How do I choose between shredded and finely shredded cheddar cheese? I use shredded cheese for spur of the moment enchiladas or to top burgers with.  I learned the hard way that my supermarket store brand sharp cheddar does not melt well, so my next purchase will be for a mild cheddar. They have both &quot;shredded&quot; and &quot;finely shredded&quot; and I'm wondering what the optimal use case is for each. Obviously finely shredded will melt faster so I'm wondering is there any reason not to get that? (Btw, I know hand shredding block cheddar is best for melting but I like the convenience of having a bag of preshredded cheddar in the freezer I don't have to worry about molding over.)
You probably want to check for the lowest proportion of added anti-caking agent (here potato starch is used).  That's the reason it doesn't melt very well.
If you're going to freeze it, you could grate a large batch of a block you like and freeze that - the best of both worlds but a fair bit off effort in one go. If I was doing a lot I'd use the grater attachment for my food processor.