Cherrywood Smoked Cheddar
Summary
This cheese product is made from pasteurized cultured cow's milk, which is a beneficial ingredient providing essential nutrients like calcium and protein. The addition of whey protein hydrolisate and truffle enhances flavor but indicates a moderate level of processing. The ingredient list is relatively clean, with no harmful additives, but the processing level limits the score.
At a glance
Key ingredients 5
Pasteurized cultured cow's milkGood
This is the primary ingredient in cheese, providing essential nutrients like calcium and protein. Pasteurization ensures safety by eliminating harmful bacteria while preserving nutritional value. Culturing enhances flavor and digestibility.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Culturing improves digestibility and adds beneficial probiotics.
SaltNeutral
Salt is used for flavor enhancement and preservation in cheese. It is a common ingredient in processed foods, contributing to sodium intake. While necessary for flavor, excessive consumption can lead to health issues.
Risks
High sodium intake may contribute to hypertension and cardiovascular issues if consumed in excess.
Benefits
Essential for flavor and preservation, contributing to the overall taste profile of the cheese.
Whey protein hydrolisateNeutral
Whey protein hydrolysate is a processed form of protein that is easily digestible. It is often used to enhance protein content in foods. While beneficial for muscle repair, it is a processed ingredient.
Benefits
Provides a high-quality protein source that is easily absorbed, supporting muscle repair and growth.
Summer truffleNeutral
Summer truffle is used for its unique flavor and aroma, adding gourmet appeal to the cheese. It is a natural ingredient with no significant processing. While it enhances flavor, it does not contribute significant nutritional value.
Benefits
Enhances the flavor profile of the cheese, providing a gourmet touch.
EnzymesNeutral
Enzymes are used in cheese production to aid in the coagulation of milk. They are essential for the cheese-making process and are typically derived from natural sources. While necessary for production, they do not contribute nutritional value.
Benefits
Essential for the cheese-making process, aiding in milk coagulation and texture development.
Processing
Processed Foods
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