Vintage Irish Cheddar

Kerrygold
75 Good
$5.97 · 7 oz
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Summary

Vintage Irish Cheddar is a processed cheese with a clean ingredient list, consisting of pasteurized milk, salt, cheese cultures, and enzymes. The use of high-quality milk and beneficial cheese cultures contributes to its nutritional value, providing essential nutrients like calcium and protein. Despite its processing level, the absence of harmful additives or seed oils supports a favorable rating within its category.

At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Ornua
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 is a high-quality source of animal-based protein, which is beneficial for muscle maintenance.

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 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

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

Benefits

Enhances flavor and acts as a 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 support gut health by promoting beneficial bacteria.

Benefits

Supports gut health and contributes to the development of cheese flavor and texture.

Enzymes
Neutral

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. The use of microbial or animal-derived enzymes can vary based on production methods.

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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