Cheese garlic and herb cheddar

Pasteurized cow's milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of animal protein with a rich amino acid profile.

Salt is used in cheese making for flavor and preservation. It is a common culinary ingredient with no significant processing concerns. While necessary for flavor, excessive consumption can lead to health issues.

Granulated garlic adds flavor and potential health benefits due to its antioxidant properties. It is a minimally processed form of garlic, retaining many of its natural compounds. Garlic is known for its potential to support immune function and cardiovascular health.

Basil is an herb used for its aromatic flavor and potential health benefits. It is minimally processed and adds a fresh taste to foods. While it contains some antioxidants, its impact in small culinary amounts is limited.

Italian herb blend typically includes a mix of herbs like oregano, thyme, and rosemary, adding flavor and aroma. These herbs are minimally processed and contribute to the overall taste profile. While they contain antioxidants, their health impact is limited in small amounts.

Calcium chloride is used in cheese making to improve curd formation and texture. It is a common additive in cheese production with no significant health concerns. It helps maintain the structural integrity of the cheese.

Annatto color is a natural food coloring derived from the seeds of the achiote tree. It is used to impart a yellow-orange hue to cheese without synthetic additives. While generally safe, it may cause allergic reactions in sensitive individuals.