Extra Old Cheddar

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 serves as a high-quality base for cheese production, contributing to its nutritional profile.

Modified milk ingredients are used to enhance texture and consistency in cheese products. They are derived from milk but undergo processing to achieve desired properties. While they contribute to product quality, they do not offer additional nutritional benefits over whole milk.

Salt is used in cheese making for flavor enhancement and preservation. It helps control microbial growth and contributes to the cheese's taste profile. While essential in moderation, excessive salt intake can lead to health issues.

Bacterial cultures are essential for the fermentation process in cheese making. They help develop flavor and texture by converting lactose into lactic acid. While they are crucial for cheese production, they do not provide direct nutritional benefits.

Calcium chloride is used in cheese making to improve curd formation and firmness. It is a common additive that helps achieve the desired texture in cheese. While it aids in the cheese-making process, it does not provide additional nutritional benefits.

Microbial enzymes are used as a rennet substitute in cheese making to coagulate milk. They are derived from microbial sources and are suitable for vegetarian cheese production. While they are essential for cheese production, they do not offer direct nutritional benefits.