At a glance
Summary
This cheddar cheese is made from pasteurized cow's milk, salt, cultures, and microbial rennet, which are traditional ingredients for cheese production. The product is processed but maintains a clean label with no artificial additives or seed oils, contributing to its favorable rating. Its nutritional profile, with a good balance of protein and fats, further supports its score within the processed cheese category.
Key ingredients 4
Pasteurized cow's milkGood
Pasteurized cow's milk is a primary source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. It provides a complete amino acid profile, beneficial for muscle maintenance.
Risks
Some individuals may be lactose intolerant or allergic to cow's milk proteins.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
CulturesGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
May support gut health by promoting beneficial bacteria.
SaltNeutral
Salt is used for flavor enhancement and preservation in cheese. It is a refined ingredient without additional trace minerals. While necessary in moderation, excessive consumption can lead to health issues such as hypertension.
Risks
Excessive salt intake may contribute to high blood pressure and cardiovascular issues.
Microbial rennetNeutral
Microbial rennet is a vegetarian-friendly enzyme used to coagulate milk in cheese making. It is an alternative to animal-derived rennet, suitable for vegetarian diets. The use of microbial rennet does not significantly alter the nutritional profile of the cheese.
Benefits
Suitable for vegetarians and does not alter the nutritional profile of cheese.
Processing
Processed Foods
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