Flip over the bag and check the ingredients — you’ll often see:


Cheese

Potato starch

Calcium sulfate

And yes — cellulose

Wait — cellulose ?


As in… wood pulp?


Yes — but not literally sawdust.


Cellulose is a plant-based fiber (often from wood or cotton) added to shredded cheese to:


Prevent clumping

Absorb moisture

Keep the shreds separate in the bag

It’s FDA-approved and safe to eat — no danger there.


But here’s the problem:


It doesn’t melt . 


And when you heat up cheese full of anti-caking agents?


You get:


Greasy oil pooling around the edges

Cheesy clumps that won’t blend in

A grainy, uneven texture

Perfect for sprinkling cold on a salad.

Terrible for anything warm.


🔬 Block Cheese vs. Pre-Shredded – A Side-by-Side Test

I tested both in real recipes — and the results were shocking.


Mac & Cheese

Smooth, creamy, velvety sauce

Lumpy, greasy, separated

Tacos

Melted evenly, gooey texture

Sat on top like plastic

Casseroles

Blended beautifully into dish

Formed rubbery patches

Grilled Cheese

Golden, melty, dreamy

Squeaky, oily, under-melted


The difference wasn’t subtle.


It was night and day.


⏱️ But Isn’t It Just Easier to Buy Pre-Shredded?

Yes — it’s convenient.


But let’s talk numbers:


Grating 1 cup of cheese

~2 minutes

Opening a bag

~10 seconds


Two minutes.


That’s it.


And in exchange?


Better flavor.

Better melt.

Better results. 


Plus — freshly grated cheese tastes fresher , because it hasn’t been sitting in a bag absorbing anti-caking agents for weeks.


💡 Bonus Benefits of Using Block Cheese

More flavor

Fresher taste, no additives masking richness

Better nutrition

Pure cheese — no fillers or starches

Cheaper per ounce

Blocks are almost always less expensive than shredded bags

Less packaging waste

One block = one wrapper, not plastic + cardboard + liner

Custom shred size

Want thick shreds for pizza? Fine ones for sauce? You decide


Even better — keep a microplane or box grater near your fridge so grating becomes second nature.


🧀 How to Make the Switch (Without Losing Your Mind)

1. Buy Cheese in Bulk

Buy larger blocks when on sale — most cheeses freeze well.


Wrap tightly in parchment + foil, then freeze for up to 3 months.


Thaw in the fridge before grating.


2. Pre-Grate and Store

Grate a big batch and store in an airtight container in the fridge for up to 2 weeks.


No need to re-grate every time.


3. Use the Right Tools

A box grater is fast and efficient.

A food processor works great for large batches.


And if you're grating hard cheeses like Parmesan?


A microplane is your best friend. 


🧠 Final Thoughts: Sometimes the Best Upgrade Isn’t Fancy — It’s Simple

We spend money on gourmet salts, fancy oils, and artisanal pastas…


But overlook the one ingredient that shows up in nearly every comfort dish:


Cheese . 


And if you care about how your mac and cheese pulls apart…

If you want your grilled cheese to ooze perfectly…

If you love that moment when cheese melts into a creamy dream…


Then skip the bag.


Grab the block.


Spend two minutes grating.


Because sometimes, the difference between a good dish and a great one…


Isn’t in the recipe.


It’s in the cheese .


And once you taste that silky, smooth melt?


You’ll wonder why you ever settled for lumpy, greasy shreds.