At a glance
Summary
This cheese blend is composed of multiple types of cheese, each made from pasteurized milk, cheese cultures, salt, and enzymes, which are generally considered high-quality ingredients. However, the inclusion of natamycin as a mold inhibitor and anticaking agents like potato and corn starch adds to the processing level of the product. While these additives are safe, they contribute to the processed nature of the cheese, limiting its score.
Key ingredients 9
Cheese CultureGood
Beneficial ingredient — whole-food or functional value in this product class.
See more about Cheese Culture →Pasteurized MilkNeutral
Standard dairy base providing natural fats, protein, and calcium.
See more about Pasteurized Milk →SaltNeutral
Used for flavor enhancement and preservation in cheese making.
See more about Salt →EnzymesNeutral
Standard microbial or animal-derived agents used to coagulate milk into curds.
See more about Enzymes →AnnattoNeutral
Natural plant-derived colorant commonly used to give cheeses a yellowish-orange hue.
See more about Annatto →Potato StarchNeutral
Plant-derived starch used as an anticaking agent to prevent shredded cheese from clumping.
See more about Potato Starch →Corn StarchNeutral
Common culinary starch used to absorb moisture and prevent caking in shredded cheese.
See more about Corn Starch →Calcium SulfateNeutral
Mineral salt used as a firming and anticaking agent in food products.
See more about Calcium Sulfate →NatamycinNeutral
Naturally occurring antimycotic agent used to prevent mold growth on cheese surfaces.
See more about Natamycin →Processing
Processed Foods
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