At a glance
Summary
This cheddar cheese is made with a relatively clean ingredient list, including milk, cream, and bacterial cultures, which are typical for traditional cheese production. The presence of modified milk ingredients and calcium chloride indicates some level of processing, but these are common in cheese making and do not significantly detract from its quality. The product is processed, which limits its maximum score, but it remains a high-quality cheese with no harmful additives.
Key ingredients 7
MilkGood
Milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. It is typically pasteurized to ensure safety and quality. The use of high-quality milk can enhance the flavor and nutritional profile of the cheese.
Risks
Potential risks include lactose intolerance or milk allergies in some individuals.
Benefits
Rich in calcium and protein, which are important for bone health and muscle maintenance.
CreamGood
Traditional whole-fat dairy ingredient.
Risks
High in saturated fats, which should be consumed in moderation to maintain heart health.
Benefits
Enhances the flavor and texture of cheese, providing a rich and creamy taste.
Modified Milk IngredientsNeutral
Modified milk ingredients are used to adjust the texture and consistency of cheese. They are derived from milk but undergo processing to achieve desired properties. While they are not harmful, they do not offer additional nutritional benefits compared to whole milk.
See more about Modified Milk Ingredients →Bacterial CultureNeutral
Bacterial cultures are essential for the fermentation process in cheese-making. They help develop the flavor and texture of the cheese. The specific strains used can influence the final taste and quality of the cheese.
Benefits
Contributes to the development of flavor and texture in cheese through fermentation.
SaltNeutral
Salt is used in cheese-making to enhance flavor and act as a preservative. It is a common ingredient in cheese but should be consumed in moderation due to its sodium content. The type of salt used can affect the taste and quality of the cheese.
Risks
Excessive sodium intake can lead to health issues such as high blood pressure.
Benefits
Enhances flavor and acts as a preservative in cheese.
Calcium ChlorideNeutral
Calcium chloride is used in cheese-making to improve curd formation and texture. It is a common additive in cheese production. While it aids in the process, it does not provide additional nutritional benefits.
Benefits
Improves curd formation and texture in cheese-making.
Microbial EnzymeNeutral
Microbial enzymes are used as a rennet substitute in cheese-making. They help coagulate milk, forming curds. This ingredient is suitable for vegetarians and does not affect the nutritional profile of the cheese.
Benefits
Suitable for vegetarians and aids in the cheese-making process by coagulating milk.
Processing
Processed Foods
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