SHARP CHEDDAR NATURAL CHEESE
Summary
This sharp cheddar cheese is primarily made from cultured milk, which is a high-quality source of protein and calcium. However, it is classified as ultra-processed due to the inclusion of annatto for coloring, which, while natural, does not contribute nutritional value and can cause allergic reactions in some individuals. The processing level limits its score despite the presence of beneficial ingredients.
At a glance
Key ingredients 4
Cultured milkGood
Cultured milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The fermentation process enhances digestibility and adds beneficial probiotics. It is a high-quality source of animal-based protein.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Contains probiotics that may aid in digestion.
SaltNeutral
Salt is used in cheese making for flavor and preservation. It helps control microbial growth and enhances the taste profile. While necessary in small amounts, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Essential for flavor and preservation in cheese production. Helps maintain the cheese's texture and safety.
EnzymesNeutral
Enzymes are crucial in cheese production, aiding in the coagulation of milk. They help develop the cheese's texture and flavor. Typically derived from animal or microbial sources, they are essential for cheese making.
Benefits
Facilitate the cheese-making process and contribute to the development of flavor and texture.
AnnattoBad
Annatto is a natural colorant used to give cheese its characteristic yellow-orange hue. While natural, it can cause allergic reactions in sensitive individuals. It is less processed than artificial dyes but still adds no nutritional value.
Risks
May cause allergic reactions in some individuals, particularly those with sensitivities to natural colorants.
Benefits
Provides a natural alternative to synthetic dyes, enhancing the visual appeal of the product.
Processing
Ultra-Processed Foods
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