帕瑪森起司刨絲罐

The shaker makes it so easy to dust this over pasta and popcorn without dragging out a grater. I was worried it'd clump up, but it pours out smooth every time, and it tastes like real parm rather than the cardboard stuff.

The cellulose really does keep it from clumping, so I'm not shaking a solid brick after a week in my humid kitchen. Tastes like real parmesan too, not that stale cardboard stuff from the green can.

Finally a Parmesan shaker that doesn't turn into a solid brick — the powdered cellulose actually works, and the flavor stays fresh thanks to the potassium sorbate. Perfect for pasta nights.