Why pre-shredded cheese has sawdust in it (sort of)
Let’s set the scene: You shoot a text to the group chat. Taco Night? An irresistible proposition. Before anyone responds, you are already driving to the grocery store to buy tortillas, ground meat, and…shredded cheese.
You know it’s probably not the highest quality cheese. But, it’s quick and easy. That’s why it was invented. However, earlier this year several viral TikToks claimed that shredded cheese is coated with sawdust and natamycin. With one TikToker even recommending washing shredded cheese before use. Which begs the question: Why are those additives in shredded cheese? And are they really made of sawdust?
To prevent the shredded strands of cheese from sticking together, dairy manufacturers apply anti-caking agents on shredded cheese. One of these anti-caking agents is food-grade cellulose, which is extracted from a variety of plant materials, including cotton and wood pulp (aka sawdust). And while that might sound alarming at first, it’s actually not cause for major concern. Cellulose is present in all plant-based foods, including fruits, vegetables, whole grains, and legumes. Cellulose-based anti-caking agents are also present in bread, frozen meals, and salad dressings. Ironically, cellulose, an insoluble dietary fiber, may help lower cholesterol, regulate the blood sugar response, and support digestion.
Natamycin, a mold and yeast inhibitor, is another additive that is often used in not only shredded cheese but other foods, such as yogurt and sausage. Natamycin’s primary function is to inhibit the growth of undesirable mold and yeast. In the US, the use of natamycin in shredded cheeses has been approved by the FDA since 1982.
Yes, anti-caking agents may make it harder for the pre-shredded cheese to melt. But, pre-shredded cheese, despite its additives, is perfectly safe to consume.
If you really want to up your cheese grating game, and have the time and budget, we suggest grating from your favorite block of cheese rather than hand-washing pre-shredded cheese. Fresh will always trump pre-shredded in the taste department, plus depending on what blocks you’re buying, you’re supporting artisan makers—win-win!
Philip Han
Philip Han is a food writer and filmmaker based in Seoul and Lewiston, ME. A rising senior majoring in Philosophy at Bates College, he has worked for the Cumberland County Food Security Council, Rogers Collection, and UpPortland. When not in the field covering his next story, you might find him playing squash or snowboarding down the treelines of Maine. He is also banned from using his roommates’ communal fridge after storing epoisses for two months.
