I want to know is why that Parmesan Cheese made by Kraft is not needing refridgeration?!

Question: Its on the shelf usually a shiny green round package. Is it real cheese? Its usually sprinkled on the spaghetti.

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Answers: Its on the shelf usually a shiny green round package. Is it real cheese? Its usually sprinkled on the spaghetti.

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First of all stop buying that crappy cheese from Kraft .If you whip out a calculator and do a cost-per - unit analysis you will discoverer that block of any decent quality imported hard Italian cheese is actually cheaper. Try to buy the cheese from an Italian grocery store if you can.
To answer your question ;No hard dry cheeses require refrigeration -ever
The is reason that the fact that the cheese is dry denies water to microbial life -forms , the salt further contributes to the safety of the product by changing the pH which further adds to the hostile-to- life -aspect of it all
Food pro's use an acronym called F.A.T-T.O.M
To quickly ID the 6 things that life needs in order to exist and possibly be a danger to people FATTOM is then tied into analysis system called HACCP to determine whether or not your product is safe or dangerous to eat.
If you're curious about all of this then I suggest that you look-up both acronyms

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Thanks for the BA >Sorry about squeezing all that info in a short space. Get a small rotary drum type grater and experiment w/ different cheeses like the pecorino[sheeps milk ] romanosa and the asaggios Report It

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