Kerrygold Dubliner Cheese Slices
Analysis updated August 2026 · How Scout scores
At a glance
Summary
Dubliner Cheese Slices are made from pasteurized milk, salt, cheese cultures, and enzymes, which are traditional ingredients for cheese. Despite being processed, the product maintains a clean label with no harmful additives or artificial ingredients, allowing it to score well within its category. The simplicity and quality of the ingredients contribute positively to its rating, although the processing level imposes a cap on the score.
Key ingredients 4
Pasteurized milkNeutral
Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process eliminates harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balanced nutritional profile.
Risks
Some individuals may be lactose intolerant or allergic to milk proteins.
Benefits
Provides a good source of calcium and protein, essential for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It is a common ingredient in cheese-making, contributing to the overall taste profile. While it is necessary for the cheese's preservation, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
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 in cheese-making, contributing to flavor and texture development. They consist of beneficial bacteria that help in the cheese maturation process. These cultures are standard in cheese production and do not pose significant health risks.
Benefits
Aid in the fermentation process, enhancing flavor and texture of the cheese.
EnzymesNeutral
Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are crucial for the cheese production process, affecting texture and flavor. Typically derived from animal or microbial sources, they are a necessary component in traditional cheese-making.
Benefits
Facilitate the cheese-making process by aiding in milk coagulation, essential for texture development.
Processing
Processed Foods
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