Noord-Hollandse gouda 48+
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This gouda cheese is made from pasteurized cow's milk, salt, cheese cultures, animal rennet, and annatto, which are traditional ingredients for cheese production. The product is processed but maintains a clean ingredient list without harmful additives or seed oils. Its processing level limits the score, but the absence of artificial additives and the use of traditional cheese-making ingredients support a high rating within its category.
Key ingredients 5
Pasteurized cow's milkNeutral
Pasteurized cow's milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in many dairy products.
Risks
Some individuals may be lactose intolerant or allergic to cow's 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 preservation. It is a common ingredient in processed foods and helps control microbial growth. While necessary in small amounts, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular diseases.
Benefits
Enhances flavor and acts as a preservative in cheese.
Cheese culturesNeutral
Cheese cultures are bacteria used to ferment milk, essential for cheese production. They help develop flavor and texture in cheese. The specific strains used can vary, affecting the final product's characteristics.
Benefits
Contributes to the development of flavor and texture in cheese.
Animal rennetNeutral
Animal rennet is an enzyme used to coagulate milk, forming curds in cheese making. It is derived from the stomach lining of ruminant animals. This traditional method is effective for producing a wide variety of cheeses.
Risks
May not be suitable for vegetarians due to its animal origin.
Benefits
Essential for the coagulation process in traditional cheese making.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to give cheese a yellow or orange hue. As a natural dye, it is preferred over synthetic alternatives.
Risks
Some individuals may experience allergic reactions to annatto.
Benefits
Provides natural color without the use of artificial dyes.
Processing
Processed Foods
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