Is Shredded Cheese Considered a Processed Food?

December 3, 2025 •

4 min read

According to the British Heart Foundation, some shredded cheeses are categorized as ultra-processed foods. While all cheese is technically processed, commercial shredded cheese often undergoes additional steps and includes anti-caking agents and preservatives, which differentiates it from a simple block of cheese. This article explores why shredded cheese is considered a processed food and what that means for your diet.

Quick Summary

Packaged shredded cheese is indeed considered processed, and in some cases, ultra-processed, due to added ingredients like anti-caking agents and preservatives. These additives prevent clumping and extend shelf life, but can affect its melting performance and nutritional profile. The level of processing is what separates it from a solid block of natural cheese.

Key Points

Degree of Processing: Commercial shredded cheese is considered ultra-processed because it undergoes additional industrial steps and contains additives not found in natural block cheese.
Common Additives: Most packaged shredded cheese contains anti-caking agents like powdered cellulose or starches to prevent clumping.
Melting Impact: The anti-caking agents can hinder smooth melting, leading to a less creamy texture in cooked dishes compared to block cheese.
Nutritional Value: The trace amounts of additives in shredded cheese have a negligible impact on overall nutritional intake and are deemed safe for consumption by the FDA.
Cost & Convenience: Shredded cheese offers high convenience at a slightly higher cost per pound, while block cheese is more budget-friendly but requires preparation.
Consumer Choice: The choice between block and shredded cheese depends on the culinary application and the consumer's preference for convenience, cost, and texture.

What Defines Processed Food?

The term "processed food" can be misleading because all cheese, including artisanal block cheese, involves a degree of processing—turning milk into a stable product. The key distinction lies in the degree of processing, the purpose of the modifications, and the number of non-traditional ingredients added. The Nova food classification system, widely used by researchers, defines four categories of food processing.

Unprocessed or minimally processed foods: Whole foods altered very little from their natural state, such as fruits, vegetables, and milk.
Processed ingredients: Substances like salt, sugar, and oil, used to season or prepare other foods.
Processed foods: Products made by combining items from the first two groups, using methods that can be replicated at home, like bread and many traditional cheeses.
Ultra-processed foods: These contain multiple ingredients not typically found in a home kitchen, such as preservatives, emulsifiers, and artificial flavorings.

Commercial shredded cheese often falls into the latter category due to its specific manufacturing process and ingredient list.

The Additives in Shredded Cheese

While block cheese contains simple ingredients like milk, cultures, salt, and enzymes, pre-shredded cheese includes extra components to serve a practical purpose. These additives, primarily to prevent clumping, are the main reason for its ultra-processed classification.

Anti-Caking Agents

The most common additive is an anti-caking agent, which coats the cheese shreds to keep them from sticking together inside the bag. Without this, the moisture in the cheese would cause it to clump into a solid mass. Common anti-caking agents include:

Powdered cellulose: A plant-based fiber derived from wood pulp or cotton lint. The FDA considers it safe for consumption and recognizes it as dietary fiber, though the amount in cheese is negligible.
Starches: Agents like potato starch or cornstarch are also used to absorb moisture and prevent clumping.
Calcium sulfate and sodium aluminosilicate: Other mineral-based additives that perform the same function.

Preservatives

Some brands also add preservatives to inhibit mold growth and extend shelf life after the cheese has been shredded and its surface area has increased. Natamycin, an antifungal agent, is a common example. While this extends the product's usability, it is another step away from the minimally processed form.

Impact on Melting and Flavor

The presence of anti-caking agents in shredded cheese has a notable effect on its performance during cooking. When you melt shredded cheese on a pizza or in a casserole, the thin powdery coating creates a barrier between the individual shreds, preventing them from fusing together into a smooth, gooey consistency. This can result in a grainy or less uniform melt compared to cheese you shred yourself from a block. Additionally, while subtle, some enthusiasts argue that the coating can create a slightly different texture or even mute the cheese's original flavor.

Shredded Cheese vs. Block Cheese: A Comparison


Feature	Block Cheese	Commercial Shredded Cheese
Processing Level	Minimal. Fermentation, aging, and pasteurization are standard.	Ultra-processed. Involves industrial shredding and the addition of anti-caking agents and preservatives.
Ingredients	Milk, cultures, salt, enzymes.	Milk, cultures, salt, enzymes, and added starches, cellulose, or other anti-caking agents and preservatives.
Melting Performance	Melts smoothly and evenly, creating a uniform, gooey texture.	Anti-caking agents can prevent the shreds from melting together seamlessly, leading to a grittier or less smooth result.
Flavor	A more pure and robust cheese flavor profile.	Flavor can be slightly muted by the anti-caking coating.
Cost	Often more affordable per pound.	Pricier per pound due to the added cost of processing and packaging.
Convenience	Requires manual effort to shred or slice.	High convenience; ready to use straight from the bag.
Shelf Life	Shorter shelf life after opening; susceptible to mold.	Extended shelf life due to preservatives and moisture-absorbing additives.

The Verdict: Is Shredded Cheese Bad for You?

It is inaccurate to label shredded cheese as "toxic" or inherently unhealthy. The additives used are approved as safe for consumption by regulatory bodies like the FDA. For most people, the nutritional impact of the trace amounts of starch or cellulose is negligible. The primary difference is the convenience, cooking performance, and cost. For a silky-smooth cheese sauce, shredding a block yourself is the superior option. For sprinkling on tacos or pizza in a hurry, packaged shreds are perfectly safe and convenient. The choice depends on your priorities regarding convenience, culinary results, and diet preferences.

Conclusion

Yes, shredded cheese is considered a processed food, and most commercially packaged versions are classified as ultra-processed due to the inclusion of anti-caking agents and preservatives. This additional processing is what gives it a longer shelf life and prevents clumping, a trade-off for its impact on melting consistency and flavor purity compared to block cheese. Knowing the difference empowers consumers to make informed decisions that best suit their cooking needs and nutritional goals.

How to choose between block and shredded cheese?

Choosing between block and shredded cheese often depends on the application. For recipes requiring a smooth, even melt, such as mac and cheese or queso, block cheese is the better option. For quick, convenient applications like topping pizzas, salads, or tacos, pre-shredded cheese works well. The decision balances convenience versus quality and culinary performance.

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Frequently Asked Questions

The white powder on shredded cheese is typically an anti-caking agent, such as powdered cellulose or starches like potato or cornstarch, added to prevent the cheese shreds from clumping together.

Yes, regulatory bodies like the FDA classify the food-grade cellulose used in shredded cheese as "Generally Recognized As Safe" (GRAS). It is a plant-based fiber that passes through the digestive system without being absorbed, similar to the fiber in fruits and vegetables.

Block cheese melts more smoothly because it doesn't contain anti-caking agents. The coating on pre-shredded cheese creates a physical barrier that prevents the shreds from fully fusing together, resulting in a less uniform melt.

For most people, there are no significant health risks from the small amounts of additives in shredded cheese. Viral social media claims about health issues are not scientifically supported, and the overall nutritional impact is minimal.

The additive powdered cellulose is derived from plant sources, including wood pulp, but it is a refined, edible, and safe form of dietary fiber. It is not comparable to eating literal wood.

All cheese undergoes some level of processing to turn milk into cheese. The term "processed" has a broad definition. The key difference is that commercial shredded cheese has gone through additional processing beyond traditional cheesemaking, placing it in a more refined category.

To avoid additives, simply purchase block cheese and shred it yourself at home. This provides the purest cheese experience for culinary applications and ensures no extra ingredients are included.