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AGED BRICK CHEESE

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AGED BRICK CHEESE

85 Excellent
$16.75 · 2 lb
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Summary

Aged Brick Cheese is made from pasteurized milk, culture, salt, and enzymes, which are clean and minimal ingredients for cheese production. The product is processed, which limits its score, but it avoids harmful additives and maintains a high nutritional profile with good protein and calcium content. Its processing level prevents it from reaching the highest scores, but it remains a healthy choice within its category.

At a glance

Beneficial ingredients 1
Harmful ingredients 0
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, contributing to its nutritional profile.

Benefits

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

See more about Pasteurized milk →
Culture
Neutral

Cultures are used in cheese-making to ferment milk, aiding in flavor and texture development. They are essential for the cheese maturation process but do not provide direct nutritional benefits. The specific strains used can influence the final taste and quality of the cheese.

Benefits

Contributes to the development of flavor and texture in cheese.

Salt
Neutral

Salt is used in cheese-making for flavor enhancement and as a preservative. It helps control moisture and bacterial growth during aging. While necessary for cheese production, excessive consumption of salt can lead to health issues.

Risks

High sodium intake may contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk, forming curds. They are crucial for the cheese production process but do not have direct nutritional benefits. The type of enzyme used can affect the texture and flavor of the cheese.

Benefits

Essential for the coagulation process in cheese-making.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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