Let Them Eat Wood
When agents from the U.S. Food and Drug rug Administration paid a surprise visit to a Pennsylvania cheese factory in November 2012, they found evidence that Castle Cheese was doctoring its so-called 100 percent Parmesan with cut-rate substitutes and fillers such as wood pulp. That may sound like a plot from an episode of NYPD Bleu, but adulterated grated Parmesan and Romano cheeses remain a very real problem.
Cellulose, derived from wood pulp, is often added to shredded cheese to prevent clumping. As much as 4 percent is generally considered acceptable.