Balderson 2 Year Old Cheddar Cheese Portions, 6-Pack
Analysis updated September 2026 · How Scout scores
At a glance
Summary
This cheddar cheese is made from high-quality ingredients such as milk, cream, and bacterial cultures, which contribute to its nutritional value and flavor. The product is processed but maintains a clean label with no harmful additives or seed oils, allowing it to score well within its category. The traditional cheese-making process and absence of artificial ingredients support a high rating, although the processing level imposes a cap on the score.
Key ingredients 6
MilkGood
Milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. It is typically pasteurized to ensure safety and quality. The use of high-quality milk can enhance the flavor and nutritional profile of the cheese.
Risks
Potential risks include lactose intolerance or milk allergies in some individuals.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
CreamGood
Cream adds richness and a smooth texture to cheese, contributing to its flavor profile. It is a source of healthy fats when derived from high-quality dairy. The inclusion of cream can enhance the overall taste and mouthfeel of the cheese.
Risks
High in saturated fats, which should be consumed in moderation to maintain heart health.
Benefits
Provides a rich source of fats and fat-soluble vitamins, enhancing the flavor and texture of the cheese.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in cheese production, contributing to the overall taste. While necessary for flavor, excessive salt intake can be a health concern.
Risks
Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.
Benefits
Acts as a preservative and enhances the flavor of the cheese.
Bacterial cultureNeutral
Bacterial cultures are essential for the fermentation process in cheese making, contributing to flavor and texture development. They help in the breakdown of lactose and the formation of lactic acid. The specific strains used can influence the cheese's characteristics.
Benefits
Facilitates fermentation, enhancing flavor and texture while aiding in lactose breakdown.
Calcium chlorideNeutral
Calcium chloride is used in cheese making to improve curd formation and firmness. It is a common additive in cheese production, aiding in the coagulation process. Its use is generally recognized as safe in food applications.
Benefits
Improves curd formation and texture in cheese making.
Rennet and/or microbial enzymeNeutral
Rennet and microbial enzymes are used to coagulate milk, forming curds in cheese production. They are essential for the cheese-making process, determining the texture and type of cheese. Microbial enzymes offer a vegetarian alternative to traditional animal-derived rennet.
Benefits
Essential for coagulation in cheese making, providing texture and structure.
Processing
Processed Foods
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