Is Block Cheese Healthier Than Shredded Cheese? A Full Nutritional Breakdown

December 4, 2025 •

4 min read

According to food scientists, both block and pre-shredded cheeses are generally safe to eat, but a key difference lies in the anti-caking agents added to shredded versions. This article explores whether block cheese is healthier than shredded cheese by examining their composition, nutritional profiles, and culinary performance.

Quick Summary

A comparison reveals shredded cheese contains anti-caking agents and stabilizers to prevent clumping, which is not present in block cheese. Both are safe, but block cheese is often cheaper, melts smoother, and lacks the additives that can affect taste and texture.

Key Points

Additives are the key difference: Shredded cheese contains anti-caking agents like cellulose and starches, which block cheese does not.
Both are safe to eat: Food experts and regulatory bodies confirm that both block and pre-shredded cheese are healthy and safe for consumption.
Block cheese melts better: The additives in shredded cheese interfere with a smooth, creamy melt, making freshly grated block cheese superior for sauces.
Cost favors block cheese: Block cheese is almost always cheaper per ounce, so you pay a premium for the convenience of pre-shredded.
Minimal nutritional impact: While shredded cheese has slightly higher carbs due to starches, the nutritional difference per serving is negligible for most people.
Choose based on use: Use block cheese for better melt and flavor in cooking, and opt for shredded for quick, convenient toppings.

The Core Difference: Additives and Processing

At its heart, the primary difference between block cheese and pre-shredded cheese comes down to processing and added ingredients. A solid block of cheese is just that: cheese. However, pre-shredded cheese must undergo an additional manufacturing step where it is coated with anti-caking agents to prevent the shreds from clumping together in the bag. These agents, which can include cellulose powder, potato starch, or cornstarch, absorb moisture and keep the shreds separate.

What are these anti-caking agents?

Cellulose Powder (E460): A plant-based fiber, often derived from wood pulp or cotton lint, that is indigestible by the human body. While the term “wood pulp” can sound alarming, cellulose is a naturally occurring fiber found in many fruits and vegetables and is considered safe for consumption by the FDA.
Starches: Cornstarch and potato starch are also commonly used to absorb excess moisture and prevent clumping. This can slightly increase the carbohydrate content, although the amount is generally negligible per serving.
Natamycin: A natural antifungal agent used to inhibit mold growth, which extends the product's shelf life.

Nutritional and Health Implications

For most individuals, the nutritional impact of these additives is minimal. As registered dietitians confirm, both block and shredded cheese provide similar core nutrients like protein, calcium, and B12. However, there are a few subtle differences to consider:

Minor Carbohydrate Differences: Due to added starches, shredded cheese can have slightly higher carbohydrate counts than block cheese. For those strictly tracking macros on low-carb diets like keto, this is a minor detail to be aware of, but it's largely insignificant for most people.
No Definitive 'Healthier' Verdict: Experts state that both forms of cheese are healthy and safe to eat. Concerns about additives being toxic are largely unfounded and often spread through viral social media posts.
The Case for Block: Some might argue block cheese is 'healthier' simply because it is a whole food with no added ingredients beyond the core cheese-making process. This is a valid preference for those who prefer to minimize processed ingredients in their diet, even if the additives are deemed safe.

The Culinary and Financial Factors

Beyond health, the debate between block and shredded cheese often comes down to performance in the kitchen and cost effectiveness.

Performance and Melt

Superior Melt: The anti-caking agents in shredded cheese prevent the shreds from sticking together, but this also inhibits them from melting into a perfectly smooth, creamy consistency. Freshly grated cheese from a block contains no additives, allowing it to melt into a much smoother, gooier result, ideal for sauces, mac and cheese, and grilled cheese sandwiches.
Flavor: Many home cooks and chefs note that block cheese has a fresher, more robust flavor profile, as the additives in pre-shredded cheese can dull the natural taste.

Cost and Convenience

Higher Cost for Convenience: A key factor is cost. Block cheese is almost always cheaper per ounce or pound than its pre-shredded counterpart. You are paying a premium for the convenience of not having to grate it yourself.
Time vs. Money: For simple meals like tacos or a quick salad topping, the convenience of pre-shredded cheese is a clear winner. However, if you are making a large dish like lasagna or a cheese sauce, the extra few minutes spent grating a block can save you money and deliver a better-tasting result.

Block vs. Shredded Cheese: The Comparison Table


Feature	Block Cheese	Shredded Cheese
Additives	Contains no anti-caking agents or stabilizers.	Contains anti-caking agents (cellulose, starches) and sometimes mold inhibitors.
Cost	Less expensive per ounce due to less processing.	More expensive per ounce, as you pay for convenience.
Melt Quality	Melts very smoothly and evenly for sauces.	Melts less smoothly due to anti-caking agents.
Flavor	Fresher and richer flavor profile.	Can have a slightly duller flavor due to additives.
Convenience	Requires manual grating, which takes more time.	Ready to use straight from the bag, saving time.
Shelf Life	Longer shelf life when sealed. Once opened, can last for weeks if stored correctly.	Shorter shelf life once opened, despite mold inhibitors, due to greater surface area exposure.
Health	A pure, whole-food option with no additives.	Safe to eat, but contains added processed ingredients.

Conclusion: Which is the Best Choice for You?

When deciding if block cheese is healthier than shredded cheese, the answer depends on your priorities. From a strict nutritional standpoint, the differences are minimal, and the additives used in shredded cheese are generally regarded as safe. However, if you prefer a less-processed, whole-food option, or if culinary performance and cost are factors, block cheese is the clear winner.

For dishes requiring a smooth, creamy melt, like macaroni and cheese or a cheese sauce, grating your own block cheese is a worthwhile effort. For quick, simple applications like topping tacos or salads, the convenience of pre-shredded cheese is perfectly acceptable. Ultimately, the 'healthier' option is the one that best fits your cooking needs and personal dietary preferences without causing unnecessary fear over a widely used and safe food processing practice. Learn more about food additives and safety at the FDA's website.

Shredding Your Own Cheese: Quick Tips

If you opt for block cheese, here are a few simple tips to make the process easier and more efficient:

Use a food processor with a shredding disc for large batches to save time.
For easier cleaning, spray your box grater with a little cooking spray before use.
Shred a large block at once and freeze the excess in a sealed bag. Frozen shredded cheese is great for baking and melts easily.
Ensure your cheese is slightly chilled for easier shredding; room-temperature cheese can become too soft.

Remember, the best cheese for your meal is the one that makes your food taste and feel the way you want it to, whether it comes in a block or a bag.

Frequently Asked Questions

The white powder on shredded cheese is an anti-caking agent, typically cellulose powder or corn/potato starch, added to absorb moisture and prevent the cheese shreds from clumping together in the bag.

Yes, shredded cheese can contain cellulose powder derived from wood pulp, but it is a safe, plant-based fiber that is indigestible and FDA-approved as a food additive. It is not the same as consuming actual sawdust.

Yes, in most cases, block cheese is cheaper per ounce than pre-shredded cheese. You pay extra for the convenience of having it pre-shredded for you.

The anti-caking agents in shredded cheese, such as cellulose and starches, prevent the shreds from melting together smoothly. Freshly grated block cheese contains no such additives, allowing it to melt into a much creamier texture.

Yes, you can freeze shredded cheese. For best results, spread it out on a baking sheet to freeze individually before transferring to an airtight freezer bag to prevent it from clumping.

The FDA considers cellulose and other common anti-caking agents safe for human consumption in the small amounts used in food products. Some studies have raised concerns about nanoparticles in certain additives, but overall health risk for cellulose is low.

An unopened block of hard cheese can have a much longer shelf life than a bag of shredded cheese. Once opened, a block generally maintains quality longer because it has less surface area exposed to air and potential mold.