Arthur's Shredded Parmesan Cheese — OKAY

Munch or Dump rates Arthur's Shredded Parmesan Cheese by Arthur's OKAY — score 62/90.

Real parmesan — milk, salt, rennet, cultures — with two forms of cellulose dusted on so the shreds don't fuse into a brick. That's the standard pre-shredded trade-off: you pay for convenience with a spoonful of plant fiber. Honest product; a block and a grater would be MUNCH.

Why this verdict

• Genuine cheese base: pasteurized milk, salt, vegetable rennet, cultures, enzymes — that's how parmesan is actually made
• Two anti-caking agents (microcellulose and crystalline cellulose) — inert and disclosed, but they mean you're buying cheese plus filler
• Short 7-item list with nothing artificial — no preservatives like natamycin, no colors, no flavor enhancers
• High salt is inherent to parmesan — fine as a garnish, not by the handful
• Convenience-processed real food: better than almost anything in the snack aisle, one notch below unprocessed

Ingredients (7)

• Pasteurized Cow's Milk (safe) — Real dairy base; source of protein and calcium.
• Salt (moderate) — Used in moderation, might exceed necessary amount.
• Vegetable Rennet (safe) — Coagulating enzyme that sets the curd; the non-animal version makes it vegetarian.
• Cheese Culture] (safe) — Beneficial bacteria that ferment the milk into cheese.
• enzymes (safe) — Microbial rennet that coagulates the milk. Standard and harmless; also makes this vegetarian-friendly.
• Microcellulose (anti-caking) (moderate) — Powdered plant/wood cellulose dusted on shreds to stop clumping — inert filler, not nutrition.
• Crystalline Cellulose (anti-caking) (moderate) — Refined cellulose, same anti-caking job — a processing aid you only get because it's pre-shredded.