Cheddar Marble

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of animal-based protein with a complete amino acid profile.

Bacterial cultures are essential for cheese fermentation, contributing to flavor and texture development. They help in breaking down lactose, making cheese more digestible for lactose-intolerant individuals. These cultures can also provide probiotic benefits, supporting gut health.

Salt is used in cheese for flavor enhancement and as a preservative. It helps control moisture and texture in the cheese-making process. While necessary in moderation, excessive salt intake can lead to health issues.

Calcium chloride is used in cheese-making to improve curd formation and firmness. It is a common additive in cheese production and is generally recognized as safe. It does not significantly impact the nutritional profile of the cheese.

Microbial enzymes are used as a rennet substitute in cheese-making, suitable for vegetarian products. They help coagulate milk, forming curds and whey. These enzymes are a sustainable alternative to animal rennet.

Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheese its characteristic color. It is minimally processed and generally considered safe. Annatto does not affect the flavor or nutritional value of the cheese.