Is Shredded Cheese Considered Ultra-Processed Food?

October 18, 2025 •

4 min read

According to the NOVA classification system, which categorizes food based on processing, many store-bought shredded cheese products can be classified as ultra-processed foods due to added ingredients. This is a departure from block cheese, which is typically considered merely a processed food.

Quick Summary

An analysis of the NOVA food classification reveals that store-bought shredded cheese often falls into the ultra-processed category. This is primarily due to the addition of anti-caking agents and other additives to extend shelf life and prevent clumping. Natural block cheese, in contrast, is simply processed.

Key Points

NOVA Classification: The system defines four levels of food processing, with ultra-processed foods being the most industrially altered and containing additives not used in home cooking.
Additive-Free Block Cheese: Standard block cheese is typically categorized as a processed food, not ultra-processed, as its ingredients are milk, cultures, salt, and enzymes.
Ultra-Processed Additives: Pre-shredded cheese often contains anti-caking agents like cellulose or potato starch and mold inhibitors like natamycin, which make it ultra-processed.
Better Melting and Flavor: Shredding block cheese at home results in better melting, smoother sauces, and fresher flavor because it lacks the starchy additives found in pre-shredded bags.
Healthier and Cheaper: Shredding your own cheese is a cheaper option per ounce and avoids the extra industrial additives associated with ultra-processed foods.
Identify and Reduce UPFs: You can reduce UPF intake by checking ingredient lists for unrecognizable names, choosing fresh whole foods, and opting for minimally processed alternatives.

What is Ultra-Processed Food (UPF)?

To understand if shredded cheese is ultra-processed, it's essential to grasp the NOVA food classification system, a framework that sorts foods into four groups based on their level of processing.

Group 1: Unprocessed or Minimally Processed Foods. These are foods in their natural state or with minimal alterations, like removal of inedible parts. Examples include fresh fruits, vegetables, eggs, and milk.
Group 2: Processed Culinary Ingredients. These are ingredients like oils, salt, sugar, and butter derived from Group 1 foods.
Group 3: Processed Foods. Simple products made by combining Group 1 and Group 2 items. Traditional cheese, canned vegetables, and freshly baked bread fall into this category.
Group 4: Ultra-Processed Foods (UPFs). These are industrial formulations often containing many ingredients not typically used in home cooking. They undergo multiple industrial processes and often contain additives like emulsifiers, preservatives, and artificial flavors to make them hyper-palatable.

The Difference Between Block and Shredded Cheese

The fundamental difference between a block of cheese and a bag of pre-shredded cheese lies in the added ingredients and level of industrial processing. While block cheese is a Group 3 processed food, the extra steps taken for pre-shredded varieties push them into the ultra-processed category.

Processing of Block Cheese: Standard cheese production involves pasteurizing milk, adding cultures and enzymes (rennet), and aging. This process creates a stable food, but the ingredients are recognizable and the methods are traditional.
Processing of Shredded Cheese: After the block cheese is produced, it is industrially shredded. To prevent the fine shreds from clumping together and to extend their shelf life, manufacturers add anti-caking agents and mold inhibitors.

The Additives That Make Shredded Cheese Ultra-Processed

The most common additives in bagged shredded cheese are the anti-caking agents that keep the product free-flowing. These are the ingredients that most clearly define it as ultra-processed.

Common Additives

Cellulose: A plant-based fiber, often derived from wood pulp, added to absorb moisture and prevent clumping. It's considered safe by the FDA but contributes little nutritional value.
Potato Starch/Corn Starch: These serve a similar function to cellulose, preventing the cheese shreds from sticking together.
Calcium Sulfate: Another anti-caking agent that can appear in some products.
Natamycin: An antifungal agent used to inhibit mold growth, further extending the product's shelf life.

Comparison: Block Cheese vs. Pre-Shredded Cheese


Feature	Block Cheese (Processed)	Pre-Shredded Cheese (Ultra-Processed)
Ingredients	Milk, cultures, salt, enzymes.	Milk, cultures, salt, enzymes, PLUS anti-caking agents (cellulose, starch), and mold inhibitors (natamycin).
Processing	Fermentation, coagulation, and aging.	All of the above, plus industrial shredding and the addition of multiple additives.
Cost	Generally less expensive per ounce.	More expensive due to the added cost of processing and packaging for convenience.
Melting Quality	Melts smoothly and evenly, ideal for sauces.	Additives can interfere with melting, resulting in a clumpier or less creamy texture.
Flavor	Fresher, creamier, and richer flavor.	Potentially muted flavor due to additives and preservatives.
Shelf Life	Shorter shelf life after opening.	Longer shelf life due to preservatives and moisture-absorbing agents.

How to Reduce Ultra-Processed Cheese in Your Diet

If you want to minimize your intake of ultra-processed foods while still enjoying cheese, consider these practical tips:

Read Ingredient Labels: The simplest way to identify an ultra-processed food is by its ingredient list. Look for brands with only a few recognizable ingredients, such as milk, cultures, salt, and enzymes.
Shred Your Own: The most direct way to avoid the additives in pre-shredded cheese is to buy block cheese and shred it at home. This is often more economical and results in better melting and flavor.
Choose Fresh Cheeses: Cheeses like fresh mozzarella, which often come packed in brine, are less likely to contain anti-caking agents and preservatives.
Batch Shred and Freeze: To save time, you can shred a large block of cheese at once. For best results, freeze the shreds spread out on a baking sheet before transferring them to an airtight bag.

The Broader Context: UPFs and Health

While the additives in shredded cheese are generally recognized as safe, the broader health implications of a diet high in ultra-processed foods are a growing area of concern for nutritional science. Ultra-processed foods are often high in sugar, unhealthy fats, and sodium, and frequently displace more nutritious, whole foods in the diet. For this reason, many nutrition experts recommend moderating intake of UPFs as part of a balanced diet. For more information, the British Heart Foundation offers a comprehensive guide to understanding and reducing UPF intake.

Conclusion

In short, while all cheese is processed, store-bought shredded cheese often crosses the line into the "ultra-processed" category because of the additives used to prevent clumping and extend its shelf life. Natural block cheese, with its minimal ingredients, is a better choice for those looking to reduce their intake of ultra-processed foods. By reading labels and opting to shred your own, you can enjoy the benefits of cheese with fewer industrial ingredients.

Frequently Asked Questions

The main difference is the addition of anti-caking agents, such as cellulose or starch, to shredded cheese to prevent the pieces from sticking together. Block cheese typically contains only milk, cultures, salt, and enzymes.

The anti-caking agent, cellulose, is often derived from plant fibers, including wood pulp. While this is a factual origin, the ingredient is an edible, food-grade fiber considered safe by food regulators.

The anti-caking additives in pre-shredded cheese interfere with the melting process. These starches and powders create a barrier that prevents the cheese from melting together smoothly, leading to a clumpier result.

No, block cheese is still a processed food, but it is not ultra-processed according to the NOVA system. Its production involves processing steps like fermentation and aging, but it does not contain the industrial additives typical of UPFs.

Yes, you can easily shred a block of cheese at home and freeze it. For best results, spread the shreds on a baking sheet to freeze individually before transferring them to an airtight bag to prevent clumping.

The additives used in shredded cheese, such as cellulose and starches, are approved by food safety authorities and are generally considered safe for consumption. Their main impact is on the cheese's texture and melting quality, not on human health.

Many people find that freshly grated block cheese has a fresher, richer, and creamier flavor compared to its pre-shredded counterpart, which can have a more muted flavor due to preservatives.