Extra Old Small Batch Cheddar
Summary
This cheddar cheese is made from high-quality ingredients such as milk, cream, and bacterial cultures, which contribute to its nutritional value and flavor. The product is moderately processed, which slightly impacts its score, but the absence of harmful additives and the use of clean, recognizable ingredients help maintain a strong rating. The cheese's nutritional profile, with a good balance of protein and fats, further supports its healthiness.
At a glance
Key ingredients 7
MilkVery Good
Milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. It is minimally processed and retains most of its natural benefits. High-quality milk can enhance the nutritional profile of cheese.
Risks
Potential lactose intolerance issues for some individuals.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Modified Milk IngredientsNeutral
Modified milk ingredients are used to standardize the fat and protein content in cheese. They are processed to some extent but are derived from milk. They help achieve consistent texture and flavor in cheese products.
Benefits
Provides a consistent texture and flavor in cheese products.
CreamGood
Cream adds richness and enhances the flavor profile of cheese. It is a natural dairy product with minimal processing. High-quality cream can improve the texture and taste of cheese.
Risks
High in saturated fats, which should be consumed in moderation.
Benefits
Enhances flavor and provides a creamy texture, contributing to the overall sensory experience.
Bacterial CultureGood
Bacterial cultures are essential for the fermentation process in cheese-making. They help develop flavor and texture while also contributing to the preservation of the cheese. The use of specific cultures can enhance the unique characteristics of the cheese.
Benefits
Promotes fermentation, enhancing flavor and texture while supporting gut health.
SaltNeutral
Salt is used in cheese-making to enhance flavor and act as a preservative. It is a common ingredient in many foods and is minimally processed. While necessary for flavor, excessive salt intake can be a health concern.
Risks
Excessive consumption can lead to high blood pressure and other cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative, extending shelf life.
Calcium ChlorideNeutral
Calcium chloride is used in cheese-making to improve curd formation and texture. It is a food-grade additive that helps maintain the structural integrity of the cheese. Its use is common in the cheese industry for quality control.
Benefits
Improves curd formation and texture, ensuring consistent quality.
Microbial EnzymeNeutral
Microbial enzymes are used as a rennet substitute in cheese-making. They are derived from microbial sources and help coagulate milk. This ingredient is essential for vegetarian cheese production.
Benefits
Facilitates milk coagulation, allowing for cheese production without animal rennet.
Processing
Processed Foods
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