BOAR'S HEAD, BABY SWISS CHEESE
Summary
This cheese is made from high-quality ingredients like pasteurized milk, cheese cultures, salt, and enzymes, which contribute to its nutritional value and flavor. The product is processed, but it avoids harmful additives and maintains a clean ingredient list, which supports a higher score within its category. The processing level limits its maximum score, but the absence of artificial additives and seed oils helps it achieve a strong rating.
At a glance
Key ingredients 4
Pasteurized milkGood
Pasteurized milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. It is a high-quality ingredient in cheese production, contributing to flavor and texture.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential nutrients like vitamin D and B12.
Cheese culturesNeutral
Cheese cultures are essential for the fermentation process, contributing to the development of flavor and texture in cheese. They consist of beneficial bacteria that help in the cheese maturation process. While they are crucial for cheese production, they do not provide direct nutritional benefits.
Benefits
Facilitates the fermentation process, enhancing flavor and texture in cheese.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in processed foods, providing taste and extending shelf life. While necessary in moderation, excessive consumption can lead to health issues such as hypertension.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese production.
EnzymesNeutral
Enzymes are used in cheese production to aid in the coagulation of 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 and are safe for consumption.
Benefits
Essential for the coagulation process in cheese making, contributing to texture and structure.
Processing
Processed Foods
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