Kerrygold Dubliner Cheese

Common questions

Is Kerrygold Dubliner Cheese healthy?

Kerrygold Dubliner Cheese scores 87/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. Irish grass-fed cheese with a traditional four-ingredient label — pasteurized milk, salt, cultures, enzymes.

How processed is Kerrygold Dubliner Cheese?

Kerrygold Dubliner Cheese is NOVA Group 3: Processed Foods.

How does Kerrygold Dubliner Cheese compare to other cheese?

Kerrygold Dubliner Cheese ranks #9 of 59 cheese in Scout's independent rankings. The current top score in the category is Organic Valley Grassmilk Raw Cheddar at 93/100.

Which ingredients drive Kerrygold Dubliner Cheese's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized milk counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Kerrygold Dubliner Cheese

Kerrygold
87 Excellent
$5.97 · 7 oz · $0.85 / ounce
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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by KERRYGOLD
Category Cheese
Summary

Irish grass-fed cheese with a traditional four-ingredient label — pasteurized milk, salt, cultures, enzymes.

Key ingredients 4

Pasteurized milk
Good

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of animal-based protein, which is beneficial for muscle maintenance.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese making for flavor and preservation. It is a refined ingredient without additional trace minerals. While necessary in cheese production, excessive consumption can contribute to high blood pressure.

Risks

Excessive salt intake may lead to increased blood pressure and cardiovascular issues.

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Cheese cultures
Neutral

Cheese cultures are essential for the fermentation process, contributing to flavor and texture development. They are naturally occurring bacteria used in cheese production. These cultures are crucial for transforming milk into cheese but do not provide direct nutritional benefits.

Benefits

Essential for cheese fermentation, contributing to flavor and texture.

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Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds. They are typically derived from animal or microbial sources. While necessary for cheese production, they do not contribute additional nutritional value.

Benefits

Crucial for the cheese-making process, aiding in milk coagulation.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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