High Protein Half Fat Mature Cheddar Cheese
Summary
This cheese product benefits from high-quality ingredients like cheddar cheese, milk, cultures, and enzymes, which contribute to its nutritional value and flavor. Despite being processed, it lacks harmful additives and maintains a clean ingredient list, which supports a higher score within its category. The high protein content and absence of artificial additives further enhance its rating, although the processing level imposes a cap on the score.
At a glance
Key ingredients 5
Cheddar CheeseGood
Cheddar cheese is a source of high-quality protein and essential nutrients like calcium. It is made through a natural fermentation process that enhances its flavor and nutritional profile. The aging process contributes to its mature taste and potential probiotic benefits.
Risks
Contains lactose, which may cause digestive issues for lactose-intolerant individuals.
Benefits
Rich in protein and calcium, supporting bone health and muscle maintenance.
MilkVery Good
Milk is a fundamental ingredient providing essential nutrients such as calcium, vitamin D, and protein. It is a whole food with minimal processing, contributing to the nutritional value of cheese. The quality of milk can vary, with grass-fed options offering higher omega-3 content.
Risks
Potential allergen for individuals with milk allergies or lactose intolerance.
Benefits
Provides essential nutrients like calcium and vitamin D, crucial for bone health.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a natural ingredient with no artificial processing involved. However, excessive salt intake can be a health concern.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a natural preservative in cheese.
CulturesVery Good
Cultures are beneficial bacteria used in cheese making to ferment milk and develop flavor. They contribute to the probiotic content of cheese, supporting gut health. The use of live cultures is a traditional method that enhances nutritional value.
Benefits
Supports gut health through probiotic content and enhances cheese flavor.
EnzymesGood
Enzymes are used in cheese production to coagulate milk, forming curds. They are essential for the cheese-making process and are naturally derived. The use of enzymes ensures proper texture and flavor development in cheese.
Benefits
Essential for cheese production, contributing to texture and flavor.
Processing
Processed Foods
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