Congrats on finding one without cellulose. That is also possible in the US.
Powdered cellulose is an Annex II food additive in the EU - E 460(ii) - and is an allowed food additive to any grated or sliced whey cheese, quantum satis (the manufacturer can use as much of it as they need to use, because it is considered harmless) [1]
My statement a few comments above was a brain fart :) The larger the grated pieces, the less anti-caking agents you would need. It completely slipped my mind and I suspect that the cheese linked above would be larger pieces of parmesan. Still, if exposed to the high humidity present in some parts of the US (less common in Italy), the cheese in that package would eventually become a clumpy mess if not fully consumed quickly :)
You have to understand that lots of people seem to enjoy parmesan as essentially a powder. I have no idea why, that is certainly not my preference. However, there is demand for parmesan "powder" and the market therefore supplies it. Powdered cellulose is the only way to make that happen.
"Still, if exposed to the high humidity present in some parts of the US (less common in Italy)"
Italy is basically a massive peninsula and some islands - it's quite humid! The humidity in Parma itself today is 65%, which is the same as Miami, Florida today and more than New Orleans. it's fall in Italy, and in Palermo it's 80% humidity, in Bergamo 84%, Bologna 83% etc.
I'll have to correct you here, while i am sure you can find (as i found) real parmigiano or in general good cheese in the states (by paying a lot of money for it) the law allows for additives to be added to it.
In europe this is illegal, you cannot have additives in parmigiano (solid or grated), and if found normally the product is retired from the market.
In general the FDA in the US is much more liberal in favour of the industry, sacrificing quality and this apply to several products.
(For example i found out that in the US the minimum amount of chocolate that has to be present in a chocolate product is like 10% and in europe is 25% (if i am not wrong) and the amount of max sugar is also different.
Said this, you can eat all the cellulose you feel like eating, but I think it's wrong to 1) charge for it as if it was parmigiano and 2) sell it as an italian product.
ps regarding your humidity comment
"Alaska is one of the most humid states! In fact, Alaska reports an average RH of 77%, with the next highest state, Florida, reporting a 74% average. Despite Florida being hot and balmy, Alaska has high humidity levels because of its milder, lower temperatures."
Powdered cellulose is an Annex II food additive in the EU - E 460(ii) - and is an allowed food additive to any grated or sliced whey cheese, quantum satis (the manufacturer can use as much of it as they need to use, because it is considered harmless) [1]
This is EXACTLY the same situation as the US.
[1] https://ec.europa.eu/food/food-feed-portal/screen/food-addit...
My statement a few comments above was a brain fart :) The larger the grated pieces, the less anti-caking agents you would need. It completely slipped my mind and I suspect that the cheese linked above would be larger pieces of parmesan. Still, if exposed to the high humidity present in some parts of the US (less common in Italy), the cheese in that package would eventually become a clumpy mess if not fully consumed quickly :)
You have to understand that lots of people seem to enjoy parmesan as essentially a powder. I have no idea why, that is certainly not my preference. However, there is demand for parmesan "powder" and the market therefore supplies it. Powdered cellulose is the only way to make that happen.