At a glance
Summary
This cheese blend consists of multiple types of cheese, each made from cultured pasteurized milk, salt, and enzymes, which are generally high-quality ingredients. The inclusion of an anti-caking blend with potato and tapioca starches, along with natamycin as a natural mold inhibitor, adds a moderate level of processing. While the product is processed, it maintains a clean ingredient list without harmful additives, contributing to a favorable score within its category.
Key ingredients 7
Low-moisture part-skim mozzarella cheeseNeutral
Mozzarella cheese is a source of protein and calcium, commonly used in various dishes. It is made from cultured pasteurized part-skim milk, salt, and microbial enzymes. The low moisture content helps in extending shelf life and maintaining texture.
Benefits
Provides protein and calcium, essential for bone health and muscle function.
Not smoked provolone cheeseNeutral
Provolone cheese is a semi-hard cheese that offers a good source of protein and calcium. It is made from cultured pasteurized milk, salt, and enzymes. The absence of smoking reduces potential exposure to harmful compounds found in smoked foods.
Benefits
Rich in protein and calcium, supporting bone health and muscle maintenance.
Parmesan cheeseNeutral
Parmesan cheese is a hard, aged cheese known for its strong flavor and high protein content. It is made from cultured pasteurized part-skim milk, salt, and enzymes. Aging enhances its flavor and nutrient concentration.
Benefits
High in protein and calcium, beneficial for bone health and providing a rich flavor profile.
Asiago cheeseNeutral
Asiago cheese is a semi-hard cheese that provides a good source of protein and calcium. It is made from cultured pasteurized milk, salt, and enzymes. Its distinct flavor makes it a popular choice for various culinary applications.
Benefits
Offers protein and calcium, contributing to bone health and adding flavor to dishes.
Fontina cheeseNeutral
Fontina cheese is a semi-soft cheese known for its creamy texture and mild flavor. It is made from cultured pasteurized milk, salt, and enzymes. Its creamy texture makes it ideal for melting and use in sauces.
Benefits
Provides protein and calcium, supporting bone health and offering a creamy texture for culinary use.
Romano cheese made with cow's milkNeutral
Romano cheese is a hard cheese with a sharp flavor, made from cow's milk. It is produced using cultured pasteurized milk, salt, and enzymes. Its strong flavor makes it a popular choice for grating over dishes.
Benefits
High in protein and calcium, enhancing flavor and nutritional value in dishes.
Anti-caking blendNeutral
The anti-caking blend consists of potato starch, tapioca starch, and natamycin, used to prevent clumping in cheese products. Natamycin is a natural mold inhibitor, ensuring product stability. These ingredients are generally recognized as safe for consumption.
Benefits
Helps maintain product quality by preventing clumping and spoilage.
Processing
Processed Foods
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