Sharp cheddar jack
Summary
This cheese product is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for coloring, which are all relatively clean ingredients. The processing level is moderate, but the absence of harmful additives or seed oils supports a higher score within its category. The use of natural ingredients and minimal additives contributes positively to its rating, although the processing level imposes a cap on the score.
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 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 fermentation process and can contribute to gut health by promoting beneficial bacteria.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the moisture content and texture of the cheese. While necessary for cheese production, 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 production.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for the cheese-making process but do not contribute significant nutritional value. Enzymes are typically derived from animal or microbial sources.
Benefits
Essential for the cheese-making process, aiding in milk coagulation.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to give cheese a distinctive yellow-orange color. Annatto is generally considered safe and does not affect the nutritional value of the cheese.
Benefits
Provides natural color without affecting the nutritional profile of the cheese.
Processing
Processed Foods
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