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CHEDDAR CHEESE SLICES

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CHEDDAR CHEESE SLICES

85 Excellent
$1.69 · 8 oz
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Summary

This cheddar 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 maintains a focus on essential nutrients like protein and calcium. Its processing level limits the score, but the absence of artificial additives and seed oils supports a higher rating within its category.

At a glance

Beneficial ingredients 1
Harmful ingredients 0
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 base for cheese production, contributing to its nutritional profile.

Benefits

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

See more about Pasteurized milk →
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

Contributes to the development of flavor and texture in cheese.

Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It is a common ingredient in cheese production but should be consumed in moderation due to sodium content. The salt helps in controlling the fermentation process.

Risks

Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in 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 texture and consistency of cheese but do not have direct nutritional benefits. Enzymes are typically derived from animal or microbial sources.

Benefits

Essential for the cheese-making process, contributing to texture and consistency.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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