A. Various amounts of annatto color is used to help identify the various types of cheese.
Q. What is Annatto?
A. It is a U.S.D.A. approved vegetable food coloring.
A. How is flavored cheese made?
Q. In the final process, after the remaining whey has been drained from the cheese curds,
the ingredients for any given flavor are added, i.e. jalapeno peppers, vegetables, garlic etc.
A. What is whey?
Q. Whey is the liquid part of milk. Only 10% of milk is the solids, the rest is liquid and is why
it requires so many pounds of milk to make a pound of cheese. Whey protein is filtered out
and used as a food additive, the rest is spread on farm fields as a fertilizer.
A. How many pounds of cheese do you get from 100 pounds of milk?
Q. Approximately 10 pounds of cheese.
A. Why is milk pastuerized? What temperature and time is required?
Q. Milk is pastuerized to kill any germs. The milk is heated to 162.2 degrees F and held at
that temperature for 13 to 16 seconds.