Skip the pre-grated cheese! Why it pays off to grate fresh

Sometimes it’s just too tempting: the quick grab for the bag!

Whether for pizza, casseroles, or pasta – pre-grated cheese is incredibly convenient. No grating, ready to use right away. But what makes it so handy in the kitchen also comes with risks you should be aware of.

Why pre-grated cheese doesn’t clump

Freshly grated cheese tends to stick together immediately. So why doesn’t this happen with the cheese from a bag? Manufacturers prevent this by adding anti-caking agents like potato or corn starch. These keep the shreds loose and give them their slightly powdery coating.

A breeding ground for bacteria and mold

Here’s the catch: Unlike a whole cheese block, which is protected by its outer layer, the many small surfaces of grated cheese offer ideal conditions for bacteria like coliforms or E. coli. While usually harmless, they speed up spoilage. Mold is more concerning: Unlike edible mold intentionally used in cheeses like Roquefort, random mold spores can produce harmful, even carcinogenic substances. The risk is especially high when packaging is leaky and the protective atmosphere breaks down.

Why grating fresh is worth it

Grating cheese yourself only takes a few minutes, but rewards you with a stronger flavor – without added starch – and reduces the risk of mold and harmful bacteria.

Whether from a bag or freshly grated: store your cheese in an airtight container in the fridge to keep it fresher for longer and enjoy it without worry.

Photo by Mikey Frost via Unsplash