Extra Sharp Chedder Cheese
Summary
This extra sharp cheddar cheese is made from fresh pasteurized milk, cheese cultures, salt, and enzymes, which are all high-quality ingredients contributing to its nutritional value. The product is processed, but it maintains a clean ingredient list without any harmful additives or seed oils, allowing it to score well within its category. Its processing level limits the maximum score, but the absence of artificial additives and the use of beneficial ingredients like cheese cultures support a high rating.
At a glance
Key ingredients 4
Fresh pasteurized milkGood
Fresh 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 essential vitamins and minerals necessary for overall health.
Cheese culturesGood
Cheese cultures are beneficial bacteria used in the fermentation process of cheese-making. They enhance the flavor and texture of the cheese while contributing to its probiotic content. These cultures are essential for developing the characteristic taste of cheddar cheese.
Benefits
May support gut health due to probiotic properties. Enhances the flavor and texture of cheese, making it more palatable.
SaltNeutral
Salt is used in cheese-making to enhance flavor and act as a preservative. It helps control the moisture content and texture of the cheese. While necessary for cheese production, excessive salt intake can be a health concern.
Risks
High sodium intake can lead to increased blood pressure and cardiovascular issues if consumed in excess.
Benefits
Enhances flavor and acts as a natural preservative in cheese. Helps in moisture control and texture development.
EnzymesNeutral
Enzymes are used in cheese-making to coagulate milk, forming curds. They are crucial for the cheese production process but do not contribute significant nutritional value. Enzymes are typically derived from animal or microbial sources.
Benefits
Essential for the cheese-making process, aiding in milk coagulation and curd formation.
Processing
Processed Foods
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