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MEXICAN STYLE FOUR CHEESE BLEND
Greenveil's read: consider avoiding.
- High
- Monterey jack cheese58.3%—
- Milk36.1%—›
- Salt0.7%—›
- Enzyme21.5%—›
- Cheddar cheese20.8%—
- Milk10.4%—›
- Salt0.7%—›
- Enzmes0.7%—
- Annatto color9%—›
- Queso quesadilla cheese10.4%—
- Milk5.2%—›
- Salt0.7%—›
- Enzyme4.5%—›
- Asadero cheese5.2%—
- Milk2.6%—›
- Salt0.7%—›
- Enzyme1.9%—›
- Anti caking agent2.6%—
- Potato starch1.3%—›
- Corn starch0.7%—›
- E460ii0.7%—
- E2352.6%—
- Preservative2.6%—
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Monterey jack cheese (cultured pasteurized milk, salt, enzymes), cheddar cheese (cultured pasteurized milk, salt, enzmes, annatto color) queso quesadilla cheese (cultured pasteurized milk, salt, enzymes), asadero cheese (cultured pasteurized milk, salt, enzymes), anticake (potato starch, corn starch, powdered cellulose), natamycin (a natural mold inhibitor).
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