Queso cotija molido cheese shaker tripack

Cotija cheese is a traditional Mexican cheese known for its strong flavor and crumbly texture. It is made from cow's milk and provides a good source of protein and calcium. The cheese is minimally processed, retaining its nutritional benefits.

Pasteurized part-skim milk is used to make cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Skimming reduces fat content while maintaining nutritional value.

Salt is used as a preservative and flavor enhancer in cheese. It is a common ingredient in cheese production, contributing to the cheese's taste and shelf life. While necessary for flavor, excessive consumption can lead to health issues.

Enzymes are used in cheese making to aid in the coagulation of milk. They are essential for transforming milk into cheese, impacting texture and flavor. Typically derived from microbial or animal sources, they are a standard part of cheese production.

Cultures are beneficial bacteria used in cheese making to develop flavor and texture. They play a crucial role in the fermentation process, enhancing the cheese's taste profile. These cultures are standard in cheese production and generally considered safe.

Cellulose powder is used as an anti-caking agent to prevent clumping in shredded cheese. It is derived from plant fibers and is considered safe for consumption. While it does not add nutritional value, it ensures product quality and consistency.

Potassium sorbate is a preservative used to extend shelf life by inhibiting mold and yeast growth. It is a synthetic additive commonly used in food products. While generally recognized as safe, some individuals may experience allergic reactions.