At a glance
Summary
This English Vintage Cheddar is made with a simple and traditional ingredient list, including milk, salt, starter culture, and microbial rennet, which aligns with traditional cheese-making practices. The product is processed but maintains high-quality ingredients without any artificial additives or seed oils, making it a healthier choice within its category. The processing level limits its score, but the clean label and nutrient-rich profile support a high rating.
Key ingredients 4
MilkGood
Milk is a primary source of high-quality protein and essential nutrients like calcium and vitamin D. It is a whole food ingredient that supports bone health and muscle function. The milk used in cheddar cheese is typically pasteurized to ensure safety and quality.
Risks
Potential risks include lactose intolerance or milk allergies in some individuals.
Benefits
Rich in calcium and protein, which are essential for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in processed foods and provides sodium, which is essential for fluid balance. However, 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.
Benefits
Provides essential sodium for maintaining fluid balance and nerve function.
Starter CultureNeutral
Starter cultures are used in cheese production to initiate fermentation and develop flavor. They consist of beneficial bacteria that help in the cheese aging process. The specific strains used can vary, impacting the final taste and texture of the cheese.
Benefits
Contributes to the development of flavor and texture in cheese through fermentation.
Microbial RennetNeutral
Microbial rennet is an enzyme used to coagulate milk in cheese production. It is a vegetarian alternative to animal-derived rennet and is widely used in cheese making. This ingredient is essential for the cheese-making process but does not contribute significant nutritional value.
Benefits
Allows for the coagulation of milk, enabling the cheese-making process without animal-derived enzymes.
Processing
Processed Foods
Get the full breakdown in the Scout appTake Scout shopping
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store GET IT ONGoogle Play