Buzz
The powdered parmesan in your shaker isn’t the same as Parmigiano-Reggiano. The real deal has a rich, nutty taste, with subtle fruity notes and crunchy, savory crystals. It’s a luxurious cheese, a refined delight that you should savor in generous amounts on the finest pasta. While the green shaker version isn't true Parmigiano-Reggiano, it still has its own place in the kitchen.
Known affectionately as shaker parm in my home, this product holds its own. It sits somewhere between pre-shredded Parmesan-style cheeses and the powdered packets in boxes of Kraft Dinner. Shaker parm delivers two main flavors: saltiness and a mild, generic cheesiness. It may not be sophisticated, but it’s a dependable and flavorful background player. Think of it as the supporting actor to Parmigiano-Reggiano’s star performance.
One clear advantage of shaker parm is its affordability. There's no need to be delicate with it, and you don’t need to worry about masking its humble flavor with bold, overpowering ingredients. The second, subtler perk is cellulose. While there was controversy over ‘wood pulp in your cheese,’ cellulose is a commonly used, food-safe additive to prevent shredded cheeses from clumping. (Just make sure you’re not paying a premium for cheese powder—shaker parm should be affordable.) This anti-clumping property makes it ideal for sprinkling on three of my favorite things: popcorn, salad dressings, and pasta (with a few considerations).
Popcorn
Portland has a reputation for its upscale take on popcorn. It’s a favorite at our wine bars and often served as a playful appetizer to share. The first time I was presented with a mountain of popped corn topped with finely grated, authentic parm, I thought, ‘What a treat!’ It felt like an indulgence, especially with my local wine flight. But as I started eating, I realized this wasn’t the type of popcorn you could casually snack on from a bowl. Instead, it was more about crafting perfect bites, carefully pairing small chunks of cheesy popcorn. While still delicious, it turned out to be a bit messy for the occasion.
Shaker parm sticks wonderfully to popcorn, thanks to its light and airy texture, infusing it with savory umami and a touch of saltiness. Recently, I’ve been combining it with nutritional yeast and MSG, and I think I’ve stumbled upon the ideal seasoning for popcorn.
Salad Dressing
Making salad dressings is a delicate balance. You need oil, acid, and some sweet element, with mustard often making an appearance. This blend of flavors isn’t exactly the best environment for showcasing a high-end cheese. Shaker parm, however, is perfect here. It adds a cheesy richness with a hint of funk and blends seamlessly into the dressing. One of my favorite combinations is this maple vinaigrette, which is amazing when drizzled over a shredded Brussels sprout dish.
Pasta
I’m not suggesting you make cacio e pepe with shaker parm—don't want to risk getting yelled at today. The beauty of that dish lies in its simplicity, with just four ingredients, one of which—the cheese—is so good that it doesn’t need much else. However, a drawback of real, high-end cheeses is that they can turn unexpectedly stringy when mixed into hot pasta, especially if not finely shredded (think microplane). But if you’re throwing together a ‘clean out the pantry’ kind of meal, or simply want something comforting, salty, and cheesy, shaker parm makes for a rich, smooth (non-stringy) sauce. My friend Jeff—yes, the one you all remember—actually prefers it over the expensive stuff. ‘If it’s pasta, garlic, olive oil, chili, and shaky parm with a bit of pasta water,’ he told me, ‘that’s all I need.’
Use a cup and a half of shaker parm for every pound of pasta, but be sure to break up any clumps before adding it to ensure even coverage. Cook your pasta according to the package directions, then add a cup of the pasta water to a pan with garlic and pepper—or anything else you’re in the mood for—sizzling in olive oil. Let that simmer for a few minutes, then toss in the pasta and follow with the cheese, stirring constantly to coat. It’s an affordable, satisfying, cheesy dish—perfect for easing into the cooler autumn days.
