Member's Mark Mexican Style Finely Shredded Cheese 2 pk.

Jack cheese is a dairy product made from pasteurized milk, cheese culture, salt, and enzymes. It is a source of protein and calcium but lacks additional health benefits due to its processing. The pasteurization process ensures safety but may reduce some beneficial bacteria.

Cheddar cheese is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for color. It is a common cheese with a rich flavor profile but is processed and contains added color. The annatto is a natural colorant, which is less concerning than artificial dyes.

Queso quesadilla cheese is made from pasteurized milk, cheese culture, salt, and enzymes. It is a soft cheese that melts well, commonly used in Mexican cuisine. The pasteurization process ensures safety but may reduce some beneficial bacteria.

Asadero cheese is made from pasteurized milk, cheese culture, salt, and enzymes. It is known for its smooth texture and melting properties, often used in Mexican dishes. The pasteurization process ensures safety but may reduce some beneficial bacteria.

Potato starch is used as an anti-caking agent to prevent cheese shreds from sticking together. It is a natural carbohydrate derived from potatoes. While it serves a functional purpose, it does not provide significant nutritional benefits.

Cellulose is a plant-derived fiber used to prevent clumping in shredded cheese. It is a common additive in food products for its anti-caking properties. While it is safe for consumption, it does not contribute nutritional value.

Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. While it is effective in preventing spoilage, it is an additive that may not be necessary in fresh, minimally processed foods. Its use is generally considered safe, but it contributes to the processed nature of the product.