Shredded Reduced Fat Sharp Cheddar Cheese

Reduced fat cheddar cheese provides a source of protein and calcium with lower fat content. It is made from cultured pasteurized part-skim milk, salt, microbial enzymes, and annatto for color. The reduction in fat content makes it a healthier option compared to full-fat cheese.

Potato starch is used as an anti-caking agent to prevent clumping in shredded cheese. It is a natural carbohydrate derived from potatoes. It does not significantly impact the nutritional profile of the product.

Tapioca starch is another anti-caking agent used to maintain the texture of shredded cheese. It is derived from the cassava root and is gluten-free. It serves a functional purpose without altering the nutritional content.

Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. It is a naturally occurring antifungal compound. It is generally recognized as safe when used in small amounts.

Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to give cheddar cheese its characteristic yellow-orange color. It does not affect the flavor or nutritional value of the cheese.

Vitamin A palmitate is added to fortify the cheese with vitamin A. It is a synthetic form of vitamin A used to enhance nutritional value. It is commonly used in reduced-fat dairy products to replace vitamins lost during fat removal.