SERIOUSLY SHARP CHEDDAR CHEESE

Cabot Creamery
75 Good
$13.95 · 4.5 oz
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Summary

This cheddar cheese is made from high-quality ingredients like pasteurized milk and cheese cultures, which contribute to its nutritional value and flavor. The product is processed but maintains a clean ingredient list without any harmful additives or artificial substances. Its processing level limits the score, but the absence of problematic ingredients allows it to achieve a high rating within its category.

At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Agri-Mark
Category Cheese

Key ingredients 4

Pasteurized milk
Good

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It serves as a high-quality base for cheese production, contributing to its nutritional profile.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

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Cheese cultures
Good

Cheese cultures are beneficial bacteria used in the fermentation process of cheese-making. They enhance flavor and texture while contributing to the development of probiotics. These cultures are essential for transforming milk into cheese, improving its digestibility and nutritional value.

Benefits

Contribute to the development of probiotics, which can support gut health.

Salt
Neutral

Salt is used in cheese-making to enhance flavor and act as a preservative. It helps control moisture content and inhibits the growth of undesirable bacteria. While necessary for cheese production, excessive consumption of salt can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Acts as a preservative and enhances the flavor of cheese.

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Enzymes
Neutral

Enzymes are used in cheese-making 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, aiding in curd formation and flavor development.

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Processing

Group 3 · Processed

Processed Foods

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