4 Cheese Mexican

How it scored 85 / 100

Nutrition snapshot

Ingredients 15 listed

• 1 Monterey Jack
  Mild, semi-hard cow's-milk cheese originating in California.
  Low
• 2 Asadero Cheese
  A semisoft, white Mexican cow's milk cheese with good melting properties, also known as Oaxaca or Chihuahua-style queso.
  Low
• 3 Cheddar
  Hard cow's milk cheese with FDA standard of identity (21 CFR 133.113); aged from a few months to several years.
  Safe
• 4 Queso Quesadilla Cheese
  A semi-soft Mexican-style melting cheese, mild in flavor, designed to melt smoothly without becoming oily.
  Low
• 5 Potato Starch
  Native starch extracted from potato tubers.
  Safe
• 6 Powdered Cellulose
  Powdered cellulose — purified, mechanically disintegrated plant cellulose fiber.
  Low
• 7 Natamycin
  Polyene macrolide antifungal produced by fermentation of Streptomyces natalensis; binds ergosterol in fungal membranes.
  Low
• 8 Milk
  Lacteal secretion from cows or other domesticated ruminants (goats, sheep). Contains water, lactose, milk fat, casein and whey proteins, vit…
  Low
• 9 Lactic Ferments
  Live lactic-acid-producing bacterial cultures (typically Lactobacillus, Lactococcus, Streptococcus thermophilus, Leuconostoc) added to milk …
  Low
• 10 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 11 Enzyme
  Industrial food enzyme — protein catalysts derived from plants, animals, or microorganisms (often via fermentation), added to food to perfor…
  Low
• 12 Annatto
  Natural carotenoid pigments (bixin, norbixin) extracted from seeds of the Bixa orellana tree.
  Low
• 13 Anti-Caking Agent
  Generic class label for substances added to powdered or granular foods to prevent clumping.
  Low
• 14 Preservative
  Generic umbrella term for unspecified preservative additive(s).
  Low
• 15 Vegetable Pigment
  Generic umbrella term for color additives derived from vegetables (e.g., beet juice, carrot, paprika, turmeric).
  Safe