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World Classics, Mexican Style Cheese
Greenveil's read: consider avoiding.
- High
- Monterey jack cheese58.3%—
- Pasteurised milk31.3%—
- Lactic ferments13.5%—
- Salt0.8%—›
- Enzyme12.7%—›
- Cheddar cheese20.8%—
- Pasteurised milk10.4%—
- Lactic ferments5.2%—
- Salt0.8%—›
- Enzyme0.8%—›
- Annatto color3.5%—›
- Queso quesadilla cheese10.4%—
- Pasteurised milk5.2%—
- Lactic ferments2.6%—
- Salt0.8%—›
- Enzyme0.8%—›
- Vinegar0.9%—›
- Asadero cheese5.2%—
- Pasteurised milk2.6%—
- Lactic ferments1.3%—
- Salt0.7%—›
- Enzyme0.3%—›
- E2700.3%—
- Anti caking agent2.6%—
- Potato starch1.3%—›
- Corn strach0.7%—
- E460ii0.7%—
- E2352.6%—
- Preservative2.6%—
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Monterey jack cheese (pasteurized milk, cheese culture, salt and enzymes), cheddar cheese (pasteurized milk, cheese culture, salt, enzymes and annatto color), queso quesadilla cheese (pasteurized milk, cheese culture, salt, enzymes and vinegar), asadero cheese (pasteurized milk, cheese culture, salt, enzymes and lactic acid), anticaking agent (potato starch, corn strach, powdered cellulose) and natamycin (natural mold inhibitor).
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How we assembled this record: source coverage, image cache state, review state, and the active product version.
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