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- Vermont white cheddar cheese55%—
- Milk29.2%—›
- Lactic ferments12.9%—
- Salt enzymes12.9%—
- Sharp cheddar cheese22.5%—
- Milk11.3%—›
- Lactic ferments5.6%—
- Salt2.8%—›
- Enzyme1.4%—›
- E160b0.7%⚠ Low
- Colour0.7%—
- Mild cheddar cheese0.4%—
- Milk0.2%—›
- Lactic ferments<0.1%—
- Salt<0.1%—›
- Enzyme<0.1%—›
- Annat<0.1%—
- Colour<0.1%—
- Modified cornstarch added to prevent čaking0.2%—
- E2350.2%—
Show original label text
vermont white cheddar cheese (pasteurized milk, cheese culture, salt enzymes), sharp cheddar cheese (pasteurized milk, chéese culture, salt, enzymes, annatto (color]), mild cheddar cheese (pasteurized milk, cheese culture, salt, enzymes, annat [color]), modified cornstarch added to prevent čaking, natamycin (a natural mold inhibitor contains: milk.
Food health
Nutrition profile and additives of concern
Contains additive of concern
- Annatto / bixin / norbixinNatural colour; occasional allergic/intolerance reactions.
Per-ingredient concern · chemical identity, not food safety
No evidence records are attached to this product yet.
No regulatory documentation is attached to this product yet.
No lower-concern alternatives are available for this product yet.
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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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