HICKORY SMOKED BOURBON GOUDA
Summary
This cheese product is ultra-processed, which limits its potential score despite having a relatively clean ingredient list. The use of cultured pasteurized milk is beneficial, providing essential nutrients like calcium and protein. However, the presence of annatto as a coloring agent and the overall processing level prevent it from achieving a higher rating.
At a glance
Key ingredients 5
Cultured pasteurized milkGood
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. Culturing enhances flavor and digestibility, making it a beneficial component.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Culturing improves digestibility and adds beneficial probiotics.
SaltNeutral
Salt is used in cheese making for flavor and preservation. It helps control moisture and inhibits the growth of undesirable bacteria. While essential in moderation, 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 shelf life.
Natural bourbonNeutral
Natural bourbon is used for flavoring, adding a unique taste profile to the cheese. It is typically used in small quantities, minimizing any potential alcohol content. The bourbon flavor complements the smokiness of the cheese.
Benefits
Adds a distinctive flavor that enhances the overall taste experience.
EnzymesNeutral
Enzymes are crucial in cheese production, aiding in the coagulation of milk. They help develop texture and flavor during the aging process. Typically derived from microbial or animal sources, they are essential for cheese making.
Benefits
Facilitates the cheese-making process, contributing to texture and flavor development.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to impart a yellow or orange hue to cheese without affecting flavor. As a natural dye, it is generally considered safe.
Benefits
Provides natural coloring, enhancing visual appeal without synthetic additives.
Processing
Ultra-Processed Foods
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