Finely shredded cheese

Cheddar cheese is a source of high-quality protein and calcium. It is made from milk and provides essential nutrients like vitamin B12 and phosphorus. The aging process enhances its flavor and nutritional profile.

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and vitamin D. The pasteurization process ensures safety by eliminating harmful bacteria. It is a versatile ingredient in dairy products.

Cheese culture is used to ferment milk, aiding in the cheese-making process. It consists of beneficial bacteria that help develop flavor and texture. It is a standard component in cheese production.

Salt is used in cheese for flavor and as a preservative. It helps control moisture and bacterial growth during aging. While essential in moderation, excessive intake can lead to health issues.

Enzymes are used in cheese-making to coagulate milk, forming curds. They are essential for the texture and consistency of cheese. Typically derived from animal or microbial sources.

Annatto is a natural colorant derived from the seeds of the achiote tree. It is used to give cheese an orange hue. It is considered safe and has been used traditionally in food coloring.

Modified cornstarch is used as an anti-caking agent in shredded cheese. It is a processed ingredient that can affect the texture of cheese. While generally recognized as safe, it adds unnecessary processing.

Natamycin is a preservative used to prevent mold growth on cheese. It is an antifungal agent that extends shelf life. While effective, it is an additive that some consumers prefer to avoid.