Triple Cheddar

This cheese is made from pasteurized milk, cheese culture, salt, and enzymes, which are traditional cheese-making ingredients. It provides a good source of protein and calcium with minimal processing. The absence of artificial additives makes it a wholesome choice.

Sharp Cheddar Cheese includes pasteurized milk, cheese culture, salt, enzymes, and annatto for color. It is a traditional cheese with a strong flavor profile and minimal additives. Annatto is a natural colorant derived from seeds, adding visual appeal without synthetic dyes.

Mild Cheddar Cheese is made with pasteurized milk, cheese culture, salt, enzymes, and annatto. It offers a milder taste with the same nutritional benefits as other cheddars. The use of natural annatto for coloring is preferable to artificial dyes.

Cream Cheese Powder includes milkfat, nonfat milk, milk, sodium phosphate, salt, carob bean gum, and cheese culture. It is a processed form of cream cheese, providing convenience but with added stabilizers. Sodium phosphate and carob bean gum are used to maintain texture and consistency.

Modified Food Starch is a processed carbohydrate used as a thickener or stabilizer. It is often derived from corn, wheat, or potatoes and undergoes chemical modification. This ingredient adds no nutritional value and may affect blood sugar levels.

Natamycin is a natural antifungal agent used to prevent mold growth in cheese. While it is effective in extending shelf life, it is an additive that some consumers may prefer to avoid. It is generally recognized as safe but adds to the processed nature of the product.