Akshayakalpa’s plain cheddar cheese is made with fresh organic cow milk that comes from free grazing cows. The mild salt flavour comes from Himalayan pink salt, which not only improves the flavour, but also adds to the nutritive value. Handcrafted using traditional artisan methods, this cheese takes about three months to prepare. No preservatives, artificial colours, flavouring or emulsifiers are used to make this cheese.@@Studies have shown some conventional cheese may be made with milk that is tainted with antibiotics and growth hormones like oxytocin. Alternately, the milk could be adulterated with chemicals like bleach and detergents. Studies have indicated that while oxytocin may lead to reproductive and neurological issues in humans, bleach may cause vomiting, nausea and stomach problems. Phthalate esters, a chemical used to increase the flexibility of cheese may lead to hormonal disruptions.
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