Light Spreadable Cheese Wedges

How it scored 85 / 100

Nutrition snapshot

Ingredients 18 listed

• 1 Cheddar
  Hard cow's milk cheese with FDA standard of identity (21 CFR 133.113); aged from a few months to several years.
  Safe
• 2 Semisoft Cheese
  An umbrella category of cheeses with moisture content between hard and soft cheeses (typically 39-50% moisture), including varieties like Ha…
  Low
• 3 Swiss Cheese
  Hard, eyed cow's-milk cheese characterized by propionibacterium-induced 'eyes' (holes); FDA-defined.
  Low
• 4 Whey
  Liquid or dried protein-rich byproduct of cheese making, derived from milk.
  Low
• 5 Milk Protein Concentrate
  Concentrated dairy protein product (40-90% protein) made by ultrafiltration of skim milk; contains both casein and whey proteins.
  Low
• 6 Water
  Water intended for human consumption; the most common ingredient in processed foods and beverages. Bottled water is regulated as a food unde…
  Safe
• 7 Skimmed Milk
  Cow's milk from which most milkfat has been removed. FDA standard of identity for nonfat milk requires <0.5% milkfat; for nonfat dry milk, <…
  Safe
• 8 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 9 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low
• 10 Vitamins
  Generic umbrella term for fortification with one or more essential vitamins (A, B-complex, C, D, E, K, etc.).
  Low
• 11 Milk
  Lacteal secretion from cows or other domesticated ruminants (goats, sheep). Contains water, lactose, milk fat, casein and whey proteins, vit…
  Low
• 12 Semi-Skimmed Milk
  Cow's milk with reduced fat (typically 1.5-1.8% fat in EU; comparable to U.S. 'reduced fat' or 2% milk).
  Low
• 13 Microbial Culture
  Live or active cultures of bacteria/fungi used for fermentation (e.g., Lactobacillus, Streptococcus thermophilus, Bifidobacterium).
  Low
• 14 Microbial Coagulating Enzyme
  Milk-clotting enzyme (chymosin or aspartic protease) produced by microbial fermentation (typically Aspergillus, Mucor, Rhizomucor species, o…
  Low
• 15 Tricalcium Phosphate
  Calcium phosphate compound (Ca3(PO4)2) used as anticaking agent, calcium fortificant, and pH regulator.
  Low
• 16 Cholecalciferol
  Vitamin D3, the form of vitamin D synthesized in skin from UVB exposure or obtained from animal sources.
  Low
• 17 Retinyl Acetate
  An ester form of vitamin A (retinol acetate) used as a fortification ingredient and dietary supplement form.
  Low
• 18 Vitamin D
  Fat-soluble vitamin (D2 ergocalciferol or D3 cholecalciferol) essential for calcium absorption and bone health.
  Low