The Laughing Cow Garlic & Herb Spreadable Cheese Wedges

Cheddar and semisoft cheese provide a rich source of protein and calcium. These cheeses are made from milk and contain beneficial nutrients. They are minimally processed compared to other cheese products.

Beneficial ingredient — whole-food or functional value in this product class.

Traditional whole-fat dairy ingredient.

Pasteurized cultured milk is a standard ingredient in cheese production. It provides a base for fermentation and flavor development. Pasteurization ensures safety by eliminating harmful bacteria.

Salt is used to enhance flavor and preserve the cheese. It is a common ingredient in cheese production. Excessive consumption can lead to health issues like hypertension.

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

Whey is a byproduct of cheese production and is rich in protein. It is often used to enhance the protein content of dairy products. Whey protein is easily digestible and beneficial for muscle repair.

Citric acid is used as a preservative and flavor enhancer in many foods. It is naturally found in citrus fruits and is generally recognized as safe. It helps maintain freshness and enhances flavor.

Sodium phosphate is used as an emulsifier in processed cheese products. It helps maintain texture and consistency. However, it is a synthetic additive that can affect kidney function if consumed in large amounts.

Sodium polyphosphate is used as an emulsifier and stabilizer in processed foods. It helps prevent separation and maintains texture. It is a synthetic additive with potential health concerns when consumed in large quantities.