BARELY BUZZED CHEESE

Pasteurized cow's milk is a primary source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria. It provides a rich source of nutrients and is a staple in cheese production.

Salt is used in cheese for flavor enhancement and preservation. It helps control moisture and texture in cheese production. While essential in moderation, excessive intake can lead to health issues.

Coffee is used for flavoring, providing a unique taste profile to the cheese. It is typically applied to the rind, affecting the outer flavor without altering the cheese's core nutritional profile. The caffeine content is minimal and unlikely to impact health significantly.

Canola oil is a seed oil high in omega-6 fatty acids, which can promote inflammation when consumed in excess. It is often highly processed, which may reduce its nutritional quality. Its inclusion in cheese is unnecessary and detracts from the product's health profile.

Cheese cultures are beneficial bacteria that aid in the fermentation process, enhancing flavor and texture. They contribute to the development of probiotics, which can support gut health. The use of cultures is essential for traditional cheese-making.

Vegetarian rennet is used to coagulate milk, forming curds in cheese production. It is a plant-based alternative to animal rennet, suitable for vegetarians. It performs the same function as traditional rennet without affecting the cheese's nutritional profile.

Dried lavender flowers are used for flavoring, imparting a floral note to the cheese. They are typically applied to the rind, affecting the outer flavor profile. The quantity used is minimal, with negligible impact on health.