At a glance
Summary
This feta cheese is made from pasteurized sheep's milk, salt, lactic cultures, and rennet, which are traditional ingredients for cheese-making. The product is processed but maintains a clean label with no harmful additives or seed oils, allowing it to score well within its category. The use of sheep's milk provides a rich source of nutrients and is often easier to digest than cow's milk, contributing positively to its rating.
Key ingredients 4
Pasteurized Sheep's MilkGood
Sheep's milk is rich in essential nutrients and provides a good source of protein and calcium. Pasteurization ensures safety by eliminating harmful bacteria while retaining nutritional value. It is often easier to digest than cow's milk for some individuals.
Risks
Some individuals may be allergic to sheep's milk proteins.
Benefits
Contains higher levels of certain vitamins and minerals compared to cow's milk, such as vitamin B12 and zinc.
RennetGood
Beneficial ingredient — whole-food or functional value in this product class.
See more about Rennet →SaltNeutral
Salt is used as a preservative and flavor enhancer in cheese. It is a necessary component in cheese-making to control moisture and texture. However, excessive consumption of salt can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to increased blood pressure and cardiovascular risk.
Lactic CulturesNeutral
Lactic cultures are essential for the fermentation process in cheese-making, contributing to flavor and texture. They help in the development of beneficial bacteria in the gut. The specific strains used can vary, affecting the final product's characteristics.
Benefits
May support gut health by promoting beneficial bacteria.
Processing
Processed Foods
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