Original Goat Cheese Crumbles

Pasteurized goat's milk is a primary ingredient in cheese, providing a rich source of protein and calcium. The pasteurization process ensures safety by eliminating harmful bacteria. Goat's milk is often easier to digest than cow's milk for some individuals.

Powdered cellulose is used as an anti-caking agent to prevent clumping in cheese products. It is derived from plant fibers and is considered safe for consumption. While it adds no nutritional value, it helps maintain product quality.

Sea salt is a natural source of sodium and trace minerals, used to enhance flavor and preserve cheese. It is minimally processed compared to refined table salt. The presence of trace minerals can offer additional health benefits.

Bacterial cultures are essential for the fermentation process in cheese-making, contributing to flavor and texture development. They promote the growth of beneficial bacteria, which can aid in digestion. The use of specific cultures can enhance the nutritional profile of the cheese.

Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are crucial for developing the cheese's texture and flavor. Typically derived from animal or microbial sources, they are safe and effective in small quantities.

Natamycin is a natural antifungal agent used to prevent mold growth on cheese surfaces. While effective in preserving product quality, it is an additive that some consumers prefer to avoid. Its use is generally considered safe, but it does not contribute nutritional benefits.