this post was submitted on 14 Jul 2026
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Well, anti caking agents are a pain in the ass if you want to do anything with shredded cheese other than dump it on top of something where its properties don't matter.
Luckily, there's really only two types in use across the majority of pre packaged shredded cheese. Cellulose and starch. And, if you want to sell pre shredded cheese, you have to use something. Both of those options are good ones, with starches being perhaps the better overall choice. Not that cellulose is a bad option, just that starches leave the cheese a little more versatile.
All of the starches work essentially the same, and have the same nutritional profile. Cellulose is indigestible, though it might ferment in the gut.
But the good news is that you can remove them from most cheeses with only minor changes to the usefulness of the cheese. No shit, you can rinse the majority off, use a blow dryer (on cold) on the cheese, and as long long as you don't fuck around, the resulting cheese is going to be closeto what you would have shredded yourself.
Now, is it worth that effort normally? No, under normal circumstances, if you don't want the anti cakiing stuff there, just shred your own cheese, the time and effort is about the same (or less).
But if you're stuck with the pre shredded/grated stuff and don't have a use for it because if those agents, why not?
Oh interesting, I'll have to give rinsing off the cellulose a shot.
Onomatopoeia also mentioned that it's a very dry parmesan, so I'm thinking round two will involve reducing the amount of cellulose, mixing the cheese with a bit of extra fat, and then spreading thinly to bake. Fingers crossed!