I get the finely shredded Mexican blends for hard-shell tacos. It's impractical to get the thin, fine lines of shred off a block of cheese, and even if I do, w

I get the finely shredded Mexican blends for hard-shell tacos. It's impractical to get the thin, fine lines of shred off a block of cheese, and even if I do, without the cellulose it will just clump again when I try to stuff as much other stuff as possible on top of it. It's a better product for the dish.