BEEMSTER, SWEET & CREAMY VLASKAAS CHEESE

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 while retaining nutritional value. It is a high-quality source of animal-based protein, which is beneficial for muscle health.

Salt is used in cheese making to enhance flavor and act as a preservative. It is a necessary component in the cheese aging process, contributing to texture and taste. However, excessive consumption of salt can lead to health issues such as high blood pressure.

Cheese culture consists of beneficial bacteria that aid in the fermentation process, developing flavor and texture. These cultures are essential for transforming milk into cheese and can contribute to gut health. The presence of probiotics in cheese cultures can support digestive health.

Rennet is an enzyme used to coagulate milk, forming curds and whey in cheese production. It is a natural ingredient that plays a crucial role in cheese making. Traditional animal-derived rennet is often preferred for its effectiveness in producing high-quality cheese.

Annatto is a natural coloring agent derived from the seeds of the achiote tree, used to impart a yellow or orange hue to cheese. It is considered safe and is a preferable alternative to artificial dyes. Annatto does not significantly alter the nutritional profile of the cheese.