Mild Cheddar Cheese Cultured Pasteurized Milk
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What it is
Mild cheddar cheese is a type of cheese made from cow's milk. It is produced by culturing pasteurized milk with specific bacteria, which converts lactose into lactic acid, giving the cheese its characteristic tangy flavor and firm texture. The cheese is then aged for a shorter period compared to sharp cheddar, resulting in a milder taste.
Why it's used
Mild cheddar cheese is used to add a savory, slightly tangy flavor and creamy texture to a variety of foods. It melts well, making it a popular choice for snacks, sandwiches, casseroles, and processed meats like sausages and hot dogs. It is also used as a topping for baked goods and appetizers.
Health notes
Mild cheddar cheese is a source of protein, calcium, and vitamin B12. The FDA considers it Generally Recognized As Safe (GRAS) when used as a food ingredient. Like other dairy products, it contains lactose and saturated fat. International bodies such as JECFA and EFSA have evaluated cheese and dairy products, but specific evaluations for 'mild cheddar cheese' are not typically listed separately. Consumption should be balanced within a healthy diet.
Allergen info
Mild cheddar cheese is derived from milk, which is one of the 9 FDA major allergens. It does not contain gluten.