At a glance
Summary
This Swiss natural cheese is made from cultured part-skim milk, salt, and enzymes, which are traditional ingredients for cheese production. Despite being classified as processed, it maintains a clean label with no harmful additives or artificial ingredients, allowing it to score well within its category. The simplicity and quality of its ingredients contribute positively to its rating, although the processing level imposes a cap on the score.
Key ingredients 3
Cultured part-skim milkNeutral
Cultured part-skim milk is a primary ingredient in cheese, providing essential proteins and calcium. It undergoes fermentation, which can enhance digestibility and probiotic content. However, it lacks the full fat content of whole milk, which may affect flavor and texture.
Benefits
Provides proteins and calcium essential for bone health and muscle function. Fermentation may offer probiotic benefits.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It is a common ingredient in cheese production, contributing to the overall taste profile. Excessive consumption can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese production.
EnzymesNeutral
Enzymes are crucial in cheese making, aiding in the coagulation of milk. They help develop the texture and flavor of the cheese. The specific type of enzymes used can vary, but they are generally considered safe and necessary for cheese production.
Benefits
Essential for the coagulation process in cheese making, contributing to texture and flavor development.
Processing
Processed Foods
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