TAGLIO, PARMESAN CHEESE, A HARD CHEESE WITH A MILD, NUTTY FLAVOR AND AROMA
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This Parmesan cheese is made from traditional ingredients like pasteurized part-skim milk, cheese cultures, salt, and enzymes, which are typical for high-quality cheeses. The product is processed, but it maintains a clean label with no harmful additives, making it a good choice within its category. Its nutritional profile, with high protein and calcium content, further supports its positive rating.
Key ingredients 5
Parmesan cheeseGood
Parmesan cheese is a high-quality source of protein and calcium, beneficial for bone health. It is made from pasteurized part-skim milk, cheese cultures, salt, and enzymes, which are traditional cheese-making ingredients. The aging process enhances its flavor and digestibility.
Risks
Contains lactose, which may be a concern for individuals with lactose intolerance.
Benefits
Rich in protein and calcium, supporting muscle and bone health. The fermentation process may also provide beneficial probiotics.
Pasteurized part-skim milkNeutral
Pasteurized part-skim milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. However, it lacks the full fat content of whole milk, which may reduce some nutritional benefits.
Benefits
Provides essential nutrients such as calcium and protein, important for bone and muscle health.
Cheese culturesNeutral
Cheese cultures are essential for the fermentation process, contributing to the flavor and texture of the cheese. They consist of beneficial bacteria that help in the cheese-making process. These cultures are generally considered safe and beneficial for gut health.
Benefits
May contribute to gut health by providing beneficial bacteria.
SaltNeutral
Salt is used in cheese-making for flavor and as a preservative. It helps control the growth of bacteria and enhances the taste of the cheese. However, excessive salt intake can be a concern for cardiovascular health.
Risks
High sodium intake can lead to increased blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are crucial for the texture and maturation of the cheese. Typically derived from animal or microbial sources, they are safe and effective in cheese production.
Benefits
Essential for the cheese-making process, contributing to texture and flavor development.
Processing
Processed Foods
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