NATURAL AGED CHEDDAR CHEESE, SWEET & CREAMY
Summary
This natural aged cheddar cheese is made from high-quality ingredients such as pasteurized milk, cheese cultures, and enzymes, which contribute to its nutritional value and flavor. The product is processed, but it avoids harmful additives and maintains a clean ingredient list, which supports a higher score within its category. Despite its processing level, the absence of artificial additives and the use of beneficial ingredients like cheese cultures enhance its overall quality.
At a glance
Key ingredients 4
Pasteurized milkGood
Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It serves as a high-quality base for cheese production, contributing to its nutritional profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the fermentation process by regulating bacterial growth. While essential in moderation, excessive salt intake can lead to health issues.
Risks
Excessive consumption may contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese production.
Cheese culturesGood
Cheese cultures are beneficial bacteria used to ferment milk, aiding in the development of flavor and texture in cheese. They play a crucial role in the cheese aging process, contributing to its unique taste. These cultures are essential for transforming milk into cheese.
Benefits
Promotes the development of flavor and texture in cheese, contributing to its nutritional value.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for the cheese production process, ensuring proper texture and consistency. Typically derived from animal or microbial sources, they are essential for cheese formation.
Benefits
Essential for coagulating milk and forming cheese curds, contributing to the cheese's texture.
Processing
Processed Foods
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