Extra sharp white cheddar cheese
Summary
This extra sharp white cheddar cheese is made from cultured pasteurized milk, salt, and microbial enzymes, which are clean and simple ingredients. The product is processed but lacks harmful additives or artificial ingredients, maintaining a high nutritional value with a good balance of protein and fat. The processing level limits the score, but the quality of ingredients supports a strong rating within its category.
At a glance
Key ingredients 3
Cultured Pasteurized MilkGood
Cultured pasteurized milk is the primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria while maintaining nutritional value. Culturing enhances flavor and digestibility by introducing beneficial bacteria.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. The culturing process adds probiotics that may aid in digestion.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control moisture content and texture in the final product. While necessary for cheese production, excessive salt intake can be a health concern.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.
Benefits
Essential for flavor development and preservation in cheese. Helps maintain the structural integrity of the cheese.
Microbial EnzymesNeutral
Microbial enzymes are used in cheese production to coagulate milk, forming curds. They are a vegetarian alternative to animal rennet and are widely used in cheese making. These enzymes are generally considered safe and effective for cheese production.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation. Provides a vegetarian-friendly option for cheese production.
Processing
Processed Foods
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