I asked 3 chefs for the best shredded cheese brand, and their favorite is ours, too

It's the grate-est.

Pre-shredded cheese often gets dissed, but these three pros confirm it’s A-OK to opt for this shortcut…but only if you snag shreds from the right brand. 

Yes, shredding cheese from a block or wedge is preferable to purchasing pre-shredded when time allows. It tends to melt more evenly because the shredded variety can be coated with anti-caking agents and is also more cost-effective. But honestly, saying "store-bought is fine" is not nearly as big of a sacrifice as professional chefs suggest.

"I used to be so strict about grating cheese myself, but lately I've given myself permission to buy pre-shredded bags, and honestly, it's a game-changer," admits recipe developer Grace Elkus. "I still use blocks when I need a perfect melt, like in mac and cheese, but for chili or taco toppings, salads, casseroles, or even quesadillas, a bag of pre-shredded has become my best friend. Sometimes it's nice to get permission from the pros, so here's mine for all of you!"

Cookbook author and mom of two, Yumna Jawad, agrees, adding that "pre-shredded [cheese] is a huge time-saver, especially for my busy family."

Now that you have an expert-signed permission slip to outsource the shredding, let's dive into the specifics about which brand to buy—and why.

Our Panel of Shredded Cheese-Savvy Chefs

• Grace Elkus, a Pittsburgh-based recipe developer and author of the forthcoming cookbook "Protein-Packed Vegetarian"
• Mary Payne Moran, chef and owner of The Silver Lake Kitchen cooking school in Los Angeles, and the author of "The Vita Gang Mysteries: Who Stole Vita D?"
• Yumna Jawad, the Grand Rapids, Michigan-based CEO and founder of Feel Good Foodie and the author of "The Feel Good Foodie Cookbook: 125 Recipes Enhanced with Mediterranean Flavors"

Qualities of the Best Shredded Cheese

Pre-shredded cheeses worthy of a spot in your cart—and on your menu—check the following boxes, the chefs tell us.

• Real dairy flavor. Sharp, nutty, smoky, savory, or otherwise, shredded cheese should taste like itself in block form, not just like additives, oil, or salt, Jawad and cooking school owner Mary Payne Moran tell us.
• A short ingredient list. For optimal melt, texture, and flavor, "it's important that the product has a short ingredient list, ideally with just cheese and a small amount of anti-caking agent," Jawad says. A tiny amount of mold-preventing preservatives is often in the mix, too, which helps extend the cheese's shelf life. The shreds shouldn't be caked with coating, Elkus adds. If the pieces look powdery or clumped, skip it.
• Meltability. This factor is easier to judge by trial. Still, the label on a bag of shredded cheese can offer some clues. Certain anti-caking ingredients can pose challenges for meltability. However, research published in the Journal of Dairy Science indicates that adding up to 1 percent of the total formula's weight in potato starch should not affect the melt factor. (Many food scientists prefer potato starch over cellulose, another common anti-caking agent that impacts appearance, texture, and melt quality more than potato starch.)
• Freshness. Inspect the bag for any signs of discoloration, excess moisture, and spoilage. Be sure to check the "best by" date and seek out one that's far enough out that you'll be able to use most of the cheese before then. (Keep in mind that it's generally safe to consume shredded cheese 1 to 2 months after that date, or 2 to 4 weeks after opening the package.)

The Best Shredded Cheese Brand, According to Chefs

This section of the dairy refrigerator can feel daunting, with dozens of name-brand and store-brand options—not to mention different shred styles and cheese varieties. If you're searching for the best overall brand regardless of the type of cheese, your best bet is Tillamook.

"I LOVE Tillamook," Moran tells Allrecipes. "The flavor for all their cheese is creamy with the perfect touch of salt. Plus it melts uniformly."

Available in Cheddar, Colby Jack, Mozzarella, Parmesan, Italian Blend, and Mexican Blend, Tillamook earns top marks from Elkus as well, thanks to the quality of the cheese (the brand has won World Cheese Awards and is an Allrecipes staff favorite), the simplicity of the "recipe" (cheese, potato starch, and natamycin, a natural mold-inhibiting preservative), and the shape of the shreds.

"Their thick-cut 'Farmstyle Shreds' melt nicely and are just more appealing to me than most other finer shreds, which tend to clump," Elkus says.

All Tillamook cheese varieties are available in farmstyle (thick) or shreds (classic thickness), so you can choose accordingly based on your recipe or preference.

Honorable Mention

A very close runner-up is Cabot, which has earned a permanent place in Jawad's refrigerator—and was also selected by chefs we surveyed as the best Cheddar cheese at the supermarket.

Regardless of whether you snag a bag of Cheddar or Mozzarella, Fiery Jack or Monterey Jack, Artisan Pizza or 4-Cheese Mexican, "Cabot cheese's flavor is bold, and the shreds melt beautifully without turning oily," Jawad says. "As someone who cooks a lot of Mediterranean-inspired and family-friendly meals, I need cheese that holds up in baked dishes, skillet meals, and quick weeknight recipes, and Cabot does the job."

Tillamook and Cabot share many similarities. This, too, is an award-winning brand: Cabot recently stacked up medals at the American Cheese Society (ACS) annual conference. Cabot's shreds also come in rustic (thick) or classic cuts, and the brand's recipe is fairly streamlined (cheese, potato starch, cornstarch, calcium sulfate, and natamycin).

How To Use Shredded Cheese, Chef Style

Tillamook and Cabot are reliable and delicious, the chefs say. No matter which brand you buy, don't believe the TikTok rumors that claim you need to rinse your shreds before adding them to your meal. The cheese is ready to use as-is, and washing it will just waterlog the shreds and increase the chance they clump together (if used immediately) or spoil faster (if saved for later).

As for what to do with your straight-from-the-bag shreds, the pros recommend:

• Adding it to cozy casseroles, such as broccoli-cheese or baked cauliflower and cheese
• Tossing it with breadcrumbs for a cheesy, crunchy topping or breading
• Featuring it as part of sandwiches or burgers
• Stuffing it inside quesadillas
• Piling it atop chili, taco salads, and baked potatoes
• Stirring it into scrambles and sheet-pan eggs
• Layering it at the bottom of hard-shell tacos before baking to create a cheese-coated shell