/ / Cheese Curds Dill

Cheese Curds Dill

Contains natamycin

Cheese curds seasoned with dill weed. They contain natamycin, a preservative.

Seed-oil freeNo added sugarNo artificial dyesNo artificial flavorsNo natural flavorsNo added nitritesNo phosphatesNo gums or thickenersContains dairy
$10.00 0.70 lb · lowest price at MoreysMarkets.com
Price and stock checked Oct 29, 2026
Key nutrition facts

Not available yet. We only show numbers printed on the product’s label or its product page, and we couldn’t read them for this product.

Ingredients: Pasteurized milk, cheese culture, salt, enzymes, natamycin(natural preservative). Dill weed
64 / 100
Fair Scored automatically
Weighted as dairyLow confidence · Scored on 2 of 11 inputs
Nutrition facts not available. Scored on its ingredients, processing, sourcing and transparency; the Nutrition part is neutral until we can read the label.Your product? Claim this listing to add the label and it’s scored in full.
Nutrition · counts 30%50
Ingredients · counts 20%96
Processing · counts 15%65
Sourcing · counts 20%50
Transparency · counts 15%65
Why it scores 64
Nutrition 50 · No nutrition facts available; scored mid-range
Ingredients 96 · Natamycin (additive, −4); no dyes or artificial sweeteners
Processing 65 · Cheese curds with dill weed and a preservative
Sourcing 50 · Origin and production practices for the milk aren't stated
Transparency 65 · Complete ingredient list; no specific origin or production claims
Contains natamycin preservative
Evidence behind the Ingredients deductions
Varies by additive−4 for natamycin
Scored Oct 20, 2026 · Scoring guide v3.1 · Updated Oct 20, 2026 · See what changed

Your diet score

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Diet profiles v1.1. Defaults come from published guidance; you can change any limit. How the diet score works

Ingredients
Pasteurized milk Cheese culture Salt Enzymes Natamycin(natural preservative). Dill weed
5 ingredients
Sourcing

Origin not disclosed on the product page.

Additives1 additive · 1 limited risk
Natamycin (E235)PreservativeLimited risk
An antifungal used on cheese surfaces; EFSA considers it safe at permitted levels.
Matched from the ingredient list. Risk levels summarise findings from EFSA, the FDA, IARC and published studies; they explain a concern, not a diagnosis.

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