Swiss & Gruyere Shredded Cheese

Swiss cheese is a high-quality dairy product rich in protein and calcium. It is made from cultured pasteurized milk, which provides essential nutrients. The fermentation process enhances its digestibility and flavor.

Gruyere cheese is a flavorful cheese known for its high protein and calcium content. It is made from cultured pasteurized milk, contributing to its nutritional profile. The aging process enhances its taste and nutritional density.

Cultured pasteurized part-skim milk is used in cheese production to provide a base for fermentation. It is a source of protein and calcium but lacks the full fat content of whole milk. The pasteurization process ensures safety by eliminating harmful bacteria.

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in processed foods, contributing to sodium intake. While necessary for flavor, excessive consumption can lead to health issues.

Microbial enzymes are used in cheese production to aid in coagulation. They are an alternative to animal rennet, making the cheese suitable for vegetarians. These enzymes are generally considered safe and effective for cheese making.

Potato starch is used as an anti-caking agent in shredded cheese products. It helps maintain the texture and prevents clumping. While it is a processed ingredient, it is generally considered safe in small amounts.

Tapioca starch is used as an anti-caking agent in cheese products. It prevents clumping and maintains the texture of shredded cheese. It is a processed ingredient but is generally safe in small quantities.

Natamycin is a preservative used to prevent mold growth in cheese. While effective, it is an additive that some consumers prefer to avoid. Its use is regulated due to potential health concerns with excessive consumption.