Cabot Creamery CABOT, PREMIUM PEPPER JACK CHEESE
At a glance
Summary
This cheese is made from fresh pasteurized milk, cheese cultures, jalapeno peppers, salt, and enzymes, which are all traditional and clean ingredients for cheese production. The product is processed but maintains a simple ingredient list without any artificial additives or seed oils, which supports a higher score within its category. The presence of jalapeno peppers adds flavor without compromising the overall quality of the cheese.
Key ingredients 5
Fresh pasteurized milkGood
Fresh pasteurized milk is a primary source of high-quality protein and calcium. Pasteurization ensures safety by eliminating harmful bacteria while retaining nutritional value. It serves as the base for cheese, providing essential nutrients.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese culturesGood
Cheese cultures are beneficial bacteria that aid in the fermentation process, enhancing flavor and texture. They contribute to the development of probiotics, which can support gut health. The use of cultures is essential for traditional cheese production.
Benefits
May support digestive health through probiotic activity and improve cheese flavor and texture.
Jalapeno peppersNeutral
Jalapeno peppers add a spicy flavor and contain capsaicin, which may have metabolic benefits. They are used in small quantities primarily for flavor enhancement. The nutritional impact is minimal due to the small amount used.
Risks
May cause irritation or discomfort in individuals sensitive to spicy foods.
Benefits
Contains capsaicin, which may boost metabolism and provide antioxidant properties.
SaltNeutral
Salt is used to enhance flavor and act as a preservative in cheese. It is a common ingredient in cheese-making, contributing to the overall taste profile. The amount used should be monitored due to sodium content.
Risks
Excessive sodium intake can lead to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are crucial for the cheese-making process, aiding in the coagulation of milk. They are naturally occurring and essential for transforming milk into cheese. The use of enzymes is standard in cheese production.
Benefits
Essential for cheese production, aiding in milk coagulation and cheese texture development.
Processing
Processed Foods
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