At a glance
Summary
This cheddar cheese is made from pasteurized cow's milk, salt, vegetarian rennet, and cultures, which are traditional ingredients for cheese. Despite being processed, it maintains a clean label with no harmful additives or artificial ingredients, allowing it to score well within its category. The simplicity and quality of the ingredients contribute positively to its rating, although the processing level imposes a cap on the score.
Key ingredients 4
CulturesGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Contributes to the development of flavor and texture in cheese, enhancing its sensory qualities.
Pasteurized Cow's MilkNeutral
Pasteurized cow's milk is a primary ingredient in cheese, providing essential proteins and fats. 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
Potential risks include lactose intolerance or milk allergies in sensitive individuals.
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 cheese production, excessive consumption can contribute to high blood pressure.
Risks
High sodium intake can lead to increased blood pressure and cardiovascular issues.
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 cheese production without animal-derived enzymes, suitable for vegetarian diets.
Processing
Processed Foods
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