Tillamook Monterey Jack and White Extra Sharp Cheddar cheeses do not have added coloring. A vital step in the process of making cheese is the formation of curds. In order to begin this development, an enzyme is added to coagulate the milk. This enzyme is a natural protein substance, which can cause certain specific chemical changes to take place. Only very small quantities of the enzyme are needed to coagulate the milk for making cheese.
Rennet is the enzyme added to coagulate the milk.
The microbial rennet is not used in making Tillamook White Extra Sharp products. You will also be happy to know that Tillamook Yogurt, Butter, Sour Cream, and most of our Ice Cream flavors are also gluten-free. Ice cream flavors listing any ingredients such as pie, cookie dough, cake, etc. However, freezing a whole loaf of cheese tends to change the texture of the cheese, becoming more dry and crumbly. Freezing retards mold growth in cheese, and will stop the aging process.