SHARP CHEDDAR 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 is not essential for nutrition and can cause allergic reactions in some individuals. Despite its good nutritional profile, the processing level limits its score.
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, offering a complete amino acid profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Contains probiotics that may aid in digestion and improve gut health.
SaltNeutral
Salt is used in cheese making for flavor and preservation. It helps control the fermentation process and enhances the overall taste. 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, contributing to its characteristic taste.
EnzymesNeutral
Enzymes are crucial in cheese production, aiding in the coagulation of milk. They help develop the texture and flavor of the cheese. Typically derived from animal or microbial sources, they are essential for cheese making.
Benefits
Facilitate the cheese-making process, contributing to texture and flavor development.
AnnattoBad
Annatto is a natural colorant used to give cheese its orange hue. While natural, it can cause allergic reactions in sensitive individuals. It is not essential for the nutritional value of cheese and is primarily used for aesthetic purposes.
Risks
May cause allergic reactions in some individuals, particularly those with sensitivities to natural colorants.
Benefits
Provides a natural color to cheese without synthetic dyes.
Processing
Ultra-Processed Foods
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