re: Lets talk cheese - shredded vs block, grater vs mouli

Not only is the preshredded often coated with cellulose to prevent clumping, some brands add natamycin, a mold inhibitor. It is generally recognized as safe, but can be a hidden food allergen for unsuspecting folks.

Mass shredding, I use the shredder attachment for my mixer.
1-2 cups, I hand grate on a flat grater, not a box. (I never use anything other than the medium holes, so a box grater is a waste of space.)
Microplane (one of the wider ones) for parmesan or pecorino.

On the rare occasion that I buy preshredded for a mass cooking project, I read labels to make sure it’s not cellulose coated, natamycin added, or otherwise “improved”.