Kerrygold AGED CHEDDAR 100% NATURAL CHEESE
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This aged cheddar cheese is made from pasteurized milk, salt, cheese cultures, and enzymes, which are traditional ingredients for cheese production. The product is processed but maintains a clean label with no harmful additives or seed oils, contributing to its favorable score. The use of beneficial cheese cultures enhances flavor and texture, aligning with traditional cheese-making practices.
Key ingredients 4
Cheese culturesGood
Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They contribute to the development of flavor and texture in aged cheeses. These cultures can also support gut health by promoting beneficial bacteria.
Benefits
Promotes the development of flavor and texture in cheese and may support gut health by introducing beneficial bacteria.
Pasteurized milkNeutral
Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese production, ensuring safety and consistency.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese for flavor enhancement and preservation. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary for cheese production, excessive consumption can contribute to high blood pressure.
Risks
Excessive salt intake can lead to increased blood pressure and cardiovascular 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 direct nutritional benefits. Enzymes are typically derived from animal or microbial sources.
Benefits
Essential for the cheese-making process, aiding in the coagulation of milk to form cheese.
Processing
Processed Foods
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