H-E-B Mild Cheddar

Mild Cheddar Cheese is a source of high-quality protein and calcium. It is made from cultured pasteurized milk, providing essential nutrients. The cheese is minimally processed, retaining its nutritional benefits.

Cultured pasteurized milk is used to make cheese, providing a base for fermentation. Pasteurization ensures safety by eliminating harmful bacteria. It is a standard ingredient in cheese production.

Salt is used for flavor and as a preservative in cheese. It is a common ingredient in cheese production. Excessive consumption can lead to high blood pressure.

Enzymes are used in cheese making to aid in the coagulation of milk. They are essential for the cheese production process. Typically derived from microbial or animal sources.

Microbial enzymes are used as a vegetarian alternative to animal rennet in cheese production. They help in the coagulation of milk. This ingredient is essential for cheese texture and flavor development.

Annatto is a natural colorant derived from the seeds of the achiote tree. It is used to give cheese its characteristic yellow-orange color. It is considered safe and natural.

Color is added to enhance the visual appeal of cheese. It is typically derived from natural sources like annatto. The use of color does not affect the nutritional value of the cheese.

Potato starch is used as an anticaking agent in shredded cheese. It is a natural ingredient that helps prevent clumping. It does not significantly alter the nutritional profile of the cheese.

Tapioca starch is used as an anticaking agent in cheese. It is derived from the cassava root and is considered a natural additive. It helps maintain the texture of shredded cheese.

Anticaking agents are added to prevent clumping in shredded cheese. They are often synthetic and can include various additives. These agents do not contribute to nutritional value and may be seen as unnecessary processing.

Natamycin is a mold inhibitor used to extend the shelf life of cheese. It is a synthetic additive that prevents mold growth. While effective, it is an additional processing step that some consumers may wish to avoid.

Mold inhibitors are added to prevent spoilage in cheese. They are often synthetic and can include various chemical compounds. These additives are not necessary for all cheese types and may be seen as excessive processing.