FANCY SHREDS MEXICAN BLEND

Monterey Jack Cheese is a dairy product made from pasteurized milk, cheese culture, salt, and enzymes. It is a source of protein and calcium but lacks significant additional health benefits due to its processing. The cheese is not organic or grass-fed, which limits its nutritional profile.

Cheddar Cheese is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for color. It is a common cheese with a good protein content but is processed and not organic. The addition of annatto is for color and does not impact health significantly.

Asadero Cheese is a traditional Mexican cheese made from pasteurized milk, cheese culture, salt, and enzymes. It is a source of protein and calcium but does not offer additional health benefits due to its processing. The cheese is not labeled as organic or grass-fed.

Queso Quesadilla Cheese is made from pasteurized milk, cheese culture, salt, and enzymes. It is a staple in Mexican cuisine, offering protein and calcium. However, it is processed and lacks organic or grass-fed certification, limiting its health benefits.

Potato Starch is used as an anti-caking agent to prevent clumping in cheese blends. It is a processed carbohydrate with no significant nutritional value. Its primary function is to maintain product texture and quality.

Corn Starch is another anti-caking agent used to keep cheese shreds separate. It is a refined carbohydrate with minimal nutritional impact. Its role is primarily functional, not nutritional.

Calcium Sulfate is used as a firming agent in cheese products. It is generally recognized as safe and does not significantly alter the nutritional profile of the product. Its main purpose is to improve texture.

Natamycin is a mold inhibitor used to extend the shelf life of cheese products. It is a preservative that can alter the natural aging process of cheese. While effective in preventing spoilage, it is not a natural ingredient.

Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to give cheddar cheese its characteristic orange hue. Annatto is generally considered safe and does not impact the nutritional value of the cheese.