KHCH00379540 7 oz Farmhouse Cheddar Cheese
Analysis updated September 2026 · How Scout scores
At a glance
Summary
This farmhouse cheddar cheese is made from pasteurized milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production. The product is processed but maintains a clean label without any artificial additives or harmful substances. Its ingredient list reflects a focus on quality, aligning with traditional cheese-making practices, which supports a high score within the processed food category.
Key ingredients 4
Pasteurized milkNeutral
Pasteurized milk is a common base for cheese production, providing essential proteins and fats. The pasteurization process eliminates harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese making, offering a neutral nutritional profile.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.
Cheese culturesNeutral
Cheese cultures are used to ferment milk, aiding in the development of flavor and texture in cheese. They are essential for the cheese-making process but do not provide direct nutritional benefits. The cultures contribute to the characteristic taste of cheddar cheese.
Benefits
Contributes to the development of flavor and texture in cheese, enhancing the overall sensory experience.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a necessary component in cheese production but should be consumed in moderation due to potential health concerns. The salt content in cheese contributes to its savory taste.
Risks
Excessive consumption of salt can lead to increased blood pressure and other cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative, extending the shelf life of the cheese.
EnzymesNeutral
Enzymes are used in cheese production to coagulate milk, forming curds and whey. They are crucial for the cheese-making process but do not have direct nutritional benefits. Enzymes help in developing the texture and consistency of the cheese.
Benefits
Essential for the cheese-making process, aiding in the coagulation of milk and development of cheese texture.
Processing
Processed Foods
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