Black Diamond Cheese Marble Cheddar

Milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. It is minimally processed and provides a range of vitamins and minerals. The quality of milk can vary based on the source, with grass-fed options being more beneficial.

Traditional whole-fat dairy ingredient.

Modified milk ingredients are used to enhance texture and consistency in dairy products. They are processed derivatives of milk, such as milk solids or whey. While they provide similar nutrients to milk, they are more processed.

Salt is used as a preservative and flavor enhancer in cheese. It is a necessary nutrient but should be consumed in moderation. Excessive intake can lead to health issues such as hypertension.

Bacterial cultures are used in cheese production to ferment lactose and develop flavor. They are essential for the cheesemaking process and contribute to the texture and taste. The specific strains used can influence the final product's characteristics.

Calcium chloride is used in cheese making to improve curd formation and firmness. It is a mineral salt that helps maintain the structure of the cheese. It is generally recognized as safe when used in food processing.

Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to give cheese its characteristic yellow-orange color. It is minimally processed and considered safe for consumption.

Microbial enzymes are used in cheese production to coagulate milk, replacing animal rennet. They are derived from microbial sources and are suitable for vegetarian products. These enzymes are essential for the cheesemaking process.