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3 Year Naturally Aged Cheddar

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3 Year Naturally Aged Cheddar

Cabot Creamery
85 Excellent
View on Amazon

Summary

This cheddar cheese is made from high-quality ingredients including pasteurized fresh milk, cheese cultures, and salt, which contribute to its nutritional value and flavor. The product is processed but maintains a clean ingredient list without any harmful additives or preservatives. Its processing level limits the score, but the absence of artificial ingredients and the use of traditional cheese-making methods support a high rating within its category.

At a glance

Beneficial ingredients 3
Harmful ingredients 0
Owned by Agri-Mark Inc.
Category Cheese

Key ingredients 4

Pasteurized Fresh Milk
Very Good

Pasteurized fresh milk is a high-quality source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria while preserving nutritional value. It serves as the primary ingredient in cheese, providing a rich and creamy texture.

Benefits

Rich in protein and calcium, supporting bone health and muscle function.

Cheese Cultures
Very 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 providing probiotics that support gut health. The use of traditional cheese cultures is a hallmark of quality cheese production.

Benefits

May provide probiotics that support digestive health and enhance cheese flavor.

Salt
Good

Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the fermentation process and contributes to the cheese's texture. While necessary in cheese production, it should be consumed in moderation due to potential health concerns related to high sodium intake.

Risks

Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.

Benefits

Enhances flavor and acts as a natural preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are essential for the cheese production process but do not significantly impact the nutritional profile. The use of natural enzymes is standard in traditional cheese making.

Benefits

Essential for the cheese-making process, aiding in milk coagulation.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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