/ / Ellsworth Cheese Curds Wht Chd Grlc 12/5Oz [KEHE #0361647]

Ellsworth Cheese Curds Wht Chd Grlc 12/5Oz [KEHE #0361647]

Contains natamycin

Garlic cheese curds with a full ingredient list and 6 g protein per 1 oz serving. They contain natamycin.

Seed-oil freeNo added sugarNo artificial dyesNo artificial flavorsNo natural flavorsNo added nitritesNo phosphatesNo gums or thickenersContains dairy
$32.22 5 oz · lowest price at San Juan Islands Provisions
Price and stock checked Oct 29, 2026
Key nutrition facts
110caloriesPer serving · 1 oz (28g)
Protein
6g
Fiber
0g
Added sugar
0g
Sodium
220mg▼
Saturated fat
5g
▲ raises the score · ▼ lowers it · From the product label
Ingredients: Pasteurized milk, cheese culture, salt, microbial enzymes, natamycin, dried garlic
On Open Food FactsNutri-Score DNOVA 3Processed foodTheir grades, for reference; not part of our score. Data: Open Food Facts (ODbL).
75 / 100
Good Scored automatically
Weighted as dairyHigh confidence · Scored on 10 of 11 inputs
Nutrition · counts 30%72
Ingredients · counts 20%96
Processing · counts 15%65
Sourcing · counts 20%70
Transparency · counts 15%70
Why it scores 75
Nutrition 72 · Compared with other cheeses: more sodium (220 mg); no added sugar per 1 oz
Ingredients 96 · Natamycin (additive, −4); no dyes or artificial sweeteners
Processing 65 · Cheese curds with garlic, cultures and natamycin
Sourcing 70 · The label says the cheese is Wisconsin cheese
Transparency 70 · Full ingredient list and a Wisconsin cheese statement
Contains natamycin
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

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Ingredients
Pasteurized milk Cheese culture Salt Microbial enzymes Natamycin Dried garlic
6 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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