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Stoneridge, cheese cellar, jamaican jerk cheese curds
Greenveil's read: consider avoiding.
- High
- Pasteurised milk60.8%—
- Lactic ferments19.6%—
- Salt1%—›
- Enzyme1%—›
- Natural annatto color1%—
- Onion1%—›
- Tomato1%—›
- Red bell pepper1%—›
- Allspice1%—›
- Black pepper1%—›
- Ginger1%—›
- Cinnamon1%—›
- Fructose1%—›
- Garlic1%—›
- Nutmeg silicon dioxide1%—
- Anti-caking agent1%—
- Bay leaf6.4%—›
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Pasteurized milk, cheese culture, salt, enzymes, natural annatto color, onion, tomato powder, red pepper, allspice, black pepper, ginger, cinnamon, fructose, garlic, nutmeg silicon dioxide (anti-caking agent), bay leaf.
Food health
Nutrition profile and additives of concern
Per-ingredient concern · chemical identity, not food safety
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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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