How good is grated cheese! However, pre-shredded cheese in a packet will not give you the amazing stretchy texture and scrumptious flavour that you seek. Read on for my 5 reasons why you should grate your own cheese.
SEE ALSO: Why Mozzarella stretches when you melt it →
Make the world grate again
Whether you’re making a grilled cheese sandwich, a pizza or even pasta, grating your own cheese is definitely the way to go. So, let’s have a look at my top five reasons why you should take the time to do it yourself.
1 Freshly grated cheese tastes better
![grated cheese next to a block of cheese](https://i0.wp.com/cheesescientist.com/wp-content/uploads/2021/07/how-to-thicken-grate-cheese-without-a-cheese-grater-e1627252748940.jpg?w=1200&ssl=1)
This is hands-down the number one reason for me. At the end of the day, it all comes down to taste. And you simply can not beat freshly grated cheese.
Whilst pre-shredded cheese will save you time, it is almost always packed in a clear plastic bag. Storage in this environment will leave the cheese exposed to light and light does a lot of bad things to cheese. Moreover, that “plasticky” taste you’ve undoubtedly experienced before is actually due to light oxidation on the surface of the cheese.
2 Pre-shredded cheese contains heaps of additives
![list of ingredients in shredded cheese](https://i0.wp.com/cheesescientist.com/wp-content/uploads/2021/07/RDT_20210726_0855371982765100352757246-01-scaled-e1656584670645-1024x768.jpeg?resize=1024%2C768&ssl=1)
Let’s take a look at the 3 most common additives found in shredded cheese:
- Firstly, Potato Starch is added as a thickener. Its main role is to stop the pieces of “cheese” from sticking together.
- Cellulose helps to stop the “cheese” from caking and absorbing moisture. This increases the shelf-life of the product.
- Finally, Natamycin is a mould inhibitor/preservative. It is actually an antifungal that is produced by a bacteria which lives in soil.
I want to be clear here. None of the above additives have been proven to be harmful. But wouldn’t you prefer to eat 100% cheese?
3 Your cheese will melt more spectacularly
![Cheese Pull on Pizza](https://i0.wp.com/cheesescientist.com/wp-content/uploads/2021/07/Cheese-Pull-on-Pizza-e1670036540626.jpeg?w=1200&ssl=1)
Whilst potato starch and cellulose help keep pieces of pre-shredded cheese in better shape for longer, they severely impact its “meltability”. Yes! That’s a word! Besides, cheese freshly grated from a block will have a much smoother and creamier texture and is guaranteed to give you that drool-worthy cheese pull.
4 Grating your own cheese is cheaper
![Grating a block of yellow and orange cheese](https://i0.wp.com/cheesescientist.com/wp-content/uploads/2021/07/Grating-Cheese-e1656585358427-1024x767.jpg?resize=1024%2C767&ssl=1)
This is a no-brainer right? When you are buying pre-shredded cheese, you are paying for convenience. And getting an inferior product!
Get off your couch, head over to your local deli or specialty cheese shop and buy a block of cheese. It seriously does not take that long. And, who knows? You might even end up supporting a small local cheesemaker and cheese shop.
5 Grating cheese is so much fun!
![Male grating hard cheese while female watches](https://i0.wp.com/cheesescientist.com/wp-content/uploads/2021/07/Fun-Grating-e1656585546491.jpg?w=1200&ssl=1)
I don’t know about you. But I love to grate! Actually, I love the entire process. From the arm workout, to the tantalising aroma of the cheese as I grate it. So, whatever cheese you’re into (from Cheddar to Mozzarella), those are my 5 reasons why you should grate your own cheese.
What’s your favourite cheese to grate at home? Let me know in the comments.
Jonah is a a hipster, eco-warrior, and self-proclaimed cheese wanker. Coming from a scientific background, Jonah has a particular interest in cheese science. And yes, he loves a good cheese pun!