Maker’s Blend Aged Cheddar & Parmesan
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This cheese product is made with a simple and clean ingredient list, including pasteurized milk, salt, lactic starter culture, and vegetarian rennet, which are traditional components in cheese making. The absence of artificial additives, seed oils, or excessive processing ingredients contributes positively to its score. However, as a processed food, its score is capped, but it remains a high-quality option within its category.
Key ingredients 4
Lactic starter cultureGood
Lactic starter cultures are beneficial bacteria used in cheese making to ferment lactose into lactic acid. This process is crucial for developing the cheese's texture and flavor. These cultures can also contribute to gut health by supporting beneficial gut bacteria.
Benefits
Supports the fermentation process in cheese making and may promote gut health by contributing beneficial bacteria.
Pasteurized milkNeutral
Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process eliminates 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 making for flavor and as a preservative. It helps control the fermentation process and enhances the overall taste. While necessary in moderation, excessive salt intake 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, contributing to its shelf life.
Vegetarian rennetNeutral
Vegetarian rennet is an enzyme used to coagulate milk in cheese production. It is derived from microbial or plant sources, making it suitable for vegetarians. It performs the same function as animal rennet without the use of animal products.
Benefits
Allows for the production of cheese suitable for vegetarians while effectively coagulating milk.
Processing
Processed Foods
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