It’s not mold, it’s calcium lactate (2018)

Tangential, but I recently noticed that natamycin, an antifungal agent, is being used in packages of shredded cheese as a preservative.

I was a little taken aback on seeing it, given that antibiotic stewardship has been pushed so much in the last decade.

I realize that natamycin is an antifungal and not an antibiotic, and that mechanisms of developing resistance are likely different between eukaryotes and prokaryotes. However, I’m still somewhat concerned what long-term low-level exposure will mean.

Tangent on tangent - in addition to the antifungal there is also anticaking agent (nothing crazy, often some type of flour) that noticeably changes the mouthfeel of cheeses that come pre-shredded. If you notice a grainy texture in your food, try grating it off a brick instead!

it's wood pulp. sawdust derivative. aka cellulose.

don't buy pre-shredded cheese unless you like replacing up to 10% of your cheese with essentially sawdust at a premium.

https://www.eater.com/2016/3/3/11153876/cheese-wood-pulp-cel...

A) Sometimes it's cellulose - corn starch and other anti-caking agents are also used

B) it's legally limited to 4%, not 10%

That's fine to say it is so on paper however the legal limit is not respected with several common household brands testing at 8-9% in last results I can find. They're incentivized to pad the product with anti caking agents to reduce cost, and it is essentially unenforced. Expect this to worsen as FDA is undergoing planned dismantlement.