NATURAL SHREDDED DOUBLE CHEDDAR CHEESE, SHARP & MILK CHEDDAR

Sharp Cheddar Cheese is a source of high-quality protein and calcium. It is made from pasteurized milk, cheese culture, salt, and enzymes, which are traditional cheese-making ingredients. The aging process enhances its flavor and nutritional profile.

Mild Cheddar Cheese offers a milder flavor and is also a good source of protein and calcium. It is made using pasteurized milk, cheese culture, salt, and enzymes, ensuring a clean ingredient profile. The cheese is less aged, resulting in a softer texture.

Potato starch is used as an anti-caking agent to prevent cheese shreds from sticking together. It is a natural carbohydrate derived from potatoes. It does not significantly impact the nutritional value of the cheese.

Corn starch is added to prevent caking in shredded cheese products. It is a refined carbohydrate extracted from corn. Its primary function is to maintain the texture of the cheese.

Calcium sulfate is used as an anti-caking agent in cheese products. It is a naturally occurring mineral that helps maintain the free-flowing nature of shredded cheese. It does not alter the taste or nutritional profile of the cheese.

Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. It is a naturally occurring antifungal compound produced by fermentation. It is considered safe for consumption in small quantities.