Medium Cheddar

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 is a high-quality source of animal-based protein with a rich amino acid profile.

Cheese cultures are beneficial bacteria used in the fermentation process of cheese-making. They enhance flavor and texture while contributing to the development of probiotics. These cultures are essential for the traditional cheese-making process.

Salt is used in cheese-making to enhance flavor and act as a preservative. It helps control the growth of unwanted bacteria during fermentation. While necessary in cheese production, excessive salt intake can be a health concern.

Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are crucial for the texture and maturation of cheese. Typically derived from animal or microbial sources, they are a standard part of cheese production.

Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheese its characteristic yellow-orange hue. It is considered safe and is commonly used in food products. Annatto does not affect the flavor or nutritional value of the cheese.

Natamycin is a natural mold inhibitor used to prevent spoilage in cheese. While effective in extending shelf life, its use as a preservative can be seen as unnecessary in fresh, high-quality products. It is generally recognized as safe but may contribute to concerns about overuse of preservatives.