Natural Sharp Cheddar

Truly grass fed
85 Excellent
$5.88 · 7 oz
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Summary

This cheese product is made from high-quality ingredients such as pasteurized milk and cheese cultures, which contribute positively to its nutritional profile. The short ingredient list and absence of harmful additives are commendable, although it is still considered a processed food. The processing level limits its maximum potential score, but the clean label and beneficial ingredients help it achieve a strong rating within its category.

At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Tirlán Ingredients
Category Cheese

Key ingredients 4

Pasteurized Milk
Good

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.

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Salt
Neutral

Salt is used in cheese making for flavor and as a preservative. It helps control moisture and texture in the cheese. While necessary for cheese production, excessive salt intake can be a health concern.

Risks

High sodium intake can lead to increased blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a natural preservative in cheese.

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Cheese Cultures
Good

Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They contribute to the development of flavor and texture in the cheese. These cultures can also support gut health by promoting beneficial bacteria.

Benefits

Supports gut health and contributes to the flavor and texture of cheese.

Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds. They are essential for the cheese production process. Typically derived from animal or microbial sources, they are crucial for texture development.

Benefits

Essential for cheese production, aiding in curd formation and texture development.

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Processing

Group 3 · Processed

Processed Foods

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