Kerrygold Sharp Aged Cheddar
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This sharp aged cheddar is made with a simple ingredient list of pasteurized milk, salt, cheese cultures, and enzymes, reflecting traditional cheesemaking practices. Despite being classified as processed, it avoids harmful additives and maintains a clean label, allowing it to score well within its category. The use of pasteurized milk instead of raw milk slightly limits its potential score compared to top-tier raw and organic cheeses.
Key ingredients 4
Pasteurized milkNeutral
Pasteurized milk is the primary ingredient in cheese, providing essential proteins and fats. The pasteurization process eliminates harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balanced nutritional profile.
Risks
Some individuals may be lactose intolerant or allergic to milk proteins.
Benefits
Provides a good source of calcium and protein, essential for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a common ingredient in cheese making, contributing to the taste and texture. While necessary for the product, it does not provide additional nutritional benefits.
Risks
Excessive salt intake can lead to high blood pressure and other cardiovascular issues.
Cheese culturesNeutral
Cheese cultures are essential for the fermentation process, contributing to flavor and texture development. They consist of beneficial bacteria that help in the cheese aging process. While they play a crucial role in cheese production, they do not have direct health benefits.
Benefits
Contributes to the development of flavor and texture in cheese.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds. They are crucial for the cheese production process, affecting texture and maturation. Typically derived from animal or microbial sources, they are standard in cheese production.
Benefits
Essential for the cheese-making process, aiding in curd formation and texture development.
Processing
Processed Foods
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