Cheddar and Parmesan Cheeses,
Cheddar and Parmesan CheesesWe worked with our favorite little dairy in the Midwest to create a proprietary blend of GOODLES Cheddar and Parmesan Cheeses. Cheddar cheese is a creamy, mild favorite. We've blended it with our nutty Parmesan to create a nice, round, yummy and creamy cheese blend.
Cultured MilkAn important ingredient in cheesemaking, cultured milk is milk that's been fermented with lactic acid bacteria. The fermentation process preserves freshness while enhancing taste and improving digestibility. There is evidence that fermented milk products have been produced since around 10,000 BC.
Disodium PhosphateMaking cheese would be difficult without disodium phosphate - the sodium salt derived from phosphate rock in the earth. It acts as an emulsifier that keeps fat and water from separating during the cheese-making process. This helps us get the richest and creamiest cheese possible. Disodium phosphate has been used in cheese production since 1895.
EnzymesEnzymes are important in cheese-making to create curds and whey. The whey is the liquid part that is strained and the curds are what's left behind -- AKA cheese! Our enzymes are produced by natural fermentation processes and are NOT derived from animal sources.
WheyWhey is a byproduct of cheesemaking, and is the liquid remaining after milk has been curdled and strained. It imparts a wonderful sweet dairy flavor and creamy mouthfeel.
Natural FlavorNatural plant-based extracts that add a creamy, cheesy, buttery flavor without the dairy.
ButterButter. Real and true butter -- the dairy product made from the fat and protein components of churned cream. It lends a creamy mouthfeel and sweet dairy flavor to cheese.
Nonfat Dry Milk,
Nonfat Dry MilkThis is simply skim milk with water removed, that's it! It helps create a creamy, milk flavor to our cheese blend.
Tapioca FlourYou know when you make homemade Mac & Cheese, you usually start with a roux of flour and butter to help thicken the sauce up? Well, we’re using a touch of tapioca flour, which thickens up the sauce in an all-natural way!
Nutritional YeastNutritional yeast is a species of yeast known as Saccharomyces cerevisiae. It is the same type of yeast that’s used to bake bread and brew beer. Nutritional yeast is a great source of protein, B vitamins and trace minerals, and contributes a delicious cheesy savory flavor.
Lactic AcidLactic acid is naturally produced through a fermentation process and provides a gentle tang to cheese.
PaprikaNature is so colorful! There is NO reason to ever use artificial dyes! Paprika is extracted from the common sweet red pepper and provides a lovely red-orange color to cheese.
Ground black truffles,
Ground black trufflesTruffles are one of the most highly prized ingredients in the kitchen. This wild mushroom is hard to find, in fact pigs and dogs are often used to do the detective work. The flavor is unllike anything else - earthy, musky, and all around delicious.
Porcini MushroomsPorcinis, AKA "piglets" in Italian, are known as one of the tastiest mushrooms in culinary the world. Grown in the wild, they are nutty and meaty in flavor. They partner perfectly with black truffles!
Black PepperBlack pepper comes from small dried berries (peppercorns) of the vine "Piper nigrum."