Cheddar Cheese Cultured Pasteurized Milk

Cheddar cheese is a hard, natural cheese made from cow's milk. The milk is first pasteurized (heated to kill harmful bacteria) and then cultured (beneficial bacteria are added) to start the cheesemaking process. This process involves curdling the milk, pressing the curds, and aging the cheese.

Manufacturers add cheddar cheese to foods primarily for its distinct flavor, creamy texture, and ability to melt well. It is a popular ingredient in a wide variety of prepared foods, including frozen breakfast sandwiches, cheesy bread, pizza products, and appetizers, where it contributes to taste and mouthfeel.

Cheddar cheese is a food ingredient and is generally recognized as safe (GRAS) by the FDA when consumed as part of a typical diet. It is a source of protein and calcium. For individuals with lactose intolerance, consuming dairy products like cheddar cheese may cause digestive discomfort, though hard cheeses generally contain less lactose than fresh dairy products. As a whole food, cheddar cheese is not typically evaluated by JECFA or EFSA in the same way as food additives.