The Best Shredded Cheese You Can Buy, According to Experts

While I’m a fan of most types of cheese, having grown up in New England, cheddar has a special place in my heart. Shredded cheddar is a particularly popular convenience in my household, as it melds perfectly into dishes of all types, whether it’s a burger hot off the grill, seven-layer dip, tacos, mac and cheese, or broccoli cheddar soup.

While I like to make some store-bought ingredients from scratch, cheese is not one of them. I’m not a dairy farmer, so I’ll leave cheddar to the experts! I buy a couple different brands of shredded cheddar at the store, but I wanted to know which one food professionals prefer.

The Food Experts I Asked

The Best Shredded Cheddar Cheese, According to Food Experts

When it comes to the best shredded cheddar cheese, experts agree that Tillamook is the ultimate choice. “It’s always my go-to for both taste and quality. I love the rich, creamy flavor and the fact that it melts beautifully,” says Ramos.

Gallagher agrees, saying, “While I typically prefer to shred my own cheese, I make an exception for Tillamook’s bags. Its cheese has a nice, thick cut and melts exceptionally well.”

With five variations (triple cheddar blend, sharp cheddar, sharp white cheddar, medium cheddar, and double cheddar blend), there’s no shortage of Tillamook shredded cheddars to choose from, and these chefs love them all, particularly the sharp cheddar. 

“I hands-down love Tillamook sharp cheddar! Nothing compares in terms of both meltiness and flavor,” says Doiron. “The sharp cheddar has a bold, tangy bite that melts beautifully,” says Marquez-Sharpnack.

How the Experts Use Shredded Cheddar

“Shredded cheddar is a staple in my kitchen,” Ramos says. “I love using it for everything from mushroom and cheese enchiladas and pastel Azteca to spicy cheese and jalapeño tamales, cheddar bacon jalapeño poppers, and even sprinkled over salads for a little extra richness.” She also uses Tillamook’s shredded cheddar to top soups or melt into a quick queso dip.

Meanwhile, Gallagher reaches for Tillamook when whipping up quesadillas, scrambled eggs, breakfast burritos, and even pizza. Doiron has plenty of fun applications, too. “If you are looking for something to easily griddle on a pan to turn into a delicious cheese ‘cracker’ of sorts, it’s a great choice. I also make a cheese topping for Middle Eastern chickpea bowls,” she says.

Marquez-Sharpnack also turns to Tillamook for easy quesadillas and tacos, as well as many other tasty dishes. “It’s a staple I always keep in my fridge because it can elevate a quick weeknight meal or make a special dish extra indulgent,” she says.