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Cabot Legacy Collection, Alpine Cheddar Cheese, 6 Oz.

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Cabot Legacy Collection, Alpine Cheddar Cheese, 6 Oz.

Cabot
83 Good
View on Amazon

Summary

This cheese is made from pasteurized milk, cheese cultures, salt, and enzymes, which are clean and simple ingredients. The product is processed, but it avoids harmful additives and seed oils, maintaining a focus on quality dairy components. Its processing level limits the score, but the absence of artificial additives and the use of high-quality milk contribute positively to its rating.

At a glance

Beneficial ingredients 1
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. Provides a good source of essential vitamins and minerals.

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Cheese cultures
Neutral

Cheese cultures are used to ferment milk, aiding in the development of flavor and texture in cheese. They are essential for the cheese-making process but do not provide direct nutritional benefits. The cultures contribute to the unique characteristics of the cheese.

Benefits

Essential for developing the flavor and texture of cheese, enhancing its culinary appeal.

Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It is a common ingredient in cheese-making but does not offer additional nutritional benefits. The amount of salt used can affect the overall sodium content of the cheese.

Risks

Excessive consumption of salt can lead to increased blood pressure and other health issues.

Benefits

Acts as a preservative and enhances the flavor profile of the 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 production process but do not contribute additional nutrients. The type of enzyme used can affect the texture and flavor of the cheese.

Benefits

Essential for the cheese-making process, aiding in the development of texture and flavor.

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Processing

Group 3 · Processed

Processed Foods

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