Is Shredded Cheese Ultra Processed?
Not Typically Ultra-Processed
Pre-shredded cheese is Level 3 — more processed than block cheese of the same variety. Anti-caking agents including cellulose powder (refined wood pulp), potato starch, and calcium sulfate are added to prevent clumping in the bag.
Key Findings
- •Pre-shredded cheese contains cellulose powder (wood pulp), potato starch, and natamycin that block cheese does not
- •The anti-caking agents are why shredded cheese melts poorly compared to freshly grated block cheese — the coatings form a barrier between cheese and heat
- •Cellulose content in shredded cheese is typically 2-4% by weight, though some budget brands have been found exceeding labeled amounts
Why Is Shredded Cheese Level 3?
Block cheddar and pre-shredded cheddar start as the same cheese, but the shredding step introduces a problem: moist cheese surfaces stick together. The industry solution is coating each shred with anti-caking agents. Cellulose powder — refined from wood pulp through an acid-alkali process — is the most common, typically at 2-4% by weight. Potato starch and natamycin (an antifungal mold inhibitor) are also standard. These coatings are why pre-shredded cheese never melts as smoothly as block cheese you shred yourself — the starch and cellulose create a barrier that interferes with proper protein flow during heating.
Shredded Cheese Processing Level Distribution
How 847 shredded cheese products break down by processing level:
Average ingredient count: 10.0 · Average nutrition score: 3.6/10
Shredded Cheese Brand Comparison
Comparing the least to most processed shredded cheese products in our database:
| Product | Brand | Level | Score | Ingredients |
|---|---|---|---|---|
| Parmigiano-reggiano Freshly Grated Cheese, Parmigiano-reggiano | Lunds & Byerlys | Processing Level: 1 out of 4 - Minimally Processed | 2.0 | 3 |
| Parmesan Shredded Cheese, Parmesan | Bella Rosa | Processing Level: 1 out of 4 - Minimally Processed | 2.0 | 3 |
| Pecorino Romano Grated Cheese, Pecorino Romano | Murray's | Processing Level: 1 out of 4 - Minimally Processed | 2.0 | 3 |
| Swiss Fancy Shredded Cheese, Swiss | Best Choice | Processing Level: 1 out of 4 - Minimally Processed | 2.0 | 3 |
| Organic Fancy Shredded Mozzarella Cheese | Nature's Place | Processing Level: 1 out of 4 - Minimally Processed | 2.0 | 3 |
| Finely Shredded Cheese, Mozzarella | Harvest Farms | Processing Level: 1 out of 4 - Minimally Processed | 2.0 | 3 |
| Parmesan Grated Cheese, Parmesan | 365 Whole Foods Market | Processing Level: 1 out of 4 - Minimally Processed | 2.0 | 3 |
| Pecorino Romano Grated Cheese, Pecorino Romano | Murray's | Processing Level: 1 out of 4 - Minimally Processed | 2.0 | 3 |
| Romano Grated Cheese, Romano | Rienzi | Processing Level: 1 out of 4 - Minimally Processed | 2.0 | 3 |
| Parmesan Shredded Cheese, Parmesan | 365 Whole Foods Market | Processing Level: 1 out of 4 - Minimally Processed | 2.0 | 3 |
How to Read Shredded Cheese Labels
- 1
Block cheese of the same brand typically has 3-4 fewer ingredients than the shredded version
- 2
Cellulose is listed as "cellulose powder" or "powdered cellulose" — it is refined wood pulp used as an anti-caking agent
- 3
Natamycin is an antifungal added to prevent mold growth on the high-surface-area shreds
- 4
For better melting and fewer additives, buy block cheese and shred it yourself
Frequently Asked Questions
Is there really wood pulp in shredded cheese?
Yes. Cellulose powder, derived from wood pulp through chemical processing, is used as an anti-caking agent in virtually all pre-shredded cheese. It is FDA-approved and considered safe, but it is not a traditional cheese ingredient.
Why doesn't shredded cheese melt well?
The cellulose and starch coatings that prevent clumping also create a barrier during melting. These anti-caking agents absorb moisture and interfere with the smooth flow of melted cheese protein. Block cheese you grate yourself melts significantly better.
Is shredded cheese bad for you?
The anti-caking agents (cellulose, potato starch) are FDA-approved and present in small amounts. The processing concern is moderate — Level 3 vs Level 2 for block cheese. The practical difference is a few additives, not a dramatic health risk.