Nutrition Diet: What brand of cheese does not have cellulose?

According to the FDA, cellulose is a food additive generally recognized as safe and commonly used in pre-shredded cheese to prevent clumping. However, many consumers prefer to avoid it for dietary or quality reasons, which leads to the common question: What brand of cheese does not have cellulose? The answer involves understanding ingredient labels and considering alternatives to pre-packaged products.

Quick Summary

Cellulose is an anti-caking agent typically found in pre-shredded cheeses. To avoid it, consumers can purchase block cheese and grate it fresh or seek out specific brands like Raw Farm and 4C that advertise its absence, verifying through label checks.

Key Points

• Check Labels for Cellulose: Always read the ingredient list for 'cellulose' or similar terms, especially on pre-shredded cheese packages.

• Buy Block and Shred Yourself: The most reliable way to get cheese without additives is to purchase it in a block and grate it at home.

• Look for Specific Brands: Raw Farm offers cellulose-free shredded cheddar, and 4C advertises no additives in its grated parmesan.

• Consider Alternative Additives: Some brands, like Tillamook, use potato starch as an alternative anti-caking agent, so a label check is still needed.

• Enjoy Superior Melt and Taste: Cellulose-free cheese, especially fresh-grated block cheese, provides a creamier melt and better flavor in cooked dishes.

• Explore Additive-Free Varieties: Natural cheeses with designations like DOP (e.g., Gorgonzola) and fresh cheeses like ricotta or feta are often free of additives.

The search for additive-free food has led many consumers to scrutinize ingredient lists more closely, and cheese is no exception. A common additive, powdered cellulose, is widely used in pre-shredded cheeses, prompting consumers to question its necessity and seek alternatives. While the FDA considers cellulose safe for consumption, its presence can affect the cheese's melting properties and texture. Understanding the role of this additive and identifying brands that avoid it is key to making informed nutritional choices.

The Role of Cellulose in Shredded Cheese

In packaged, pre-shredded cheeses, cellulose is a common sight on the ingredient list. Its primary function is to act as an anti-caking agent, coating the individual shreds to prevent them from sticking together in the bag. Cellulose is a naturally occurring plant fiber, derived commercially from wood pulp or cotton. For food production, it is processed into a fine powder that absorbs moisture, preventing the cheese from clumping and molding and thereby extending its shelf life.

Although it is a source of dietary fiber, the amount added to shredded cheese is negligible from a nutritional standpoint. Concerns typically stem from the desire for a cleaner ingredient list and better cooking performance. The added coating can inhibit a smooth, creamy melt, leading to a grainy or separated texture in sauces and casseroles.

Concerns Over Additives

While reports of "wood pulp" in cheese may sound alarming, they are largely a misinterpretation of the use of cellulose, which is a processed plant fiber. However, the controversy highlights a legitimate consumer desire for more transparency and fewer additives in their food. Beyond cellulose, some pre-shredded products also contain natamycin, an antifungal agent, which some health-conscious consumers prefer to avoid due to its potential effect on gut bacteria.

Brands That Do Not Use Cellulose

For those seeking cheese without added cellulose, a few brands and product types stand out. However, diligent label-reading is always recommended as formulations can change.

• RAW FARM: This brand is explicit about its additive-free products. Its Simply Shredded Raw Cheddar is made with only four natural ingredients (whole raw milk, vegetable rennet, cultures, and kosher sea salt) and contains no cellulose or natamycin. Because it lacks anti-caking agents, it may clump slightly, but this is a sign of a more natural product.
• 4C Grated Parmesan Cheese: For those who prefer grated hard cheese, 4C offers a product line that proudly advertises "No Additives, No Preservatives, No Fillers and No Cellulose!" on its packaging. This is a good option for parmesan lovers who want to avoid the common anti-caking agents in many grated cheeses.
• Tillamook: This well-known dairy brand has been noted to use potato starch instead of cellulose as its anti-caking agent in shredded cheeses. While still an additive, some consumers may prefer it over cellulose. It is always best to check the most current product label to confirm.
• Gorgonzola DOP: Cheeses with a "Protected Designation of Origin" (DOP) like Gorgonzola are made with strict traditional methods that often prohibit additives. For instance, the Gorgonzola DOP cheese is produced with no added preservatives or additives. This makes many traditional European cheeses excellent choices for avoiding cellulose and other modern food additives.
• Block Cheese: The most reliable and widely available option is to buy cheese in a block and shred it yourself. This guarantees that you are only getting the cheese itself, with no added fillers or coatings. This method is also often more economical and results in a better-melting, fresher-tasting cheese.

How to Identify Cellulose-Free Cheese

Finding cheese without cellulose is straightforward if you know what to look for. The key is to be an educated consumer who prioritizes quality over convenience.

1. Read the Ingredient Label: This is the most direct method. Look for terms like "cellulose," "powdered cellulose," or "microcrystalline cellulose" on the list of ingredients. If these are absent, the cheese is most likely cellulose-free. Be aware that some products may use other starches, like potato starch, as an alternative.
2. Purchase Block Cheese: Any cheese sold in a solid block will not have cellulose added. Block cheese is pure cheese, allowing you to control the size and freshness of your shreds or slices.
3. Check for Certifications: Some organic or specialty brands may explicitly state that their products are free of anti-caking agents. Look for labels that mention "no fillers" or "no additives."

Choosing Your Cheese: Pre-Shredded vs. Block

When deciding between pre-shredded and block cheese, consider the tradeoffs in convenience, cost, and quality. A side-by-side comparison reveals the pros and cons of each choice.

Feature	Pre-Shredded Cheese	Block Cheese
Convenience	Highly convenient, ready-to-use	Requires effort to shred or grate
Additives	Often contains cellulose or other anti-caking agents	Additive-free, pure cheese
Melting Quality	Coated shreds may result in a grainy or less creamy melt	Melts smoothly and creamier for better texture
Cost	Typically more expensive per ounce	More economical per ounce
Flavor & Freshness	Can taste less fresh and lose flavor over time	Superior, fresher flavor and aroma
Shelf Life	Longer shelf life due to additives	Shorter shelf life once opened, freezes well
Best For	Quick, simple toppings (tacos, eggs)	Cooking applications where melt matters (sauces, gratins)

Beyond Shredded: Exploring Block and Other Forms

Opting for cheese in block form opens up a world of culinary possibilities beyond avoiding cellulose. Freshly grated cheese, for instance, offers a more intense flavor and superior texture in any dish. It allows the cheese to melt into a creamy, cohesive sauce rather than clumping.

Furthermore, exploring different types of unprocessed, naturally additive-free cheeses, such as ricotta, feta, and goat cheese, can broaden your nutritional intake. These are naturally free of anti-caking agents and offer distinct flavor profiles.

Conclusion

While cellulose is deemed safe, opting for cheese without this anti-caking agent is a straightforward way to improve the quality of your cooking and reduce your intake of processed additives. The most direct approach is to buy a block of cheese and grate it fresh at home, which provides the best flavor, melt, and economic value. However, specific brands like Raw Farm and 4C offer pre-shredded options that forgo cellulose, providing a convenient alternative for the discerning consumer. As always, reading the ingredient label is your best tool for making a confident and healthy choice. Ultimately, the quest for a more natural diet, even down to something as simple as cheese, is a rewarding one.

Resources

To learn more about food additives and regulations, a valuable resource is the Center for Science in the Public Interest (CSPI), which offers detailed information on many common food additives.

Center for Science in the Public Interest

What is the Real Problem with Having Wood Pulp in Our Cheese?

For information on the legalities of cellulose in cheese and consumer fraud, you can review the article from Golomb Legal.

What is the Real Problem with Having Wood Pulp in Our Cheese?

Frequently Asked Questions

Why is cellulose added to cheese?

Cellulose is added to pre-shredded cheese primarily to act as an anti-caking agent. It coats the shreds to prevent them from clumping together in the package and absorbs moisture, which also helps extend the cheese's shelf life.

Is cellulose in cheese harmful to eat?

The FDA considers cellulose a food additive that is "generally recognized as safe" (GRAS). It is a form of plant-based dietary fiber that passes through the body undigested, similar to fiber found naturally in fruits and vegetables.

How can I tell if my cheese contains cellulose?

The most reliable way is to read the product's ingredient list on the package. Look for terms such as "cellulose," "powdered cellulose," or "microcrystalline cellulose." If you buy block cheese, it will not contain this additive.

What happens if I use shredded cheese with cellulose for cooking?

Shredded cheese containing cellulose may not melt as smoothly or creamily as fresh-grated block cheese. The coating can cause the cheese to separate or become grainy when melted into sauces or other dishes.

Is buying block cheese cheaper than buying shredded cheese?

In many cases, yes. Block cheese is often sold at a lower price per ounce than its pre-shredded counterpart. By buying a block and shredding it yourself, you can save money while also getting a product without additives.

Do all organic shredded cheeses contain cellulose?

Not necessarily. While some organic brands may use alternative anti-caking agents or no additives at all, others might still use cellulose or another approved additive. It is essential to check the ingredient label on each product to be sure.

Does shredding my own cheese take a lot of time?

Shredding cheese yourself is a quick process, especially with a food processor's grating attachment. For harder cheeses, it can also be done quickly with a simple hand grater. The time investment is minimal compared to the improved flavor and melt.