Mozzarella cheese traditionally shredded

This is a minimally processed cheese made from whole milk, providing a good source of protein and calcium. The low moisture content enhances shelf life and flavor concentration. It is a traditional dairy product with no artificial additives.

Pasteurized milk is used to ensure safety by eliminating harmful bacteria while retaining nutritional value. It is a primary ingredient in cheese production, contributing to its protein and calcium content. The pasteurization process is standard for dairy safety.

Cheese culture consists of bacteria used to ferment milk, essential for cheese flavor and texture development. It is a natural component of cheese-making with no direct health risks. The cultures are crucial for the fermentation process but do not add significant nutritional value.

Salt is used in cheese for flavor enhancement and preservation. It is a common ingredient in cheese-making, contributing to taste and shelf life. While necessary for flavor, excessive consumption can lead to health issues.

Enzymes are used in cheese-making to coagulate milk, forming curds. They are a natural part of the cheese production process. Enzymes do not contribute significant nutritional value but are essential for cheese texture.

The anti-caking blend, consisting of potato starch and tapioca starch, prevents cheese shreds from clumping. These starches are minimally processed and commonly used in food products. They do not add nutritional value but improve product usability.

Natamycin is a natural antifungal used to prevent mold growth on cheese. While effective as a preservative, it is an additive that some consumers prefer to avoid. It is generally recognized as safe but may be unnecessary in traditional cheese-making.