At a glance
Summary
This medium cheddar cheese is made from cultured milk, salt, enzymes, and annatto for color, which are typical ingredients for traditional cheese. However, it is classified as ultra-processed due to its processing level, which limits its score despite having a clean ingredient list and no harmful additives. The presence of annatto as a natural colorant is not a major concern, but the processing level cap prevents a higher score.
Key ingredients 4
Cultured milkNeutral
Cultured milk is the primary ingredient in cheese, providing essential proteins and fats. It undergoes fermentation, which can enhance digestibility and flavor. However, without specific quality indicators like organic or grass-fed, it remains neutral.
Risks
Potential lactose intolerance or dairy allergies for sensitive individuals.
Benefits
Provides proteins and fats essential for nutrition and can support gut health through fermentation.
SaltNeutral
Salt is used in cheese for flavor and preservation. It is a common ingredient in cheese-making but does not provide additional nutritional benefits. Excessive consumption can contribute to high blood pressure.
Risks
High sodium intake can lead to increased blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are crucial for the cheese-making process, aiding in the coagulation of milk. They are typically derived from animal or microbial sources. Their role is functional, with no direct nutritional impact.
Benefits
Essential for cheese production, enabling milk coagulation and flavor development.
AnnattoNeutral
Annatto is a natural colorant derived from the seeds of the achiote tree. It is used to give cheddar cheese its characteristic orange hue. It is generally considered safe and does not impact flavor.
Risks
Rare cases of allergic reactions have been reported.
Benefits
Provides a natural color without artificial additives.
Processing
Ultra-Processed Foods
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