Tipperary Extra Sharp Irish Cheddar Cheese
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This extra sharp Irish cheddar cheese is made from pasteurized milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese. It is a processed food, but the ingredient list is clean and free from harmful additives or seed oils, allowing it to score well within its category. The product's processing level limits its maximum score, but its high-quality ingredients and traditional cheesemaking process contribute positively to its rating.
Key ingredients 4
Pasteurized milkNeutral
Pasteurized 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 practice in cheese production to ensure safety.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.
Cheese culturesNeutral
Cheese cultures are used to ferment milk, aiding in the development of flavor and texture in cheese. They are essential for the cheesemaking process but do not provide direct nutritional benefits. The cultures contribute to the unique characteristics of the cheese.
Benefits
Contributes to the development of flavor and texture in cheese, enhancing its culinary appeal.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It is a common ingredient in cheese production but does not offer additional health benefits. Excessive consumption of salt can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.
Benefits
Enhances flavor and acts as a preservative in cheese, extending its shelf life.
EnzymesNeutral
Enzymes are used in cheese production to coagulate milk, forming curds. They are crucial for the cheesemaking process but do not have direct nutritional benefits. The use of enzymes is standard in traditional cheese production.
Benefits
Essential for the coagulation process in cheesemaking, contributing to the texture and structure of the cheese.
Processing
Processed Foods
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