Sweet Red Cheddar

Pasteurized cow's milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of animal-based protein, offering a complete amino acid profile.

Starter cultures are used in cheese production to initiate fermentation, contributing to flavor and texture development. They are generally considered safe and beneficial for the fermentation process. The specific strains used can vary, but they typically do not pose significant health risks.

Salt is used in cheese making for flavor enhancement and as a preservative. It helps control moisture and microbial activity in the cheese. While essential in moderation, excessive salt intake can lead to health issues.

Vegetarian rennet is used to coagulate milk in cheese production, derived from microbial or plant sources. It is an alternative to animal rennet, suitable for vegetarians. The use of vegetarian rennet does not significantly alter the nutritional profile of the cheese.

Annatto is a natural food coloring derived from the seeds of the achiote tree, used to impart a yellow or orange hue to cheese. While natural, it can cause allergic reactions in sensitive individuals. It does not contribute to the nutritional value of the cheese.