The Core Components of Sargento Shredded Cheese
At its foundation, any Sargento shredded cheese product is made from natural, real cheese. The specific type of cheese is determined by the flavor profile, such as mild cheddar, mozzarella, or parmesan. The foundational ingredients for the cheese itself are consistent with traditional cheese-making processes:
- Pasteurized Milk: This is the primary ingredient, heated to a specific temperature to kill harmful bacteria and ensure safety. Some varieties, like mozzarella, use pasteurized part-skim milk to achieve a specific texture.
- Cheese Culture: These are starter cultures of beneficial bacteria introduced to the pasteurized milk. They are essential for fermenting lactose, developing the cheese's characteristic flavor, and helping to coagulate the milk.
- Salt: A fundamental component that adds flavor, controls the cheese's moisture content, and helps preserve it.
- Enzymes: These are added to the milk to aid in coagulation and curd formation. Sargento's FAQ notes that most of its natural cheeses are made with non-animal enzymes, though some traditional Italian-style cheeses may use animal rennet.
- Annatto (Vegetable Color): For certain yellow or orange cheeses, like cheddar, annatto is a plant-derived colorant that gives it its distinct hue. It is not present in all varieties, such as mozzarella or Swiss cheese.
Essential Additives for Quality and Convenience
While the first set of ingredients makes the cheese, several additives are crucial for keeping shredded cheese from clumping together and spoiling prematurely. These ingredients are why pre-shredded cheese acts differently than cheese you shred yourself.
Anti-Caking Agents
Sargento's shredded cheeses include a combination of potato starch and powdered cellulose to prevent the individual shreds from sticking together in the bag.
- Potato Starch: This is a common, plant-based anti-caking agent that absorbs excess moisture. It helps the cheese remain loose and prevents it from becoming a solid block in the bag.
- Powdered Cellulose: Made from naturally occurring plant cellulose, this fine, white powder also serves as an effective anti-caking agent. Sargento clarifies that these agents are not fillers and are harmless when consumed.
Natural Mold Inhibitor
- Natamycin: This is a natural mold inhibitor used in many Sargento shredded cheese varieties to retard spoilage. It helps maintain the product's freshness throughout its shelf life. Natamycin is a common and safe ingredient used in food production to control mold and yeast growth.
How Ingredients Vary by Shredded Cheese Type
To illustrate the minor differences in ingredients across the Sargento product line, let's compare a few popular shredded options.
| Ingredient | Mild Cheddar | Mozzarella | Parmesan |
|---|---|---|---|
| Primary Cheese | Cheddar Cheese | Low Moisture Part-Skim Mozzarella | Parmesan Cheese |
| Milk | Pasteurized Milk | Pasteurized Part-Skim Milk | Pasteurized Milk |
| Annatto | Yes (for color) | No | No |
| Anti-Caking Agent | Potato Starch and Powdered Cellulose | Potato Starch and Powdered Cellulose | Potato Starch and Powdered Cellulose |
| Preservative | Natamycin | Natamycin | Natamycin |
Potential Considerations for Consumers
For most people, the ingredients in Sargento shredded cheese are safe and functional. However, some consumers may have questions or concerns about certain additives.
Impact on Melting
Some individuals find that pre-shredded cheese, due to its anti-caking coating, does not melt as smoothly as cheese freshly grated from a block. The starch and cellulose can prevent the cheese from fully coalescing into a single, creamy melt. This is a trade-off for the convenience of having pre-shredded, non-clumping cheese.
Natural Ingredients
Sargento emphasizes that its shredded products are 100% natural cheese, and its additives like natamycin and annatto are naturally derived. The anti-caking agents are also plant-based. The main distinction for Sargento is that it sells natural cheese rather than process cheese, which is made with multiple additives and other dairy ingredients.
Animal vs. Non-Animal Enzymes
For those who adhere to a vegetarian diet, it is helpful to know that most Sargento cheeses use non-animal enzymes. However, if animal rennet is a concern, it is always best to check the product label or Sargento's FAQ, especially for certain Italian-style cheeses.
Conclusion: The Final Word on Sargento's Ingredients
In summary, what are the ingredients in Sargento shredded cheese? The answer is a blend of high-quality, natural cheese and several food-safe additives. Core cheese components like pasteurized milk, cheese culture, salt, and enzymes provide the flavor and texture. Anti-caking agents like potato starch and powdered cellulose ensure the cheese remains easy to use, while natamycin keeps it fresh by inhibiting mold growth. While these additives might slightly affect the cheese's melting properties compared to a block, they are crucial for delivering a convenient and consistent product. Understanding these ingredients allows consumers to make informed choices about the products they buy and use in their cooking.
For more information on Sargento products and ingredients, consult their official website's FAQ section.
