Cabot Vermont Sharp Cheddar
At a glance
Summary
Farmer-owned Vermont cheddar made the traditional way — pasteurized milk, cheese cultures, salt, enzymes.
Key ingredients 4
Fresh pasteurized milkGood
Fresh pasteurized milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. It serves as the foundational ingredient in cheese production, providing a rich source of nutrients.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential vitamins and minerals necessary for overall health.
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 support gut health. The use of specific cultures can influence the cheese's characteristics, making it unique and flavorful.
Benefits
Supports gut health through the development of probiotics. Enhances flavor and texture of the cheese.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a necessary component in controlling the fermentation process and ensuring the cheese's safety. While it adds taste, excessive consumption of salt can lead to health issues.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese production.
EnzymesNeutral
Enzymes are crucial in the cheese-making process, aiding in the coagulation of milk. They help develop the cheese's texture and flavor profile. Typically derived from animal or microbial sources, they are essential for transforming milk into cheese.
Benefits
Essential for coagulation and development of cheese texture and flavor.
Processing
Processed Foods
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