VERMONT SERIOUSLY SHARP SHREDDED CHEDDAR CHEESE

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.

Cheese cultures are beneficial bacteria used in cheese making to develop flavor and texture. They enhance the nutritional profile by potentially providing probiotics. These cultures are essential for the fermentation process, contributing to the cheese's unique characteristics.

Salt is used in cheese for flavor enhancement and as a preservative. It helps control moisture and texture during the cheese aging process. While necessary for cheese production, excessive consumption can lead to health issues.

Enzymes are crucial in cheese making, aiding in the coagulation of milk. They help develop the cheese's texture and flavor profile. Typically derived from animal or microbial sources, they are essential for transforming milk into cheese.

Potato starch is used as an anti-caking agent in shredded cheese to prevent clumping. It is a natural carbohydrate derived from potatoes. While it serves a functional purpose, it does not contribute significant nutritional value.

Corn starch is another anti-caking agent used to keep shredded cheese from clumping. It is a refined carbohydrate extracted from corn. While it is effective in its role, it offers minimal nutritional benefits.

Calcium sulfate is used as an anti-caking agent in cheese products. It helps maintain the free-flowing nature of shredded cheese. While it serves a functional purpose, it does not significantly impact the nutritional profile.

Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. It is a naturally occurring antifungal compound. While effective in preventing spoilage, it does not contribute to the nutritional value of the product.