COLBY JACK SHREDDED CHEESE

Colby cheese is a dairy product made from pasteurized milk, cheese culture, salt, and enzymes. It is a traditional cheese with a mild flavor and creamy texture. The use of pasteurized milk ensures safety but may reduce some beneficial bacteria compared to raw milk cheeses.

Monterey Jack cheese is a semi-soft cheese made from pasteurized milk, cheese culture, salt, and enzymes. It is known for its mild flavor and smooth texture. The pasteurization process ensures safety but may reduce some beneficial bacteria compared to raw milk cheeses.

Annatto is a natural vegetable color derived from the seeds of the achiote tree. It is used to impart a yellow to orange color to foods. As a natural colorant, it is generally considered safe and preferable to synthetic dyes.

Potato starch is used as an anti-caking agent to prevent clumping in shredded cheese. It is a refined carbohydrate with no significant nutritional value. Its use is primarily functional, aiding in the product's texture and shelf stability.

Corn starch is used as an anti-caking agent in shredded cheese products. It is a refined carbohydrate that serves a functional purpose in maintaining product texture. It does not contribute significant nutritional value.

Calcium sulfate is used as a firming agent and anti-caking agent in food products. It is generally recognized as safe and serves a functional purpose in maintaining product texture. It does not provide significant nutritional benefits.

Natamycin is a natural mold inhibitor used to extend the shelf life of cheese products. It is derived from natural sources and is considered safe for consumption. Its primary role is to prevent spoilage and maintain product quality.

Salt is used in cheese production for flavor and as a preservative. It is a common ingredient in many foods and is necessary for various bodily functions. However, excessive consumption can lead to health issues such as hypertension.