24 Month Aged Cheddar
Summary
This 24 Month Aged Cheddar is made from high-quality ingredients such as milk, starter culture, and microbial rennet, which contribute to its nutritional value and flavor. The cheese is processed but maintains a clean ingredient list without harmful additives, making it a healthy choice within its category. Its processing level limits the score, but the absence of artificial additives and the use of beneficial ingredients support a high rating.
At a glance
Key ingredients 5
MilkVery Good
Milk is the primary ingredient in cheese, providing essential nutrients like calcium and protein. It is a whole food that supports bone health and muscle function. The quality of milk can vary, but it is generally a beneficial component in cheese.
Risks
Some individuals may be lactose intolerant or allergic to milk proteins.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a common culinary ingredient with no significant processing concerns. 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.
Starter CultureGood
Starter cultures are beneficial bacteria used in cheese making to develop flavor and texture. They are essential for fermentation and contribute to the probiotic content of cheese. These cultures are generally considered beneficial for gut health.
Benefits
Contributes to flavor development and may support gut health through probiotics.
Calcium ChlorideNeutral
Calcium chloride is used in cheese making to improve curd formation and texture. It is a common additive in cheese production with no significant health concerns. It helps maintain the structural integrity of cheese during processing.
Benefits
Improves curd formation and texture in cheese making.
Microbial RennetGood
Microbial rennet is an enzyme used to coagulate milk in cheese making, derived from non-animal sources. It is a suitable alternative for vegetarians and is effective in cheese production. This ingredient is considered beneficial as it allows for cheese production without animal-derived rennet.
Benefits
Suitable for vegetarians and effective in cheese production.
Processing
Processed Foods
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