Why Is There Wood Pulp in Shredded Cheese?

The Short Answer

Most pre-shredded cheese is coated in powdered cellulose to keep the shreds from clumping together in the bag. Our verdict is to exercise caution with bagged shreds and buy block cheese instead.

While the FDA considers this additive safe, it is essentially purified plant fiber derived from wood pulp or cotton. By choosing the convenience of a bag, you are paying premium cheese prices for up to 4% plant fiber.

Why This Matters

You are paying for wood pulp instead of dairy. When a recipe calls for a cup of cheese, replacing up to 4% of that volume with plant fiber dilutes the flavor and lowers the value of what you're actually buying. Cleanest Cheese Brands

Cellulose ruins the meltability of your cheese. Because the wood pulp is designed to repel moisture and prevent sticking, it actively fights against emulsification, leaving you with grainy cheese sauces and pizzas that don't stretch. Block Vs Shredded Cheese

Bagged cheese usually requires extra chemical preservatives. To survive on a supermarket shelf with all that extra surface area, shredded cheese generally needs mold inhibitors that you wouldn't find in a standard block. Is Processed Cheese Bad

What's Actually In Pre-Shredded Cheese

• Powdered Cellulose — An insoluble plant fiber, usually sourced from wood pulp, used as an anti-caking agent to stop the cheese strands from clumping together.
• Potato Starch — A slightly cleaner alternative to cellulose used by select brands to prevent sticking, though it adds a tiny amount of carbohydrates to the cheese.
• Natamycin — A common mold-inhibiting fungicide added to bagged cheese to extend shelf life, which some experts worry could disrupt healthy gut bacteria. Is Cheese Bad For You

What to Look For

Green Flags:

• Block cheese — Grating it yourself guarantees a one-ingredient product with maximum flavor and flawless melting capability.
• "No Anti-Caking Agents" — A rare find, but some raw or artisanal brands offer shredded cheese with zero powdery coatings.

Red Flags:

• Powdered cellulose — The primary culprit behind grainy, poorly melted cheese dishes and diluted flavor profiles.
• Excessive powdery residue — If the cheese leaves a thick white dust on your fingers, it is heavily coated in cheap fillers.

The Best Options

If you don't want to grate your own block, look for brands that skip the wood pulp.

The Bottom Line

1. Buy the block. It is cheaper, tastes significantly better, and melts flawlessly without any hidden plant fibers.

2. Check the ingredients. If you must buy bagged shreds for convenience, look for brands using potato starch over powdered cellulose.

3. Wash your shreds. In an absolute pinch, you can rinse pre-shredded cheese in a colander to wash off the anti-caking agents before melting it into a sauce.

FAQ

Is eating wood pulp dangerous?

No, the FDA considers powdered cellulose to be Generally Recognized as Safe (GRAS). It passes through your digestive system exactly like the insoluble fiber found in celery or broccoli, but it offers zero nutritional benefit.

Why does my shredded cheese get moldy so fast?

Pre-shredded cheese has vastly more surface area than a solid block. This increased exposure to air makes it a magnet for mold, which is exactly why brands coat it in fungicides like natamycin. Healthiest Cheese Types

Can I melt pre-shredded cheese for a sauce?

You can, but the texture will be noticeably grainy. The cellulose coating prevents the dairy proteins and fats from binding smoothly, so you should always use freshly grated block cheese for sauces and fondues. Block Vs Shredded Cheese

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