At a glance
Summary
This product is a traditional cheese made with pasteurized milk and cream, salt, cheese cultures, and enzymes, which are all standard ingredients for cheese production. The inclusion of calcium chloride and penicillium candidum is typical for brie, aiding in texture and rind development. Despite being processed, the clean ingredient list and absence of harmful additives allow it to score well within its category.
Key ingredients 6
Pasteurized milk and creamGood
Pasteurized milk and cream are primary sources of calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. They provide essential nutrients like vitamin D and calcium, supporting bone health.
Risks
Some individuals may be lactose intolerant and experience digestive discomfort.
Benefits
Rich in calcium and protein, which are essential for bone health and muscle maintenance.
Cheese culturesGood
Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They contribute to the development of flavor and texture in cheese. These cultures can also support gut health by promoting beneficial bacteria.
Benefits
Contribute to the development of flavor and texture in cheese and may support gut health.
SaltNeutral
Salt is used for flavor enhancement and preservation in cheese. It is a common ingredient in cheese-making, providing taste and aiding in texture development. However, excessive sodium intake can be a health concern.
Risks
High sodium intake can lead to increased blood pressure and cardiovascular issues.
EnzymesNeutral
Enzymes are used in cheese-making to coagulate milk, forming curds. They are essential for the cheese-making process but do not provide direct nutritional benefits. Enzymes are typically derived from animal or microbial sources.
See more about Enzymes →Calcium chlorideNeutral
Calcium chloride is used in cheese-making to improve curd formation and firmness. It is a common additive in cheese production and does not pose significant health risks. It helps maintain the structural integrity of cheese.
See more about Calcium chloride →Penicillium candidumNeutral
Penicillium candidum is a mold used in the production of soft cheeses like Brie to develop the characteristic white rind. It contributes to the flavor and texture of the cheese. This mold is safe for consumption and is an integral part of the cheese's maturation process.
Benefits
Contributes to the development of flavor and texture in soft cheeses.
Processing
Processed Foods
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