St. Patrick’s Isle Aged Cheddar

St. Patrick’s Isle
85 Excellent
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Summary

St. Patrick’s Isle Aged Cheddar is made from high-quality ingredients such as pasteurized milk, cheese cultures, and enzymes, which contribute to its nutritional value and flavor. The product is processed, but it maintains a clean ingredient list without harmful additives, making it a healthier choice within its category. The processing level limits its score, but the absence of artificial additives and the use of beneficial ingredients support a strong rating.

At a glance

Beneficial ingredients 3
Harmful ingredients 0
Category Cheese

Key ingredients 4

Pasteurized milk
Good

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It serves as a base for cheese cultures to develop flavor and texture.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

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Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of bacteria during the aging process. While essential for flavor, excessive consumption can lead to health issues.

Risks

Excessive salt intake can contribute to high blood pressure and cardiovascular issues.

Benefits

Essential for flavor development and preservation in cheese.

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Cheese cultures
Good

Cheese cultures are beneficial bacteria that aid in the fermentation process, developing flavor and texture in cheese. They contribute to the unique characteristics of aged cheddar. These cultures can also support gut health by promoting beneficial bacteria.

Benefits

Supports flavor development and may contribute to gut health by promoting beneficial bacteria.

Enzymes
Good

Enzymes are crucial in cheese making, aiding in the coagulation of milk to form curds. They help develop the texture and flavor of the cheese. Enzymes are natural and essential for the cheese production process.

Benefits

Essential for cheese production, contributing to texture and flavor development.

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Processing

Group 3 · Processed

Processed Foods

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