Is Garlic & dill cheese curds Vegan?

The Ingredient Breakdown

As a food scientist, I look at the composition of products to understand their origin. When we analyze the ingredients list for Garlic & dill cheese curds, the verdict is clear. The primary ingredient is pasteurized whole milk. Milk is a secretion from mammals, making it a non-vegan ingredient. It serves as the base for the curd structure.

Next, we have cheese culture and enzymes. These are used to coagulate the milk and develop the specific texture and tangy flavor associated with cheese. While some enzymes can be microbial, in the context of traditional cheese, they are often animal-derived (specifically rennet from calf stomachs), though microbial rennet is common today. Regardless of the source, the substrate for these cultures is the dairy milk.

The flavorings—garlic powder, onion powder, dill, and spices—are technically plant-derived. However, they are added to a dairy base. In food manufacturing, once a non-vegan base is used, the entire product is considered non-vegan, even if the added flavors are plants. There are no hidden animal-derived additives in the flavor blend itself, but the carrier product is dairy.

Nutritional Value

From a nutritional standpoint, Garlic & dill cheese curds are a source of high-quality protein and calcium due to the dairy content. A standard serving typically contains a significant amount of fat and calories, as whole milk is used. If you are looking at the macronutrient profile, expect a balance of saturated fats and protein.

These curds generally do not contain added sugars, which is a plus. However, they are high in sodium due to the salt and spices. For those monitoring sodium intake, this is an important factor. While they fit into a vegetarian diet, they are not suitable for those with lactose intolerance or a vegan lifestyle.