Tranches de fromage cheddar mi-fort
KirklandAnalysis updated August 2026 · How Scout scores
At a glance
Summary
This cheddar cheese is made with a relatively clean ingredient list, including milk, cream, and bacterial cultures, which are essential for traditional cheese-making. The presence of annatto for coloring and calcium chloride as a firming agent are common in cheese production and do not significantly detract from its quality. While it is processed, the absence of harmful additives and the use of natural ingredients support a high score within its category.
Key ingredients 8
MilkGood
Milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. It is a whole food ingredient that provides a range of nutrients. The quality of milk can vary based on the source, with grass-fed options offering additional benefits.
Risks
Potential risks include lactose intolerance or milk allergies in some individuals.
Benefits
Rich in calcium and protein, supporting bone health and muscle function. Provides essential vitamins and minerals.
CreamGood
Traditional whole-fat dairy ingredient.
Risks
High in saturated fat, which may impact heart health if consumed in excess.
Benefits
Enhances flavor and texture, providing a rich source of energy.
Bacterial cultureGood
Bacterial cultures are essential for fermentation, contributing to the flavor and texture of cheese. They play a role in developing probiotics, which can support gut health. The specific strains used can vary, impacting the final product's characteristics.
Benefits
Supports fermentation and may contribute to gut health through probiotic activity.
Ultrafiltered milkNeutral
Ultrafiltered milk is processed to concentrate protein and reduce lactose content. This process can enhance the nutritional profile by increasing protein content. However, it is more processed than regular milk, which may concern some consumers.
Benefits
Higher protein content and reduced lactose, making it suitable for those with mild lactose intolerance.
SaltNeutral
Salt is used for flavor and as a preservative in cheese. It is a necessary component in cheese-making but should be consumed in moderation due to potential health impacts. The type of salt used can affect the mineral content.
Risks
Excessive sodium intake can lead to hypertension and cardiovascular issues.
Benefits
Essential for flavor and preservation in cheese-making.
AnnattoNeutral
Annatto is a natural colorant derived from the seeds of the achiote tree. It is used to impart a yellow-orange color to cheese. As a natural additive, it is generally considered safe.
Risks
Rare allergic reactions have been reported in sensitive individuals.
Benefits
Provides natural coloring without synthetic additives.
Calcium chlorideNeutral
Calcium chloride is used in cheese-making to improve curd formation and texture. It is a common additive in cheese production. Its use is generally considered safe in food applications.
Benefits
Enhances curd formation and texture in cheese-making.
Microbial enzymeNeutral
Microbial enzymes are used as a rennet substitute in cheese-making, suitable for vegetarians. They help coagulate milk, forming curds. The use of microbial enzymes is a common practice in cheese production.
Benefits
Suitable for vegetarians and aids in the cheese-making process.
Processing
Ultra-Processed Foods
Get the full breakdown in the Scout appTake Scout shopping
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store GET IT ONGoogle Play