How the heck does Grande keep the cheese from sticking back together in the bags?
I spoke to a Grande Cheese Rep last week about anti-caking agents and how they get around using them. He told me that with most cheese companies, the shredded cheeses are sent through an enclosed spiral elevator to be packed, which is where the brunt of the caking problem occurs. The bags are sealed on three sides, and when the cheese is put into the bag, it's sealed on the 4th side. Grande uses an elevator similar to grain elevators as opposed to the enclosed spiral elevator. Also, their bags are depressed pockets, and when filled, they apply the "lid" layer of plastic as opposed to sealing the 4th side of the bag. These two factors are what he said make it possible to skip the use of an anti-caking agent (and, I assume the thickness and shape of their shreds helps). It seems strange to me that others are not emulating the process if it's that easy.
I also learned that with caking agents, it's difficult to control proper portions. The caking agent sometimes clogs (┐cakes?), leaving some bags of cheese light in the agent and some super heavy. The More You Know!
Then he proceeded to give me about 20-25 lbs of free cheese to try out! Fresh Mozz, a Low Moisture WM Mozz, Provolone, Aged Provolone, 50/50 Mozz-Provo shreds, Parmesan blocks, Grated Parmesan and Romano! I've been making pizzas, grilled cheeses and cheesy pastas all week and I've still got a ton of cheese left over. Insanity!
I have to say, there's something different about their shredded cheese. Not sure if it's what I want for my pizza, but I agree that it would probably be great for a slice joint.