Tag: Cheese preservation

According to scientific studies, salt is an essential ingredient in cheese production, contributing to its flavor, texture, and safety. The unmistakable pungency and strong flavor profile of blue cheese often comes with a distinct, sharp saltiness. So, why is blue cheese so salty? This is a result of salt's multiple critical roles in the cheesemaking process, including inhibiting unwanted bacteria and creating the perfect environment for the signature blue mold to flourish.

According to the product label, the main ingredients in Kraft Parmesan cheese include Parmesan cheese, cellulose powder, and potassium sorbate. This combination is what gives the product its signature flavor profile and extended shelf life, distinguishing it from traditional aged Parmigiano Reggiano.

Over 50 years ago, natamycin was first isolated from the bacterium *Streptomyces natalensis* found in soil. Today, this naturally derived antifungal agent is used globally to prevent mold and yeast growth in various food products. The question, 'is natamycin okay?' is common among consumers seeking natural and safe food preservation methods.