At a glance
Summary
This semisoft natural cheese is made with a simple and clean ingredient list consisting of pasteurized cultured milk, salt, and microbial enzymes. The minimal processing and absence of harmful additives contribute positively to its score. However, as a processed food, its score is capped, but it remains a high-quality option within its category due to its traditional cheese-making process and clean label.
Key ingredients 3
Pasteurized cultured milkGood
Pasteurized cultured milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process ensures safety by eliminating harmful bacteria while preserving nutritional value. Culturing enhances flavor and digestibility, making it a beneficial component.
Benefits
Rich in high-quality proteins and fats, supporting muscle health and providing energy. Contains beneficial bacteria from culturing that may aid in digestion.
SaltNeutral
Salt is used in cheese for flavor and preservation. It is a common ingredient in many foods and provides essential sodium. However, excessive consumption can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to increased blood pressure and cardiovascular issues.
Benefits
Provides essential sodium necessary for various bodily functions, including nerve transmission and muscle contraction.
Microbial enzymesNeutral
Microbial enzymes are used in cheese production to aid in coagulation and flavor development. They are a vegetarian alternative to animal rennet. These enzymes are generally recognized as safe and effective in cheese making.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation and enhancing flavor development.
Processing
Processed Foods
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