Sharp Vermont Cheddar Natural Cheddar Cheese
Summary
This cheddar cheese is made from simple, high-quality ingredients such as pasteurized milk, cheese culture, and salt, which contribute to its nutritional value and flavor. The use of annatto for coloring is a natural choice, and the product avoids harmful additives, making it a clean option within its category. Despite being processed, the minimal ingredient list and absence of artificial additives support a high score within the processing level cap.
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 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 helps control the moisture content and texture of the cheese. While necessary in cheese production, excessive salt intake can be a health concern.
Risks
High sodium intake can lead to increased blood pressure 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 and whey. They are crucial for the cheese production 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 hue. 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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