Irish cheddar
Summary
This Irish cheddar is made from pasteurized cow's milk, salt, starter culture, and rennet, which are all clean and traditional ingredients for cheese. The product is processed, but it avoids harmful additives and maintains a focus on quality ingredients, contributing to its favorable rating. Its processing level limits the score, but the absence of artificial additives and the use of beneficial ingredients like starter cultures support a high score within its category.
At a glance
Key ingredients 4
Pasteurized cow's milkGood
Pasteurized cow's milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. It is a high-quality source of animal-based protein, offering a complete amino acid profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential vitamins such as B12 and riboflavin.
SaltNeutral
Salt is used in cheese making for flavor and as a preservative. It helps control the fermentation process and enhances the overall taste. While necessary in cheese production, excessive consumption of salt can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular diseases.
Benefits
Enhances flavor and acts as a natural preservative in cheese.
Starter cultureGood
Starter cultures are beneficial bacteria used in cheese production to initiate fermentation. They contribute to the development of flavor and texture in cheese. These cultures can also support gut health by promoting beneficial bacteria.
Benefits
Supports the development of cheese flavor and texture. May contribute to gut health by promoting beneficial bacteria.
RennetNeutral
Rennet is an enzyme used in cheese making to coagulate milk, forming curds. It is essential for the cheese-making process but does not contribute significant nutritional value. Rennet can be derived from animal or microbial sources, with no major health concerns.
Benefits
Essential for coagulating milk in cheese production, enabling curd formation.
Processing
Processed Foods
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