At a glance
Summary
This aged cheddar cheese is made from high-quality ingredients like pasteurized milk and cheese culture, which contribute to its rich flavor and nutritional benefits. The use of annatto for coloring and natamycin as a natural mold inhibitor are minimal additives, maintaining a relatively clean label. Despite being processed, the product avoids harmful ingredients, allowing it to score well within its category.
Key ingredients 6
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 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 cheese characteristics. These cultures can also support gut health by promoting beneficial bacteria.
Benefits
Supports the development of cheese flavor and texture, and may promote gut health.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in cheese, contributing to its taste profile. While necessary for flavor, excessive consumption of salt can lead to health issues.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese production to aid in coagulation and flavor development. They are a standard component in cheese making, helping to transform milk into cheese. The specific enzymes used can vary, but they are generally considered safe.
Benefits
Facilitates the cheese-making process by aiding in coagulation and flavor development.
AnnattoNeutral
Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheese its characteristic yellow-orange hue. It is considered safe and is commonly used in food products. Annatto does not significantly impact the nutritional value of the cheese.
Benefits
Provides natural coloring without artificial additives.
NatamycinNeutral
Natamycin is a natural mold inhibitor used to prevent spoilage in cheese. It is derived from natural sources and is considered safe for consumption in small amounts. Its use helps extend the shelf life of cheese without affecting its flavor.
Benefits
Prevents mold growth, extending the shelf life of cheese.
Processing
Processed Foods
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