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

Low moisture mozzarella cheese is a common cheese variety made from pasteurized milk, cheese culture, salt, and enzymes. It is a source of protein and calcium but is also high in saturated fats. The cheese is processed to reduce moisture content, enhancing shelf life and melting properties.

Provolone cheese with smoke flavor is made from pasteurized milk, cheese culture, salt, enzymes, and natural smoke flavor. It offers a distinct smoky taste and is a source of protein and calcium. The addition of smoke flavor is a natural process, but it does not significantly alter the nutritional profile.

Non-smoked provolone cheese is a traditional cheese made from pasteurized milk, cheese culture, salt, and enzymes. It is a good source of protein and calcium but contains saturated fats. The cheese is aged to develop flavor and texture.

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 a plant-derived fiber used to prevent caking in shredded cheese. It is considered safe for consumption and is commonly used in food processing. While it adds bulk, it does not provide nutritional benefits.

Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. While it is effective in preventing spoilage, its use in food products is controversial due to potential impacts on gut microbiota. It is generally recognized as safe but may contribute to antibiotic resistance concerns.