At a glance
Summary
This cheddar cheese is made from cultured pasteurized milk, salt, enzymes, and annatto for color, which are traditional ingredients in cheese-making. The product is processed but maintains a clean label with no harmful additives or seed oils, allowing it to score well within its category. The use of natural ingredients and minimal processing contribute positively to its rating, although the processing level imposes a cap on the score.
Key ingredients 4
Cultured pasteurized milkGood
Cultured pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing enhances flavor and digestibility.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Culturing improves digestibility and adds beneficial probiotics.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a common culinary ingredient with no significant processing concerns. However, excessive consumption can contribute to high blood pressure.
Risks
High sodium intake may lead to increased blood pressure and cardiovascular issues if consumed in excess.
Benefits
Enhances flavor and acts as a preservative, extending the shelf life of cheese.
EnzymesNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
Benefits
Essential for cheese production, contributing to texture and flavor development.
AnnattoNeutral
Annatto is a natural colorant derived from the seeds of the achiote tree. It is used to give cheese its characteristic yellow-orange hue. Annatto is minimally processed and generally considered safe.
Risks
Some individuals may experience allergic reactions, although this is rare.
Benefits
Provides natural coloring without synthetic additives, maintaining the visual appeal of cheese.
Processing
Processed Foods
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