Barber's Sweet Red Cheddar

Pasteurized cow's milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. The pasteurization process ensures safety by eliminating harmful bacteria. It provides a rich source of vitamins and minerals, contributing to overall nutritional value.

Starter cultures are beneficial bacteria used in cheese production to develop flavor and texture. They contribute to the fermentation process, enhancing the nutritional profile of the cheese. These cultures can improve gut health by promoting beneficial bacteria.

Salt is used in cheese making for flavor and as a preservative. It helps control moisture and texture in the cheese. While essential in moderation, excessive salt intake can lead to health issues.

Vegetarian rennet is an enzyme used to coagulate milk in cheese production. It is a plant-based alternative to animal rennet, suitable for vegetarians. It plays a crucial role in cheese texture and consistency.

Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to impart a yellow to orange color to cheese. It is considered safe and has minimal impact on flavor.