PARMESAN CHEESE

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It serves as a high-quality base for cheese production, contributing to its nutritional profile.

Cheese cultures are beneficial bacteria used in the fermentation process, essential for developing flavor and texture in cheese. They contribute to the breakdown of lactose, making cheese more digestible for some people. These cultures enhance the nutritional profile by potentially adding probiotics.

Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.

Enzymes are used in cheese production to coagulate milk, forming curds and whey. They are crucial for texture development and are typically derived from animal or microbial sources. Their role is functional, with no direct nutritional impact.

Natamycin is a preservative used to prevent mold growth on cheese surfaces. It is a natural antifungal agent but is considered an additive. While effective in extending shelf life, its use is primarily for preservation rather than nutrition.