The headline is misleading, the FDA found cellulose powder, made from wood, probably a benign preservative, in cheap parmesans. One brand had no parmesan, got sued.

Some other "good" brand claims 20% of their competitors are "wood"

Combine this with general skepticism towards Time due to awareness of Gell-Mann Amnesia and knowing how bad their reporting often is, are we sure this article isn't actually native marketing for "Arthur Shcuman Inc" (sic), the "good" brand in the article?

Seems like a lot of FUD about a filler in a processed food product, to me. Powdered parmesan like the kind described in the article is obviously heavily processed and is often shelf stable.

Who on earth thought this was 100% fresh dairy?