Near you
Wegmans is carried at Wegmans stores. Find one within 25 miles.
At a glance
Summary
This cheese is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for coloring, which are all standard ingredients for traditional cheese. The product is processed but maintains a clean ingredient list without harmful additives or seed oils. Its processing level limits the score, but the absence of artificial additives and the use of natural ingredients support a high rating within its category.
Key ingredients 5
Cheese cultureGood
Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that can improve gut health. The fermentation process enhances the nutritional profile of the cheese.
Benefits
Contributes to the development of probiotics, which support digestive health and enhance nutrient absorption.
Pasteurized milkNeutral
Pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balanced nutritional profile.
Benefits
Provides a good source of calcium and protein, essential for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a common ingredient in cheese production, helping to control moisture and inhibit bacterial growth. While necessary for cheese making, excessive consumption can contribute to high blood pressure.
Risks
Excessive intake of salt can lead to increased blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative, extending the shelf life of the cheese.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds. Microbial enzymes are a vegetarian alternative to animal rennet. They are essential for the cheese-making process but do not contribute significant nutritional value.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation, essential for cheese production.
AnnattoNeutral
Annatto is a natural vegetable color used to give cheese its distinctive hue. It is derived from the seeds of the achiote tree and is considered safe for consumption. While it adds visual appeal, it does not affect the nutritional value of the cheese.
Risks
In rare cases, annatto may cause allergic reactions in sensitive individuals.
Benefits
Provides natural coloring without the use of artificial dyes, maintaining the product's natural appeal.
Processing
Processed Foods
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