Frederic Melton
Cheese is a beloved staple food around the world, and it is used as an ingredient in a variety of dishes. While cheese can be grated at home, it is also available in pre-shredded form. Pre-shredded cheese is made by fine grating/shredding hard cheeses and passing the cheese particles through an air stream of low relative humidity. However, companies also add cellulose to shredded cheese to prevent clumping and molding, which some consumers may want to avoid.
How is shredded cheese made?
| Characteristics | Values |
|---|---|
| Cheese type | Hard, semi-hard, and freeze-dried |
| Cheese varieties | Cheddar, Mozzarella, Gloucester, Stilton, Cottage cheese |
| Production method | Size reduction (grating/shredding) |
| Additives | Anti-caking agents, mould inhibitors, cellulose powder, potato starch, calcium sulfate, starch, modified starches |
| Taste | Freshly grated cheese tastes better than pre-shredded cheese |
| Cost | Grating your own cheese is less expensive than buying pre-shredded cheese |
| Process | Milk is transformed into curds and whey; whey is drained, and curd is strained, pressed, salted, or brine washed |
| Ingredients | Starter cultures, additional bacteria, vegetarian rennet |
| Equipment | Cheese grater, food processor |
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What You'll Learn
Pros and cons of buying pre-shredded cheese
Pre-shredded cheese is made by breaking down large blocks of cheese into smaller cubes, which are then shredded mechanically. The freshly shredded cheese then falls onto a conveyor belt and is packaged. To prevent the shredded cheese from clumping together, companies add anti-caking agents like cellulose powder, which is derived from wood pulp or other plant fibres.
Now, here are the pros and cons of buying pre-shredded cheese:
Pros of Buying Pre-Shredded Cheese:
Convenience: Pre-shredded cheese is undoubtedly more convenient than shredding cheese from a block. It saves time and effort, especially for those who may not have the necessary kitchen tools or equipment to shred cheese at home.
Cons of Buying Pre-Shredded Cheese:
- Additives: To prevent clumping, pre-shredded cheese often contains additives like cellulose powder, derived from wood pulp or plant fibres, potato starch, and calcium sulphate. While generally recognised as safe, some people may prefer to avoid these additives and have more control over the ingredients in their food.
- Cost: Pre-shredded cheese is often more expensive per ounce than block cheese due to the processing and packaging involved. Buying a block of cheese and shredding it yourself can result in cost savings.
- Freshness and Taste: Cheese is best enjoyed fresh, and pre-shredded cheese may sit on store shelves for weeks, losing flavour and freshness. Shredding cheese from a block ensures you experience the flavour as intended by the cheesemaker. Additionally, some people find that freshly shredded cheese tastes and melts better than pre-shredded cheese.
- Environmental Impact: Pre-shredded cheese typically requires more packaging, contributing to plastic waste and the global issue of pollution. Block cheese often involves less packaging, especially when purchased from counters where cheese is cut to order and placed in reusable containers.
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How to shred your own cheese
Shredding your own cheese is a great way to avoid unnecessary additives and save money. Pre-shredded cheese is often coated with cellulose, a plant-based compound derived from wood pulp, to prevent clumping and mould. While not harmful, cellulose is added to thicken food, replace fat, and increase fibre content.
To shred your own cheese, start with a block of cheese. It is important to use a good cheese grater, preferably one made of durable, rust-resistant, grade 304 stainless steel. You can also use a food processor with a shredding plate if you have one. Grate the block of cheese with your grater, catching the shreds in a bowl or plate.
Once you have shredded your desired amount of cheese, you can store the extra in a Stasher bag. Be sure to write the date and type of cheese on the bag. If you plan to use it within the next two weeks, store it in the fridge. For longer-term storage, divide the shredded cheese into 2-cup portions and freeze them.
Shredding your own cheese has several benefits. Firstly, it is less expensive than buying pre-shredded cheese. Secondly, freshly shredded cheese tastes better and melts more easily due to the absence of additives. Finally, you can avoid additives like potato starch, which can negatively affect the texture of some sauces and melted cheese.
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The process of making cheese
Preparing the Milk
The first step in cheese-making involves preparing the milk. Typically, unpasteurised milk is used, and it is gently warmed in a large vat. This warming process helps create the ideal environment for the next step.
Adding Starter Cultures
Once the milk reaches the desired temperature, starter cultures are added. These cultures consist of friendly bacteria that play a crucial role in developing the cheese's quality, flavour, body, and safety. The milk is then allowed to ripen as the bacteria do their work.
Coagulating the Milk
The next stage involves coagulating the ripened milk to change its structure. This is achieved by stirring in an ingredient like vegetarian 'rennet', which modifies the proteins in the milk. As a result, the liquid milk transforms into a soft yet solid mass.
Cutting the Coagulum
Once the milk has coagulated, cheesemakers use traditional handheld frames or "blades" to gently cut through the mass. This action releases whey, a liquid that holds the floating curds. The curds and whey are then scalded, stirred, and drained, separating the solid curds from the liquid whey.
Cheddaring
Cheddaring is a critical step in the process, named after the popular Cheddar cheese. It involves a series of cutting, turning, and stacking the blocks of curd, allowing them to cool, drain further, and "knit" together. During this stage, the cheesemaker closely monitors the acidity and temperature of the curd, as these factors significantly impact the final product's taste and texture.
Milling and Salting
After cheddaring, the curd is milled into small chips. At this stage, salt is added to the curd chips, either by hand or using specialised equipment. Salting contributes to the flavour and preservation of the cheese.
Moulding and Pressing
The salted curd chips are then filled into traditional cheese moulds. The cheese within the moulds is pressed to shape it and remove any remaining moisture. After pressing, the cheeses are dressed in cotton or muslin cloth, which allows the cheese to breathe and interact with its atmosphere, facilitating the growth of beneficial bacteria.
Maturing and Aging
Finally, the cheeses are transferred to maturing stores, where they are left to age and develop their unique flavours and rinds. This stage can vary in duration, depending on the type of cheese being made. Some cheeses are consumed young, while others are aged for more complex flavours.
The art of cheesemaking lies in the cheesemaker's expertise and ability to adjust the process based on their craft. While the steps outlined above provide a general guide to cheese-making, each cheesemaker may have their own unique techniques and methods, contributing to the vast variety of cheeses available today.
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The science of shredding cheese
The process of making cheese typically involves transforming milk into curds and whey. The whey is drained, and the curd is strained, pressed, salted, or brine washed. This curd is "fresh cheese", which can be consumed as is or further processed.
Shredded cheese is made by finely grating hard cheeses and passing the cheese particles through an air stream of low relative humidity. This process ensures the cheese doesn't clump together and helps to reduce moisture content. The cheese particles are dehydrated and cooled, reducing the risk of fat exudation and clumping. This process also helps to preserve the cheese by reducing the moisture content, which inhibits bacterial growth.
In industrial settings, large blocks of cheese are mechanically shredded using machines with rotating blades, such as an Urschel, to produce uniform shreds. The shredded cheese then falls onto a conveyor belt and is packaged. To prevent shredded cheese from clumping and moulding, additives like anti-caking agents, starch, and mould inhibitors are added. One common additive is cellulose powder, derived from cotton and wood pulp, which coats the cheese. While these additives are not harmful, they are unnecessary when shredding cheese at home.
Shredding cheese at home offers several advantages, including cost savings, freshness, and better taste and melt. Home cooks can use a food processor or a box grater to shred cheese as needed, storing any extra in the fridge or freezer.
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The history of shredded cheese
The process of making cheese has been refined over the years, with ancient cheesemakers transforming milk into curds and whey, draining the whey, and straining, pressing, salting, or brine-washing the curds to create fresh cheese. This cheese could then be shredded to extend its shelf life and improve its texture and functionality in various dishes.
In modern times, shredded cheese is created through a combination of mechanical and chemical processes. Large blocks of cheese are broken down and shredded using high-speed graters or shredders, such as the Urschel, which can produce different shred sizes and shapes. To prevent clumping and extend shelf life, additives like anti-caking agents, starch, and cellulose powder are often added to the shredded cheese.
While the convenience and accessibility of pre-shredded cheese have made it a popular choice for busy individuals and families, some prefer to shred their own cheese from blocks to avoid additives and achieve a fresher taste. The preference for freshly shredded cheese is especially notable among culinary enthusiasts and those seeking a more authentic flavour in their dishes.
Shredded cheese has become an integral ingredient in numerous culinary applications, from classic dishes like pizza and pasta to more innovative creations like spinach pesto and cheese powders. Its versatility and functionality have solidified its place in kitchens worldwide, offering both convenience and flavour to home cooks and professional chefs alike.
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Frequently asked questions
Shredding your own cheese is a great way to avoid unnecessary additives such as anti-caking agents and mould inhibitors. It is also less expensive and tastes better.
In factories, shredded cheese is made by first breaking down large blocks of cheese into smaller blocks. These are then put through a machine with spinning grater blades that rotate at around 3,500 RPM. The shredded cheese then falls onto a conveyor belt and is packaged.
Hard or semi-hard cheeses are best for shredding, such as mature Cheddar, Mozzarella, Gloucester, and Stilton.
Cheese is made by transforming milk into curds and whey. The whey is drained, and the curds are strained, pressed, salted, or brine washed. The curds can then be cut, turned, and stacked to allow them to cool and drain further. Finally, the curds are salted and pressed into moulds.
