Frigo Shredded Parmesan Cheese, 10 oz Refrigerated Plastic Cup

I mostly use this to add 1/4 cup into my tomato basil soup each time I prepare it for supper. It adds to the calcium count for the day,, and increases the flavor to Amazing! Melts in easily, no stringiness, just delicious! Always tempted to eat it by the spoonful, but I manage not to. I Do recommend this, sure would be good melted on toast!

For years, I lived a lie. I thought Parmesan cheese was a fine, green dust that lived in a plastic shaker bottle with a lid that never quite closed right. Then, I crossed the Rubicon. I entered the "Refrigerated Aisle" and picked up a container of Frigo Shredded Parmesan. My life—and my kitchen floor—has never been the same. Unlike the aforementioned "dust" of my youth, Frigo doesn't pretend to be subtle. These are actual shreds. Some are long and elegant, like the hair of a Nordic god; others are short, stubby, and aggressive. This irregularity gives your pasta the appearance of being "chef-prepared," even if "chef" in this context is just a man in a bathrobe who forgot to set the timer on the linguine. There is a specific structural integrity to a Frigo shred. It doesn't just melt into a puddle of anonymity the moment it touches heat. No, it puts up a fight. It stays slightly al dente, providing a tiny, crystalline "crunch" that reminds you that you are, in fact, eating something that once came from a giant wheel of dairy. It has that classic Parmesan tang—the kind that hits the back of your throat and says, "I am aged. I am salty. I am better than the mozzarella you were considering." The Frigo container is designed with a wide mouth, which is a dangerous psychological trap. It encourages a "handful" approach rather than a "pinch" approach. I start with the intention of a light garnish, and within thirty seconds, my Caesar salad looks like a snow-covered landscape in the middle of a blizzard. I’ve reached a point where I no longer measure Parmesan in "tablespoons." I measure it in "visibility." If I can still see the underlying food, I haven't used enough Frigo. Let’s be honest: because these are shreds and not powder, they have a tendency to escape. For every three shreds that make it onto the pizza, one inevitably embarks on a journey to the kitchen floor. Which is just fine with Tia, my dog. But stepping on a cold, stray shred of Parmesan at 2:00 AM while sneaking a snack is a unique sensory experience that I wouldn't wish on my worst enemy. Frigo Shredded Parmesan is the working man’s luxury. It’s the easiest way to make a $1.00 box of mac-and-cheese taste like a $15.00 "Artisanal Pasta Experience." It is salty, it is savory, and it is the only reason I bother eating vegetables at all. Rating: 5/5 stars. It’s the only thing in my fridge that consistently understands me.

If I am not shredding my own this is my go to for parmesan cheese. It is great in casseroles, filling for lasagna and on top of pasta dishes with some fresh parsley for that extra something. ***My real love of it is for use in summer pasta salads!***

The Frigo Shredded Parmesan Cheese is always a great choice for adding flavor to pasta, soups, salads, and casseroles. It has a nice, authentic taste , not too salty or dry and melts beautifully on hot dishes. The plastic container keeps it fresh for a long time, and the texture is perfect for sprinkling. It is a little pricey, but I keep it stocked in my fridge all the time!

My go to brand is Frigo they have the best taste and quality products. This cheese is amazing when making homemade Alfredo sauce or just to add to your meal.

This product is a MUST when making Italian dishes like spaghetti, lasagna, as well as on salads, potatoes, casseroles, etc. It adds an extra layer of flavor to each dish this is added to.

It's important to remember that Parmesan is not a "melty" cheese. It takes a little more to do that. So it's not always best to use the shredded parmesan for sprinkling on finished food (unless it's a salad, maybe). But it's great on scrambled eggs or garlic toast that's going under the broiler.

I have purchased this many many times, and I swear every single time I purchase it, within a week there is mold. Now I know you can pull mold off of cheese and still eat it, but this isn’t the kind of cheese that I would want to do that with. Especially when there are spores throughout the entire container. Could it be my refrigerator? It could be. But I buy other brands and it doesn’t happen with them. Only frigo. Every. Time.

Bought this on 3/26/2026. Opened it from the sealed plastic two days later for dinner. MOLD all throughout the middle of the entire container. Disgusting. Will never buy this again. Idk if this a manufacturing problem or a Walmart handling problem. Either way, fix it.

The last three times I have purchased this cheese over the last three months. It has been delivered with mold in it … not just a little but a lot. Disappointed. Switching brands.