AGED CHEDDAR
Summary
This aged 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 it avoids harmful additives and seed oils, maintaining a clean ingredient list. Its processing level limits the score, but the absence of artificial additives and the use of traditional cheese-making ingredients support a high rating within its category.
At a glance
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 quality of milk can vary, with organic or grass-fed options offering additional health benefits.
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 smooth texture to cheese, enhancing flavor and mouthfeel. It is a source of saturated fats, which should be consumed in moderation. High-quality cream from grass-fed cows may offer additional nutritional benefits.
Risks
High in saturated fats, which can contribute to heart disease if consumed in excess.
Benefits
Provides a rich source of energy and fat-soluble vitamins like A and D.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in processed foods and contributes to sodium intake. The type of salt used can vary, but refined salt is most common in cheese production.
Risks
Excessive sodium intake can lead to high blood pressure and cardiovascular issues.
Bacterial cultureNeutral
Bacterial cultures are essential for cheese fermentation, 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 final taste and quality of the cheese.
Benefits
Facilitates fermentation, enhancing flavor and digestibility of the cheese.
Calcium chlorideNeutral
Calcium chloride is used in cheese making to improve curd formation and texture. It is a common additive in the dairy industry, considered safe in small amounts. Its use helps maintain the structural integrity of the cheese.
Benefits
Enhances curd formation, improving cheese texture and quality.
Rennet and/or Microbial enzymeNeutral
Rennet and microbial enzymes are used to coagulate milk, forming curds in cheese production. Traditional rennet is animal-derived, while microbial enzymes offer a vegetarian alternative. The choice of coagulant can affect the texture and flavor of the cheese.
Benefits
Essential for cheese production, aiding in curd formation and texture development.
Processing
Processed Foods
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