EXTRA SHARP CHEDDAR CHEESE

Fresh pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. Pasteurization ensures the milk is free from harmful bacteria, making it safe for consumption. It serves as a high-quality base for cheese production, contributing to its nutritional profile.

Cheese cultures are beneficial bacteria used in the fermentation process of cheese-making. They help develop the flavor and texture of the cheese while also contributing to its preservation. These cultures can also provide probiotic benefits, supporting gut health.

Salt is used in cheese-making to enhance flavor and act as a preservative. It helps control the growth of unwanted bacteria and contributes to the cheese's texture. While essential 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 and are typically derived from animal or microbial sources. The use of enzymes is standard in cheese production and does not pose significant health concerns.

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 without affecting flavor. Annatto is generally considered safe and is a natural alternative to synthetic dyes.