Sartori Cheese Old World Cheddar 7 Oz - Pack Of 12
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This cheese is made from pasteurized milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production. Despite being processed, it maintains a clean label with no artificial additives or harmful substances, allowing it to score well within its category. The simplicity and quality of its ingredients contribute positively to its rating, although the processing level imposes a cap on the score.
Key ingredients 4
Pasteurized milkNeutral
Pasteurized milk is a common base for cheese production, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes and nutrients. It is a standard ingredient in cheese making, offering a neutral nutritional profile.
Benefits
Provides a source of protein and calcium, essential for bone health and muscle function.
Cheese culturesNeutral
Cheese cultures are bacterial strains used to ferment milk, essential for cheese flavor and texture development. They are generally considered safe and beneficial for the fermentation process. The specific strains used can vary, impacting the final taste and texture of the cheese.
Benefits
Contributes to the development of cheese flavor and texture, and may support gut health through probiotic effects.
SaltNeutral
Salt is used in cheese making for flavor enhancement and as a preservative. It is a common ingredient in processed foods, providing essential sodium but with potential health concerns if consumed in excess. In cheese, it helps control moisture and texture.
Risks
Excessive consumption of salt can lead to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative, extending the shelf life of the cheese.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are essential for the cheese production process and are typically derived from animal or microbial sources. The use of enzymes is standard in cheese making, contributing to the texture and maturation of the cheese.
Benefits
Facilitates the cheese making process by aiding in milk coagulation and flavor development.
Processing
Processed Foods
Get the full breakdown in the Scout appTake Scout shopping
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store GET IT ONGoogle Play