EXTRA SHARP CHEDDAR CHEESE
Summary
This extra sharp cheddar cheese is made from cultured pasteurized milk, salt, and enzymes, which are high-quality ingredients contributing to its nutritional value and flavor. The product is processed, which limits its score, but it lacks harmful additives or seed oils, making it a relatively healthy choice within its category. The clean ingredient list and minimal processing enhance its rating, although the processing level imposes a cap on the score.
At a glance
Key ingredients 3
Cultured pasteurized milkVery Good
Cultured pasteurized milk is a high-quality source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria while preserving nutritional value. Culturing enhances flavor and digestibility, making it a beneficial ingredient.
Benefits
Rich in protein and calcium, supporting bone health and muscle function. Culturing improves digestibility and adds beneficial probiotics.
SaltGood
Salt is used to enhance flavor and act as a preservative in cheese. It helps control moisture content and texture, contributing to the cheese's sharpness. While necessary in moderation, excessive consumption can lead to health issues.
Risks
Excessive salt intake can lead to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a natural preservative, contributing to the cheese's texture and taste.
EnzymesNeutral
Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are essential for developing the cheese's texture and flavor profile. Typically derived from animal or microbial sources, they are a standard component in cheese production.
Benefits
Essential for cheese production, contributing to texture and flavor development.
Processing
Processed Foods
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