It’s one of the French’s favorite ingredients: grated cheese. Essential in gratins, pasta or even quiches, it is appreciated by almost everyone in the kitchen. However, a disturbing revelation from nutritionist Arnaud Cocaul calls its authenticity into question.
A cheese… which isn’t really a cheese?
In a forgotten video for YahooDr Arnaud Cocaul launches a surprising alert: “Most of the bags of grated cheese you find in the supermarket… don’t actually contain cheese!”
But what do they contain then? According to the doctor, to prevent the strands of cheese from sticking together, potato starch is added to the tune of 2% of the finished product. This process not only modifies the texture, but can also impact the quality of the product.
How to spot “fake” grated cheese?
Dr. Cocaul therefore recommends always checking the list of ingredients on the packaging. “If the word cheese does not appear, it is still more than doubtful” he warned. Other mentions, such as “reconstituted cheese” are also misleading.
This may mean that it is not cheese but a product made from other recomposed dairy products. Without real visibility on its origin or its real composition.
Why should you choose homemade grated cheese?
For Dr Cocaul, the solution to these questions is simple: choose a block cheese (Emmental, Comté, Parmesan, etc.) and grate it yourself. “Industrial grated cheese has nothing to do with whole cheese that you buy from a cheesemonger before grating it yourself. he assures.
In addition to often being tastier, a whole cheese allows:
- Avoid additives and other anti-caking agents;
- To control the quality and origin of the product;
- To reduce the risks associated with prolonged storage.
Finally, on this last point, the doctor warns about storing grated cheese. Its expiration date can sometimes be extended, particularly in Overseas Territories, to reduce losses. A factor that can alter the quality of the product. It is therefore recommended to monitor when consuming it if it does not have an unusual odor, a pungent taste or if there is no evidence of mold.
If any of these signs appear, it is best not to consume the cheese and throw it away.