Cheese Culture

Supports cheese fermentation, contributes to flavor and texture development

Enzymes

Enhance food processing efficiency, improve product quality and digestibility

Pasteurized Milk

Source of protein, calcium, and vitamins; supports nutrition

Corn Starch and Calcium Sulfate Added to Prevent Caking. Natamycin (A Natural Mold Inhibitor)

Anti-caking maintains product flowability; natamycin extends shelf life by inhibiting mold growth

Salt Enzymes

Catalytic activity enhancing food processing efficiency, potential for improved flavor or texture modification

Potato Starch

Gluten-free thickening agent, calorie source

Annatto (color)

Natural colorant, provides yellow to orange pigmentation in foods, alternative to synthetic dyes

cheddar cheese [pasteurized milk

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance