KHCH00375453 4.4 oz Creamy Mild Cheese
Analysis updated September 2026 · How Scout scores
At a glance
Summary
This cheese product is made from high-quality ingredients such as pasteurized milk, cream, and microbial enzymes, which contribute to its nutritional value and flavor. The use of bacterial cultures supports the fermentation process, enhancing the cheese's taste and texture. Despite being processed, the clean ingredient list and absence of harmful additives allow it to score well within its category.
Key ingredients 6
Pasteurized MilkGood
Pasteurized milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. The pasteurization process ensures safety by eliminating harmful bacteria. It is a staple in cheese production, providing a rich nutrient profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle function.
CreamGood
Cream adds richness and smooth texture to cheese, contributing to its creamy mouthfeel. It is a source of healthy fats, which are important for energy and nutrient absorption. The inclusion of cream enhances the flavor profile of the cheese.
Risks
High in saturated fats, which should be consumed in moderation to maintain heart health.
Benefits
Provides healthy fats that are essential for energy and nutrient absorption.
Microbial EnzymeGood
Microbial enzymes are used as a vegetarian alternative to animal rennet in cheese making. They help coagulate milk, forming curds and whey. This ingredient supports the production of vegetarian-friendly cheese.
Benefits
Facilitates cheese production and is suitable for vegetarian diets.
Bacterial CulturesGood
Bacterial cultures are essential for the fermentation process in cheese making, contributing to flavor and texture development. They promote the growth of beneficial bacteria, which can aid in digestion. This ingredient is crucial for developing the characteristic taste of cheese.
Benefits
Supports fermentation and contributes to flavor and texture development in cheese.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the fermentation process and texture of the cheese. While necessary in cheese production, excessive salt intake can lead to health issues.
Risks
Excessive consumption of salt can lead to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese production.
Ripening CulturesNeutral
Ripening cultures are used to develop the flavor and texture of cheese during the aging process. They help in breaking down proteins and fats, enhancing the cheese's complexity. While they are essential for cheese maturation, they do not provide direct nutritional benefits.
Benefits
Enhances flavor and texture during cheese maturation.
Processing
Processed Foods
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