Cabot Creamery Cooperative EXTRA SHARP CHEDDAR CHEESE

Fresh pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. Pasteurization ensures safety by eliminating harmful bacteria while retaining nutritional value. It is a high-quality source of animal protein with a complete amino acid profile.

Cheese cultures are beneficial bacteria used in the fermentation process, essential for developing flavor and texture in cheese. They contribute to the probiotic content, which can support gut health. The use of traditional cheese cultures indicates a focus on quality and flavor development.

Salt is used in cheese for flavor enhancement and as a preservative. It is a common ingredient in cheese production, contributing to the overall taste. While necessary for flavor, excessive salt intake can be a health concern.

Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are essential for the cheese production process but do not contribute significant nutritional value. The use of enzymes is standard in cheese making and does not pose health risks.

Annatto is a natural coloring agent derived from the seeds of the achiote tree, used to give cheese its characteristic yellow-orange hue. It is considered safe and does not affect the nutritional profile of the cheese. Annatto is a traditional coloring choice in cheese production.