EXTRA SHARP TRIPLE WHITE CHEDDAR SHREDS
Summary
This cheese product is primarily composed of high-quality cheddar varieties, which are minimally processed and provide beneficial nutrients like protein and calcium. However, the presence of natamycin, a preservative, slightly detracts from its overall ingredient quality. The product's processing level also limits its potential score, despite the generally clean ingredient list.
At a glance
Key ingredients 5
Extra Sharp White Cheddar CheeseGood
This cheese is made from cultured milk, salt, and enzymes, providing a rich source of protein and calcium. The aging process enhances flavor and nutritional density. It is minimally processed, retaining most of its natural nutrients.
Risks
Contains lactose, which may cause digestive issues for lactose-intolerant individuals.
Benefits
Rich in protein and calcium, supporting bone health and muscle maintenance.
Sharp White Cheddar CheeseGood
Made from cultured milk, salt, and enzymes, this cheese offers a robust flavor and nutritional benefits. The aging process increases its concentration of nutrients and flavor. It is a minimally processed dairy product.
Risks
May cause issues for those with lactose intolerance due to lactose content.
Benefits
Provides essential nutrients like protein and calcium, beneficial for bone and muscle health.
Medium White Cheddar CheeseGood
This cheese is crafted from cultured milk, salt, and enzymes, offering a balanced flavor profile. It is a good source of protein and calcium, essential for health. The cheese is minimally processed, preserving its natural qualities.
Risks
Lactose content may be problematic for those with lactose intolerance.
Benefits
Contains high-quality protein and calcium, supporting overall health.
Potato StarchNeutral
Potato starch is used as an anti-caking agent to prevent cheese shreds from sticking together. It is a natural carbohydrate derived from potatoes. It does not significantly alter the nutritional profile of the cheese.
See more about Potato Starch →NatamycinBad
Natamycin is a natural antifungal agent used to prevent mold growth on cheese. While it is effective in preserving food, it is an additive that some consumers prefer to avoid. It is generally recognized as safe but may not be necessary in all cheese products.
Risks
Potential for allergic reactions in sensitive individuals, though rare.
Benefits
Helps extend the shelf life of cheese by preventing mold growth.
Processing
Processed Foods
Get the full breakdown in the Scout app
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store