Philomath
Member
I've always been a little concerned about the amount of starch they use in shredded cheese -to prevent clumping. Now, I've noticed they're adding cellulose powder as well. So I took a handful and rinsed it in a strainer before I put it in my quesadilla.
The first thing I noticed was that it melted quicker and had a creamier texture. It was also "stringier?" Even the part skim.
The first thing I noticed was that it melted quicker and had a creamier texture. It was also "stringier?" Even the part skim.
