• poppy@lemm.ee
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      1 year ago

      Ricotta isn’t a block cheese that you can buy pre-shredded like cheddar. It’s a pretty wet cheese and is usually sold in tubs in your basic markets, kind of like cottage cheese.

    • Duranie@midwest.social
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      1 year ago

      I’ve made obscene amounts of home make macaroni and cheese over the last 20+ years and haven’t had a problem with it. I know it’s a funny place some people get passionate about, but the “anti-clumping agents” are typically some form of vegetable starch or fiber. If I’m making a cheese sauce I’m already using flour to help thicken and stabilize it anyway, so I don’t think the trace amounts really matter.

      • Legge@lemmy.world
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        1 year ago

        It matters more, in my opinion, for stuff like pizza because there isn’t already flour. The melting is noticeably different between shredded mozz and a block of low-moisture you cut or shredded yourself. But for cheese sauces and stuff I agree there isn’t really a difference