Sharp aged Cheddar

Kerrygold
75 Good
$5.97 · 7 oz
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Summary

This sharp aged cheddar is made from pasteurized milk, salt, cheese cultures, and enzymes, which are all high-quality ingredients contributing to its nutritional value. The cheese is processed, but it maintains a clean label with no harmful additives or artificial ingredients, allowing it to score well within its category. The processing level limits its maximum score, but the absence of seed oils and artificial additives supports a strong rating.

At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Ornua
Category Cheese

Key ingredients 4

Pasteurized milk
Good

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 base for cheese cultures to develop flavor and texture.

Benefits

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

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Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of bacteria during the aging process. While essential in moderation, excessive salt intake can lead to health issues.

Risks

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

Benefits

Acts as a preservative and enhances the flavor profile of the cheese.

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Cheese cultures
Good

Cheese cultures are beneficial bacteria that aid in the fermentation process, developing the cheese's flavor and texture. They are essential for the aging process, contributing to the sharpness of aged cheddar. These cultures can also support gut health.

Benefits

Contribute to flavor development and may support digestive health.

Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for texture and flavor development in cheese. Typically derived from animal or microbial sources, they are essential for cheese production.

Benefits

Essential for cheese production, aiding in curd formation and flavor development.

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Processing

Group 3 · Processed

Processed Foods

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