At a glance
Summary
This cheese is made from cultured milk, salt, and enzymes, which are traditional ingredients for cheese production. Despite being classified as processed, it maintains a clean label with no artificial additives or harmful substances. The simplicity and quality of its ingredients allow it to score well within its category, although the processing level imposes a cap on its maximum score.
Key ingredients 3
Cultured milkNeutral
Cultured milk is a primary ingredient in cheese, providing essential proteins and fats. It undergoes fermentation, which can enhance digestibility and flavor. The quality of the milk can vary based on the source and treatment of the cows.
Risks
Potential risks include lactose intolerance or milk allergies in sensitive individuals.
Benefits
Provides a source of protein and calcium, essential for bone health and muscle function.
SaltNeutral
Salt is used in cheese for flavor and preservation. It is a refined ingredient without the trace minerals found in unrefined salts. Excessive consumption can contribute to high blood pressure.
Risks
High sodium intake can lead to increased blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese production to aid in coagulation and flavor development. They are typically derived from animal or microbial sources. The specific type of enzyme can affect the texture and taste of the cheese.
Benefits
Essential for the cheese-making process, contributing to texture and flavor.
Processing
Processed Foods
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