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At a glance
Summary
This British Medium Cheddar is a traditional cheese made with pasteurized milk, cheese culture, salt, enzymes, and annatto for color. The ingredient list is clean and minimal, focusing on essential components for cheese production without unnecessary additives. Despite being processed, it maintains a high score due to its straightforward ingredients and lack of harmful substances.
Key ingredients 5
Cheese CultureGood
Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that can improve gut health. This ingredient is crucial for traditional cheese-making processes.
Benefits
Contains probiotics that may support digestive health and enhance the flavor profile of the cheese.
Pasteurized MilkNeutral
Pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process kills 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 as a preservative. It helps control the moisture content and texture of the cheese. While necessary in cheese production, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a natural preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese-making to coagulate milk, forming curds. They are essential for the cheese-making process but do not contribute significant nutritional value. Typically derived from animal or microbial sources, they are standard in cheese production.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to give cheese its characteristic yellow-orange color. As a natural colorant, it is generally considered safe and preferable to artificial dyes.
Risks
In rare cases, may cause allergic reactions in sensitive individuals.
Benefits
Provides natural color without the use of synthetic additives.
Processing
Processed Foods
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