Remember that shaker jar of dry grated Parmesan cheese that your mother would use? I keep a jar of this to add to flour, breadcrumbs or Panko when I make a crisp crust on things that I oven-fry or deep-fry!
Fresh grated Parmesan will melt and get sticky, but this type won't melt ~ and adds wonderful flavor to crusts.
My mom used to get hers in a green jar that didn't need refrigeration. I couldn't find that, but this one was by the refrigerated fresh pasta at the grocery store.