Bagged Shredded Cheese Comes With a Coating

There's a reason it doesn't clump — or melt quite right.

Pre-shredded cheese is a weeknight lifesaver. It's also not just cheese.

The anti-caking dust

To keep shreds from sticking together, most bags are coated with an anti-caking agent — often powdered cellulose (plant fiber, sometimes from wood pulp) plus natamycin, a mold inhibitor. It's food-safe, but it's why bagged shreds can taste a little dry and resist melting into a smooth sauce.

Block cheese is just cheese

A block is usually cheese, salt, cultures, and enzymes — nothing added to keep it flowing. It melts better and often costs less per ounce.

The move

For melting (mac and cheese, sauces), shred a block yourself — it melts creamier. Keep the bagged stuff for convenience when texture doesn't matter, like a quick taco night.

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