SHARP CHEDDAR CHEESE
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Great Value is carried at Walmart stores. Find one within 25 miles.
Summary
This sharp cheddar cheese is made from pasteurized milk, cheese culture, salt, enzymes, and annatto color, which are generally clean and straightforward ingredients. The product is processed, which limits its maximum score, but it avoids harmful additives and seed oils, maintaining a focus on traditional cheese-making components. The inclusion of annatto for color is a minor concern, but overall, the cheese provides a good balance of protein and fat with minimal processing.
At a glance
Key ingredients 5
Pasteurized milkGood
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 cultureGood
Cheese culture is essential for the fermentation process, contributing to the flavor and texture of the cheese. It consists of beneficial bacteria that aid in the development of the cheese's unique characteristics. These cultures can also support gut health by promoting beneficial bacteria.
Benefits
Supports the fermentation process, enhancing flavor and texture. May contribute to 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
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative, contributing to the cheese's shelf life.
EnzymesNeutral
Enzymes are used in cheese production to aid in coagulation and flavor development. They are crucial for transforming milk into cheese by breaking down proteins. Typically derived from animal or microbial sources, they are essential for cheese texture.
Benefits
Facilitates the cheese-making process by aiding in coagulation and flavor development.
Annatto colorNeutral
Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheese its distinctive orange hue. It is considered safe and is commonly used in food products. While it does not affect flavor, it enhances visual appeal.
Benefits
Provides natural coloring without affecting the flavor, enhancing the visual appeal of the cheese.
Processing
Processed Foods
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