Sierra Nevada Raw Milk Cheddar

Organic unpasteurized milk is a high-quality source of protein and essential nutrients. It is minimally processed, retaining beneficial enzymes and probiotics. The organic certification ensures no synthetic pesticides or fertilizers are used.

Raw organic whole milk is a nutrient-dense ingredient providing essential vitamins and minerals. It is minimally processed, preserving natural enzymes and beneficial bacteria. The organic certification ensures high-quality standards without synthetic additives.

Cultures are beneficial bacteria used in cheese making to develop flavor and texture. They contribute to the fermentation process, enhancing the nutritional profile. The presence of live cultures can support digestive health.

Sea salt is a natural source of sodium and trace minerals. It is less processed than regular table salt, retaining beneficial minerals. Used in moderation, it enhances flavor without significant health risks.

Vegetarian enzyme is used as a coagulant in cheese making, suitable for vegetarian diets. It is derived from microbial or plant sources, ensuring no animal rennet is used. This makes the cheese accessible to a wider audience.

Microbial coagulant is an enzyme used to coagulate milk in cheese production. It is derived from microbial sources, making it suitable for vegetarians. This alternative to animal rennet supports ethical and dietary preferences.

Cheese cultures are essential for developing the flavor and texture of cheese. They consist of beneficial bacteria that aid in fermentation. These cultures enhance the nutritional profile by providing probiotics.

Salt is used as a preservative and flavor enhancer in cheese. It is a common ingredient in cheese production. While necessary for flavor, excessive consumption can lead to health issues.

Standard formulation ingredient — neither beneficial nor harmful at typical use.