Patrick Oconnell
Sargento cheese is a popular American brand of cheese known for its sharp, tangy flavor and creamy texture. It is primarily made from cow's milk, a blend of whole milk and skimmed milk, sourced from local dairy farms. The milk is pasteurized to eliminate harmful bacteria and extend shelf life, contributing to the cheese's smooth, creamy consistency. Sargento cheese is generally vegetarian-friendly, although some varieties contain animal enzymes, such as rennet, derived from traditional Italian cheese styles. Feta cheese, a variety offered by Sargento, is traditionally made from sheep or goat milk but is now commonly produced using cow's milk.
| Characteristics | Values |
|---|---|
| Use of goat milk | Sargento cheese is primarily made from cow's milk |
| Rennet | Most Sargento cheeses are made with non-animal rennet. Some Sargento cheeses may contain animal enzymes, such as Romano, Provolone, Asiago, and Fontina, which are found in Italian blends and sliced Provolone. Animal rennet may also be found in Blue and Feta cheese types. |
| Pasteurization | Sargento cheese is made with pasteurized milk |
| Lactose | Sargento natural cheeses are very low in lactose, and some are lactose-free. |
| Nut content | All Sargento shredded, sliced, block, and Ricotta cheeses, and refrigerated natural cheese snacks are nut-free and produced in manufacturing plants that contain no nuts. |
| Gluten | Sargento cheeses are gluten-free. |
| Antibiotics | Antibiotics are used in dairy production to treat cows. Milk from cows treated with antibiotics is separated and disposed of. Tankers of milk are tested for antibiotics to ensure they do not enter the milk supply. |
| Texture | Sargento cheese is known for its creamy texture, achieved through a combination of the type of milk used and the aging process. |
| Taste | Sargento cheese has a mild, buttery, and slightly sweet flavor with a hint of salt. |
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What You'll Learn
Sargento cheese is primarily made from cow's milk
Sargento cheese is a blend of various cheeses, primarily a mix of cheddar and American-style cheeses. The exact composition can vary slightly depending on the specific product and region, but it typically includes a combination of cow's milk, salt, cultures, and enzymes. The manufacturing process is carefully executed to ensure the highest quality and consistency.
The milk used in Sargento cheese is sourced from local dairy farms to ensure freshness and quality. It is then pasteurized to eliminate any harmful bacteria and extend the shelf life of the product. This process also contributes to the smooth, creamy consistency that Sargento cheese is known for. The cheese is crafted with attention to detail, from the careful selection of high-quality milk to the precise manipulation of curds to achieve the right texture.
Sargento cheese is an excellent source of protein, providing 5 grams of protein per serving. It is also a natural source of calcium, with each stick containing 10% of the daily recommended intake. The cheese is suitable for individuals with lactose intolerance, as the cheese-making process removes 96-98% of the lactose in the milk. As the cheese ages, even more, lactose disappears, making it easier to digest for those with lactose sensitivity.
Sargento cheese is also free from artificial ingredients and antibiotics. The company prioritizes the use of natural ingredients, and any antibiotics used in dairy production are strictly separated and disposed of, ensuring that Sargento cheese is safe and healthy for consumption.
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Some Sargento cheeses may contain animal enzymes
Sargento cheese is a popular American brand of cheese known for its sharp, tangy flavour and creamy texture. It is a blend of various cheeses, primarily a mix of cheddar and American-style cheeses. The exact composition can vary slightly depending on the specific product and region, but it typically includes a combination of cow's milk, salt, cultures, and enzymes.
The manufacturing process involves curdling the milk, cutting the curds, and then aging the cheese to achieve the desired flavour and texture. The milk used in the production of Sargento cheese is pasteurized milk, sourced from local dairy farms to ensure freshness and quality. Pasteurization is done to eliminate any harmful bacteria and extend the shelf life of the product, also contributing to the smooth, creamy consistency of the cheese.
While most Sargento natural cheeses are made with non-animal rennet, some Sargento cheese varieties may contain animal enzymes. These include traditional Italian cheese styles such as Romano, Provolone, Asiago, and Fontina, found in their Italian blends, sliced Provolone, grated Parmesan and Romano, and any product with these cheese types listed. Animal rennet may also be present in Blue and Feta cheese types.
It is important to note that Sargento cheese does not contain any processed ingredients, only natural ones. The enzymes used in the cheese-making process play a crucial role in developing the signature flavour and texture of Sargento cheese.
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Sargento cheese is suitable for vegetarians
Sargento cheese is generally considered vegetarian-friendly. The cheese is made from four basic ingredients: pasteurized milk, cheese culture, salt, and enzymes. The milk used is sourced from local dairy farms and is a blend of whole milk and skimmed milk. It is pasteurized to eliminate any harmful bacteria and extend the shelf life of the product. This process also contributes to the smooth, creamy texture that Sargento cheese is known for.
Most Sargento natural cheeses are made with non-animal rennet, and none of them contain traces of pork enzymes. However, some Sargento cheeses do contain animal enzymes and are therefore not suitable for vegetarians. These include traditional Italian cheese styles such as Romano, Provolone, Asiago, and Fontina, which are found in Italian blends, sliced Provolone, grated Parmesan, and Romano. Animal rennet may also be found in Blue and Feta cheese types.
Sargento cheese is an excellent source of protein, providing 5 grams of protein per serving. It is also a natural source of calcium, with each stick containing 10% of the daily recommended value. In addition, Sargento cheese is very low in lactose, and many of their cheeses are lactose-free. This makes it a suitable option for those who are lactose intolerant.
Overall, Sargento cheese is suitable for vegetarians, with the exception of certain varieties that contain animal enzymes. The company is transparent about the ingredients used in their products, making it easy for consumers to make informed choices.
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Sargento cheese is made from natural ingredients
The manufacturing process of Sargento cheese involves curdling the milk, cutting the curds, and then aging the cheese to achieve the desired flavor and texture. The curds, which are the solid part of the milk, are carefully handled and manipulated to achieve the right texture. This involves cutting and stirring the curds to release moisture and create a smooth, creamy consistency. The whey, which is the liquid part of the milk, is separated and can be used as a base for other dairy products.
Sargento cheese is known for its mild, slightly sweet, and buttery flavor with a hint of salt. It has a creamy texture, which is achieved through a combination of factors, including the type of milk used and the aging process. The cheese is also a good source of protein, providing 5 grams of protein per serving.
Most Sargento natural cheeses are made with non-animal rennet, a coagulating enzyme that can be derived from plants. However, some varieties of Sargento cheese may contain animal enzymes, such as traditional Italian cheese styles like Romano, Provolone, Asiago, and Fontina, as well as Blue and Feta cheese types. These cheeses are found in Italian blends, sliced Provolone, grated Parmesan, and potentially any product with these cheese types listed.
Sargento cheese does not contain any processed ingredients or artificial additives. The company takes pride in its commitment to high-quality, real, natural cheese, ensuring that every slice, shred, and snack lives up to the Sargento name.
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The milk used in Sargento cheese is pasteurized
Sargento cheese is made from pasteurized milk. Pasteurization is a process that eliminates harmful bacteria and extends the shelf life of the product. It also contributes to the smooth, creamy consistency of the cheese. The milk used in Sargento cheese is sourced from local dairy farms, ensuring freshness and quality.
The process of pasteurization involves heating milk to specific temperatures to separate the curds and whey, which is essential for cheese-making. The curds are then carefully handled and manipulated to achieve the right texture, which includes cutting and stirring to release moisture and create a smooth, creamy consistency. This process is crucial in creating the desired consistency of the cheese.
Sargento cheese is known for its creamy texture and mild, buttery taste with a hint of salt. This unique texture and flavor are achieved through a combination of factors, including the type of milk used, the aging process, and the specific culture added during fermentation. The culture refers to the beneficial bacteria that play a crucial role in developing the flavor and texture of the cheese.
Sargento cheese is crafted from a blend of whole milk and skimmed milk, both of which are pasteurized to ensure the highest quality and safety. The company takes pride in its commitment to high-quality, real, natural cheese, and the milk used is carefully selected to be fresh and free from any impurities. This attention to detail and quality starts from the sourcing of the milk and continues throughout the cheese-making process.
In addition to pasteurization, Sargento also tests every tanker of milk for commonly used antibiotics to ensure that these residues do not enter the milk supply. If any antibiotic residues are detected, the milk is not used. This stringent process ensures that Sargento cheese is not only delicious but also safe for consumption.
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Frequently asked questions
No, Sargento cheese is primarily made from cow's milk.
Sargento cheese is made from a blend of whole milk and skimmed milk, sourced from local dairy farms.
Sargento cheese contains four basic ingredients: pasteurized milk, cheese culture, salt, and enzymes.
Sargento cheeses are generally vegetarian-friendly. However, some varieties may contain animal enzymes, such as Romano, Provolone, Asiago, and Fontina.
