Cabot extra sharp 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 is a high-quality source of nutrients necessary for bone health.

Cheese culture is essential for the fermentation process, contributing to the flavor and texture of cheese. It consists of beneficial bacteria that aid in the development of cheese characteristics. These cultures can also support gut health by promoting beneficial gut flora.

Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of unwanted bacteria during fermentation. While necessary in moderation, excessive salt intake can lead to health issues.

Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are essential for the cheese-making process but do not contribute significant nutritional value. The enzymes used are typically derived from animal or microbial sources.

Potato starch is often used as an anti-caking agent in shredded cheese products. It helps prevent clumping and ensures even distribution. It does not significantly impact the nutritional profile of the cheese.

Corn starch is used similarly to potato starch as an anti-caking agent in cheese. It helps maintain the texture and flow of shredded cheese. It is a processed ingredient but generally considered safe in small amounts.

Calcium sulfate is used as a firming agent in cheese products. It helps maintain the desired texture and consistency. While it does not add significant nutritional value, it is generally recognized as safe.