VERMONT EXTRA SHARP WHITE CHEDDAR CHEESE
Summary
This Vermont Extra Sharp White Cheddar Cheese is made from high-quality ingredients, including fresh pasteurized milk and cheese cultures, which contribute to its nutritional value and flavor. The product is processed, but it maintains a clean ingredient list without any harmful additives or artificial substances, allowing it to score well within its category. Its processing level limits the maximum score, but the absence of negative ingredients supports a strong 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. Pasteurization ensures the milk is free from harmful bacteria, making it safe for consumption. 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.
Cheese culturesGood
Cheese cultures are beneficial bacteria used in the fermentation process of cheese-making. They help develop the flavor and texture of the cheese while also contributing to its preservation. These cultures can enhance gut health by promoting beneficial bacteria.
Benefits
May support gut health by promoting beneficial bacteria.
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 in cheese production, excessive consumption of salt can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are essential for the cheese production process but do not contribute significant nutritional value. The use of enzymes is standard in cheese-making and poses no health risks.
Benefits
Essential for the cheese-making process, aiding in milk coagulation.
Processing
Processed Foods
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