Vermont Creamery - Bonne Bouche 4.00 oz

Vermont Creamery
85 Excellent
$75.98 · 4 oz · 6 pack
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Summary

This cheese product is made from high-quality ingredients such as pasteurized cultured goats' milk and enzymes, which contribute to its nutritional value and digestibility. The short ingredient list and absence of harmful additives reflect a clean label, although it is moderately processed. The processing level limits its maximum score, but the overall ingredient quality supports a strong rating within its category.

At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Land O'Lakes
Category Cheese

Key ingredients 4

Pasteurized cultured goats' milk
Very Good

This ingredient is a high-quality source of protein and essential nutrients. The pasteurization process ensures safety by eliminating harmful bacteria while preserving nutritional value. Goat's milk is often easier to digest than cow's milk and contains beneficial probiotics from the cultures.

Benefits

Rich in protein and essential nutrients, and contains probiotics that support gut health.

Salt
Neutral

Salt is used to enhance flavor and act as a preservative in cheese. It is a natural ingredient with minimal processing involved. While necessary for flavor, excessive consumption can lead to health issues such as high blood pressure.

Risks

Excessive salt intake can contribute to high blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a natural preservative in cheese.

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Enzymes
Good

Enzymes are essential for the cheese-making process, aiding in the coagulation of milk. They are typically derived from natural sources and are minimally processed. Enzymes help develop the texture and flavor of the cheese.

Benefits

Facilitates the cheese-making process and contributes to the development of texture and flavor.

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Ash
Neutral

Ash is used in cheese-making to create a distinctive appearance and can influence the pH balance. It is a traditional ingredient with minimal processing. While it adds visual appeal, it does not significantly impact the nutritional profile.

Benefits

Contributes to the visual appeal and may influence the pH balance of the cheese.

Processing

Group 3 · Processed

Processed Foods

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