The third component in some shredded cheeses is the one many people a problem with: cellulose. Like potato starch and natamycin, cellulose has a function: it keeps shredded cheese from caking and absorbing moisture. Cellulose got its bad rep from a rumor that the additive was from wood pulp. In fact, Snopes quotes author Jeff Potter to clarify this misconception: "Cellulose is a non-digestible plant fiber, and we actually happen to need non-digestible vegetable fiber in our food — that's why people eat bran flakes and psyllium husks."
While there may be nothing wrong with cellulose, some still have a problem with how much of it might actually be found in a pack of shredded cheese — the answer is not clear (via Reader's Digest). So, while buying a bag of shredded cheese is more practical, grating your own ensures more peace of mind. Plus, shredded cheese is pricier, and cheese grated fresh off the block tastes better! So, pass on the bagged cheese and go find an amazing grater.
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