While convenience often wins out in the kitchen, experts say that pre-shredded cheese may not deliver the same melty results as cheese grated from a block. The primary reason, according to food professionals, is the addition of anti-caking agents.
Pre-shredded cheese often contains ingredients like cellulose, corn starch, tapioca starch, or potato starch. These additives prevent the cheese shreds from clumping together in the bag, ensuring easier separation and use. However, they can also interfere with the cheese's ability to melt smoothly under heat.
Michael H. Tunick, author of “The Science of Cheese,” explained that these anti-caking agents can prevent cheese from fully melting, potentially resulting in a chalky texture in dishes. Cellulose, a purified plant fiber derived from sources like wood pulp, is one such agent. Grace Lewis, an assistant professor at the University of Wisconsin - River Falls, Dairy Innovation Hub, noted that without these agents, pre-packaged shredded cheese would be significantly less convenient due to clumping during storage.
Kaya Freiman, brand manager at Cowgirl Creamery, elaborated on the chemical process, stating that while anti-caking agents don't entirely prevent melting, they can slightly hinder the smoothness of the melted cheese. This can lead to a less creamy texture compared to freshly grated cheese, a difference that is particularly noticeable in dishes where cheese is the star, such as fondue or pizza.
For recipes where cheese is a dominant ingredient, such as macaroni and cheese or grilled cheese sandwiches, experts suggest that grating cheese yourself can yield superior results. Toby Amidor, a registered dietitian, advised that for ultimate creaminess and meltability, shredding cheese from a block is the best approach, suggesting a food processor as a convenient alternative for shredding.
However, pre-shredded cheese still has its place. Freiman noted that it is a convenient option for toppings on tacos, burgers, casseroles, and omelets. Matthew M. Britt, an associate professor at Johnson & Wales University, offered a rule of thumb: use freshly grated cheese for sauces and pre-shredded for toppings. He added that if convenience is paramount, some brands with thicker shreds, like Tillamook, may perform better.
For consumers who prefer pre-shredded cheese, Britt recommends researching brands that use fewer anti-caking agents or have higher moisture content. Freiman advised looking for products with shorter ingredient lists, specific cheese varieties named, and checking for freshness, as a recently opened package may perform better than one that has been stored for an extended period.
Ultimately, while pre-shredded cheese offers convenience, experts suggest that for the best melting and creamy texture, particularly in cheese-centric dishes, grating cheese at home remains the preferred method for passionate cooks seeking optimal results.