this post was submitted on 21 Feb 2026
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Never seen that before, so I'll take your word for it.
something about pasteurization, only doing it too much or freeze-drying or something. shelf stability has come a remarkable distance in the last 100 years. idk what method they use as i'm not involved in their manufacturing and am only an amateur food scientist.
I get that, but I don't think I've ever seen long term shelve stable cheese at room temperature. Maybe crackers with cheese or something similar, but never plain cheese.
it's the powdered parmesan. i can't explain it. like this shit has a bad rap, but it's just cheese
i think you're supposed to refrigerate after you open it, but before you open it it's stable.