Mexican Style Cheese Blend

Reduced fat Monterey Jack cheese is a dairy product made from cultured pasteurized reduced fat milk, salt, enzymes, and vitamin A palmitate. It is a source of protein and calcium but has reduced fat content compared to regular cheese. The reduction in fat may affect the texture and flavor profile.

Reduced fat milk is a dairy product with lower fat content than whole milk, providing essential nutrients like calcium and vitamin D. It is often used to lower the overall fat content in dairy products. The reduction in fat may lead to a decrease in fat-soluble vitamins unless fortified.

Salt is used as a preservative and flavor enhancer in cheese products. It is essential for the fermentation process and helps in moisture control. Excessive consumption can lead to health issues like hypertension.

Enzymes are used in cheese making to aid in the coagulation of milk, transforming it into cheese. They are crucial for developing the texture and flavor of the cheese. Typically derived from microbial or animal sources, they are generally safe for consumption.

Annatto color is a natural food coloring derived from the seeds of the achiote tree, used to give cheese a yellow or orange hue. It is considered safe and is a natural alternative to synthetic dyes. It does not affect the flavor or nutritional value of the cheese.

Vitamin A palmitate is a fat-soluble vitamin added to fortify dairy products, enhancing their nutritional profile. It supports vision, immune function, and skin health. Fortification helps compensate for the loss of fat-soluble vitamins in reduced-fat products.

Reduced fat Queso Quesadilla cheese is made from cultured pasteurized reduced fat milk, providing a lower-fat alternative to traditional cheese. It retains essential nutrients like protein and calcium. The reduction in fat may alter the melting properties and flavor.