Organic Sharp Cheddar Cheese, Shredded Thick Cut
Summary
This organic sharp cheddar cheese is made with high-quality ingredients like organic cultured pasteurized milk and vegetarian enzymes, which contribute to its nutritional value and ethical appeal. However, the presence of natamycin, a synthetic preservative, and the use of cellulose and starches for anti-caking indicate a moderate level of processing. Despite these factors, the product maintains a relatively clean label, allowing it to score well within its category.
At a glance
Key ingredients 10
Organic Cultured Pasteurized MilkVery Good
This is a high-quality source of protein and calcium, essential for bone health. Being organic, it is free from synthetic pesticides and hormones. The pasteurization process ensures safety by eliminating harmful bacteria.
Benefits
Provides essential nutrients like calcium and protein, supporting bone and muscle health.
SaltNeutral
Salt is used for flavor and as a preservative in cheese. It is a common ingredient in cheese-making, contributing to taste and texture. However, excessive consumption can lead to health issues like hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
CelluloseNeutral
Cellulose is used as an anti-caking agent to prevent clumping in shredded cheese. It is derived from plant fibers and is generally recognized as safe. It does not provide nutritional benefits but aids in maintaining product quality.
Benefits
Helps maintain product quality by preventing clumping.
Vegetarian EnzymeGood
Vegetarian enzymes are used as a rennet substitute in cheese-making. They are suitable for vegetarians and help in the coagulation process. This ingredient supports ethical dietary choices without compromising cheese quality.
Benefits
Facilitates cheese production while being suitable for vegetarians.
Cheddar CheeseVery Good
Cheddar cheese is a rich source of protein and calcium, essential for bone health. It provides a concentrated source of nutrients due to the aging process. The cheese also contains beneficial bacteria that can support gut health.
Risks
High in saturated fats, which should be consumed in moderation.
Benefits
Rich in protein and calcium, supporting bone and muscle health.
EnzymesGood
Enzymes are crucial in the cheese-making process, aiding in the breakdown of milk proteins. They contribute to the development of flavor and texture in cheese. These enzymes are natural and essential for cheese production.
Benefits
Essential for developing flavor and texture in cheese.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to give cheese its characteristic yellow-orange color. Annatto is generally considered safe and does not affect the nutritional value of the cheese.
Benefits
Provides natural color without affecting nutritional value.
Potato StarchNeutral
Potato starch is used as an anti-caking agent in shredded cheese. It helps prevent clumping and maintains the product's texture. It is a natural ingredient with no significant nutritional impact.
Benefits
Helps maintain texture by preventing clumping.
Tapioca StarchNeutral
Tapioca starch is used as an anti-caking agent in shredded cheese. It is derived from the cassava root and helps maintain the cheese's texture. This ingredient is generally recognized as safe and does not provide nutritional benefits.
Benefits
Maintains texture by preventing clumping.
NatamycinBad
Natamycin is a preservative used to prevent mold growth on cheese. While effective, it is a synthetic additive that some consumers prefer to avoid. Its use is regulated due to potential allergic reactions in sensitive individuals.
Risks
May cause allergic reactions in sensitive individuals.
Benefits
Prevents mold growth, extending the shelf life of cheese.
Processing
Processed Foods
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