Frederic Melton
While shredded cheese is a convenient topping for quick dishes, it can be a hassle when it comes to sticking together in clumps. Commercially, shredded cheese is coated with a flour and potato starch mix to prevent this. However, this can affect the consistency and taste of your food. To avoid this issue, you can shred your own cheese and coat it with cornstarch, cellulose, or potato starch to absorb moisture and prevent clumping. Storing shredded cheese in an airtight container and freezing it can also help to keep it from sticking together.
| Characteristics | Values |
|---|---|
| Commercially Used Ingredients | Flour and Potato Starch Mix |
| Corn Starch | |
| Cellulose | |
| Homemade Ingredients | Corn Starch |
| Cellulose | |
| Potato Starch | |
| Other Methods | Store in an airtight container |
| Freeze the cheese |
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What You'll Learn
Corn starch
To use corn starch on shredded cheese, sprinkle one to two tablespoons of corn starch over a block of shredded cheese. Gently shake the mix to ensure the corn starch is evenly distributed across the cheese.
It is also recommended to store the cheese in an airtight container or plastic tub rather than a ziplock bag to avoid pressure-induced clumping. Leaving some space at the top of the container can further reduce air contact, keeping the cheese fresher for longer.
Additionally, freezing shredded cheese can be an effective method to prevent clumping and extend its shelf life. However, freezing may alter the texture of the cheese, making it unsuitable for certain dishes that require a smooth melt.
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Cellulose
While cellulose is a legal and commonly used additive, its presence in shredded cheese has sparked some controversy. Some people argue that it is a form of consumer fraud, as they are paying cheese prices for a product that contains a cheaper filler. Additionally, the presence of cellulose can affect the texture and consistency of shredded cheese when melted, which can be undesirable for certain recipes. For example, it can cause the cheese sauce to separate instead of being creamy with long stringy pieces of cheese.
To avoid the potential issues associated with cellulose in shredded cheese, some people choose to buy block cheese and shred it themselves. This ensures that they are consuming pure cheese without any additives and allows them to control the texture and consistency of the cheese in their recipes. Shredding your cheese also offers cost savings and freshness, as block cheese tends to last longer than pre-shredded cheese.
It is worth noting that cellulose is not harmful to human health. Humans lack the enzymes to break down cellulose, so it passes through the digestive system without being absorbed. While it is considered a type of dietary fiber, the amount typically added to shredded cheese is negligible and does not significantly contribute to daily fiber intake. However, in larger quantities, naturally occurring cellulose can have positive effects on digestive health, cholesterol, and blood sugar levels.
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Potato starch
When cheese is shredded, the increased surface area exposes more of the cheese to moisture, which can lead to clumping and sticking. By coating the shredded cheese with potato starch, the starch absorbs this excess moisture, keeping the cheese dry and free-flowing.
To use potato starch effectively for this purpose, it is important to apply a thin and even coating to the shredded cheese. This can be done by tossing the cheese with the starch in a container or bag. Additionally, storing the coated cheese in an airtight container can further help prevent clumping by minimizing pressure and reducing air contact.
While potato starch is a useful option for keeping shredded cheese from sticking together, it is worth noting that some people prefer to use other starches or anti-caking agents, such as cornstarch or cellulose. These alternatives can also be effective in preventing clumping and may be preferred by those who wish to avoid potato starch for dietary or other reasons. Ultimately, the choice of anti-caking agent depends on personal preference, availability, and the desired outcome.
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Freezing
When freezing shredded cheese, it is important to use an airtight container or a freezer bag. Containers provide more space and protection for the cheese, preventing squishing and pressure-induced clumping that can occur in ziplock bags. If using a freezer bag, squeeze out as much air as possible before sealing to prevent freezer burn and extend the storage time.
To further extend the shelf life of shredded cheese, you can coat it with a thin layer of cornstarch, cellulose, or potato starch before freezing. These ingredients absorb excess moisture, reducing the chances of clumping without affecting taste.
It is important to note that freezing can alter the texture of the cheese. Frozen cheese may not melt as smoothly as fresh cheese, but it is still suitable for baking or sprinkling on top of dishes. The texture change is due to the breakdown of the cheese's structure during freezing and thawing, which can also increase the risk of moisture imbalance or spoilage. Therefore, it is recommended to portion the cheese before freezing so that you can thaw only the amount you need, reducing the number of times the cheese is exposed to temperature changes.
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Plastic containers
Once the cheese is shredded, the key to preventing clumping is to absorb excess moisture. This can be done by coating the cheese with a thin layer of cornstarch, also known as cornflour. Simply add a small amount of cornstarch to the shredded cheese, a little at a time, and shake the container to ensure an even coating. Cornstarch absorbs moisture and prevents the cheese from becoming a sticky mess without affecting the taste.
Another option for coating the cheese is using a mixture of flour and potato starch. This combination also helps to absorb moisture and keep the shredded cheese loose. It is important to note that anti-caking agents like cellulose, often used in pre-shredded cheese, can affect the melting and consistency of the cheese when cooking, resulting in an undesirable texture.
After coating the shredded cheese, store it in an airtight plastic container. Avoid using ziplock bags, as they can cause pressure-induced clumping. Plastic containers with secure lids are ideal for keeping the cheese fresh and preventing clumping due to moisture. Additionally, freezing the cheese in an airtight container can extend its shelf life, although it may alter the texture.
By following these steps and using plastic containers, you can effectively prevent shredded cheese from sticking together and maintain its freshness and taste.
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Frequently asked questions
Cornstarch, cellulose, or potato starch is used to keep shredded cheese from sticking together.
Sprinkle 1-2 tablespoons of cornstarch over a block of shredded cheese. Gently shake the cheese and cornstarch mix to ensure it’s evenly distributed. Store the cheese in the refrigerator or freezer.
Yes, cellulose is a light powder made from wood pulp and cotton that can affect the texture and taste of the cheese. It can make it harder for the cheese to melt properly and give your dish an undesirable texture.
