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Bought pre shredded cheese for my pizza dough for 2 weeks, then went back to the block and wow
I know it sounds lazy but shredded was so much faster on a Tuesday night. Block cheese that I grated myself melted way better and didn't have that weird powdery coating. Has anyone else noticed the anti caking stuff messes with the melt?
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max38810h ago
Did you ever try the whole milk low moisture block vs the part skim? Because I swear that makes a bigger difference than the shredding itself. The pre shredded stuff is usually tossed in potato starch or cellulose to keep it from clumping in the bag, and that stuff burns before the cheese actually melts, which is why you get that greasy pool with clumps sitting in it. I did the same thing you did, got lazy for a couple weeks, and my pizza came out looking fine but the texture was off, kinda grainy almost. Fresh grated on a box grater takes me maybe two extra minutes and the melt is night and day, stretches instead of just sitting there. Also check the label, some brands sneak in natamycin too which is more about shelf life than anything but still.
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