GRUYERE AOP CHEESE
Summary
Gruyere AOP Cheese is made from cultured milk, salt, and enzymes, which are high-quality ingredients contributing to its nutritional value. The cheese provides a good source of protein and calcium, essential for bone health, and the fermentation process enhances digestibility. Despite being processed, the clean ingredient list and absence of harmful additives support a favorable rating within its category.
At a glance
Key ingredients 3
Cultured milkVery Good
Cultured milk is a high-quality source of protein and calcium, essential for bone health. The fermentation process enhances digestibility and introduces beneficial probiotics. It is a traditional ingredient in cheese-making, contributing to flavor and nutritional value.
Benefits
Rich in protein and calcium, supporting bone health and muscle function. Contains probiotics that may improve gut health.
SaltGood
Salt is used in cheese-making to enhance flavor and act as a preservative. It helps control the fermentation process and contributes to the cheese's texture. While necessary in moderation, excessive salt intake can lead to health issues.
Risks
Excessive consumption of salt can lead to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative, contributing to the cheese's shelf life and safety.
EnzymesNeutral
Enzymes are essential in cheese production, aiding in the coagulation of milk. They are typically derived from animal or microbial sources and are crucial for developing the cheese's texture and flavor. The use of enzymes is standard in cheese-making and poses no significant health concerns.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation and flavor development.
Processing
Processed Foods
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