There is also a big scandal with imported olive oil being adulterated.
Coupla interesting things about this thread.
1) Some are apparently equating naturally-occurring cellulose in vegetables with cellulose that is extracted/processed from wood pulped and added to cheese, ostensibly to prevent clumping. Chemically, they may be equivalent, or even the same, but the cellulose in cheese can be considered filler, allowing less of the actual cheese to be in the containers, increasing profitability of the product. The manufacturer cited for producing grated cheese with no actual Parmesan is an extreme case, but it makes the case that it’s a mechanism to enhance the profit at the expense of the ingredient people think they’re paying for. I don’t think the same can be said for vegetables containing cellulose, unless it’s being added to CANNED vegetables, which seems unlikely.
2) For those complaining about the taste of the cheese, considering what libs and RINOs like to cram down our throats on a daily basis, I’ll take Parmesan with a healthy helping of cellulose any day..