Sartori MontAmoré Grab And Go Cheese Bite

MontAmoré
85 Excellent
$1.99 · 7 oz
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Summary

This cheese product is made from high-quality ingredients such as pasteurized milk, cheese cultures, salt, and enzymes, which contribute to its nutritional value and flavor. The processing level is moderate, but the absence of harmful additives or seed oils allows it to maintain a high score within its category. The clean ingredient list and minimal processing make it a healthy choice compared to more heavily processed cheese products.

At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Sartori Cheese Company
Category Cheese

Key ingredients 4

Pasteurized Milk
Good

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It serves as a high-quality base for cheese production.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

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Cheese Cultures
Good

Cheese cultures are beneficial bacteria used in cheese making to develop flavor and texture. They play a crucial role in the fermentation process, enhancing the nutritional profile of the cheese. These cultures contribute to the probiotic content of the cheese.

Benefits

Contribute to the development of probiotics, which can support gut health.

Salt
Neutral

Salt is used in cheese making for flavor and as a preservative. It helps control the growth of unwanted bacteria during fermentation. While necessary in cheese production, excessive consumption of salt can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

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Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds. They are essential for the cheese-making process but do not contribute significant nutritional value. Enzymes are typically derived from animal or microbial sources.

Benefits

Essential for the cheese-making process, aiding in milk coagulation.

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Processing

Group 3 · Processed

Processed Foods

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