Grated Parmigiano Reggiano
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Summary
Grated Parmigiano Reggiano is made from high-quality raw cow's milk, salt, and animal rennet, which are all traditional and clean ingredients. The product is processed to some extent, but it maintains a high nutritional profile with a significant amount of protein and minimal additives. The processing level limits the score, but the absence of harmful additives and the use of authentic cheese-making ingredients contribute positively to its rating.
At a glance
Key ingredients 3
Raw cow's milkVery Good
Raw cow's milk is a high-quality source of protein and essential nutrients. It is minimally processed, retaining beneficial enzymes and probiotics. The use of raw milk in cheese production can enhance flavor and nutritional profile compared to pasteurized alternatives.
Risks
Potential risks include the presence of harmful bacteria if not properly handled, but traditional cheese-making processes mitigate this risk.
Benefits
Rich in calcium, protein, and vitamins, supporting bone health and muscle function. Contains beneficial probiotics that may aid in digestion.
SaltGood
Salt is used in cheese-making to enhance flavor and act as a preservative. It helps control moisture content and texture in the final product. While essential for flavor, its use is moderate in this product, aligning with traditional cheese-making practices.
Risks
Excessive salt intake can lead to increased blood pressure, but the amount in cheese is typically consumed in moderation.
Benefits
Essential for flavor development and preservation in cheese. Provides necessary sodium for electrolyte balance in the body.
Animal rennetGood
Animal rennet is a natural enzyme used in traditional cheese-making to coagulate milk. It is derived from the stomach lining of ruminant animals and is crucial for developing the texture and flavor of aged cheeses. Its use is a hallmark of authentic cheese production, contributing to the unique characteristics of Parmigiano Reggiano.
Benefits
Facilitates the cheese-making process by coagulating milk, essential for creating the texture and flavor of traditional cheeses. Supports the development of complex flavors during aging.
Processing
Processed Foods
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