CABOT, VERMONT SHARP CHEDDAR
Summary
This cheddar cheese is made from high-quality ingredients such as fresh pasteurized milk, cheese cultures, and salt, which contribute to its nutritional value and flavor. The product is processed, but it maintains a clean ingredient list without any artificial additives or preservatives. The processing level limits its score, but the absence of harmful ingredients and the presence of beneficial components like protein and calcium support a favorable rating.
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. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. It is a primary ingredient in cheese, providing a rich and creamy texture.
Benefits
Rich in protein and calcium, supporting bone health and muscle function. Provides essential vitamins and minerals such as vitamin D and B12.
Cheese culturesVery Good
Cheese cultures are beneficial bacteria used in the fermentation process to develop flavor and texture in cheese. They enhance the nutritional profile by potentially contributing probiotics, which support gut health. The use of specific cultures can influence the cheese's taste and aging characteristics.
Benefits
May provide probiotic benefits that support digestive health. Contributes to the development of complex flavors and textures in cheese.
SaltGood
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control moisture content and texture, contributing to the cheese's overall quality. While necessary in moderation, excessive salt intake can lead to health issues.
Risks
Excessive consumption of salt can lead to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a natural preservative in cheese. Helps in moisture control and texture development.
EnzymesNeutral
Enzymes are used in cheese production to coagulate milk, forming curds and whey. They are essential for the cheese-making process but do not contribute significant nutritional value. The type of enzyme used can vary, including 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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