I recently made a recipe that said the sauce would be creamier if using self-shredded cheese versus pre-shredded cheese bought at the store. I’ve often heard people say they don’t like the pre-shredded cheese. I’ll admit I’ve gone in phases of which I buy. So is there really a difference?
The answer is yes. Pre-shredded cheese is coated with anti-clumping agents, such as starch and/or cellulose, and often also with anti-molding agents. These make them last longer and not melt together into a large clump in the bag. But it can also mean they won’t melt together as well when putting them in a sauce or on a dish.
So what should you buy? That is a matter of personal preference. None of these additives change the nutrition to a level that matters. Personally, I buy big bags of pre-shredded mozzarella that I store in the freezer. Then I’m always ready for pizza or pasta, which are “back-up” meals for me. And I find mozzarella a pain to shred. I buy block cheese of other cheeses for cost and varied utility.