At a glance
Summary
This extra sharp white cheddar is made from a simple and traditional ingredient list, including pasteurized cow milk, salt, rennet, and cultures. The minimal processing and absence of harmful additives contribute to its high score, although it is capped due to its processing level. The use of beneficial cultures enhances its nutritional profile, making it a healthier choice compared to more processed cheese products.
Key ingredients 4
RennetGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Essential for cheese production, enabling milk coagulation.
CulturesGood
Cultures are beneficial bacteria used in cheese-making to develop flavor and texture. They contribute to the fermentation process, enhancing the nutritional profile of cheese. Cultures can improve gut health by promoting beneficial bacteria.
Benefits
Supports gut health and enhances cheese flavor and texture.
Pasteurized cow milkNeutral
Pasteurized cow milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process kills 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 cow milk.
Benefits
Provides calcium and protein, essential for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It helps control moisture and bacterial growth during cheese aging. While necessary in cheese production, excessive salt intake can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular disease.
Benefits
Enhances flavor and acts as a preservative in cheese.
Processing
Processed Foods
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