Shredded Cheese: What's Really In The Bag?

If you've ever wondered why shredded cheese in a bag doesn't clump together, it's because of an ingredient called cellulose. This common anti-caking agent is used to coat shredded cheese to prevent it from sticking together and to absorb moisture, helping the cheese last longer. While cellulose is a type of dietary fibre found in plant cell walls, the amount used in pre-shredded cheese is unclear, and it may impact the texture of your dish by preventing the cheese from melting properly.

Characteristics of Shredded Cheese

Cellulose: a common ingredient in pre-shredded cheese to prevent clumping

Shredded cheese is a convenient option for those who want to save time and effort in the kitchen. However, many consumers are often surprised to discover that pre-shredded cheese contains an unexpected ingredient: cellulose. This additive is derived from wood pulp and may be listed on ingredient labels as "cellulose" or "powdered cellulose." While it may seem unusual to find wood pulp in cheese, it serves an important purpose: preventing clumping.

Cellulose is a natural component of all plants' cell walls and is present in every fruit and vegetable we consume. Chemically, it is made up of oxygen, hydrogen, and carbon. In the food industry, cellulose is often referred to as a dietary fiber, and it is generally recognised as safe by regulatory bodies like the FDA. It is commonly added to shredded cheese to prevent the cheese strands from sticking together and forming clumps.

The primary reason for adding cellulose to shredded cheese is to prevent clumping. When cheese is shredded, the small pieces tend to stick together due to moisture and natural cheese oils. This can make it difficult to separate and measure the desired amount of cheese. By adding cellulose, manufacturers can ensure that the shredded cheese remains free-flowing and easy to handle for consumers.

Cellulose, as an insoluble dietary fiber, is generally considered safe for consumption. It passes through the digestive tract without being absorbed by the body. Regulatory bodies like the FDA have set limits on the amount of cellulose that can be added to certain foods, such as cheese spreads and meat products. The acceptable range is typically between 2% and 4% of the total product. While some consumers may have concerns about the presence of "wood pulp" in their cheese, it is important to understand that this is not the same as consuming pieces of wood. The cellulose used in food products is highly processed and purified, and it provides the functional benefit of keeping shredded cheese clump-free.

Alternatives to Pre-Shredded Cheese

For those who wish to avoid cellulose or other additives in their cheese, the simplest solution is to purchase block cheese and shred it at home. This ensures that you have full control over the ingredients in your cheese and allows you to customise the shred size according to your preferences. While it may require a bit more effort, shredding your own cheese can provide peace of mind and a more natural product.

Anti-caking blend: made up of potato starch, cornstarch, calcium sulphate, and natamycin

Shredded cheese is a convenient option for those who want to save time and effort in the kitchen. However, the anti-caking agents used in the cheese can affect the texture and consistency of dishes, especially those that are cheese-centric.

Some shredded cheese products list "anti-caking blend" as an ingredient, which is made up of potato starch, cornstarch, calcium sulphate, and natamycin. These ingredients work together to prevent the shredded cheese from clumping and sticking together, as well as inhibiting mould growth.

Potato starch and cornstarch are both common food additives that can be used to absorb moisture and keep the shredded cheese pieces separate. Calcium sulphate, on the other hand, is a preservative that can help extend the shelf life of the product. It is often used in small quantities in food products, but it is also used in construction materials such as cement and tiles. Natamycin, a natural mould inhibitor, helps prevent the cheese from spoiling too quickly.

While these ingredients may be effective in maintaining the quality of shredded cheese, they can also impact the melting and textural properties of the cheese when used in cooking. This is why some chefs and home cooks prefer to shred their own cheese from a block, as it gives them greater control over the final dish's texture and flavour.

Calcium sulphate: used to make cement and tiles

Calcium sulphate is a mineralogical component of cement and is used to regulate the setting behaviour. It is present in cement in different phases, such as anhydride, hemihydrate, or gypsum. These different phases exhibit varying solubility behaviours in water, which in turn affect the hydration reaction, consistency, setting behaviour, and adhesion strength properties of cementitious tile adhesive (CTA) mortars.

The quantity of sulphate ions in the solution should be sufficient to regulate the rapid setting of the cement. Ettringite is the main phase formed between calcium sulphate and tricalcium aluminate at an early stage of cement hydration. If there is too little sulphate present, it may lead to reduced fluidity and accelerated hardening behaviour.

Calcium sulphate is also used in the production of calcium sulphate screeds, which are becoming more popular due to their speed of application over large areas and their quicker drying times. However, there is some concern over the compatibility of calcium sulphate screeds with some smoothing underlayments, as they may cause a new floor to fail if not properly prepared.

When working with a calcium sulphate subfloor, it is important to note the dryness of the substrate. Applying a cement-based levelling compound onto a calcium sulphate screed in a damp environment can result in the formation of ettringite, an expansive crystal that has been known to cause floor failure.

Therefore, while calcium sulphate is a key component in the production of cement and tiles, it is important to be aware of its specific properties and potential reactions to ensure successful applications.

Block cheese ingredients: pasteurised milk, cheese culture, salt, enzymes

Block cheese is made from a few simple ingredients: pasteurised milk, cheese culture, salt, and enzymes.

Pasteurised milk is the foundation of cheese. Cheese culture, a bacterial culture, is added to the milk to aid the fermentation process. Salt is added for flavour and to control the bacterial growth. Enzymes are also added to separate the milk into a solid curd.

Block cheese is different from shredded cheese, which often contains an anti-caking agent to prevent the shreds from clumping together. These anti-caking agents, such as cellulose, can affect the texture of dishes like mac and cheese, creating a separated cheese sauce instead of a creamy, stringy texture.

While shredded cheese is convenient, it may not be the best option for recipes that require a lot of cheese. Block cheese, on the other hand, provides a more natural option with fewer additives.

Freshly grated cheese: melts better and is better quality

Shredded cheese is a convenient option for those who want to save time and effort in the kitchen. However, if you're looking for better quality cheese that melts better, then freshly grated cheese is the way to go.

The Problem with Pre-Shredded Cheese

Pre-shredded cheese often contains anti-caking agents like cellulose, cornstarch, or "anti-caking blends" to prevent the cheese from clumping together in the package. While these agents help extend the shelf life of the cheese, they can negatively impact the texture and melting ability of the cheese. The anti-caking agents can dehydrate the cheese, making it difficult to achieve a creamy, stringy texture in dishes like mac and cheese.

Benefits of Freshly Grated Cheese

Freshly grated cheese, on the other hand, does not contain any additional ingredients or fillers. It is made from just cheese, resulting in a higher-quality product. Since there are no anti-caking agents to interfere, freshly grated cheese melts better and provides a more desirable texture in dishes that require melted cheese, such as casseroles, nachos, or cheesy dips.

How to Shred Your Own Cheese

Shredding your own cheese may seem like a hassle, but it is a simple process that can be done by hand or with a food processor. By shredding your own cheese, you'll have more control over the ingredients in your dishes and can avoid the unwanted effects of anti-caking agents. Plus, buying a block of cheese and shredding it yourself can be more cost-effective than purchasing pre-shredded cheese.

So, the next time a recipe calls for shredded or grated cheese, consider taking a few extra minutes to grate your own. Your dish will thank you for it!

Frequently asked questions