CABOT, SERIOUSLY SHARP CHEDDAR CHEESE
Summary
This cheddar cheese is made from high-quality ingredients such as fresh pasteurized milk, cheese cultures, and salt, which contribute to its nutritional value and flavor. The product is processed, but it avoids harmful additives and maintains a clean ingredient list, which supports a higher score within its category. The processing level limits its maximum score, but the absence of artificial additives and the use of beneficial ingredients like cheese cultures enhance its rating.
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. The pasteurization process ensures safety by eliminating harmful bacteria while preserving nutritional value. It is a fundamental ingredient in cheese production, providing a rich and creamy base.
Benefits
Rich in protein and calcium, supporting bone health and muscle function. Provides essential nutrients like vitamin D and B12.
Cheese culturesGood
Cheese cultures are beneficial bacteria used in the fermentation process to develop flavor and texture in cheese. They enhance the nutritional profile by promoting gut health through probiotics. These cultures are crucial for the maturation and distinct taste of cheddar cheese.
Benefits
Contribute to gut health by providing probiotics. Enhance 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 fermentation process and moisture content. While 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 production.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are essential for the cheese-making process but do not significantly impact nutritional value. Enzymes can be derived from animal or microbial sources, affecting the cheese's texture and flavor.
Benefits
Essential for the cheese-making process, aiding in milk coagulation.
Processing
Processed Foods
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