Tahsildaroğlu Full Fat Cow's Feta Cheese - 2.2lb
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This feta cheese is made from pasteurized cow's milk, cheese rennet, cheese starter, stabilizer, and salt, which are typical ingredients for traditional cheese. The product is processed but maintains a clean ingredient list without harmful additives or seed oils. The use of pasteurized milk ensures safety while providing essential nutrients like calcium and protein, making it a relatively healthy choice within its category.
Key ingredients 5
Pasteurized cow's milkGood
Pasteurized cow's milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. It is a high-quality animal-based protein source, providing a complete amino acid profile.
Risks
Some individuals may be lactose intolerant or allergic to cow's milk proteins.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential vitamins and minerals such as vitamin D and B12.
Cheese rennetNeutral
Cheese rennet is used to coagulate milk, forming curds for cheese production. It is a natural enzyme that plays a crucial role in traditional cheesemaking. The use of rennet is standard in cheese production and does not significantly impact nutritional value.
Benefits
Facilitates the cheesemaking process by coagulating milk, essential for cheese texture and flavor development.
Cheese starterNeutral
Cheese starter cultures are beneficial bacteria used to initiate the fermentation process in cheese. They contribute to the development of flavor and texture in cheese. These cultures are a standard component in cheese production and do not pose health risks.
Benefits
Enhances flavor and texture of cheese through fermentation, contributing to the development of beneficial probiotics.
StabilizerNeutral
Stabilizers are used to maintain texture and consistency in processed foods. In cheese, they help prevent separation and improve shelf life. While they do not add nutritional value, they are generally recognized as safe in small quantities.
Risks
Excessive consumption of stabilizers may lead to digestive discomfort in sensitive individuals.
Benefits
Helps maintain product consistency and extends shelf life without significantly altering nutritional content.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It is a common ingredient in cheese production, contributing to taste and microbial stability. While necessary for flavor, excessive salt intake can be a health concern.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative, contributing to the safety and taste of cheese.
Processing
Processed Foods
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