Cheddar and Cojita Cheese Blend,
Cheddar and Cojita Cheese BlendOur Cotija Cheese is very rich and creamy, almost feta-like. You cannot find Elote without it! We blend it with white cheddar to create an ooey gooey sauce.
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.
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.
ButtermilkButtermilk is the sweet liquid squeezed from butter-making. It's high in protein and calcium, and delievrs a yummy sweet dairy flavor.
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.
Non-GMO Ground Corn,
Non-GMO Ground CornGround corn adds a subtle sweetness and cornbread-like flavor note that perfectly blends with the cream cheese and chiles.
Chile Pepper Blend (Chipotle Chiles, Ancho Chiles),
Chile Pepper Blend (Chipotle Chiles, Ancho Chiles)This is a magical combination of chiles. Fruity, chocolaty and mild anchos blend harmoniously with rich, smoky and spicy chipotles.
Natural FlavorNatural plant-based extracts that add a creamy, cheesy, buttery flavor without the dairy.
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.
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!
Sour Cream (Cultured Cream, Cultured Nonfat Milk, Citric Acid, Enzymes),
Sour Cream (Cultured Cream, Cultured Nonfat Milk, Citric Acid, Enzymes)Sour cream is made by fermenting regular cream with cultures that give it its distinctive sour note.
Ground CuminGround Cumin has a distinctive flavor with an earthy, nutty, spicy taste, somewhat bitter undertones, and a warm, penetrating aroma with hints of lemon.
Lactic AcidLactic acid is naturally produced through a fermentation process and provides a gentle tang to cheese.
Black PepperBlack pepper comes from small dried berries (peppercorns) of the vine "Piper nigrum."
TurmericTurmeric is a root similar to ginger. It provides a golden yellow color to cheese, naturally.