Block vs Shredded Cheese — Which Is Better?

The Short Answer

Block cheese is always the better choice over pre-shredded cheese. You get a cleaner product, a better melt, and more actual cheese for your money.

Pre-shredded bags are loaded with anti-caking agents and mold inhibitors to keep the shreds from clumping and molding on the shelf. These additives change the texture, ruin the melt, and cost you up to 30% more per ounce for the illusion of convenience.

Why This Matters

Shredding cheese increases its surface area, which exposes it to air and moisture. Without preservatives, a bag of shredded cheese would clump into a solid brick and grow mold within days.

To solve this, food manufacturers coat the cheese in starches and indigestible plant fibers. While they claim these additives are harmless, they drastically alter how the cheese behaves when cooked. Cellulose In Shredded Cheese

The extra processing also hits your wallet. When you buy a bag of pre-shredded cheese, you are paying a premium for added weight from wood pulp and starches. A standard block of cheese gives you 100% dairy, whereas you're only getting 96-98% actual cheese in a pre-shredded bag. Is Cheese Bad For You

What's Actually In Shredded Cheese

• Cellulose — A cheap, indigestible plant fiber often derived from wood pulp. It keeps shreds from sticking together but acts as an artificial filler. In some independent tests, grated parmesan contained nearly 8% cellulose. Cellulose In Shredded Cheese
• Natamycin — A mold-inhibiting fungicide produced by soil bacteria. While the FDA considers it safe, Whole Foods has banned it from their stores due to concerns about sensitivities and gut irritation.
• Potato and Corn Starch — Cheap carbohydrate fillers used to absorb moisture. These starches prevent the cheese from melting smoothly and are the reason your homemade mac and cheese turns out gritty.

What to Look For

Green Flags:

• Whole block format — The ultimate proof of purity. Block cheese naturally resists mold and doesn't require anti-caking dust to survive on the shelf. Cleanest Cheese Brands
• Simple ingredients — Milk, cultures, enzymes, and salt. That is all it takes to make real cheese.

Red Flags:

• Pre-shredded or pre-crumbled bags — A guarantee of added starches. If it comes in tiny pieces, it requires chemical help to stay that way.
• "Anti-caking" on the label — A warning sign for texture issues. Whether it is cellulose or potato starch, these ingredients will ruin a smooth cheese sauce. Is Processed Cheese Bad

The Best Options

Here are the best ways to buy cheese if you want to avoid unnecessary additives. Sticking to block cheese is the easiest way to keep your meals clean. Check out our guide to the Cleanest Cheese Brands and learn why we prefer pasture-raised options in Is Grass Fed Cheese Better.

The Bottom Line

1. Buy the block. — It takes two minutes to shred your own cheese, and you avoid a cocktail of starches and fungicides.

2. Check the math. — Block cheese is almost always cheaper per ounce than its shredded counterpart, meaning you save money while eating cleaner.

3. Protect your recipes. — Real cheese melts perfectly. If you want gooey pizza or silky sauces, anti-caking agents are your worst enemy.

FAQ

Is the cellulose in shredded cheese actually wood pulp?

Yes, powdered cellulose is often derived from wood pulp. While it is technically a safe, indigestible plant fiber, food companies use it because it is an incredibly cheap way to add weight and prevent clumping. Cellulose In Shredded Cheese

Why doesn't shredded cheese melt well?

The anti-caking agents act like a barrier. Powders like potato starch and cellulose coat the individual cheese shreds, preventing them from fusing together into a smooth, creamy pool of fat and protein. Healthiest Cheese Types

Can you freeze block cheese to make it last longer?

Yes, but you should shred it yourself first. Block cheese can become crumbly when frozen whole, so your best bet is to shred a clean block at home and freeze it in portions to avoid additives.

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