I either didn't explain well, or you didn't read what I said - the idea "anti-caking agents certainly don't add anything to the party" when 'the party' in the article is mac & cheese, which requires you to add the same anti-caking agents (starch, in the form of a béchamel) yourself, is sort of silly. The four recipes they even call out are mac & cheese, cauliflower mac & cheese, nachos, and beef tacos - it's not a "decent cook's" perspective, just a clickbaity anxious "artificial ingredients!" one.
And I mentioned specifically Costco tends to sell their grated cheese for LESS per ounce than whole blocks not even accounting for it being a dryer, denser cheese, which is how I got to buying pre-shred myself; given that if I'm doing any preparation outside of applying cheese to mouth (as I would with a good aged cheese), it cuts two steps, the grating and the carb-powdering, plus gives more intensity for being slightly dehydrated and costs less.
For texture, it all depends on what you're making! Most my recipes benefit from a less-wet cheese. The most common issue is that simply buying blocks of "aged block-cheese" (that is, actual high quality cheeses) is always going to be a better experience than buying bags of mass-market pre-shredded cheeses, something of a disingenuious comparison: of course a fine manchego is going to be more tasteful than a bag or block of store-brand monterey jack.
So: for (American-style cheesy) pizza mozzarella, for queso, for mac & cheese, compare prices, of course, but there's likely no harm in bags if you would have bought the same cheese from the same brand. For parmigiano reggiano, well, the differences in aged cheeses are so stark that chances are you're already buying the quality of it you prefer, y'know?