CABOT, PREMIUM EXTRA SHARP AGED CHEDDAR CHEESE
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This cheddar cheese is made from fresh pasteurized milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production. The product is processed but maintains a clean label with no artificial additives or harmful ingredients, contributing to its high score within the processed food category. Its simple ingredient list and traditional cheese-making process ensure a high-quality product, though the processing level imposes a cap on the score.
Key ingredients 4
Fresh pasteurized milkGood
Fresh pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. Pasteurization ensures safety by eliminating harmful bacteria while retaining nutritional value. It serves as a high-quality base for cheese production, contributing to its rich flavor and texture.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Provides a creamy texture and flavor to the cheese.
Cheese culturesNeutral
Cheese cultures are essential for the fermentation process, contributing to the development of flavor and texture in cheese. They consist of beneficial bacteria that help in the aging process. While they are crucial for cheese production, they do not provide direct nutritional benefits.
Benefits
Facilitates the fermentation process, enhancing flavor and texture of the cheese.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control moisture and texture during the aging process. While it is necessary for cheese production, excessive consumption of salt can lead to health issues.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for the cheese production process but do not provide direct nutritional benefits. Enzymes can be derived from animal, microbial, or plant sources.
Benefits
Essential for coagulating milk, enabling the cheese-making process.
Processing
Processed Foods
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