Swiss

Hyvee
75 Good
View on Amazon

Summary

This cheese product is made from simple, recognizable ingredients such as pasteurized part-skim milk, cheese culture, salt, and enzymes, which contribute to its nutritional value. The use of part-skim milk helps reduce fat content while maintaining essential nutrients like calcium and protein. Despite being processed, the absence of harmful additives or seed oils supports a higher score within the processed food category.

At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Hy-Vee, Inc.
Category Unknown

Key ingredients 4

Pasteurized Part-Skim Milk
Good

This is a primary ingredient in cheese, providing essential nutrients like calcium and protein. Pasteurization ensures safety by eliminating harmful bacteria. Part-skim milk reduces fat content while maintaining nutritional value.

Risks

Lactose intolerance may cause digestive issues for some individuals.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

Cheese Culture
Neutral

Cheese cultures are used to ferment milk, aiding in the development of flavor and texture. They are essential for the cheese-making process but do not provide direct nutritional benefits. The cultures are generally considered safe and beneficial for fermentation.

Benefits

Contributes to the development of cheese flavor and texture.

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Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a common culinary ingredient but does not provide additional nutritional benefits. Excessive consumption of salt can lead to health issues such as high blood pressure.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

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Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk, forming curds. They are crucial for the cheese production process but do not have direct nutritional benefits. Enzymes are typically derived from animal or microbial sources.

Benefits

Essential for the cheese-making process, aiding in milk coagulation.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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