Nutrition Diet: Is Bagged Cheese Pasteurized? A Look at Food Safety

November 6, 2025 •

4 min read

According to food safety experts, nearly all fresh and processed cheeses sold in the U.S. are pasteurized to eliminate harmful bacteria. This includes the shredded varieties you find in bags, directly answering the common query: is bagged cheese pasteurized?. Understanding the manufacturing process behind this convenient dairy product is key to making informed dietary choices.

Quick Summary

Most shredded or bagged cheese is pasteurized for safety during production, but the final product contains anti-caking agents that can alter its texture. It is a convenient option but often higher in sodium and fat than natural cheese, so it should be consumed in moderation.

Key Points

Pasteurization is standard: Almost all commercial bagged cheese is made from pasteurized milk, making it safe from pathogens like Salmonella and E. coli.
Check the label: To be certain, look for 'raw milk' or 'au lait cru' on the packaging. If the indicator is missing, it is typically pasteurized.
Contains anti-caking agents: Bagged shredded cheese includes additives like cellulose or starches to prevent clumping, which are generally recognized as safe by the FDA.
Safe for pregnancy: Because it is pasteurized and sealed, commercially bagged shredded cheese is a safer option for pregnant women than cheese cut at a deli.
Nutritional differences: Bagged processed cheeses may have higher sodium and fat content compared to natural block cheese.
Different melting texture: Anti-caking agents can cause bagged cheese to melt less smoothly and sometimes result in a gritty texture.
Discard if molded: Unlike hard block cheese, the entire bag of shredded cheese should be discarded if any mold is discovered, as spores can easily spread throughout.

The Pasteurization Process for Cheese

Pasteurization is a heat treatment process that destroys harmful microorganisms, such as Salmonella and E. coli, which can be present in raw milk. This vital food safety step makes dairy products safe for consumption and extends their shelf life. For cheesemaking, there are different methods of pasteurization, which affect the milk's properties and the final cheese product.

The most common methods used in the dairy industry include High-Temperature Short-Time (HTST) and Low-Temperature Long-Time (LTLT) pasteurization. HTST involves heating milk to at least 72°C (161°F) for 15 seconds and is widely used for high-volume production, including the milk that becomes shredded cheese. This process effectively eliminates pathogens while retaining most of the milk's nutritional value.

Bagged Cheese: Manufacturing and Food Safety

Commercially bagged, shredded cheese is processed for convenience, and this manufacturing involves several steps that ensure safety and usability.

The Role of Anti-Caking Agents

One of the most notable differences between bagged and block cheese is the presence of anti-caking agents. After being shredded from large blocks of cheese, the pieces are coated with these agents to prevent them from clumping together in the bag. Common anti-caking agents include:

Powdered cellulose: Derived from plant fibers, this is a naturally occurring source of fiber.
Potato or corn starch: These are starches used to absorb moisture.
Natamycin: A mold and yeast inhibitor.

All of these additives are generally recognized as safe (GRAS) by the FDA. While they do not pose a health risk, they can slightly alter the cheese's melting properties, which is why some cooks prefer to shred their own cheese from a block for certain recipes.

Is Bagged Cheese Safe to Eat During Pregnancy?

For pregnant women and others with compromised immune systems, avoiding soft, unpasteurized cheese is standard medical advice due to the risk of Listeria. The good news is that commercially produced shredded cheese is made from pasteurized milk. The greater risk lies with cross-contamination that can occur with cheese sliced at a deli counter. Sealed, bagged shredded cheese is a safer option, provided it has been stored correctly in the refrigerator. Always check the packaging for labels indicating 'raw milk' or 'au lait cru' to be certain.

Nutritional Profile: Natural vs. Bagged Cheese

While both natural and bagged cheese offer calcium and protein, their nutritional profiles can differ, primarily due to the processing involved.


Feature	Natural Block Cheese	Bagged Shredded Cheese
Pasteurization	Most domestic versions are pasteurized; some specialty varieties may be raw milk.	Almost always pasteurized as part of processing for safety and stability.
Ingredients	Typically milk, salt, starter cultures, and enzymes.	May contain added emulsifiers, vegetable oils, and higher levels of salt.
Anti-Caking Agents	None, unless grated by a deli.	Contains anti-caking agents like cellulose or starch to prevent clumping.
Sodium Content	Varies by type, but generally lower.	Can be higher due to added salt during processing for flavor and preservation.
Melting Properties	Melts smoothly and consistently.	Anti-caking agents can sometimes cause a grittier texture when melted.
Shelf Life	Longer than shredded once opened, especially hard cheeses.	Shorter than block cheese once opened due to moisture loss and surface area.
Flavor	Often more complex and nuanced, particularly in aged varieties.	Can have a milder, more uniform taste profile.

Storing Bagged Cheese Safely

Proper storage is crucial to prevent microbial growth and maintain quality, even for pasteurized cheese. Because shredded cheese has a high surface area, it's more susceptible to mold growth once the bag is opened.

Refrigerate immediately: Keep opened bags sealed and refrigerated at or below 4°C (40°F) to slow bacterial growth.
Check for mold: While mold can often be cut off from hard block cheese, you should discard the entire bag of shredded cheese if mold is visible. The high moisture content allows mold spores and bacteria to spread throughout the product.
Heed expiration dates: Even with pasteurization, the shelf life is finite. A 'best by' date indicates peak quality, but use your judgment based on smell, texture, and appearance.

Conclusion

The convenience of bagged shredded cheese comes with the peace of mind that it is almost certainly pasteurized and safe for consumption, thanks to modern processing techniques. While it may contain safe-to-eat anti-caking agents that affect its melt, it remains a suitable and convenient option for many recipes. For those seeking a purer product with different melting characteristics and potentially lower sodium, shredding a natural block cheese is the best option. Ultimately, moderation is key, and understanding the ingredients helps you tailor your nutrition diet to your specific needs and preferences.

Outbound link for reference: Selecting Cheese for Health - Penn State Extension

Frequently Asked Questions

The easiest way to confirm is to read the packaging. Look for phrases like 'pasteurized milk' in the ingredient list. If the label does not specify 'raw milk' or 'unpasteurized,' you can generally assume it's pasteurized.

The white powder is an anti-caking agent, usually powdered cellulose or starch, added to prevent the shredded cheese from sticking together. It is a safe and FDA-approved food additive.

Shredded processed cheeses may have higher levels of sodium and saturated fat due to the manufacturing process. However, the difference can be minimal in natural shredded cheese, so it is best to compare the nutrition labels for the most accurate information.

The anti-caking agents in bagged cheese, like cellulose or starch, are designed to absorb moisture and prevent sticking. This same property can interfere with a smooth melt, sometimes causing a slightly gritty or uneven texture.

Yes, it is generally safe for pregnant women. Since the cheese is made from pasteurized milk and comes in a sealed bag, it poses less risk than cheese from a deli counter, which can be prone to cross-contamination.

After opening, reseal the bag tightly and store it in the refrigerator. Using an airtight container can also help extend its freshness and prevent contamination. Discard the entire bag if any mold appears.

A 'best by' date indicates peak quality, not safety. While hard, unopened cheeses can last longer, shredded cheese has a higher risk of spoilage due to increased surface area. Always check for signs of spoilage, including off-smell, mold, or discoloration, and when in doubt, throw it out.