Kerrygold Dubliner 100% Natural Cheese
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This cheese is made from pasteurized milk, salt, cheese cultures, and enzymes, which are traditional ingredients for cheese production. The product is processed but maintains a clean label with no harmful additives or artificial ingredients. Its simple ingredient list and traditional cheesemaking process contribute to a high score within the processed food category, although it is capped due to its processing level.
Key ingredients 4
Cheese culturesGood
Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They contribute to the development of flavor and texture in cheese. These cultures can also support gut health by promoting beneficial bacteria.
Benefits
Promotes the development of flavor and texture in cheese and may support gut health by introducing beneficial bacteria.
Pasteurized milkNeutral
Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. 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.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese for flavor enhancement and preservation. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary for cheese production, it should be consumed in moderation due to sodium content.
Risks
Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese, contributing to its shelf life.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are essential for the cheese production process but do not provide additional nutritional benefits. Typically derived from animal or microbial sources, they are a standard component in cheese making.
Benefits
Essential for the cheese-making process, aiding in the coagulation of milk to form cheese.
Processing
Processed Foods
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