Fromage Cheddar mi-fort

Milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. It is minimally processed and provides a rich source of vitamins and minerals. The quality of milk can vary, but it generally supports overall health when consumed in moderation.

Ultrafiltered milk is processed to concentrate protein and reduce lactose content, making it suitable for those with lactose intolerance. This process enhances the nutritional profile by increasing protein content. It retains essential nutrients while offering a more digestible option for sensitive individuals.

Cream adds richness and flavor, providing a source of healthy fats. It is minimally processed and enhances the texture and taste of cheese. While high in calories, it offers fat-soluble vitamins and energy.

Salt is used for flavor enhancement and preservation in cheese. It is a necessary component in cheese-making but should be consumed in moderation due to potential health risks. The amount used in cheese is typically balanced to enhance taste without excessive intake.

Bacterial cultures are essential for fermentation, contributing to the flavor and texture of cheese. They promote gut health by providing probiotics. The use of cultures is a traditional method that enhances the nutritional profile of cheese.

Annatto is a natural colorant derived from seeds, used to give cheese its characteristic color. It is minimally processed and generally considered safe. While it does not contribute to nutritional value, it is a natural alternative to synthetic dyes.

Calcium chloride is used in cheese-making to improve curd formation and texture. It is a common additive in cheese production and is generally recognized as safe. It does not significantly impact the nutritional profile of the cheese.