Kerrygold RESERVED CHEDDAR 100% NATURAL CHEESE
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This cheddar cheese is made from pasteurized milk, salt, and 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 artificial ingredients. Its simple ingredient list and high-quality base contribute to a favorable score, though the processing level imposes a cap on the rating.
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. It serves as a high-quality base for cheese production, contributing to its nutritional profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential vitamins and minerals necessary for overall health.
SaltNeutral
Salt is used in cheese for flavor enhancement and preservation. It is a common ingredient in cheese-making, contributing to the texture and taste. While necessary in small amounts, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.
Benefits
Enhances flavor and acts as a preservative, extending the shelf life of the cheese.
Cheese culturesNeutral
Cheese cultures are essential for the fermentation process, contributing to the development of flavor and texture in cheese. They consist of beneficial bacteria that aid in the cheese-making process. These cultures are standard in cheese production and do not pose significant health risks.
Benefits
Facilitates fermentation, enhancing flavor and texture. Contributes to the development of probiotics, which may support gut health.
EnzymesNeutral
Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are crucial for the texture and consistency of the final product. Typically derived from animal or microbial sources, they are a standard component in cheese production.
Benefits
Essential for the cheese-making process, contributing to the texture and consistency of the cheese.
Processing
Processed Foods
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