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.
Wait a second, these are made for grating cheese? And that’s their main purpose?
Yes. Though it doesn’t have to be cheese. Carrot will grate just as well.
You put your dick into it didn’t you?
It’d be easier to list the things I haven’t put my dick into uwu
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.
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 just chop the cheese into small bits. One less thing to wash, and pretty much just as fast.
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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.
More cheese for me then. :3
we can only be friends if you keep eating the exact same amount of cheese or less, I’ll not have my stance be nulled by some renegade.
Fair point. I’m not eating more cheese to spite you, I’ll just eat any extra unwanted cheese you (being any hypothetical vegans I might eat with) got served that would have to go to the trash otherwise.
But I respect your cause, and while I’m not fully vegan I do try to eat animal products mindfully and reduce my consumption of them.
Sike, we can never be friends, bloodmouth!
I hope bloodmouth is an actual slur used for non-vegans. It’s so metal.
It is, also carnist and omni
Why don’t vegans just milk themselves and make vegan cheese?
Who’s saying I don’t.
I mean, you. Like two comments ago.
What about vio life cheese? That stuff is pretty dang good. Daiya can fuck right off
You’re missing the point, they had to find a reason to say they’re a vegan.
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.
Fancier shredded cheesed use way less, and melt well, it’s just the cheap stuff that’s bad
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.
The places I worked had floor mixers, running on 3-phase, that could do 50kg of dough at a time. They have mesh guards that lower into place, without which they won’t run. Because they will pull your entire arm in and break each bone in a dozen places before you can even blink. I have never, ever seen one with an external powered attachment drive like a kitchenaid, or at least never seen it used. A shredder that powerful would almost certainly be illegal under our workplace safety laws (Australia), it would probably rip someone’s face off if their hair got caught.
Besides that, it is still labour cost and time to do. When that person could instead be doing something better. The highest end pizza place I worked at would cook everything in wood-fired ovens. Pre-shred was used on the cheaper pizzas. It was used as a base on pizzas that had things like pulled pork and shredded lamb too. We had real, buffalo mozzarella on some, as well as bocconcini & fresh, local goat’s cheese. We’d also go through 4-5 full hotel pans of it on a Friday and Saturday night. Would make our own pasta in house every day too. There Was Not The Time. Yet it never stopped us packing a 120 top three times over with dozens of orders for takeout per hour every weekend. ¯\_(ツ)_/¯
Also, I’ve never seen anything other than low moisture mozzarella sold shredded. Maybe that’s just me.
Ty Norah for the pizza mix/meltable mix tip :3
Agent!? Now they’re sending spies!
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.
But if you’re pro-caking, why’d you X it out on the signs bud
Why did I cross out pictures of… of anti-caking agents?
Sorry, friend. Didn’t get that from the pics
It looks like you crossed out pictures of caked cheese
So clumpy. Mmmmmm
that’s interesting, I didn’t know there was addtl starch in shredded cheese. that might explain why that recipe we tried failed. I suspected that we added too much starch
Wash it!
