CHEDDAR GOAT MILK CHEESE

LACLARE CREAMERY
75 Good
$115.98
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Summary

This cheddar goat milk cheese is made from whole pasteurized goat milk, salt, cheese culture, and enzymes, which are all high-quality ingredients. The product is processed, but it maintains a clean label with no harmful additives or seed oils, contributing to its favorable rating. The cheese offers a good balance of protein and fat, making it a nutritious option within its category.

At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by LACLARE FAMILY CREAMERY
Category Cheese

Key ingredients 4

Whole pasteurized goat milk
Good

Whole pasteurized goat milk is a high-quality source of protein and essential nutrients. Pasteurization ensures safety by eliminating harmful bacteria while preserving nutritional value. Goat milk is often easier to digest than cow's milk and contains beneficial fatty acids.

Risks

Some individuals may have allergies or intolerances to goat milk.

Benefits

Rich in protein, calcium, and medium-chain fatty acids that support digestion and metabolic health.

Salt
Neutral

Salt is used to enhance flavor and act as a preservative in cheese. It is a common ingredient in cheese production and does not provide additional nutritional benefits. Excessive consumption of salt can lead to health issues such as hypertension.

Risks

High sodium intake can contribute to increased blood pressure and cardiovascular risk.

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Cheese culture
Neutral

Cheese culture consists of bacteria that ferment lactose, aiding in the cheese-making process. It is essential for developing the flavor and texture of cheese. The cultures used are generally safe and beneficial for fermentation.

Benefits

Contributes to the development of flavor and texture in cheese.

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Enzymes
Neutral

Enzymes are used in cheese production to coagulate milk, forming curds. They are a crucial component in the cheese-making process and are typically derived from animal or microbial sources. Enzymes do not contribute additional nutritional value but are necessary for cheese texture.

Benefits

Essential for the coagulation process in cheese-making, contributing to texture and consistency.

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Processing

Group 3 · Processed

Processed Foods

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