At a glance
Summary
This Camembert cheese is made from cultured pasteurized milk, salt, and microbial enzymes, which are traditional ingredients for cheese production. Despite being processed, it maintains a clean label with no harmful additives or seed oils, 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 pasteurized milkNeutral
Cultured pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. Pasteurization ensures safety by eliminating harmful bacteria, but it may reduce some beneficial bacteria. It is a standard ingredient in cheese production, offering a balance of nutrients.
Benefits
Provides a source of protein and calcium, essential for bone health and muscle function.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It helps control moisture and bacterial growth during cheese aging. While necessary for cheese production, 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, contributing to its texture and taste.
Microbial enzymesNeutral
Microbial enzymes are used in cheese making to coagulate milk, replacing animal rennet. They are derived from microbial sources, making them suitable for vegetarians. These enzymes are essential for cheese production but do not provide additional nutritional benefits.
Benefits
Facilitates the cheese-making process, allowing for the production of vegetarian-friendly cheese.
Processing
Processed Foods
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