DESCRIPTION. The Kraft Block Cheddar Cheese is made with natural cheese and contains the goodness of milk. It is a terrific source of calcium and has a sharp taste. Since its a hard cheese, it does not need to be refrigerated.

Ingredients. Cheddar cheese 60% (made from cow's milk, salt, starter culture, microbial rennet), emulsifiers (E331, 3339), butter, non fat milk solids, salt, acidity regulator (E270), natural salt flavor, preservatives (E200, E234), color (E160B), water added. Minimum fat DB 45%.

Cheddar cheese is made with the same ingredients as most other cheeses – milk, salt, rennet, and a bacteria culture. The bacteria is added to cow's milk to acidify it and the rennet is added to curdle it. The curds are strained to separate the liquid whey, then heated to release more whey as the curd melts together.

From the Package. CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATTO [COLOR]), MODIFIED CORNSTARCH ADDED TO PREVENT CAKING, NATAMYCIN (A NATURAL MOLD INHIBITOR).

Cheddar cheese, the most widely purchased and eaten cheese globally, is always made from cow's milk. It is a hard cheese with a slightly crumbly texture if properly cured, and if it is too young, the texture is smooth. It gets a sharper taste as it matures, over a period of time between 9 to 24 months.

Cheddar cheese is an outstanding example of the close-textured hard cheese, which is the most popular cheese in the world. It is made from cow's milk in many countries, including England, Ireland, Canada, Australia, and the United States.

Cheddar Cheese (Pasteurized Milk Cheese Culture, Salt, Enzymes, Annatto [Color]), Modified Cornstarch Added to Prevent Caking Natamycin (a Natural Mold Inhibitor). Contains Milk. Natural cheese.

CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATTO [COLOR]), MODIFIED CORNSTARCH ADDED TO PREVENT CAKING, NATAMYCIN (A NATURAL MOLD INHIBITOR).

Wisconsin Today it accounts for a large percentage of the cheese made in the state, which makes Wisconsin the leader in U.S. Cheddar production. Description: Rich, nutty flavor becomes increasingly sharp with age. Smooth, firm texture becomes more granular and crumbly with age.

Mild cheddar is young and smooth, with a subtle, buttery taste. Medium cheddar has a slightly stronger flavor, while sharp cheddar has a tangy and robust taste that pairs well with bold flavors.

KRAFT American Singles are a pasteurized prepared cheese product made with real cheddar cheese, dairy, and other ingredients. The cheese is blended and cooked with the other ingredients to create the unique, irresistible and ooey gooey melt that you know and love.

Pre-shredded cheese is coated with anti-caking agents such as potato starch and powdered cellulose. This keeps the strands from clumping together in the bag, but it also keeps them from melting together nicely during cooking. It gives the shreds a drier texture when served cold.

The longer a cheese is aged, the more pronounced and sharp its flavor. This is what distinguishes mild cheddar (typically aged for just a couple months, with a smooth, not too distinct taste) from more flavorful, pronounced sharp cheddar (aged up to a year or longer).

Cheese is a nutrient-dense dairy food, providing protein, fats, and minerals. Some hard block cheeses that contain little moisture like Parmigiano-Reggiano and aged cheddar are easily stored and travel well because they do not require refrigeration.

Mild cheddar cheese pairs well with just about everything. You can slice it, grate it, or melt it into almost anything. It's great for cheese spreads and grilled cheese sandwiches. And mild cheddar cheese never met a plate of nachos it couldn't bend to its will.

There are many diverse types of cheddar cheese available, each with its own unique flavor and texture. Mild cheddar is young and smooth, with a subtle, buttery taste. Medium cheddar has a slightly stronger flavor, while sharp cheddar has a tangy and robust taste that pairs well with bold flavors.