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A UNIQUE FUSION OF CHEDDAR & GRUYERE

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A UNIQUE FUSION OF CHEDDAR & GRUYERE

Wood River Creamery
75 Good
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Summary

This cheese product is made from high-quality ingredients such as cultured pasteurized milk, salt, and enzymes, which contribute to its nutritional value and flavor. The short ingredient list and absence of harmful additives are positive factors, although it is considered processed due to its manufacturing method. Despite the processing level, the clean label and beneficial ingredients support a favorable rating within the category constraints.

At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Burnett Dairy Cooperative
Category Cheese

Key ingredients 3

Cultured Pasteurized Milk
Very Good

Cultured pasteurized milk is a high-quality source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria while preserving nutritional value. Culturing enhances flavor and digestibility, making it a beneficial ingredient in cheese.

Benefits

Rich in protein and calcium, supporting bone health and muscle function. The culturing process improves digestibility and adds beneficial probiotics.

Salt
Good

Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the fermentation process and contributes to the texture of the cheese. While necessary in moderation, excessive consumption 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 natural preservative, contributing to the cheese's texture and shelf life.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial in cheese production, aiding in the coagulation of milk and development of flavor. They are typically derived from animal or microbial sources and are essential for cheese texture. The use of enzymes is standard in cheese making and poses no significant health risks.

Benefits

Facilitates the cheese-making process by aiding in milk coagulation and flavor development.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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