Dietz & Watson - Champagne Cheddar Cheese Wedge 4.75 oz
Summary
This cheese product contains high-quality ingredients like aged cheddar cheese, milk, and cultures, which are beneficial for providing protein and calcium. However, the presence of trisodium citrate, a synthetic additive used as an emulsifier, slightly detracts from its overall quality. The product is moderately processed, which limits its score despite the generally clean ingredient list.
At a glance
Key ingredients 8
Aged Cheddar CheeseGood
Aged cheddar cheese is a source of high-quality protein and calcium. The aging process enhances flavor and may improve digestibility. It is a traditional dairy product with minimal processing.
Risks
Contains lactose, which may cause issues for those with lactose intolerance.
Benefits
Provides essential nutrients like calcium and protein, supporting bone health and muscle function.
MilkGood
Milk is a primary ingredient in cheese, providing essential nutrients such as calcium and vitamin D. It is a whole food with minimal processing when used in cheese production. The quality of milk can vary, but it is generally a beneficial ingredient in dairy products.
Risks
May cause allergic reactions in individuals with milk allergies.
Benefits
Rich in calcium and vitamin D, supporting bone health and overall nutrition.
CulturesGood
Cultures are beneficial bacteria used in cheese making to ferment milk. They enhance flavor and texture while contributing to gut health. The use of cultures is a traditional practice in cheese production.
Benefits
May support digestive health by promoting a healthy gut microbiome.
SaltNeutral
Salt is used in cheese making for flavor and preservation. It is a common culinary ingredient with no significant processing. While necessary in moderation, excessive salt intake can be a health concern.
Risks
High sodium intake can contribute to hypertension 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. They are essential for cheese production and are typically derived from natural sources. Enzymes do not pose significant health risks when used in food processing.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation.
ChampagneNeutral
Champagne is used for flavoring in this cheese, adding a unique taste profile. It is a fermented beverage with minimal processing when used as an ingredient. The alcohol content is likely negligible in the final product.
Benefits
Adds a distinctive flavor to the cheese, enhancing its culinary appeal.
Trisodium CitrateBad
Trisodium citrate is used as an emulsifier and acidity regulator in processed foods. It is a synthetic additive that can alter the natural texture of cheese. While generally recognized as safe, it is not a natural ingredient.
Risks
May cause digestive discomfort in sensitive individuals when consumed in large amounts.
Benefits
Helps maintain the texture and consistency of processed cheese products.
Champagne FlavorNeutral
Champagne flavor is used to enhance the taste of the cheese. It is likely a natural or artificial flavoring agent. The impact on health is minimal when used in small quantities.
Benefits
Contributes to the unique flavor profile of the cheese.
Processing
Processed Foods
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