Powdered cellulose: A fine powder derived from wood pulp that serves many of the same purposes as potato starch. Then, it's used for a variety of purposes, including as an anti-clumping agent in shredded cheese. Potato starch: True to its name, it's the starch from potatoes, and it's washed out and dried. The additives you'll find in shredded cheese include: Shredded Cheese Ingredients and Additives The Biggest Difference Between Shredded Cheese and Block CheeseĮver wonder how pre-shredded cheese doesn't clump together and become one big ball of cheese? Well, this is because there are additives in shredded cheese that stop it from sticking together! My brother was recently telling me that when he makes mac and cheese he can't get the cheese to melt nicely and the first thing I asked was, 'Do you use pre-shredded cheese or do you grate your own from a block?' Sure enough, he said he uses the cheese you buy in a bag that's already shredded.įair enough, because if you don't know the difference, why wouldn't you go with the more convenient option? If you use shredded watch out for burning your cheese, and getting a crust.When it comes to shredded cheese and grated cheese from a block, there ARE differences between the two! And these differences can really affect the outcome when you're cooking if you don't choose the right one. I'm noticing the 'related recipes' below and they seem to be mostly Mac and Cheese, for those I'd use grated.

I hope this helps and doesn't confuse too much. It can get confusing though because when you use a micro-grater (that is also a zester), you are getting super fine thin cheese that will melt much quicker, (this is actually the cheese I use in pesto) Mac and Cheese does well with grated, so does Pizza usually, especially if it has any other topping that has to be cooked with it too (you don't want the cheese to burn). Now if I want the cheese to melt slower I use grated because it is in bigger pieces. I also use it in pestos because it makes is smoother, the cheese becomes more of the sauce and you not just an ingredient in it. I usually use shredded when incorporating in sauces and such because it melts faster. You may also need to pack it down a little if you are putting it in a measuring cup. However, often shredded cheese is made thinner and lighter than grated cheese, therefore it will melt faster.

Can you get shredded cheese on wic