THIS IS AN ANTI-CAKING AGENT HATE ACCOUNT. MY CHEESE WON'T MELT PROPERLY >:{
ERADICATE CELLULOSE AND STARCH IN MY BAGS OF SHREDDED CHEESE RRRAAAHHHHHHHHH
Okay that's fine then, you can just buy a block of cheese and grate it yourself. There are these things called cheese gradters which exist for that very purpose.
You can even, get this, use them to slice the cheese thinly using the slicing part of them.
I know wild right.
They're an absolute nightmare to wash, though.
... Are they? I've never had issues cleaning them at all.
It's not as easy as regular dishes, but not that terribly difficult either
I have one of those dish scrubbing brushes with a handle from dollar tree, and it makes cleaning things like this very easy
Definitely worth buying one of those
Just throw it into dishwasher. I won't dull the blades too much
Ah yes, that dishwasher I have in my miniscule apartment.
Woah, I don't have one in my huge mansion. You're so fortunate
Give me the money to buy a dishwasher and I will
I have a tiny kitchen, there's not enough space for one 🤷
And even if it does. All the cheeses that exist are way softer than steel anyway.
If not, something's gone seriously wrong somewhere in the process..
Just buy a new one each time no need to clean then
Highly recommend getting a hand grater like the ones they use to shred Parmesan cheese in restaurants. Doesn't work well with soft cheese but it's great for things like old cheddar
I don't like the box graters like this one. OXO and Ikea both make nice ones that fit over a container to catch the grate. The OXO has eaten bits of my fingers, though.
I just chop the cheese into small bits. One less thing to wash, and pretty much just as fast.
To wash:
1 chopper
VS.
1 grater
🤔
You ever try to hand wash a grater? It's not impossible but I'll take a chopper to wash any day of the week.
don't forget the cutting board!
Just buy a brick of cheese and shred your own! It’s not that hard and you get more cheese for the same money.
But then you have another dish to wash. I'll just stick to chomping directly on the brick like nature intended.
Or hell, drink it straight from the cow and swish it around like mouthwash until it forms into cheese
Where there's a will, there's a whey.
The flat graters are easier to wash than the box type.
you get more cheese for the same money.
Everyone says this, but everywhere I've gone shredded cheese costs exactly the same per ounce.
Although I prefer bricks since they last longer and I live alone. Shredded cheese goes bad it feels like immediately after you open it.
I, too, hate anti-caking agents in my cheese, also cheese without anti-caking agents, and even cheese with caking agents. I am vegan btw, I don't eat cheese.
Interesting username for a cheese-hater.
that's nacho... your business
"That's nacho business" would have also worked!
I like to think their veganism and, therefore, lack of exposure to cheese related puns has led them to this egregious error.
Nachos are the chip part
You may be thinking of chips
Your right but in the Northeast "nachos" or sometimes "taco" chips is slang for tortilla chips. I know I hate it too.
What about vio life cheese? That stuff is pretty dang good. Daiya can fuck right off
If you're not getting anti caking agents in shredded cheese, then what do you expect the pre-shredded cheese to do?
Might as well get a block and shred it yourself.
Ordered cheese, got cake.
If you didn't have the anti-caking agent, the cheese would just cake up into one solid mass, making the whole "pre-shredded" part literally meaningless...
If you want shredded cheese without anti-caking agents, just shred your own - it's cheaper, and only requires a grater and a bit of extra time over pre-shredded.
It literally doesn’t. Like yeah, it sticks together into clumps, but you can easily break them back up into shreds with your hands. Source: I’ve worked a bunch of pizza jobs, both on the high and low end. Guess what, it literally is not cheaper to pay the labour for someone on staff to shred it, at least here in Australia where we pay real bloody wages.
Also, to the OP, “pizza mix” cheese usually is your best bet. They’ll sometimes label it as “meltable mix”.
Ive worked pizza jobs and I can't think of why you WOULDNT slice the cheese in-house, it takes less than five minutes to do!
At least at our place it was the same machine that stirred the dough. Cut a block into 1/8 slices (a 2 min job max) and then feed each chunk into the chute and let gravity do it's thing
Fresh sliced cheese for pizzas in five minutes or less, and it adds like 2 dishes to the pile
To add further to what makes "pizza mix" or "meltable mix" better is that it uses LOW MOISTURE mozzarella cheese. Regular mozz is super wet and doesn't melt the way you expect pizza cheese to
I make my own mix at home using 1/4 lb blocks of low moisture full fat (can get at Walmart shockingly often) and 1/6 lb of a sharp cheddar
Home pizza hobbiest here. I use low-moisture part-skim pre-shredded mozz, but put it on the pie frozen. As long as there's not too much grease from the toppings I rarely get problems with the cheese splitting.
Agent!? Now they're sending spies!
This agent shags.
Y'ain't rinsing your cheese?
Not sure if you were joking, but you can actually do that, and it works great for applications like scratch stovetop Mac and cheese when you don't have any block cheese but don't want a grainy sauce. Just add your pre-shredded cheese to a cup with milk and stir periodically until you're ready to use the milk. Pour the milk with dissolved starch into the sauce, and then add the cheese when ready
I've said it before and I'll say it again:
There Is No Ethical Consumption of Cheese Under Capitalism!
We called it wooden cheese in our household, and yes, the alternative is to grate fresh.
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