Quattro Formaggio
Summary
This cheese blend includes high-quality ingredients like Parmesan, Asiago, and Fontina, which are rich in protein and calcium. However, the presence of cellulose and natamycin, along with its classification as ultra-processed, limits its score. Despite the beneficial ingredients, the processing level and use of additives prevent it from achieving a higher rating.
At a glance
Key ingredients 7
ParmesanGood
Parmesan is a hard cheese known for its rich flavor and high protein content. It is made from high-quality milk and aged to enhance its nutritional profile. The aging process also reduces lactose content, making it easier to digest for some individuals.
Risks
Contains high sodium levels which may be a concern for individuals with hypertension.
Benefits
Rich in protein and calcium, supporting bone health and muscle maintenance.
AsiagoGood
Asiago is a semi-hard cheese that provides a good source of protein and calcium. It is made from cow's milk and aged to develop a distinct flavor. The cheese is also a source of essential vitamins and minerals.
Risks
High sodium content may pose a risk for those with salt-sensitive conditions.
Benefits
Provides essential nutrients like calcium and protein, beneficial for bone and muscle health.
FontinaGood
Fontina is a creamy cheese known for its smooth texture and rich taste. It is made from raw milk, which can enhance its flavor profile and nutritional value. The cheese is a good source of protein and calcium.
Risks
Raw milk cheeses may pose a risk of bacterial contamination if not properly handled.
Benefits
Offers a rich source of protein and calcium, supporting overall health.
Mild ProvoloneNeutral
Mild Provolone is a semi-soft cheese with a mild flavor profile. It is made from pasteurized milk, which ensures safety from pathogens. The cheese provides a moderate amount of protein and calcium.
Risks
High sodium content may be a concern for individuals monitoring their salt intake.
Benefits
Contains protein and calcium, contributing to dietary needs.
CelluloseNeutral
Cellulose is used as an anti-caking agent to prevent clumping in cheese products. It is derived from plant fibers and is generally recognized as safe. The ingredient does not contribute significant nutritional value.
Benefits
Helps maintain product quality by preventing clumping.
NatamycinBad
Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. While it is effective in preventing spoilage, it is an additive that some consumers prefer to avoid. Its use is regulated to ensure safety, but it does not provide nutritional benefits.
Risks
Potential allergen for sensitive individuals and may contribute to antibiotic resistance concerns.
Benefits
Prevents mold growth, extending the product's shelf life.
SaltNeutral
Salt is used in cheese production to enhance flavor and act as a preservative. It is a necessary component in cheese making but contributes to the overall sodium content. The use of refined salt does not provide additional trace minerals.
Risks
High sodium intake can lead to increased blood pressure and cardiovascular risks.
Benefits
Essential for flavor development and preservation in cheese.
Processing
Ultra-Processed Foods
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