Triple Cheddar Shredded Cheese

Vermont Cheddar Cheese is made from cultured pasteurized milk, salt, and microbial enzymes. It is a traditional cheese with a rich flavor profile. The cheese provides protein and calcium but is high in saturated fat.

New York Cheddar Cheese includes cultured pasteurized milk, salt, microbial enzymes, and annatto for coloring. It is a flavorful cheese with traditional processing methods. The cheese is nutritious but contains saturated fats.

Wisconsin Cheddar Cheese is made with cultured pasteurized milk, salt, microbial enzymes, and annatto. It is a classic cheese with a robust flavor. While nutritious, it is high in saturated fat.

Potato starch is used as an anti-caking agent in shredded cheese products. It helps prevent clumping without altering the cheese's flavor. It is a processed carbohydrate with minimal nutritional value.

Tapioca starch serves as an anti-caking agent, ensuring the cheese remains free-flowing. It is derived from the cassava root and is highly processed. It provides no significant nutrients.

Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. While effective, it is an additive that some consumers prefer to avoid. It is generally recognized as safe but may cause allergic reactions in sensitive individuals.

Annatto is a natural coloring derived from the seeds of the achiote tree. It is used to give cheddar cheese its characteristic orange hue. It is minimally processed and generally considered safe.