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RAW SHARP CHEDDAR CHEESE

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RAW SHARP CHEDDAR CHEESE

Organic Valley
75 Good
$9.29 · 8 oz
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Summary

This cheese is made from high-quality organic cultured unpasteurized milk and vegetarian enzymes, which are beneficial for health and suitable for vegetarians. The product has a clean ingredient list with minimal processing, contributing to its high score. However, as a processed food, its score is capped to reflect its processing level despite the excellent ingredient quality.

At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Cooperative Regions of Organic Producer Pools
Category Cheese

Key ingredients 3

Organic cultured unpasteurized milk
Very Good

This ingredient is a high-quality source of protein and calcium, essential for bone health. Being organic and unpasteurized, it retains more natural enzymes and beneficial bacteria. The use of cultured milk enhances flavor and digestibility.

Risks

Unpasteurized milk may pose a risk of bacterial contamination if not handled properly.

Benefits

Rich in protein and calcium, supporting bone health and muscle function. Contains beneficial bacteria that can aid in digestion.

Salt
Neutral

Salt is used to enhance flavor and preserve the cheese. It is a necessary component in cheese-making for controlling bacterial growth. However, excessive consumption can lead to health issues such as hypertension.

Risks

High sodium intake is associated with increased risk of hypertension and cardiovascular diseases.

Benefits

Essential for flavor enhancement and preservation in cheese-making. Helps in controlling bacterial growth during the fermentation process.

See more about Salt →
Vegetarian enzymes
Good

Vegetarian enzymes are used as a coagulant in cheese-making, providing an alternative to animal rennet. They are derived from microbial or plant sources, making the product suitable for vegetarians. These enzymes help in curdling milk to form cheese.

Benefits

Allows cheese production without animal rennet, making it suitable for vegetarians. Facilitates the cheese-making process by aiding in milk coagulation.

Processing

Group 3 · Processed

Processed Foods

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