You know those little packages of pre-shredded cheese? Did you know that in order to keep the cheese from clumping, food manufacturers have to add cellulose? No biggie, right? Except what exactly is cellulose? It’s basically broken down plant fibers {including sawdust}. I guess that explains why that cheese has such a drastically different and non-sticky texture from a brick of freshly shredded cheese.
Cellulose is actually in quite a few different foods, like ice cream to improve creaminess, and in baked goods as a calorie-reducing filler. The FDA considers is naturally derived, so it’s even allowed in organic food.
Isn’t it crazy what we will do to food to make it more convenient? Aw well, I guess a little extra fiber in the diet never hurt anyone, right?
~Mavis
Jenn says
That’s it! I’m brushing the dust off of my cheese grater and throwing out all of the pre shredded nastiness that is in my fridge! Yuck!
Tina says
Yep, I heard this a few years ago. I buy blocks of cheese and shred myself 🙂
PattyB says
me too! I have even been making my own condiments. Also trying to eat fruits and veggies in season and paying attention at the grocery store about where they come from. Mavis, you have been an inspiration to me about the freezer meals. I’ve been ill for 9 months now trying to get a handle on my rare auto-immune disease so I haven’t kept up with the garden and household like I used to. But doing what I can when I can. The kitchen is my realm.
Madam Chow says
Yes, those Mavis freezer meals and crock pot meals have been lifesavers! Hope you get well, too.
Tammy says
I’m with Tina. I grate my own cheese also for this reason.
On another note, when I went grocery shopping last week, there were two things I went to buy that had carageenan (sp?) in them: sour cream and whipping (heavy) cream. For the sour cream I was able to find a brand that had just two ingredients, but for the whipping cream none of the brands on my grocery shelf were just plain cream, and they all had carageenan in them. I don’t buy cream often, but still! I would rather buy cream and not cream and a bunch of other stuff!
Teckla says
Tammy, Mavis, does anyone know whether cream can be frozen? Or does it change texture? If it can be frozen, what is the freezer life? Thanks everyone for your thoughts.
Heather says
When I lived in Alaska we froze our milk and it was fine. It doesn’t taste as good as when you first buy it, but it was still good. I know that’s not cream, but hope it helps…
Ashlee says
I freeze cream on a regular basis and it always works for me. I usually put it in the fridge to thaw a bit overnight if I plan to make whipped cream with it. It whips especially fast if there are still a few ice crystals in it. We usually use ours within a couple months, but it may last longer.
Teckla says
Thanks, Ashlee, and all of you for your comments. Yes, that was helpful and I’ll be trying it. Also, will try grating and freezing cheese, especially when it’s on sale! 🙂
Talaena says
Haha cultured not crusted! Lol
Talaena says
My favorite sour cream is Daisy. It has only one ingrediant, grade a crusted cream. And it’s very yummy!!
mari says
Grated cheese freezes well. I buy 1kg blocks and put it thru the food processor to grate it. I put it into ziplock bags and close them with plenty of air in them, then lay them in the freezer in a single layer. Next day, I shake to separate the strands and deflate, then reseal. I usually do small bags of about 1 cup and being free flow, its easy to just take out what you need. It keeps well this way and doesn’t go off as it does, if grated and kept in the fridge. It also thaws and keeps it form if you just want it for a garnish.
Lisa says
It doesn’t bother me. I only buy shredded cheese if it’s on sale, and I am going to be making something with it. I can shred my own for tacos etc., and melt chunks into potato soup fine, but having it already shredded is just a little luxury in my lux-free life!
It’s in so many of our foods. Check your bread sometime, many of the low fat, high fiber breads are that way because of… you guessed it… cellulose.
Kim o. says
I always use plain Greek yogurt now in place of sour cream.
H says
I have been buying blocks of cheese to shred for a while. But, the last time I shredded cheese I added a little arrowroot powder (or cornstarch would work) and shook the Tupperware. The cheese hasn’t all clumped together yet so I think that is an improvement.
Diana says
There is something about cheese I’ve grated myself that I prefer, but that is merely a preference. I’m not afraid of cellulose in prepackaged shredded cheese. Cellulose is just dietary fiber; i.e., that indigestible substance from plant cell walls that most people need to eat a lot more of. In fact, it may counter the natural constipating effects of cheese. It would be nice to know WHAT type of plants the cellulose is derived from, but assuming they don’t use poison ivy or something icky like that, I’m fine with cellulose being added to just about anything.
Regarding the different texture of prepacked shredded cheese, I’ve assumed without really knowing for sure, that the cheese is an extruded product, and not actually shredded at all. That could explain the need for the non-caking/clumping agent. The extruding doesn’t scare me off either, because it is a mechanical process; not adding chemicals.
One more assumption, that I haven’t ever bothered to confirm, is that prepackaged shredded cheese uses dairy by-products that would otherwise go to waste. I’m all for finding ways to use components with food value, that have been processed out of other foods. So, assuming the prepackaged shredded cheese is made in the US, under sanitary conditions, with extra dietary fiber added, possibly using up otherwise wasted nutritious dairy by-products, I’m not offended by it, and will occasionally use it.
Jennifer says
I don’t think it’s the worst thing ever but I don’t really buy it just because it doesn’t melt as well. My dad did always call the Kraft Parmesan cheese in the shaker sawdust cheese though.
Sarah says
I’m not too thrilled about the Natamycin “a natural mold inhibitor” Yuck, I grate my own.