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Double Smoked Cheddar Cheese

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Double Smoked Cheddar Cheese

Emporium Selection
75 Good
View on Amazon

Summary

This double smoked cheddar cheese is made from cultured pasteurized milk, salt, and enzymes, which are clean and simple ingredients. The product is processed, but it avoids harmful additives and seed oils, maintaining a high nutritional quality with good protein and calcium content. The processing level limits its score, but the absence of artificial additives and the use of high-quality ingredients support a strong rating within its category.

At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Aldi
Category Cheese

Key ingredients 3

Cultured pasteurized milk
Good

Cultured pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria while maintaining nutritional quality. Culturing enhances flavor and digestibility, making it a beneficial component in cheese production.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. The culturing process improves digestibility and adds beneficial probiotics.

Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It helps control moisture content and texture in the cheese. While necessary for cheese production, excessive salt intake can be a health concern.

Risks

High sodium intake can lead to increased blood pressure and cardiovascular issues if consumed in excess.

Benefits

Essential for flavor development and preservation in cheese. Helps maintain the structural integrity of the cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial in cheese production, aiding in the coagulation of milk and development of texture and flavor. They are typically derived from animal or microbial sources. Enzymes are generally safe and necessary for cheese making, with no significant health concerns.

Benefits

Facilitate the cheese-making process by aiding in milk coagulation and flavor development. Essential for creating the desired texture and taste in cheese.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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