Natural Colby & Monterey Jack Cheese

Cultured pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing enhances flavor and digestibility.

Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the fermentation process and moisture content. While necessary, excessive consumption can lead to health issues.

Enzymes are used in cheese production to coagulate milk, forming curds. They are crucial for texture and flavor development. Typically derived from animal or microbial sources, they are generally safe.

Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheese its characteristic yellow hue. It is considered safe and is a traditional coloring agent. Minimal processing is involved in its extraction.

Potato starch is used to prevent cheese slices 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 used as an anti-caking agent in shredded cheese products. It is derived from plant fibers and is considered safe in small amounts. However, it is a processed additive that does not provide nutritional benefits.