AGED CHEDDAR 100% NATURAL CHEESE
Summary
This aged cheddar cheese is made from high-quality ingredients such as pasteurized milk and cheese cultures, which contribute to its rich flavor and nutritional value. The product is processed but maintains a clean ingredient list without any harmful additives or artificial substances. Its processing level limits the score, but the absence of seed oils and artificial additives supports a higher rating within its category.
At a glance
Key ingredients 4
Pasteurized milkGood
Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. It serves as a high-quality base for cheese production, contributing to its rich flavor and texture.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Provides a creamy texture and flavor to the cheese.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the fermentation process and contributes to the cheese's texture. While essential in small amounts, excessive consumption can lead to health issues like hypertension.
Risks
Excessive salt intake may contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a natural preservative in cheese production.
Cheese culturesGood
Cheese cultures are beneficial bacteria used in the fermentation process to develop flavor and texture. They play a crucial role in transforming milk into cheese by aiding in acidification and curd formation. These cultures contribute to the unique taste profile of aged cheddar.
Benefits
Promotes the development of flavor and texture in cheese. Supports gut health by introducing beneficial bacteria.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are essential for the cheese production process, ensuring proper texture and consistency. Typically derived from animal or microbial sources, they are crucial for cheese maturation.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation and curd formation.
Processing
Processed Foods
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