At a glance
Summary
This cheddar cheese is made with a simple and traditional ingredient list, including pasteurized milk, cheese culture, salt, enzymes, and annatto for color. The product is processed but maintains a clean label without any harmful additives or seed oils, which supports a higher score within its category. The use of natural ingredients and the absence of artificial additives contribute positively to its rating, although the processing level imposes a cap on the score.
Key ingredients 5
Cheese cultureGood
Cheese culture is used to ferment milk, aiding in the development of flavor and texture. It consists of beneficial bacteria that can improve gut health. The fermentation process enhances the nutritional profile of the cheese.
Benefits
Contributes to the development of probiotics, which support digestive health.
Pasteurized milkNeutral
Pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. 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 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 and preservation. It is a common ingredient in cheese-making, helping to control moisture and inhibit bacterial growth. While necessary for flavor, 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 in cheese.
EnzymesNeutral
Enzymes are crucial in cheese-making, aiding in the coagulation of milk. They help develop the texture and flavor of the cheese. Typically derived from animal or microbial sources, they are essential for cheese production.
Benefits
Facilitates the cheese-making process, contributing to the texture and flavor.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to give cheese its characteristic yellow-orange color. As a natural colorant, it is generally considered safe and free from significant health concerns.
Risks
In rare cases, may cause allergic reactions in sensitive individuals.
Benefits
Provides a natural color without the use of artificial dyes.
Processing
Processed Foods
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