At a glance
Summary
This mild cheddar cheese is made from pasteurized milk and cheese culture, providing essential nutrients like calcium and protein. However, it includes powdered cellulose and natamycin, which are processed additives used for anti-caking and mold inhibition, respectively. While these additives are generally safe, they contribute to the product's processing level, limiting its score potential.
Key ingredients 8
Pasteurized MilkGood
Provides high-quality protein, calcium, and essential fats as the primary base for the cheese.
See more about Pasteurized Milk →Cheese CultureGood
Beneficial live bacteria essential for fermenting milk and developing the traditional flavor and texture of cheese.
See more about Cheese Culture →SaltNeutral
Standard culinary salt used for flavor enhancement and traditional cheese preservation.
See more about Salt →EnzymesNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
See more about Enzymes →AnnattoNeutral
A natural plant-derived color commonly used to impart a classic golden hue to cheddar cheese.
See more about Annatto →Potato StarchNeutral
Plant-derived starch used sparingly to coat shredded cheese and prevent caking.
See more about Potato Starch →Powdered CelluloseNeutral
Purified plant fiber used as an anti-caking agent to keep shredded cheese pieces separated.
See more about Powdered Cellulose →NatamycinNeutral
A naturally occurring antimycotic agent used safely in small amounts to prevent surface mold growth on cheese.
See more about Natamycin →Processing
Processed Foods
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