Cabot Legacy Collection, Alpine Cheddar Cheese, 6 Oz.
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This cheese is made from pasteurized milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheddar cheese. Despite being processed, it maintains a clean label with no harmful additives or seed oils, which supports a higher score within its category. The simplicity and quality of its ingredients allow it to score well, although it is capped due to its processing level.
Key ingredients 4
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.
Risks
Some individuals may have lactose intolerance or milk allergies, which can cause digestive issues.
Benefits
Provides a good source of calcium and protein, essential for bone health and muscle maintenance.
Cheese culturesNeutral
Cheese cultures are used to ferment milk, aiding in the development of flavor and texture in cheese. They are essential for the cheesemaking process but do not provide direct nutritional benefits. The cultures contribute to the unique characteristics of the cheese.
Benefits
Contributes to the development of probiotics, which can support gut health.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It is a common ingredient in cheese production but does not offer additional nutritional benefits. The amount of salt can affect the overall sodium content of the cheese.
Risks
Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.
Benefits
Acts as a preservative and enhances the flavor profile of the cheese.
EnzymesNeutral
Enzymes are used in cheese production to coagulate milk, forming curds and whey. They are crucial for the texture and consistency of the cheese. Enzymes do not provide direct nutritional benefits but are essential for the cheesemaking process.
Benefits
Facilitates the cheesemaking process, contributing to the texture and flavor of the final product.
Processing
Processed Foods
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