Epic source
Energy
410 kcal · 21% DV target
A dense, aged cow's milk cheese ranging from mild to sharp in flavor, cheddar provides a concentrated source of minerals and fats within a versatile culinary profile.
Cheddar is a significant source of calcium, and systematic reviews indicate that the heat treatment (pasteurization) used in its production causes no significant loss of this mineral .23
While cheddar is high in saturated fat, evidence suggests its impact on blood cholesterol may be different from other fat sources; one study found that consuming full-fat cheddar resulted in lower LDL-cholesterol (the type often linked to heart disease risk) compared to consuming the same amount of dairy fat from butter .512
The fermentation process used to make cheddar involves adding bacteria that may alter how the cheese affects blood cholesterol, though this is an emerging area of research .5
Early research suggests that specific components in cheese, such as conjugated linoleic acid (a type of fatty acid) and its unique mineral structure, may offer different cardiovascular effects than the saturated fats found in red meat .5
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
410 kcal · 21% DV target
24.8 g · 50% DV target
34.0 g · 44% DV target
20.8 g · 104% DV target
Not a benefit — best kept low
1.44 g · 144% DV target
Not a benefit — best kept low
0.25 g · Top 13% of dairy & cheese
Seasonality has not been estimated for this ingredient yet.
Dairy production, particularly cheese, has a significant carbon and water footprint compared to plant-based proteins.
The distinct orange hue of many cheddars was historically achieved using saffron or carrot juice to mimic the high-carotene milk of grass-fed cows, though annatto is now the standard coloring agent.