SHREDDED WHOLE MILK LOW MOISTURE MOZZARELLA & PROVOLONE WITH SMOKE FLAVOR NATURAL CHEESES, MOZZARELLA & PROVOLONE

Low moisture mozzarella cheese is a good source of protein and calcium, essential for bone health. It is made from pasteurized milk, cheese culture, salt, and enzymes, which are traditional cheese-making ingredients. The low moisture content extends shelf life and enhances melting properties.

Smoked provolone cheese offers a rich flavor profile and is a source of protein and calcium. It includes natural smoke flavor, which adds depth without artificial additives. The cheese is made using traditional methods with pasteurized milk, cheese culture, salt, and enzymes.

Potato starch is used as an anti-caking agent to prevent cheese shreds from sticking together. It is a natural carbohydrate derived from potatoes. While it serves a functional purpose, it does not contribute significant nutritional value.

Powdered cellulose is used to prevent caking in shredded cheese products. It is derived from plant fibers and is considered safe for consumption. While it aids in maintaining product texture, it does not provide nutritional benefits.

Natamycin is a natural mold inhibitor used to extend the shelf life of cheese products. While it is effective in preventing spoilage, it is an additive that some consumers may prefer to avoid. Its presence indicates a higher level of processing.

Natural smoke flavor is used to impart a smoky taste to foods without traditional smoking methods. It is often derived from condensed smoke and may contain various compounds. While it enhances flavor, it is considered an additive that increases processing.