jackiemeaiiiAnti-Caking Rule
Just buy a brick of cheese and shred your own! It’s not that hard and you get more cheese for the same money.
But then you have another dish to wash. I’ll just stick to chomping directly on the brick like nature intended.
Or hell, drink it straight from the cow and swish it around like mouthwash until it forms into cheese
blackluster117Where there’s a will, there’s a whey.
I’m no dairy expert, but wouldn’t that make butter?
The flat graters are easier to wash than the box type.
Seinfeld 0801 The Foundation - A block of cheese the size of a car battery
you get more cheese for the same money.
Everyone says this, but everywhere I’ve gone shredded cheese costs exactly the same per ounce.
Although I prefer bricks since they last longer and I live alone. Shredded cheese goes bad it feels like immediately after you open it.
Annoyed_🦀 Agent!? Now they’re sending spies!
But if you’re pro-caking, why’d you X it out on the signs bud
Why did I cross out pictures of… of anti-caking agents?
Sorry, friend. Didn’t get that from the pics
It looks like you crossed out pictures of caked cheese
So clumpy. Mmmmmm
If you’re not getting anti caking agents in shredded cheese, then what do you expect the pre-shredded cheese to do?
Might as well get a block and shred it yourself.
Might as well get a block and shred it yourself.
InfynisFancier shredded cheesed use way less, and melt well, it’s just the cheap stuff that’s bad
Ordered cheese, got cake.
RetrogradeAll my homies hate anti-cheesing agents in our cake
The realization that both groups must hate cheesecake just hit.
Wash it!
Snot FlickermanI’ve said it before and I’ve said it again:
There Is No Ethical Consumption of Cheese Under Capitalism!
starman2112Y’ain’t rinsing your cheese?
CrisNot sure if you were joking, but you can actually do that, and it works great for applications like scratch stovetop Mac and cheese when you don’t have any block cheese but don’t want a grainy sauce. Just add your pre-shredded cheese to a cup with milk and stir periodically until you’re ready to use the milk. Pour the milk with dissolved starch into the sauce, and then add the cheese when ready
Uriel238 [all pronouns]We called it wooden cheese in our household, and yes, the alternative is to grate fresh.
Th4tGuyIIIf you didn't have the anti-caking agent, the cheese would just cake up into one solid mass, making the whole "pre-shredded" part literally meaningless...
If you want shredded cheese without anti-caking agents, just shred your own - it's cheaper, and only requires a grater and a bit of extra time over pre-shredded.
Norah (pup/it/she)It literally doesn’t. Like yeah, it sticks together into clumps, but you can easily break them back up into shreds with your hands. Source: I’ve worked a bunch of pizza jobs, both on the high and low end. Guess what, it literally is not cheaper to pay the labour for someone on staff to shred it, at least here in Australia where we pay real bloody wages.
Also, to the OP, “pizza mix” cheese usually is your best bet. They’ll sometimes label it as “meltable mix”.
But almost no one would buy it if it looked all clumped up like that in the package in the store.
I don’t know, I live in Australia, maybe Americans are just that whingey about it? But outside of the cheapest supermarket home brands, most shredded cheese here hasn’t got caking agents. As far as I can tell, people buy it just bloody fine mate. Imagine being this stuck up about shitty, horrible cheese.
Yeah, I’m not defending any cheese choice; everyone can do themselves. I was just remarking that food appearance heavily influences sales, and everyone is susceptible to that bias.
PsychadelligoatIve worked pizza jobs and I can’t think of why you WOULDNT slice the cheese in-house, it takes less than five minutes to do!
At least at our place it was the same machine that stirred the dough. Cut a block into 1/8 slices (a 2 min job max) and then feed each chunk into the chute and let gravity do it’s thing
Fresh sliced cheese for pizzas in five minutes or less, and it adds like 2 dishes to the pile
To add further to what makes “pizza mix” or “meltable mix” better is that it uses LOW MOISTURE mozzarella cheese. Regular mozz is super wet and doesn’t melt the way you expect pizza cheese to
I make my own mix at home using 1/4 lb blocks of low moisture full fat (can get at Walmart shockingly often) and 1/6 lb of a sharp cheddar
The places I worked had floor mixers, running on 3-phase, that could do 50kg of dough at a time. They have mesh guards that lower into place, without which they won’t run. Because they will pull your entire arm in and break each bone in a dozen places before you can even blink. I have never, ever seen one with an external powered attachment drive like a kitchenaid, or at least never seen it used. A shredder that powerful would almost certainly be illegal under our workplace safety laws (Australia), it would probably rip someone’s face off if their hair got caught.
Besides that, it is still labour cost and time to do. When that person could instead be doing something better. The highest end pizza place I worked at would cook everything in wood-fired ovens. Pre-shred was used on the cheaper pizzas. It was used as a base on pizzas that had things like pulled pork and shredded lamb too. We had real, buffalo mozzarella on some, as well as bocconcini & fresh, local goat’s cheese. We’d also go through 4-5 full hotel pans of it on a Friday and Saturday night. Would make our own pasta in house every day too. There Was Not The Time. Yet it never stopped us packing a 120 top three times over with dozens of orders for takeout per hour every weekend. ¯\_(ツ)_/¯
Also, I’ve never seen anything other than low moisture mozzarella sold shredded. Maybe that’s just me.
Home pizza hobbiest here. I use low-moisture part-skim pre-shredded mozz, but put it on the pie frozen. As long as there’s not too much grease from the toppings I rarely get problems with the cheese splitting.
Ty Norah for the pizza mix/meltable mix tip :3
I, too, hate anti-caking agents in my cheese, also cheese without anti-caking agents, and even cheese with caking agents. I am vegan btw, I don’t eat cheese.
More cheese for me then. :3
we can only be friends if you keep eating the exact same amount of cheese or less, I’ll not have my stance be nulled by some renegade.
Why don’t vegans just milk themselves and make vegan cheese?
Who’s saying I don’t.
I mean, you. Like two comments ago.
Fair point. I’m not eating more cheese to spite you, I’ll just eat any extra unwanted cheese you (being any hypothetical vegans I might eat with) got served that would have to go to the trash otherwise.
But I respect your cause, and while I’m not fully vegan I do try to eat animal products mindfully and reduce my consumption of them.
Sike, we can never be friends, bloodmouth!
I hope bloodmouth is an actual slur used for non-vegans. It’s so metal.
It is, also carnist and omni
It definitely sounds cooler than “dirtmouth” or whatever the opposite equivalent would be.
How do you feel about precision fermentation to make milk products. Presumably this will eventually make cheese we can purchase made entirely without animals. Will you partake in this cheese or just keep the no cheese lifestyle?
I absolutely will. I am actually really interested in a lot of food science stuff and was wondering whether or not you could mimic the sort of processes that create milk and stuff, and lo and behold people be doing it! Pretty neat stuff. Although I still get the feeling you could probably make some decent “cheese” by aging various types of tofus, but I’ve yet to begin experimenting there. And am also scared of poisoning myself.
agamemnonymousInteresting username for a cheese-hater.
Nachos are the chip part
You may be thinking of chips
FranklinYour right but in the Northeast “nachos” or sometimes “taco” chips is slang for tortilla chips. I know I hate it too.
Nacho is short for Ignatio, the first name of the man who developed the dish considering of tortilla chips, cheese, and jalapenos.
that’s nacho… your business
“That’s nacho business” would have also worked!
RubberElectronsI like to think their veganism and, therefore, lack of exposure to cheese related puns has led them to this egregious error.
What about vio life cheese? That stuff is pretty dang good. Daiya can fuck right off
You’re missing the point, they had to find a reason to say they’re a vegan.
First Majestic CometOkay that’s fine then, you can just buy a block of cheese and grate it yourself. There are these things called cheese gradters which exist for that very purpose.
You can even, get this, use them to slice the cheese thinly using the slicing part of them.
I know wild right.
They’re an absolute nightmare to wash, though.
𝙲𝚑𝚊𝚒𝚛𝚖𝚊𝚗 𝙼𝚎𝚘𝚠… Are they? I’ve never had issues cleaning them at all.
It’s not as easy as regular dishes, but not that terribly difficult either
I have one of those dish scrubbing brushes with a handle from dollar tree, and it makes cleaning things like this very easy
Definitely worth buying one of those