk. Pasteurization is a heating process that kills harmful bacteria, making the product safer for consumption. Using part-skim milk results in a cheese with a lower fat content compared to full-fat varieties.
Cheese Culture
Bacterial cultures are essential for producing cheese. These cultures introduce specific bacteria that ferment the milk and develop the characteristic flavors and textures of Parmesan. The specific blend of cultures used is proprietary to Kraft and helps define the final taste profile of their product.
Salt
Salt plays a vital role in cheesemaking, contributing to taste, texture, and preservation. It helps draw out moisture from the curd, which is a necessary step in producing hard cheeses like Parmesan. Salt also inhibits the growth of unwanted bacteria.
Enzymes
Enzymes are used to coagulate the milk, separating the liquid whey from the solid curds that will become cheese. Kraft uses microbial enzymes, meaning they are derived from microorganisms rather than animal rennet, which is important for many consumers with specific dietary preferences or religious considerations.
Added Ingredients: Enhancing Texture and Shelf Life
Beyond the core cheese-making components, additional ingredients are added to Kraft's shredded product for functional purposes. These additives are what distinguish it from a fresh block of Parmesan.
Cellulose Powder: The Anti-Caking Agent
Cellulose powder is a plant-based fiber that is added to prevent the shredded cheese from clumping together in the bag. Without an anti-caking agent, shredded cheese would stick together in a solid mass. The addition of cellulose ensures the cheese remains free-flowing, making it easy for consumers to sprinkle and distribute. Despite some viral misinformation, the cellulose used is a food-grade fiber derived from sources like wood pulp or cotton lint, and is generally recognized as safe by the FDA.
Potassium Sorbate: The Preservative
Potassium sorbate is a common food preservative used to inhibit the growth of mold, yeast, and other microorganisms. By preventing spoilage, it extends the product's shelf life, allowing it to be stored for longer periods. This is a crucial function for pre-packaged shredded cheese, as it ensures freshness for consumers even after the product is opened.
Comparing Kraft Parmesan to Authentic Parmigiano Reggiano
To understand the nuances of Kraft's shredded cheese, it helps to compare its ingredients and production process with that of authentic Parmigiano Reggiano.
| Feature | Kraft Parmesan Shredded Cheese | Authentic Parmigiano Reggiano |
|---|---|---|
| Ingredients | Pasteurized part-skim milk, cheese culture, salt, microbial enzymes, cellulose powder, potassium sorbate. | Unpasteurized milk, salt, and animal rennet. |
| Origin | Made in the USA or Canada. | Must be produced in specific regions of Italy (Parma, Reggio Emilia, Modena, Bologna, Mantua). |
| Aging Process | Specific aging times are not publicly detailed, but are generally shorter than authentic Parmesan. | Aged for a minimum of 12 months, often longer. |
| Texture | Fine shreds or grated powder, designed to remain loose and not clump. | Hard, granular texture with a crystalline crunch. |
| Flavor | A mild, salty, and consistent flavor profile. | A complex, nutty, fruity, and savory flavor that deepens with age. |
| Additives | Contains anti-caking agents and preservatives. | No additives or preservatives are allowed. |
Understanding the Roles of Functional Ingredients
To fully appreciate the product, one must understand why the functional ingredients are included. Cellulose powder and potassium sorbate are not included to deceive consumers but to provide specific benefits that modern packaged foods require.
Cellulose Powder and Anti-Caking
Without an anti-caking agent, pre-shredded cheese would quickly stick together due to natural moisture content. This is because the surface area of shredded cheese is much larger than a solid block, exposing more of the cheese to air and moisture loss. Cellulose powder acts as a physical barrier, coating each strand of cheese to prevent it from fusing with its neighbors. This ensures a consistent, pourable product that maintains its desired texture.
Potassium Sorbate for Shelf Stability
Potassium sorbate is a food-grade preservative that is crucial for maintaining the product's quality over time. As soon as cheese is shredded and exposed to oxygen, it becomes more susceptible to mold growth. The preservative prevents spoilage and helps the product maintain its flavor for a longer period after the container has been opened. This is a convenience feature that allows consumers to store and use the cheese over several weeks without concerns about rapid spoilage.
The Verdict on Kraft Parmesan's Ingredients
While Kraft Parmesan shredded cheese does contain more than just milk, salt, and enzymes, the added ingredients serve distinct purposes for texture and preservation. For many consumers, the convenience and consistent flavor profile outweigh the presence of these additives. For those seeking the purest form of Parmesan, freshly grating a block of cheese is the best option. However, the ingredients in Kraft's product are transparently listed and approved for food use, making it a reliable choice for everyday meals.
Conclusion: Understanding What You Eat
Ultimately, understanding what are the ingredients in Kraft Parmesan shredded cheese allows consumers to make an informed choice based on their priorities, whether those are convenience, price, or ingredient purity. The product's blend of cheese and functional additives offers a predictable and easy-to-use option, distinct from more traditional, unprocessed Parmesan alternatives.
Note: Ingredient lists can vary slightly by region due to local food regulations. For the most accurate information, always check the packaging of the specific product you are purchasing.
The Counter: There is wood pulp in your “100 percent grated cheese.”
