Shredded cheddar cheese (Cheddar; cow’s milk)
Description
Ready-to-use cheddar cheese cut into fine or thick shreds, typically from low-moisture, medium–sharp to sharp cheddar to maximize flow, melt, and shelf stability.
Flavor: clean dairy, nutty, ranging from mild (short-aged) to piquant/sharp (longer-aged). Color may be white or annatto-colored (orange).
Commercial packs often contain anti-caking agents (e.g., cellulose, potato/corn starch, calcium sulfate) and an anti-mold surface preservative such as natamycin where permitted.
Caloric value (per 100 g)
~400–420 kcal; fat ~33–35 g, protein ~24–26 g, carbohydrate ~1–3 g (lactose mostly fermented), salt ~1.5–2.0 g, moisture ~36–39%.
At typical use levels (15–30 g per portion), energy and SFA load are meaningful; portion control is advisable.
Key constituents
Milk fat (triacylglycerols) with dairy-characteristic short/medium and long-chain fatty acids.
Proteins: casein matrix with calcium–phosphate bridges; residual whey proteins.
Minerals: calcium and phosphorus (from casein/calcium phosphate); sodium from salting.
Colorants (optional): annatto (bixin/norbixin) for orange styles.
Processing aids: anti-caking agents to improve flow; natamycin to inhibit surface molds.
Analytical markers: fat %, moisture %, salt %, pH ~5.1–5.4, protein %, shred size/flowability, melt/ stretch tests.
Production process
Cheddar make: pasteurized milk → culture inoculation (mesophilic starters) → coagulation (rennet) → cutting/cooking curd → cheddaring and milling → salting → pressing → aging (weeks to >12 months).
Shredding & finishing: aged blocks are temper-conditioned, shredded/grated to target cut (fine/fancy/thick) → tumble with anti-caking (≤~2% typical) and, where allowed, a light natamycin application → MAP (N₂/CO₂) or vacuum packaging in light/oxygen-barrier films.
Manufactured under GMP/HACCP with CCP on pasteurization, culture/pH trajectory, metal detection, dose control of additives, and pack integrity.
Sensory and technological properties
Meltability: good melting and oil-off control when moisture/fat and calcium balance are appropriate; low-moisture sharp cheddar gives clean shreds and controlled melt.
Functionality: shreds distribute evenly, improve coverage and browning; anti-caking can slightly raise sauce viscosity and dampen melt if overdosed.
Flavor development: proteolysis and lipolysis during aging yield savory, nutty, sharp notes; orange styles are sensorially similar to white.
Food uses
Pizza, quesadillas, tacos, nachos, mac & cheese, gratin toppings, burgers/sandwiches, soups and sauces (added off-boil to limit curdling), baked items (scones, biscuits).
Typical inclusion: 10–30% of formula in mixed cheeses/sauces; higher for toppings to target coverage and color.
Nutrition and health
High in protein and calcium; also energy-dense with notable sodium and saturated fat.
Lactose is low (often <0.5 g/100 g) due to fermentation and drainage, but not always zero.
Balance overall diet by pairing with vegetables/whole grains and moderating serving size.
Lipid profile
Approximate fatty-acid pattern of cheddar fat: ~60–70% SFA (saturated fatty acids; high intakes can raise LDL), ~25–33% MUFA (monounsaturated fatty acids, mainly oleic; generally favorable/neutral for blood lipids), ~2–5% PUFA (polyunsaturated fatty acids, mainly linoleic/ALA; beneficial when balanced).
Contains small natural TFA (ruminant trans, e.g., CLA) and minor MCT (medium-chain triglycerides) from milk fat.
Health note: dietary guidance favors replacing SFA with MUFA/PUFA where possible; with shredded cheddar, portion control is the practical lever.
Quality and specifications (typical topics)
Moisture ≤~39%, fat in dry matter ≥~50% (cheddar standard), salt 1.5–2.0%, pH 5.1–5.4.
Shred metrics: cut size distribution, flowability (caking index), dust fines, melt/ stretch/ blistering on bake.
Microbiology: low APC; Listeria/Salmonella absent/25 g; yeasts/molds controlled (natamycin where used).
Additives: anti-caking within limits and declared; annatto labeled where present.
Storage and shelf-life
Keep refrigerated (0–4 °C). Unopened shelf-life typically 60–120 days (style/pack-dependent).
After opening: 5–7 days well sealed; minimize oxygen and humidity to prevent mold and clumping.
Freezing: possible for shreds (quality generally acceptable); expect slight texture change on thaw.
Allergens and safety
Contains milk (major allergen).
Maintain strict cold chain; use clean utensils to avoid post-pack contamination.
For ready-to-eat applications, control Listeria via hygiene, environmental monitoring, and validated preservatives where permitted.
INCI functions in cosmetics
Troubleshooting
Clumping/poor flow: humidity or low anti-caking → improve barrier packaging, add/adjust anti-caking within limits, keep cold and dry.
Weak melt or string: overly dry or heavy anti-caking → blend with higher-moisture mozzarella/Monterey Jack; reduce cook temperature; verify dosing.
Oiling-off/greasy surface: excessive heat or high fat → lower bake temperature, shorten dwell, use low-moisture cheddar blend.
Early mold growth: high headspace O₂ or seal failure → check MAP, seal integrity; consider natamycin where allowed.
Sustainability and supply chain
Dairy has notable GHG and water footprints; mitigations include feed efficiency, manure methane capture, renewable energy, and optimized cold chain.
Plants should treat effluents to BOD/COD targets; use recyclable/mono-material films; maintain full traceability under GMP/HACCP.
Conclusion
Shredded cheddar cheese offers convenient dispersion, reliable melt, and savory/sharp flavor for a wide range of hot and cold applications. Tight control of moisture/fat/pH, shred size and anti-caking, and oxygen/humidity exposure yields products that are safe, stable, and sensory-consistent.
Mini-glossary
SFA — Saturated fatty acids; high intakes can raise LDL-cholesterol.
MUFA — Monounsaturated fatty acids (e.g., oleic); generally favorable/neutral for blood lipids.
PUFA — Polyunsaturated fatty acids (e.g., linoleic/ALA); beneficial when balanced but more oxidation-prone.
TFA — Trans fatty acids; small natural amounts in dairy (ruminant trans/CLA); avoid industrial TFA.
MCT — Medium-chain triglycerides (C6–C12); minor fraction of milk fat contributing to rapid oxidation and flavor notes.
GMP/HACCP — Good Manufacturing Practice / Hazard Analysis and Critical Control Points; hygiene/preventive-safety systems with defined CCP.
CCP — Critical control point; step where a control prevents/reduces a hazard (e.g., pasteurization, metal detection, sealing).
BOD/COD — Biochemical/Chemical oxygen demand; indicators of wastewater impact from dairy processing.
MAP — Modified atmosphere packaging; gas mixes (N₂/CO₂) that extend shelf-life of shredded cheeses.
References__________________________________________________________________________
de Hart NMMP, Mahmassani ZS, Reidy PT, Kelley JJ, McKenzie AI, Petrocelli JJ, Bridge MJ, Baird LM, Bastian ED, Ward LS, Howard MT, Drummond MJ. Acute Effects of Cheddar Cheese Consumption on Circulating Amino Acids and Human Skeletal Muscle. Nutrients. 2021 Feb 13;13(2):614. doi: 10.3390/nu13020614.
Abstract. Cheddar cheese is a protein-dense whole food and high in leucine content. However, no information is known about the acute blood amino acid kinetics and protein anabolic effects in skeletal muscle in healthy adults. Therefore, we conducted a crossover study in which men and women (n = 24; ~27 years, ~23 kg/m2) consumed cheese (20 g protein) or an isonitrogenous amount of milk. Blood and skeletal muscle biopsies were taken before and during the post absorptive period following ingestion. We evaluated circulating essential and non-essential amino acids, insulin, and free fatty acids and examined skeletal muscle anabolism by mTORC1 cellular localization, intracellular signaling, and ribosomal profiling. We found that cheese ingestion had a slower yet more sustained branched-chain amino acid circulation appearance over the postprandial period peaking at ~120 min. Cheese also modestly stimulated mTORC1 signaling and increased membrane localization. Using ribosomal profiling we found that, though both milk and cheese stimulated a muscle anabolic program associated with mTORC1 signaling that was more evident with milk, mTORC1 signaling persisted with cheese while also inducing a lower insulinogenic response. We conclude that Cheddar cheese induced a sustained blood amino acid and moderate muscle mTORC1 response yet had a lower glycemic profile compared to milk.
Murtaza MA, Ur-Rehman S, Anjum FM, Huma N, Hafiz I. Cheddar cheese ripening and flavor characterization: a review. Crit Rev Food Sci Nutr. 2014;54(10):1309-21. doi: 10.1080/10408398.2011.634531.
Abstract. Cheddar cheese is a biochemically dynamic product that undergoes significant changes during ripening. Freshly made curds of various cheese varieties have bland and largely similar flavors and aroma and, during ripening, flavoring compounds are produced that are characteristic of each variety. The biochemical changes occurring during ripening are grouped into primary events including glycolysis, lipolysis, and proteolysis followed by secondary biochemical changes such as metabolism of fatty acids and amino acids which are important for the production of secondary metabolites, including a number of compounds necessary for flavor development. A key feature of cheese manufacture is the metabolism of lactose to lactate by selected cultures of lactic acid bacteria. The rate and extent of acidification influence the initial texture of the curd by controlling the rate of demineralization. The degree of lipolysis in cheese depends on the variety of cheese and may vary from slight to extensive; however, proteolysis is the most complex of the primary events during cheese ripening, especially in Cheddar-type cheese.
Azarnia S, Robert N, Lee B. Biotechnological methods to accelerate cheddar cheese ripening. Crit Rev Biotechnol. 2006 Jul-Sep;26(3):121-43. doi: 10.1080/07388550600840525.
Abstract. Cheese is one of the dairy products that can result from the enzymatic coagulation of milk. The basic steps of the transformation of milk into cheese are coagulation, draining, and ripening. Ripening is the complex process required for the development of a cheese's flavor, texture and aroma. Proteolysis, lipolysis and glycolysis are the three main biochemical reactions that are responsible for the basic changes during the maturation period. As ripening is a relatively expensive process for the cheese industry, reducing maturation time without destroying the quality of the ripened cheese has economic and technological benefits. Elevated ripening temperatures, addition of enzymes, addition of cheese slurry, attenuated starters, adjunct cultures, genetically engineered starters and recombinant enzymes and microencapsulation of ripening enzymes are traditional and modern methods used to accelerate cheese ripening. In this context, an up to date review of Cheddar cheese ripening is presented.
Batool M, Nadeem M, Imran M, Khan IT, Bhatti JA, Ayaz M. Lipolysis and antioxidant properties of cow and buffalo cheddar cheese in accelerated ripening. Lipids Health Dis. 2018 Oct 2;17(1):228. doi: 10.1186/s12944-018-0871-9.
Abstract. Background: Buffalo milk is the second largest source of milk on the globe, it is highly suitable for the preparation of mozzarella cheese, however, it is not suitable for the preparation of cheddar cheese due to high buffering capacity, low acid development, excessive syneresis, lower lipolysis that lead to lower sensory score. Accelerated ripening can enhance lipolysis and improve sensory characteristics of cheddar cheese. Lipolysis and antioxidant capacity of buffalo cheddar cheese in conventional ripening is not previously studied. Optimization of ripening conditions can lead to better utilization of buffalo milk in cheese industry. Methods: Effect of accelerated ripening on lipolysis and antioxidant properties of cow and buffalo cheddar cheese were investigated. Cheddar cheese prepared from standardized (3.5% fat) cow and buffalo milk was subjected to conventional and accelerated ripening (4 °C and 12 °C) for a period of 120 days. Fatty acid profile, organic acids, free fatty acids, cholesterol, antioxidant activity and sensory characteristics were studied at 0, 40, 80 and 120 days of ripening. Results: Fatty acid profile of cow and buffalo cheddar in conventional (120 days old) and accelerated ripening were different from each other (p < 0.05). Free fatty acids in 120 days old buffalo and control cheddar, in accelerated ripening were 0.55% and 0.62%. After accelerated ripening, cholesterol in buffalo and control cheddars were 16 and 72 mg/100 g. After accelerated ripening, concentrations of formic, pyruvic, lactic, acetic and citric acids in buffalo cheddar cheese were, 922, 136, 19,200, 468 and 2845 ppm. At the end of accelerated ripening (120 days), concentrations of formic, pyruvic, lactic, acetic and citric acids in cow cheddar cheese were 578, 95, 9600, 347 and 1015 ppm. Total antioxidant capacity of control cow and buffalo cheddar in accelerated ripening was 77.26 and 88.30%. Colour, flavour and texture score of rapid ripened 80 and 120 days old buffalo cheddar was not different from cow cheddar. Conclusions: Results of this investigations showed that flavour profile buffalo cheddar subjected to accelerate ripening was similar to cow cheddar cheese. Accelerated ripening can be used for better utilization of buffalo milk in cheddar cheese industry.
Afshari R, Pillidge CJ, Read E, Rochfort S, Dias DA, Osborn AM, Gill H. New insights into cheddar cheese microbiota-metabolome relationships revealed by integrative analysis of multi-omics data. Sci Rep. 2020 Feb 21;10(1):3164. doi: 10.1038/s41598-020-59617-9. Erratum in: Sci Rep. 2021 Jan 25;11(1):2680. doi: 10.1038/s41598-021-82097-4.
Abstract. Cheese microbiota and metabolites and their inter-relationships that underpin specific cheese quality attributes remain poorly understood. Here we report that multi-omics and integrative data analysis (multiple co-inertia analysis, MCIA) can be used to gain deeper insights into these relationships and identify microbiota and metabolite fingerprints that could be used to monitor product quality and authenticity. Our study into different brands of artisanal and industrial cheddar cheeses showed that Streptococcus, Lactococcus and Lactobacillus were the dominant taxa with overall microbial community structures differing not only between industrial and artisanal cheeses but also among different cheese brands. Metabolome analysis also revealed qualitative and semi-quantitative differences in metabolites between different cheeses. This also included the presence of two compounds (3-hydroxy propanoic acid and O-methoxycatechol-O-sulphate) in artisanal cheese that have not been previously reported in any type of cheese. Integrative analysis of multi-omics datasets revealed that highly similar cheeses, identical in age and appearance, could be distinctively clustered according to cheese type and brand. Furthermore, the analysis detected strong relationships, some previously unknown, which existed between the cheese microbiota and metabolome, and uncovered specific taxa and metabolites that contributed to these relationships. These results highlight the potential of this approach for identifying product specific microbe/metabolite signatures that could be used to monitor and control cheese quality and product authenticity.
Shredded cheddar cheese 
