New Zealand organic cheddar cheese
Summary
This organic cheddar cheese is made from high-quality ingredients such as pasteurized organic milk, cultures, enzymes, and microbial rennet, which contribute to its nutritional value and flavor. The product is processed, which limits its maximum score, but the absence of harmful additives and the use of organic ingredients enhance its overall health profile. The cheese's clean label and beneficial components make it a healthier choice within its category.
At a glance
Key ingredients 5
Pasteurized organic milkVery Good
Pasteurized organic milk is a high-quality source of protein and calcium, essential for bone health. Being organic, it is free from synthetic pesticides and hormones, enhancing its nutritional profile. The pasteurization process ensures safety by eliminating harmful bacteria.
Benefits
Rich in protein and calcium, supporting bone health and muscle function. Organic certification ensures a cleaner product free from synthetic additives.
SaltNeutral
Salt is used to enhance flavor and preserve the cheese. It is a natural ingredient with minimal processing involved. While necessary for flavor, excessive consumption can lead to health issues such as hypertension.
Risks
Excessive intake of salt can contribute to high blood pressure and cardiovascular issues.
Benefits
Essential for flavor enhancement and preservation in cheese production.
CulturesVery Good
Cultures are beneficial bacteria used in cheese making to develop flavor and texture. They contribute to the fermentation process, enhancing the nutritional value of the cheese. The presence of live cultures can support gut health.
Benefits
Promotes gut health by providing beneficial bacteria. Enhances flavor and texture of the cheese.
EnzymesGood
Enzymes are natural proteins that aid in the cheese-making process by breaking down milk proteins. They are crucial for developing the texture and flavor of the cheese. Typically derived from natural sources, they are safe and beneficial in moderation.
Benefits
Essential for cheese production, contributing to texture and flavor development.
Microbial rennetGood
Microbial rennet is an enzyme used to coagulate milk, derived from microbial sources. It is a vegetarian-friendly alternative to animal rennet, making it suitable for a wider audience. It effectively aids in cheese production without compromising quality.
Benefits
Vegetarian-friendly and effective in cheese coagulation, supporting diverse dietary preferences.
Processing
Processed Foods
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