VERMONT SERIOUSLY SHARP SLICED CHEDDAR CHEESE
Summary
This cheddar cheese product is made from high-quality ingredients, including fresh pasteurized milk and cheese cultures, which contribute to its nutritional value and flavor. The short ingredient list and absence of harmful additives reflect a focus on quality, although it is still considered a processed food. The processing level limits its maximum potential score, but the clean label and beneficial ingredients support a strong rating within its category.
At a glance
Key ingredients 4
Fresh pasteurized milkVery Good
Fresh pasteurized milk is a high-quality source of protein and calcium, essential for bone health. Pasteurization ensures the milk is free from harmful bacteria, making it safe for consumption. It provides a rich source of vitamins and minerals, supporting overall health.
Benefits
Rich in protein and calcium, supporting bone health and muscle function. Provides essential vitamins and minerals, contributing to overall nutritional needs.
Cheese culturesGood
Cheese cultures are beneficial bacteria used in the fermentation process, enhancing flavor and texture. They contribute to the development of probiotics, which can support gut health. The use of traditional cultures indicates minimal processing and a focus on quality.
Benefits
May support gut health through the presence of probiotics. Enhances flavor and texture of the cheese, contributing to its overall quality.
SaltNeutral
Salt is used as a preservative and flavor enhancer in cheese production. It helps control the growth of unwanted bacteria and contributes to the cheese's taste profile. While necessary in cheese making, excessive consumption of salt can lead to health issues.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Essential for flavor development and preservation in cheese. Helps maintain the cheese's safety by inhibiting harmful bacteria.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for the texture and maturation of the cheese. Typically derived from animal or microbial sources, they are essential for traditional cheese production.
Benefits
Facilitates the cheese-making process, contributing to the texture and flavor development. Essential for the transformation of milk into cheese.
Processing
Processed Foods
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