A DUTCH MASTERPIECE, REMBRANDT, EXTRA AGED GOUDA CHEESE
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This extra aged Gouda cheese is made from pasteurized milk, salt, cheese cultures, enzymes, and annatto for natural coloring, which are all traditional cheese-making ingredients. The product is processed but maintains a clean label with no harmful additives or seed oils, allowing it to score well within its category. The use of natural ingredients and beneficial cheese cultures contributes positively to its rating, despite the processing level cap.
Key ingredients 5
Cheese culturesGood
Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They help develop the flavor and texture of the cheese. These cultures can also contribute to gut health by promoting a healthy microbiome.
Benefits
Contribute to the development of flavor and texture in cheese and may support gut health by promoting beneficial bacteria.
Pasteurized milkNeutral
Pasteurized milk is a common base for cheese, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a consistent quality and safety profile.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary for flavor, excessive consumption can contribute to high blood pressure.
Risks
Excessive intake of salt can lead to increased blood pressure and related health issues.
Benefits
Enhances flavor and acts as a preservative in cheese, contributing to its texture and taste.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are essential for the cheese-making process but do not provide additional nutritional benefits. Enzymes are typically derived from animal or microbial sources.
Benefits
Essential for the cheese-making process, helping to form the curds and whey necessary for cheese production.
Annatto natural colorNeutral
Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheese its characteristic yellow-orange hue. It is minimally processed and generally considered safe. Annatto does not affect the flavor or nutritional profile of the cheese.
Risks
In rare cases, annatto may cause allergic reactions in sensitive individuals.
Benefits
Provides a natural color to cheese without affecting its flavor or nutritional content.
Processing
Processed Foods
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