At a glance
Summary
This mature cheddar cheese is made from cultured pasteurized milk, salt, and enzymes, with the addition of natural colorants like beta carotene and annatto. While it is a processed food, it maintains a relatively clean ingredient list with no artificial additives or seed oils. The presence of annatto, a natural colorant, is noted, but it does not significantly detract from the overall quality of the product.
Key ingredients 6
Cheddar cheeseGood
Cheddar cheese is a source of high-quality protein and essential nutrients like calcium. It is made from cultured pasteurized milk, which provides beneficial bacteria for gut health. The fermentation process enhances its nutritional profile compared to non-fermented dairy products.
Risks
High in saturated fats and sodium, which may contribute to cardiovascular issues if consumed in excess.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Contains beneficial bacteria from the fermentation process.
Beta caroteneGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
As a precursor to vitamin A, it may contribute to overall vitamin A intake, although its primary role here is as a colorant.
Cultured pasteurized milkNeutral
Cultured pasteurized milk is the primary ingredient in cheese, providing a base for fermentation. Pasteurization ensures safety by eliminating harmful bacteria, while culturing introduces beneficial bacteria. This process is standard in cheese production, balancing safety and nutritional benefits.
Benefits
Provides a source of protein and calcium, essential for bone health. The culturing process adds beneficial bacteria for gut health.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It helps control moisture and texture during the aging process. While necessary for cheese production, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular disease.
Benefits
Enhances flavor and acts as a preservative, extending the shelf life of the cheese.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are essential for the cheese-making process and do not remain active in the final product. Typically derived from animal or microbial sources, they are crucial for texture and flavor development.
Benefits
Essential for cheese production, contributing to texture and flavor development.
AnnattoBad
Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheese a yellow-orange hue. While natural, it can cause allergic reactions in sensitive individuals. Its primary role is aesthetic, with no nutritional benefits.
Risks
May cause allergic reactions in some individuals, particularly those with sensitivities to natural colorants.
Processing
Processed Foods
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