MEDIUM CHEDDAR CHEESE

Cheddar cheese is a source of high-quality protein and calcium, essential for bone health. It is made from pasteurized milk, which ensures safety from harmful bacteria. The cheese culture and enzymes used in its production enhance its flavor and nutritional profile.

Potato starch is used as an anti-caking agent to maintain the texture of the cheese. It is a natural carbohydrate derived from potatoes. It does not significantly alter the nutritional profile of the cheese.

Powdered cellulose is added to prevent caking and maintain the cheese's texture. It is derived from plant fibers and is generally recognized as safe. It does not contribute to the nutritional value of the cheese.

Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. It is derived from fermentation processes and is considered safe for consumption. It does not affect the taste or nutritional content of the cheese.

Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheddar cheese its characteristic color. It is considered safe and does not impact the nutritional value of the cheese. It is a preferable alternative to artificial dyes.

Salt is used in cheese for flavor and preservation but can contribute to high sodium intake. Excessive sodium consumption is linked to increased blood pressure and cardiovascular risks. While necessary for cheese production, moderation is key to avoid health issues.