RESERVED CHEDDAR 100% NATURAL CHEESE

Kerrygold
75 Good
$5.97 · 7 oz
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Summary

This cheese product is made from high-quality ingredients such as pasteurized milk, salt, and cheese cultures, which contribute to its nutritional value and flavor. The processing level is moderate, but the absence of harmful additives or seed oils supports a higher score within its category. The clean ingredient list and beneficial components like cheese cultures enhance its overall health profile.

At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by KERRYGOLD
Category Cheese

Key ingredients 4

Pasteurized milk
Good

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.

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Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the fermentation process by regulating bacterial growth. While necessary for cheese production, excessive salt intake can be a health concern.

Risks

High sodium intake can lead to increased blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a natural preservative in cheese.

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Cheese cultures
Good

Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They contribute to the development of flavor and texture in cheese. These cultures can also provide probiotic benefits, supporting gut health.

Benefits

Aid in the fermentation process, enhancing flavor and potentially offering probiotic benefits.

Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are essential for the cheese production process but do not contribute significant nutritional value. The use of enzymes is standard in cheese making and poses no health risks.

Benefits

Essential for the cheese making process, aiding in milk coagulation.

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Processing

Group 3 · Processed

Processed Foods

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