Kamil Perry
Store-bought shredded cheese is coated in an anti-caking agent to prevent it from sticking together and to extend its shelf life. This agent is often cellulose, a starch found in plant wall cells, but it can also be potato starch, cornstarch, calcium sulphate, or natamycin. While these additives are not harmful, they can affect the texture and taste of the cheese, making it more difficult to melt and creating a less desirable consistency in dishes like mac and cheese. As such, some people prefer to shred their own cheese from a block, which is also cheaper and can yield higher-quality results.
| Characteristics | Values |
|---|---|
| Purpose | To keep shredded cheese from sticking together and to make it last longer |
| Ingredients | Cellulose, Potato starch, Cornstarch, Calcium sulfate, Natamycin |
| Function | Absorbs excess moisture, prevents clumping, and acts as a preservative |
| Drawbacks | May affect the taste, texture, and melting ability of the cheese |
| Alternatives | Shredding your own cheese, using containers for storage, freezing shredded cheese |
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Anti-caking agents like cellulose
Cellulose, in particular, is a light powder that can be derived from cotton or wood pulp. It absorbs moisture from the shredded cheese, helping to prevent mould and keeping the individual shreds separate. While cellulose is not considered harmful, it is not essential to consume when one has the option to grate cheese from a block.
When cellulose is added to shredded cheese, it can impact the melting properties of the cheese, potentially resulting in a less desirable texture in dishes like macaroni and cheese. The cellulose may prevent the cheese from melting evenly and forming the desired creamy consistency with stringy pieces.
To avoid the use of anti-caking agents, some people opt to shred their own cheese from a block. This practice offers several advantages, including avoiding unnecessary additives, achieving better taste and texture, and potentially saving money. Grating one's own cheese allows for control over the ingredients and ensures that only pure cheese is used, without the addition of cellulose or other anti-caking agents.
Additionally, grating cheese from a block can be more cost-effective than purchasing pre-shredded cheese. Pre-shredded cheese often includes these additives, which can increase the price without providing any significant nutritional or taste benefits. By grating cheese at home, individuals can save money and have greater control over the quality of their food.
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Corn starch
To use this method, sprinkle one to two tablespoons of corn starch over a block of shredded cheese. Gently shake the cheese and corn starch mixture to ensure it is evenly distributed. Then, store the cheese in the refrigerator or freezer. Your shredded cheese will now be ready to sprinkle on your dishes without turning into a clumpy mess.
Other anti-caking agents used in shredded cheese include potato starch, calcium sulfate, and natamycin, which prevents mould. These additives help to extend the shelf life of the cheese by removing moisture, but they can also affect the taste and texture of the cheese. Therefore, using corn starch to prevent your shredded cheese from sticking is a preferable option as it does not impact the taste or functionality of the cheese.
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Potato starch
The use of potato starch and other anti-caking agents in shredded cheese is a convenient solution for consumers who want to have shredded cheese readily available without the hassle of it clumping together. It extends the shelf life of the product and ensures that it remains separated and easy to use.
However, the presence of potato starch and other additives in pre-shredded cheese has been a point of contention for some consumers. It is important to note that these additives can impact the melting properties of the cheese, potentially resulting in a less desirable texture in cooked dishes. As a result, some people prefer to shred their own cheese to avoid these unnecessary additives and preserve the natural taste and melting qualities of the cheese.
While potato starch serves a functional purpose in keeping shredded cheese from sticking, it is worth considering the potential impact on the overall quality and taste of the cheese when deciding between pre-shredded and freshly shredded cheese.
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Calcium sulfate
While calcium sulfate itself is considered safe for consumption, some people may prefer to avoid pre-shredded cheese due to the potential impact of anti-caking agents on the melting properties and texture of the cheese. These additives can affect the consistency and creaminess of melted cheese, resulting in a less desirable texture for certain dishes, like macaroni and cheese or cheesy sauces.
By shredding cheese at home from a block, individuals can avoid the addition of calcium sulfate and other anti-caking agents. This provides greater control over the ingredients used, potentially enhancing the taste and texture of the final dish. However, it requires more time and effort compared to the convenience of pre-shredded cheese.
In summary, calcium sulfate is a common additive in pre-shredded cheese to prevent caking and extend shelf life. While it serves a functional purpose, some consumers may opt to shred their own cheese to bypass the use of these additives and achieve their desired culinary outcomes.
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Freezing
However, freezing can alter the texture of the cheese. It may not melt as smoothly as fresh cheese, but it is still perfect for baking or sprinkling on top of your favorite dishes.
When freezing shredded cheese, it is important to store it properly to maintain its quality. Use a container that provides ample space and protection for the cheese. Make sure to leave some space at the top and add a layer of plastic wrap over the cheese to reduce air contact, keeping it fresher for longer.
Additionally, freezing is a good alternative to using anti-caking agents like cellulose or starch, which are commonly added to pre-shredded cheese to prevent clumping. These additives can impact the melting and overall texture of the cheese, resulting in a less-than-desirable consistency in dishes like mac & cheese.
By freezing shredded cheese, you can avoid these additives and preserve the natural flavor and texture of the cheese, ensuring it stays fresh and ready to use in your favorite recipes.
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Frequently asked questions
There are several ways to keep shredded cheese from sticking together. One way is to coat the cheese with a thin layer of cornstarch, cellulose, or potato starch to absorb moisture. Another way is to store the cheese in an airtight container, leaving some space at the top, and adding a layer of plastic wrap to reduce air contact. Additionally, freezing shredded cheese can help prevent clumping and extend its shelf life, although it may alter the texture.
Shredded cheese sticks together due to moisture. When the cheese is shredded, moisture is released, causing the shreds to stick together. This is why coatings such as cornstarch, cellulose, or potato starch are used to absorb this moisture and prevent sticking.
Shredding your own cheese can have several benefits. Firstly, it allows you to avoid unnecessary additives and anti-caking agents found in pre-shredded cheese, such as cellulose powder, potato starch, and calcium sulfate. Secondly, it is less expensive than buying pre-shredded cheese. Finally, many people believe that hand-shredded cheese tastes better as it does not have the powdery texture of wood pulp coating found on some pre-shredded cheeses.
