At a glance
Summary
This cheese blend contains a variety of cheeses, each made from cultured pasteurized milk, salt, and enzymes, which are generally high-quality ingredients. However, the inclusion of natamycin as a mold inhibitor introduces a level of processing that slightly detracts from its overall healthiness. Additionally, the use of anticaking agents like potato starch and powdered cellulose further indicates a moderate level of processing, which impacts the score.
Key ingredients 16
Low Moisture Part Skim Mozzarella CheeseNeutral
A standard dairy cheese providing protein and calcium, processed into a reduced-fat blend.
See more about Low Moisture Part Skim Mozzarella Cheese →Cultured Pasteurized Reduced Fat MilkNeutral
Standard dairy milk treated with cultures and pasteurization for cheese production.
SaltNeutral
Standard culinary salt used for flavor enhancement and preservation.
See more about Salt →EnzymesNeutral
Standard coagulating agents used to curdle milk during the cheese-making process.
See more about Enzymes →Provolone CheeseNeutral
Traditional stretched-curd cheese made from pasteurized milk.
Cultured Pasteurized MilkNeutral
Standard pasteurized dairy milk fermented with cheese cultures.
See more about Cultured Pasteurized Milk →Natural Smoke FlavorNeutral
Derived from natural smoke sources to impart a savory flavor profile.
See more about Natural Smoke Flavor →Asiago CheeseNeutral
Traditional cow's milk cheese used for blending and flavor enhancement.
Parmesan CheeseNeutral
A hard, aged cheese made from pasteurized milk, salt, and enzymes.
See more about Parmesan Cheese →Romano CheeseNeutral
Hard sheep or cow milk cheese providing savory flavor to the blend.
See more about Romano Cheese →Cultured Pasteurized Cows MilkNeutral
Standard dairy cow milk treated with bacterial cultures for cheese production.
Fontina CheeseNeutral
Semi-soft cow's milk cheese contributing to the overall cheese blend.
AnticakeNeutral
Processing aid category used to prevent clumping in shredded cheese.
Potato StarchNeutral
A plant-based starch used as an anti-caking agent to keep shreds separated.
See more about Potato Starch →Powdered CelluloseNeutral
Plant fiber derived from pulp, commonly used as an anti-caking agent in shredded cheeses.
See more about Powdered Cellulose →NatamycinNeutral
A naturally occurring antimycotic agent used to prevent mold growth on cheese.
See more about Natamycin →Processing
Processed Foods
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