Gouda Shredded Cheese Classic Cut

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 serves as the base for cheese production, contributing to its texture and flavor.

Cheese cultures are beneficial bacteria used in cheese making to develop flavor and texture. They play a crucial role in fermentation, enhancing the nutritional profile of the cheese. These cultures contribute to the unique taste and digestibility of the cheese.

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in cheese, contributing to its taste and shelf life. While necessary for flavor, excessive consumption can lead to health issues.

Enzymes are used in cheese production to coagulate milk, forming curds. They are essential for the cheese-making process, aiding in texture development. Typically derived from animal or microbial sources, they are crucial for cheese formation.

Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to impart a yellow-orange hue to cheese without affecting flavor. As a natural colorant, it is generally considered safe.

Potato starch is used as an anti-caking agent in shredded cheese to prevent clumping. It is a common additive that helps maintain the product's texture. While it serves a functional purpose, it does not contribute significant nutritional value.

Tapioca is used as a stabilizer and anti-caking agent in cheese products. It helps maintain the texture and consistency of shredded cheese. While it is functional, it does not provide significant nutritional benefits.