"The first thing you should know about pre-shredded cheese is that it comes with a coating of anti-caking agents (like potato starch or cellulose) to prevent the pieces from clumping together in the bag. Cellulose, in particular, is a plant-based substance that dehydrates your cheese, and we all know moisture plays a huge role in a cheese's meltability. Indeed, these additives hinder it by a huge margin, rendering it grainy and stiff rather than smooth and luscious."
"The taste is another factor worth mentioning. Already coated in preservatives and anti-caking agents, pre-shredded cheese won't be able to maintain the freshness that you get with regular cheese blocks. What you get instead is a dull, slightly more muted, tangy taste, possibly downplaying the soup's richness in the end. Whenever possible, opt for a fresh block of cheese and grate it yourself for your chicken tortilla soup."
Pre-shredded cheese is coated with anti-caking agents, such as potato starch or cellulose, to prevent clumping. Cellulose dehydrates the cheese, reducing moisture that is crucial for proper melting. These additives hinder meltability significantly, producing a grainy, stiff texture instead of a smooth, luscious melt. Pre-shredded cheese also contains preservatives and anti-caking agents that mute freshness and create a dull, tangy flavor that can downplay the soup's richness. Grating a fresh block of cheese, or using cheese grated onsite that likely has fewer additives, preserves meltability, texture, and flavor for chicken tortilla soup.
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