If your cheese is too soft to shred and more jello-like, then you probably added too much tapioca starch or possibly not enough agar agar.  Slight variations in these 2 ingredients will change the texture greatly. Also, the strength of agar agar varies, so you may have a type that is not as strong, I hear reports of this in Europe more frequently. You can remelt the cheese add another teaspoon or two of agar agar, and let it boil for 6 minutes again.