CABOT, PREMIUM EXTRA SHARP AGED CHEDDAR CHEESE
Summary
This cheese is made from high-quality ingredients such as fresh pasteurized milk and cheese cultures, which contribute to its nutritional value and digestibility. The product is processed, but it avoids harmful additives and maintains a clean ingredient list, which supports a higher score within its category. The presence of beneficial ingredients like milk and cultures enhances its nutritional profile, although the processing level limits the maximum possible score.
At a glance
Key ingredients 4
Fresh pasteurized milkVery Good
Fresh pasteurized milk is a high-quality source of protein and calcium, essential for bone health. Pasteurization ensures the elimination of harmful bacteria while preserving nutritional value. It is a primary ingredient in cheese, providing a rich source of essential nutrients.
Benefits
Rich in protein and calcium, supporting bone health and muscle function. Provides essential vitamins and minerals necessary for overall health.
Cheese culturesGood
Cheese cultures are beneficial bacteria used in the fermentation process to develop flavor and texture in cheese. They contribute to the breakdown of lactose, making cheese easier to digest for some individuals. These cultures enhance the nutritional profile by potentially adding probiotics.
Benefits
May improve gut health by introducing beneficial bacteria. Enhances flavor and texture of the cheese.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of unwanted bacteria during the aging process. While essential in moderation, excessive salt intake can lead to health issues.
Risks
Excessive consumption of salt can contribute to high blood pressure and cardiovascular issues.
Benefits
Acts as a preservative and enhances the flavor profile of cheese.
EnzymesNeutral
Enzymes are used in cheese production to coagulate milk, forming curds and whey. They are crucial for the cheese-making process, affecting texture and flavor development. Typically derived from animal or microbial sources, they are essential for cheese production.
Benefits
Essential for the cheese-making process, contributing to texture and flavor development.
Processing
Processed Foods
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