Frederic Melton
Grated cheese is a convenient option for many, saving time and effort in food preparation and cleanup. However, some concerns have been raised about the potential health impact of additives like cellulose, a common anti-caking agent, and natamycin, a mould inhibitor. While these additives are generally recognized as safe, some consumers prefer to avoid them. Pre-grated cheese also has a reputation for inferior taste and texture compared to block cheese, especially when melted. Additionally, the extra packaging contributes to plastic waste. For those prioritizing flavour, freshness, and a simple list of ingredients, block cheese is often the preferred choice.
| Characteristics | Values |
|---|---|
| Anti-caking agents | Potato starch, Cellulose, Calcium sulfate |
| Texture | Dry, unmelted, browned |
| Taste | Stronger taste in ungrated cheese |
| Health | Potential health concerns due to additives |
| Freshness | Pre-grated cheese may lose freshness and flavour over time |
| Cost | Pre-grated cheese blends are cheaper than buying blocks of individual cheeses |
| Convenience | Pre-grated cheese saves time and effort in food preparation and cleanup |
| Culinary uses | Pre-grated cheese may not be suitable for certain dishes like sauces and casseroles |
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What You'll Learn
Anti-caking agents like potato starch
Anti-caking agents such as potato starch are added to grated cheese to prevent the shreds from sticking together and to absorb moisture in the bag. This helps to prevent the cheese from becoming mouldy and prolongs its shelf life. Potato starch is generally considered safe for consumption and is also added to other food products to increase insoluble fibre.
However, some people prefer to avoid anti-caking agents in their diet, as they can affect the texture and taste of the cheese, particularly when it is melted. For example, in dishes such as macaroni cheese, casseroles, and sauces, the anti-caking agents can cause the cheese to become dry, unmelted, and browned.
Some people also have concerns about the health impact of consuming anti-caking agents. While there is no evidence that potato starch negatively impacts human health unless you have a specific sensitivity, it is derived from wood pulp or other plant fibres, which may be unappealing to those seeking a more natural diet.
Additionally, the use of anti-caking agents in grated cheese has been linked to environmental concerns. The additional packaging required for grated cheese contributes to plastic waste, which is a significant issue given the global challenges of plastic pollution.
Overall, while anti-caking agents like potato starch may have some benefits in terms of convenience and shelf life, they can also affect the culinary properties of grated cheese and raise health and environmental concerns for some consumers.
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Health concerns and additives
Pre-shredded cheese has been the subject of some controversy, with some people claiming that it is “toxic". However, there is no evidence to support these claims. On the contrary, the additives used in pre-shredded cheese, such as cellulose and potato starch, are generally recognized as safe by the FDA and other health authorities. These additives are used to prevent the cheese from sticking together and to absorb moisture, which can actually help to prevent the growth of mould, fungus, and yeast.
While it is true that cellulose is derived from wood pulp or plant fibres, it is also naturally found in many fruits, vegetables, grains, and other foods. Humans lack the enzymes to break down cellulose, so it simply passes through the digestive system without being absorbed. In larger quantities, cellulose can even have health benefits, such as improving digestive health, cholesterol, and blood sugar levels.
Another additive used in pre-shredded cheese is calcium sulfate, which has been deemed safe for human consumption by the FDA and the European Food Safety Authority. While it may be used in small amounts for non-food purposes, such as in cement or tile manufacturing, the amount used in food products is insignificant and does not pose any health risks.
That being said, some people may still prefer to avoid these additives in their diet. Pre-shredded cheese often contains anti-caking agents and mould inhibitors, which can affect the texture and taste of the cheese. For those who value freshness, flavour, and a simple ingredients list, opting for a block of cheese and shredding it themselves may be the better option.
In conclusion, while pre-shredded cheese may contain additives that raise health concerns for some individuals, these additives have been deemed safe by health authorities. However, for those who prefer a more natural diet or desire a stronger flavour and better texture, choosing to shred their own cheese from a block may be the preferred choice.
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Taste and freshness
Grated cheese is often a convenient option for cooks, saving time and effort in food preparation and clean-up. However, there are some considerations when it comes to taste and freshness.
Firstly, pre-grated cheese may not be as fresh as cheese grated at home. It may have been sitting on a store shelf for weeks, slowly losing its flavour and freshness. In contrast, a block of cheese kept in optimal conditions will retain its quality, flavour, and freshness for longer.
Secondly, the additives used in pre-grated cheese can affect its taste and texture. Anti-caking agents like cellulose (derived from wood pulp or plant fibres) and potato starch are often added to prevent clumping and absorb moisture. While generally recognised as safe, these additives can impact the culinary experience. For example, they may cause the cheese to brown or dry out and not melt properly, particularly in sauces or casseroles.
Some people also prefer to avoid these additives in their diet, especially those seeking a more natural or health-conscious approach to eating. For instance, while natamycin (a mould inhibitor) is approved for use, it may not align with the preferences of those who wish to avoid artificial additives.
However, it is worth noting that the impact of these additives on taste and texture may depend on the specific brand or type of cheese. Some people find that pre-grated cheese works well for certain dishes, like quesadillas or as a topping, while others prefer freshly grated cheese for dishes like pizza or macaroni and cheese, where the cheese is a prominent ingredient.
In summary, while pre-grated cheese offers convenience, those seeking optimal taste and freshness may prefer to grate their own cheese from a block. This ensures a fresher product and avoids any potential impact on flavour and texture from additives.
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Cost and convenience
Pre-grated cheese is often chosen for its convenience. It saves time and effort in food preparation and cleanup, as it negates the need for grating and the use of a cheese grater. It also takes up less space in the refrigerator and tends to last longer than block cheese due to its reduced moisture content, which also makes it less prone to mould. Pre-grated cheese is also a more economical option for those who want to buy a blend of cheeses in the right quantities without having to buy a block of each cheese and be left with leftovers.
However, opting for a block of cheese is more cost-effective and environmentally friendly, as it usually comes with less packaging and is cheaper. A block of cheese kept in optimal conditions will also maintain its quality longer, allowing you to enjoy fresher flavours each time you shred it.
While pre-grated cheese is more convenient, the process of shredding cheese from a block is minimal, especially with modern kitchen tools, and the benefits in terms of taste, health, cost, and environmental impact are substantial.
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Environmental impact
Grated cheese is often made from hard cheeses, which require more milk and extensive ageing processes. This means that the environmental impact of grated cheese is largely dependent on the type of cheese being grated and the farming practices used to produce the milk.
Cheese is a dairy product, and its production has a significant environmental impact. According to the Environmental Working Group (EWG), cheese is the third-worst offender in terms of lifecycle greenhouse gas emissions out of twenty meat, egg, and dairy products, ranking worse than pork and chicken. This is because it takes a lot of milk to produce cheese, and dairy cows release large amounts of methane, a potent greenhouse gas. The amount of feed and antibiotics that cows require also contributes to the environmental impact of cheese.
Factors Affecting the Environmental Impact of Cheese
The environmental impact of cheese can vary depending on several factors:
- Type of Cheese: Soft cheeses tend to be greener than hard cheeses, as hard cheeses require more milk, more ageing, and longer cooking times. Younger cheeses are also more energy-efficient than older ones, as they require less electricity to maintain a cool temperature during ageing.
- Species of Milk: Sheep cheese has a higher environmental impact than cow or goat cheese, as sheep emit more methane per unit of milk produced.
- Farming Practices: Organic cheese, produced without synthetic substances like pesticides and antibiotics, has a lower environmental impact. Sustainable dairy operations that use grass-fed systems also generate fewer environmental impacts and preserve open spaces.
- Local and Low-Fat Cheese: Buying local cheese reduces transportation emissions, and lower-fat cheeses have a lower climate impact because some of the climate burden is removed when fat is removed from the cheese-making process.
Reducing the Environmental Impact of Cheese Consumption
To reduce the environmental impact of cheese consumption, individuals can follow these guidelines:
- Opt for lower-fat and less dense cheeses, such as skim mozzarella, gouda, cottage cheese, ricotta and part-skim mozzarella.
- Choose organic, local, and sustainably produced cheeses.
- Support local producers who use humane methods and well-managed, grass-fed systems.
- Reduce overall cheese consumption or opt for vegan cheese alternatives made from plants, such as nuts, soy milk, seeds, and root vegetables.
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Frequently asked questions
No, grated cheese is not bad for your health. However, grated cheese sold in stores often contains additives such as cellulose, potato starch, and natamycin, which can affect the texture and taste of the cheese.
Cellulose is a common anti-caking agent derived from wood pulp or other plant fibres. While it is generally recognized as safe, some people may prefer to avoid it in their diet.
Yes, grated cheese can be more convenient and save time during food preparation. It also takes up less space in the refrigerator and has a longer shelf life compared to block cheese.
There are no significant health concerns associated with consuming grated cheese. However, some people may have sensitivities to certain additives, such as cellulose or potato starch.
Yes, grated cheese and block cheese have the same nutrient-rich goodness, including calcium, protein, vitamin B12, selenium, niacin, riboflavin, and iodine.
