Mature Irish Cheddar
Analysis updated October 2026 · How Scout scores
At a glance
Summary
This mature Irish cheddar is made from pasteurized cow's milk, salt, starter cultures, and rennet, which are traditional ingredients for cheese. The product is processed but maintains a clean label with no harmful additives or artificial ingredients. Its high-quality ingredients and minimal processing contribute to a favorable score, although the processing level imposes a cap on the maximum score achievable.
Key ingredients 4
Pasteurized Cow's MilkGood
Pasteurized cow's milk is a primary source of high-quality protein and essential nutrients like calcium and vitamin D. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. It is a fundamental ingredient in cheese production, providing a rich and creamy texture.
Risks
Some individuals may be lactose intolerant or allergic to cow's milk proteins.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential vitamins and minerals necessary for overall health.
RennetGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Essential for the cheese-making process, aiding in curd formation and texture development.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in many processed foods, providing essential sodium for bodily functions. However, excessive consumption can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to elevated blood pressure and cardiovascular issues.
Benefits
Essential for maintaining fluid balance and nerve function in the body.
Starter CulturesNeutral
Starter cultures are beneficial bacteria used in cheese making to initiate fermentation. They play a crucial role in developing the flavor and texture of the cheese. While they are essential for cheese production, they do not provide direct nutritional benefits.
Benefits
Contribute to the development of cheese flavor and texture through fermentation.
Processing
Processed Foods
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