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.

[–] asteriskeverything@lemmy.world 4 points 1 year ago

Lmao oh yeah hahah now I remember it XD

[–] Duranie@midwest.social 5 points 1 year ago (2 children)

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.

[–] asteriskeverything@lemmy.world 3 points 1 year ago

I've made obscene amounts of frozen Mac and cheese and that's it. Thank you!

[–] Legge@lemmy.world 2 points 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