APPLEGATE, EXTRA SHARP AGED CHEDDAR CHEESE
Summary
This cheese is made from high-quality ingredients such as pasteurized milk and cheese culture, which contribute to its nutritional value and flavor. The use of non-animal enzymes and vegetable rennet is a positive aspect, aligning with clean ingredient standards. Despite being processed, the absence of harmful additives and the focus on traditional cheese-making methods support a high score within its category.
At a glance
Key ingredients 5
Pasteurized milkGood
Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It serves as a high-quality base for cheese production, contributing to its nutritional profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese cultureGood
Cheese culture is essential for the fermentation process, contributing to the flavor and texture of the cheese. It consists of beneficial bacteria that aid in the development of the cheese's unique characteristics. These cultures can also support gut health by promoting beneficial bacteria.
Benefits
Supports the development of cheese flavor and texture, and may contribute to gut health.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the fermentation process and moisture content in cheese. While necessary for cheese production, excessive salt intake can be a health concern.
Risks
High sodium intake can lead to increased blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds. Non-animal enzymes are often used as a vegetarian alternative to traditional rennet. They are crucial for the cheese-making process but do not contribute significant nutritional value.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation.
Vegetable rennetNeutral
Vegetable rennet is used as a coagulant in cheese production, suitable for vegetarians. It is derived from plant sources and serves as an alternative to animal rennet. While it is essential for cheese production, it does not provide additional nutritional benefits.
Benefits
Provides a vegetarian-friendly option for cheese coagulation.
Processing
Processed Foods
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