Have you ever glanced at the ingredients in a typical bag of shredded cheese and wondered, “What is cellulose and why is it added?” Do you even know what the common additive is?

There are two (2) commonly added ingredients to most processed shredded cheese products. These additives serve an interesting purpose, but being beneficial to your digestion (or health) isn’t one of them.

What IS Added To Shredded Cheese, Normally?

Conventional cheese vs RAW FARM raw milk cheese.

In most packaged shredded cheese options, cellulose is used to coat the pieces of cheese, blocking out the moisture that causes them to clump. But that is just the beginning. Cellulose is also used to replace fat and give a creamier feel, and to boost fiber content. The FDA allows companies to add cellulose to foods (like shredded cheese) because it prevents clumping and is considered a harmless ingredient. The official guideline allows cellulose to make up 2 to 4 percent (%) of the final product sold. Cellulose gum or cellulose gel are common types of cellulose used. They are derived from wood pulp, cotton, or “other” vegetable matter.

Secondly, natamycin is another common additive, which is an antifungal agent commonly used by the dairy industry to prevent mold growth on shredded cheese. We don’t want any part of that! Adding this fungicide may extend shelf life, but it can also disrupt the healthy bacteria balance in your gut. No, thank you!

So, what should you buy if you want a natural and “better for you” option instead?

Choose the natural (raw) option, Instead!

RAW FARM Simply Shredded Raw Cheddar is a traditional, artisan raw milk cheddar made from the highest quality Whole Raw Milk from our grass-grazed cows; packed with bioavailable beneficial bacteria, naturally occurring CLA and Omega-3 fatty acids, carbohydrates, protein, vitamins, minerals, and enzymes. Our cheese is simply aged for a minimum of 60 days. There is NO CELLULOSE OR NATAMYCIN ADDED, EVER! Yes, this means it will clump (only slightly), but it quickly crumbles right back when you open the bag. The ease of digestibility of Raw Milk Cheddar gives those that experience discomfort with processed cheese products a delicious and natural option.

RAW FARM Raw Cheddar’s color comes naturally from seasonal grass-grazing. Its color will vary with the season; springtime brings the brightest yellow color when the pastures are at their peak growth. WE NEVER ADD ARTIFICIAL COLORING.

Absolutely NO antibiotics, synthetic hormones, or GMO anything.

We believe in keeping our products TRULY raw, which involves never heating above 102° F. Many other so-called “raw” cheeses are frequently heated to temperatures just under the legal pasteurization temperature of 161° F, which denatures proteins, enzymes, and kills beneficial bacteria that aid in the digestion of dairy.