LITE Shredded 3 Cheese BLEND

Lite cheddar is a reduced-fat version of traditional cheddar cheese. It is made from pasteurized milk, cultures, salt, microbial enzymes, and annatto for coloring. The reduction in fat content may affect the flavor and texture compared to full-fat cheddar.

Lite monterey jack is a reduced-fat cheese made from pasteurized milk, cultures, salt, and microbial enzymes. It is similar to regular monterey jack but with lower fat content. The reduction in fat may lead to a less creamy texture.

Lite mozzarella is a lower-fat version of traditional mozzarella cheese. It is made using pasteurized milk, cultures, salt, and microbial enzymes. The reduced fat content may impact the melting properties and flavor profile.

Potato starch is used as an anti-caking agent to prevent cheese shreds from sticking together. It is a natural carbohydrate extracted from potatoes. While it serves a functional purpose, it does not contribute significant nutritional value.

Powdered cellulose is derived from plant fibers and used to prevent caking in shredded cheese. It is a common food additive that provides texture without adding calories. While it is generally recognized as safe, it offers no nutritional benefits.

Natamycin is a natural mold inhibitor used to extend the shelf life of cheese products. It is derived from fermentation and is effective in preventing spoilage. While it is safe for consumption, it does not provide nutritional benefits.

Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to give cheese a yellow-orange hue. While it is a natural alternative to synthetic dyes, it does not contribute to the nutritional profile of the product.