Cheddar/parmesan/mozzarella Cheeses

Cheddar, Parmesan, and Mozzarella are popular types of cheese made from milk. Cheese is produced by curdling milk using rennet and bacterial cultures, separating the curds from the whey, and then pressing and aging the curds. Each cheese type has distinct flavors, textures, and aging processes.

These cheeses are widely used in packaged foods to add flavor, texture, and richness. They are often incorporated into dishes like frozen dinners and entrees, breakfast sandwiches, and pasta meals to provide a savory, cheesy component and improve mouthfeel.

Cheese is regulated by the FDA as a food product. It is a source of protein, calcium, and fat, including saturated fat. The current Dietary Guidelines for Americans recommend keeping saturated fat intake to less than 10% of daily calories. Cheese also contains sodium, and the FDA's Daily Value for sodium is 2,300 mg per day. JECFA and EFSA evaluate food additives, not whole foods like cheese.