Vermont Creamery - Bonne Bouche 4.00 oz
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This cheese is made from pasteurized cultured goats' milk, salt, enzymes, and ash, which are all clean and traditional ingredients for cheese. The product is processed but maintains a simple ingredient list without any harmful additives or seed oils, allowing it to score well within its category. The use of goat's milk provides a good source of protein and essential nutrients, contributing positively to its rating.
Key ingredients 4
Pasteurized cultured goats' milkGood
Pasteurized cultured goats' milk is a high-quality source of protein and essential nutrients. The pasteurization process ensures safety by eliminating harmful bacteria, while the culturing process enhances digestibility and probiotic content. Goat's milk is often easier to digest than cow's milk and provides a rich source of calcium and vitamin D.
Risks
Some individuals may have allergies or intolerances to goat's milk proteins.
Benefits
Rich in protein, calcium, and probiotics, which support bone health and digestive function. Easier to digest for some people compared to cow's milk.
SaltNeutral
Salt is used as a preservative and flavor enhancer in cheese. It is a common ingredient in cheese production, providing essential sodium for flavor and preservation. However, excessive sodium intake can be a health concern.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.
Benefits
Provides essential sodium for bodily functions and enhances the flavor of the cheese.
EnzymesNeutral
Enzymes are used in cheese production to aid in the coagulation of milk. They are essential for transforming milk into cheese, contributing to texture and flavor development. The specific type of enzyme used can vary, but they are generally considered safe and necessary for cheese making.
Benefits
Essential for cheese production, contributing to the development of texture and flavor.
AshNeutral
Ash is used in some cheeses to alter the surface pH and enhance flavor. It is a traditional ingredient in certain cheese varieties, contributing to the development of a unique rind and flavor profile. The use of ash is generally safe and adds to the artisanal quality of the cheese.
Benefits
Contributes to the unique flavor and appearance of the cheese, enhancing its artisanal quality.
Processing
Processed Foods
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