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Natural Aged Cheddar

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Natural Aged Cheddar

Truly
75 Good
View on Amazon

Summary

This natural aged cheddar is made from a short list of clean ingredients, including pasteurized milk and cheese cultures, which contribute to its nutritional value and flavor. Despite being a processed food, it lacks harmful additives and artificial ingredients, allowing it to maintain a high score within its category. The presence of beneficial bacteria from cheese cultures and the absence of seed oils or artificial preservatives further enhance its rating.

At a glance

Beneficial ingredients 2
Harmful ingredients 0
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 base for cheese cultures to develop flavor and texture.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

See more about Pasteurized Milk →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of bacteria during the aging process. While necessary for flavor, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Essential for flavor development and preservation in cheese.

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Cheese Cultures
Good

Cheese cultures are beneficial bacteria that aid in the fermentation process, developing the cheese's flavor and texture. They are crucial for the aging process, contributing to the unique characteristics of aged cheddar. These cultures can also provide probiotic benefits.

Benefits

Contribute to flavor development and may offer probiotic benefits.

Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are essential for the cheese-making process but do not significantly impact nutritional value. The type of enzyme used can vary, but they are generally safe and effective.

Benefits

Essential for the cheese-making process, aiding in milk coagulation.

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Processing

Group 3 · Processed

Processed Foods

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