Carr Valley Cheese

Aged cheddar cheese provides a rich source of protein and calcium. The aging process enhances flavor and may improve digestibility for some individuals. It is a traditional dairy product with minimal processing.

Pasteurized cultured cow milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. Pasteurization ensures safety by eliminating harmful bacteria. Culturing adds beneficial bacteria that can aid digestion.

Traditional whole-fat dairy ingredient.

Salt is used in cheese making for flavor and preservation. It is a common ingredient in many foods and is necessary for various bodily functions. However, excessive consumption can lead to health issues.

Enzymes are crucial in the cheese-making process, aiding in the coagulation of milk. They are naturally occurring and necessary for transforming milk into cheese. Typically, they do not pose health risks.

Reduced lactose whey is a byproduct of cheese production, often used to enhance protein content. It is processed to reduce lactose, making it more digestible for lactose-intolerant individuals. It provides a source of protein and some minerals.

Water is used in cheese production to control texture and consistency. It is a neutral ingredient with no direct nutritional impact. Its presence is standard in many food products.

Whey is a byproduct of cheese making, rich in protein and some minerals. It is often used to increase protein content in foods. It is generally well-tolerated but may cause issues for those with milk allergies.

Sorbic acid is a preservative used to prevent mold and yeast growth in cheese. While generally recognized as safe, it is a synthetic additive. Some individuals may prefer to avoid preservatives in their diet.