New York Style Extra Sharp Cheddar
Summary
This cheese is made from cultured pasteurized milk, which provides essential nutrients like calcium and protein. However, it includes potato starch as an anticaking agent, which is unnecessary and adds no nutritional value. The product is processed, which limits its score despite having a relatively clean ingredient list.
At a glance
Key ingredients 5
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.
SaltNeutral
Salt is used in cheese for flavor and preservation. It is a common culinary ingredient with no significant processing concerns. However, excessive consumption can lead to health issues.
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 aid in coagulation and flavor development. Microbial enzymes are a vegetarian-friendly option. They are essential for the cheese-making process but do not provide direct nutritional benefits.
Benefits
Facilitate the cheese-making process by aiding in milk coagulation.
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. As a natural additive, it is generally considered safe.
Risks
Some individuals may experience allergic reactions to annatto.
Benefits
Provides natural coloring without synthetic additives.
Potato starchBad
Potato starch is used as an anticaking agent to prevent clumping in shredded cheese. While it is a natural ingredient, its use in processed foods can be seen as unnecessary. It adds no nutritional value and is used purely for texture.
Risks
May contribute to unnecessary carbohydrate intake in processed foods.
Benefits
Helps maintain product texture by preventing clumping.
Processing
Processed Foods
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