Finely Shredded Parmesan Cheese

Parmesan cheese is a high-quality source of protein and calcium. It is traditionally aged, which enhances its flavor and nutritional profile. The fermentation process also contributes beneficial probiotics.

Cultured pasteurized part-skim milk is used to make cheese, providing a base for fermentation. The pasteurization process ensures safety by eliminating harmful bacteria. Skimming reduces fat content, making it a lighter option.

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in processed foods. Excessive consumption can lead to health issues such as high blood pressure.

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

Anti-caking agents like potato and tapioca starch prevent clumping in shredded cheese. They ensure even distribution and ease of use. These starches are minimally processed and generally considered safe.

Potato starch is used as an anti-caking agent in shredded cheese. It is a natural carbohydrate extracted from potatoes. It helps maintain the texture and flow of the product.

Tapioca starch is used to prevent clumping in shredded cheese. It is derived from the cassava root and is a natural thickener. It is generally considered safe and minimally processed.

Natamycin is a preservative used to prevent mold growth in cheese. It is a natural antifungal agent but is still considered an additive. Overuse of preservatives can lead to concerns about long-term health effects.