Sage Cheddar

Irish grassfed cheddar is a high-quality cheese made from milk of grass-fed cows, providing a rich source of protein and calcium. The grass-fed aspect enhances the nutritional profile with higher omega-3 fatty acids and CLA. It is minimally processed, retaining natural nutrients and flavors.

Pasteurized cow's milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. Pasteurization ensures safety by eliminating harmful bacteria. It is a staple in dairy products, contributing to the cheese's texture and flavor.

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in processed foods, contributing to sodium intake. While necessary for flavor, excessive consumption can lead to health issues.

Vegetarian rennet is used to coagulate milk in cheese production, suitable for vegetarians. It is derived from microbial or plant sources, offering an alternative to animal rennet. This ingredient supports cheese production without animal-derived enzymes.

Starter culture is essential in cheese making, initiating fermentation and developing flavor. It consists of beneficial bacteria that aid in the cheese's texture and taste. This ingredient is crucial for the development of cheese's unique characteristics.

Spinach powder is used for its color and potential nutritional benefits, adding a green hue to the cheese. It is a natural ingredient, minimally processed. While it adds color, its nutritional impact in small amounts is limited.

Sage powder is used for flavoring, providing a distinct herbal taste to the cheese. It is a natural ingredient, enhancing the sensory profile of the product. While it contributes to flavor, its nutritional impact is minimal.

Potassium sorbate is a preservative used to extend shelf life by inhibiting mold and yeast growth. It is a synthetic additive, commonly used in processed foods. While effective as a preservative, it may cause allergic reactions in sensitive individuals.