Pasteurized milk, modified milk ingredients, bacterial culture, salt, calcium chloride, microbial enzyme, celloluse, natamycin.
In 1954 the Saputo family brought the secrets of Italian cheese-making to Canada. We've been making since then a variety of italian and mediterranean style cheeses.
Our rindless Havarti cheese has a creamy, sweet, and slightly sharp taste that becomes more pronounced with age.
Milder than Cheddar cheeses, our white Monterey Jack cheese has a soft, supple texture. Buttery and light, it has a sweet, tangy flavour.