Cheddar & Blue Cheese

Cheddar and blue cheese are dairy products made from cow's milk through a process of curdling, pressing, and aging, often with specific bacterial and mold cultures that give them their distinct flavors and textures. Cheddar is a firm, often sharp-tasting cheese, while blue cheese is characterized by its pungent aroma and blue-green mold veins.

These cheeses are primarily used to add savory, tangy, and umami flavors to a variety of processed foods. They are frequently found in snack items like popcorn, crackers, and cheese puffs, as well as in sauces and prepared meals, contributing to both taste and texture.

Cheese, as a food product, is regulated by the FDA for safety and quality. While cheese is a source of protein and calcium, cheddar and blue cheeses can be high in saturated fat and sodium. The Dietary Guidelines for Americans recommend limiting saturated fat to less than 10% of daily calories and aiming for a sodium intake of no more than 2,300 mg per day, as per the FDA's Daily Value. JECFA and EFSA evaluate food additives, not whole foods like cheese, though they may assess specific components or processing aids used in cheese production.