Cheddar/blue Cheeses

Cheddar cheese is a firm, natural cheese made from cow's milk, originating in the English village of Cheddar. Its color can range from white to orange, depending on whether annatto is added. Blue cheeses are a category of cheeses characterized by internal veins or spots of blue, blue-green, or gray mold, which are created by cultures of Penicillium mold.

Both cheddar and blue cheeses are used to add distinct savory flavors and creamy textures to a variety of foods. They are commonly found in snack foods like chips and crackers, prepared meals such as pasta dishes, and appetizers. Their primary function is to enhance flavor and contribute to the overall texture of the product.

Cheeses are generally recognized as safe food ingredients by the FDA and are regulated under standards of identity for dairy products. They are a source of calcium and protein. Due to their fat and sodium content, dietary guidelines suggest moderation; the FDA's Daily Value for sodium is 2,300 mg. Neither JECFA nor EFSA evaluates whole food ingredients like cheese as food additives.