Is Shredded Parmesan Cheese Kosher?

The Ingredient Breakdown

To understand why shredded Parmesan is kosher, we must look at the three main components: the cheese base, the anti-caking agent, and the preservative. The primary ingredient is PARMESAN CHEESE, made from pasteurized part-skim cow's milk, cheese cultures, salt, and enzymes. In the past, the enzyme rennet (often derived from animal stomachs) was a major concern for kosher observers. However, modern commercial cheeses almost exclusively use microbial enzymes or fermentation-produced chymosin, which are derived from non-animal sources and are inherently kosher. Since the enzymes are not derived from forbidden animals, the cheese itself is permissible.

The second ingredient, POWDERED CELLULOSE, is used to prevent the shreds from clumping together. This is a plant-derived fiber, typically sourced from wood pulp or cotton. As a 100% plant-based ingredient, it poses no kosher issues regarding meat or dairy restrictions. Finally, NATAMYCIN is a natural antifungal agent produced by fermentation. It is used to protect the flavor and prevent mold growth. Like the enzymes and cellulose, Natamycin is microbial in origin and is accepted as kosher. Therefore, a standard bag of shredded Parmesan contains no non-kosher flags.

Nutritional Value

Shredded Parmesan cheese is a nutrient-dense food, offering a significant amount of protein and calcium relative to its volume. A standard serving typically contains a high amount of saturated fat and sodium, which is characteristic of aged hard cheeses. It is very low in carbohydrates and contains almost no sugar, making it a popular choice for low-carb and ketogenic diets. While it is calorie-dense, the high protein content helps promote satiety, meaning a small amount can add significant flavor and nutritional value to a meal without requiring a large portion size.