Patrick Oconnell
Shredded cheese is made from milk that has been transformed into curds and whey. The whey is drained, and the curds are cut, stirred, drained, salted, and pressed into moulds. The cheese is then shredded, and additives like anti-caking agents and mould inhibitors are added to prevent clumping. Potato starch, cellulose powder, and calcium sulfate are commonly used as anti-caking agents, with cellulose powder derived from cotton and wood pulp. While shredded cheese is convenient, grating your own cheese is cheaper and avoids unnecessary additives.
Characteristics of Shredded Cheese
| Characteristics | Values |
|---|---|
| Ingredients | Milk, bacteria, cellulose powder, potato starch, calcium sulfate |
| Additives | Anti-caking agents, mold inhibitors |
| Taste | Freshly grated cheese tastes better than pre-shredded cheese |
| Cost | Grating your own cheese is less expensive than buying pre-shredded cheese |
| Texture | Pre-shredded cheese has a powdery texture due to the coating of wood pulp |
| Moisture Content | Reduced to ~17% moisture during production |
| Health Benefits | Pre-shredded cheese may contain unnecessary additives like cellulose powder |
| Storage | Store freshly grated cheese in the fridge for up to 2 weeks or freeze in portions |
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What You'll Learn
- Shredded cheese is made from milk, which is turned into curds and whey
- Additives like anti-caking agents and mould inhibitors are added to prevent clumping
- Cellulose powder is used to stop shredded cheese from sticking together
- Potato starch and calcium sulphate are also added to pre-shredded cheese
- Shredding your own cheese is cheaper and tastes better
Shredded cheese is made from milk, which is turned into curds and whey
The cheesemaker must carefully judge the exact consistency of the curds. Once ready, the whey is drained off, and the curds are left behind. The curds are then cut, turned, and stacked to allow them to cool, drain further, and "knit" together. This process, known as "cheddaring," is critical to the final taste and texture of the cheese. The curds are then milled into small chips and salted before being filled into cheese moulds.
The cheese within the mould is then pressed, and the whole cheeses are dressed in traditional cotton or muslin cloth before being transferred to maturing stores. The use of cheesecloth allows the cheese to gradually dry and develop a rind. It also enables the cheese to "breathe" and interact with its atmosphere, promoting the development of vital bacteria. The final product can be eaten young or old, clean or with mould, and has an endless variety of shapes, textures, strengths, and colours.
Shredded cheese is created by fine grating/shredding hard cheeses and passing the cheese particles through an air stream of low relative humidity. This process dehydrates the surfaces of the cheese particles, reducing the risk of fat exudation and the tendency to clump. However, shredded cheese often contains additives like anti-caking agents and mould inhibitors to prevent clumping and extend shelf life. These additives, such as cellulose powder, potato starch, and calcium sulfate, are not necessary for consumption and can be avoided by grating cheese at home.
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Additives like anti-caking agents and mould inhibitors are added to prevent clumping
Shredded cheese is made by passing hard cheeses through an air stream of low relative humidity to reduce the moisture content and prevent clumping. This process involves fine grating/shredding hard cheeses, passing the cheese particles through an air stream, and dehydrating, cooling, and hardening the surfaces of the particles.
To further prevent clumping, additives like anti-caking agents and mould inhibitors are added to shredded cheese. One such anti-caking agent is cellulose powder, a light powder made from cotton and wood pulp that keeps the cheese from sticking together. While cellulose powder is not necessary to consume, it is favoured by food manufacturers as a way to thicken food, replace fat, and raise fibre content. Potato starch and calcium sulfate are also added to pre-shredded cheese for similar reasons.
It is important to note that cellulose is naturally present in all plants, including trees and vegetables, and is not the same as wood pulp. While companies do extract cellulose from wood pulp, they do not add wood pulp directly to food products. Instead, they add acceptable levels of cellulose, which can also be found on labels as "added fibre".
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Cellulose powder is used to stop shredded cheese from sticking together
Shredded cheese is made by transforming milk into curds and whey, draining the whey, and then straining, pressing, salting, or brine washing the curds. The curds can be further processed to create shredded cheese. This can be done by shredding the cheese and then drying it, or by freeze-drying it into shreds.
However, shredded cheese often contains additives like anti-caking agents and mold inhibitors to prevent it from turning into a clump. One such additive is cellulose powder, which is used to keep the cheese from sticking together. Cellulose is a natural compound found in the cell walls of plants, including trees and vegetables. In the case of shredded cheese, cellulose is typically extracted from wood pulp, rather than being added directly to the food.
Cellulose powder is used as a coating on shredded cheese to prevent it from drying out, molding, and clumping. It also increases the fiber content of the cheese. While cellulose is not harmful to consume, some people may prefer to avoid it due to its association with wood pulp. Additionally, shredding cheese at home can result in a better-tasting product and can also be more cost-effective than purchasing pre-shredded cheese.
In summary, cellulose powder is a common additive in shredded cheese, used to prevent clumping and improve shelf life. While not harmful, it may be preferable to shred cheese at home to avoid consuming additives and to achieve a fresher, better-tasting product.
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Potato starch and calcium sulphate are also added to pre-shredded cheese
Pre-shredded cheese is often coated with cellulose, a natural substance found in plants, to prevent it from drying out, clumping, and moulding. While cellulose is not harmful to health, some people prefer to grate their own cheese to avoid consuming wood pulp. Potato starch and calcium sulphate are also added to pre-shredded cheese. Potato starch is a cheap additive that improves texture and absorbs oil, making it ideal for a crispy cheese crust on pasta bakes. However, it can negatively affect the sauce in certain dishes. Calcium sulphate, also known as gypsum, is a common food additive that serves as a firming agent, sequestrant, and stabilizer. It helps to maintain the structure and texture of the cheese.
The addition of these ingredients to pre-shredded cheese has sparked debates about convenience versus quality. While pre-shredded cheese offers speed and convenience, especially for busy individuals and families, some argue that freshly grated cheese tastes better and melts more smoothly. The powdery texture of cellulose and the presence of additives like potato starch can be unappealing to some consumers.
The use of potato starch and calcium sulphate in pre-shredded cheese highlights the trade-off between convenience and culinary experience. For those who prioritize time efficiency and ease of use, pre-shredded cheese with these additives can be a practical option. On the other hand, those who prioritize taste, texture, and minimizing additives may prefer to grate their own cheese.
Ultimately, the decision to use pre-shredded cheese or grate one's own cheese depends on individual preferences, time constraints, and the specific requirements of a dish. While potato starch and calcium sulphate serve functional purposes in pre-shredded cheese, they may not align with the expectations of some consumers who prioritize freshness and simplicity in their ingredients.
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Shredding your own cheese is cheaper and tastes better
Shredding your own cheese is a great way to save money and improve the taste of your food. While it may seem convenient to buy pre-shredded cheese, shredding a block of cheese yourself is definitely the cheaper option. This is because food manufacturers add anti-caking agents and mould inhibitors to their pre-shredded cheese products to prevent clumping, and these additives can affect the taste.
One such additive is cellulose powder, a light powder that keeps the cheese from sticking together. While not terrible for you, cellulose powder is completely unnecessary and is added because it is cheap. It is made from cotton and wood pulp, and is used to thicken food, replace fat, and raise fibre content. Potato starch and calcium sulphate are also added to pre-shredded cheese.
Shredding your own cheese ensures that you avoid these unnecessary additives and only consume the cheese itself. It also means that your cheese will be fresher, as pre-shredded cheese is coated with cellulose to prevent it from drying out and moulding. While cellulose is added to many products to increase fibre content, and is not necessarily bad for you, shredding your own cheese means you can avoid it altogether.
Shredding your own cheese is also a great way to improve the taste of your food. Freshly grated cheese tastes better and melts better than pre-shredded cheese. While there are times when speed and convenience are more important than quality, shredding your own cheese is worth the effort for a superior taste.
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Frequently asked questions
Shredded cheese is made of cheese that has been shredded or grated. Any type of cheese can be shredded, but hard or semi-hard cheeses are most commonly shredded.
The process of shredding cheese involves fine grating/shredding hard cheeses, passing the cheese particles through an air stream of low relative humidity, and then dehydrating, evaporatively cooling, and hardening the cheese particles.
Companies shred cheese for convenience and to create a homogeneous powder free of clumps.
Companies coat shredded cheese in cellulose to keep it from drying out, clumping, and molding.
Shredding your own cheese can be cheaper and can result in better-tasting cheese. It also allows you to avoid additives and unnecessary ingredients like cellulose and potato starch.
