At a glance
Summary
This Parmesan cheese is made from traditional ingredients such as pasteurized part-skim milk, cheese cultures, salt, and enzymes, which are typical for high-quality cheese. The product is processed but maintains a clean label with no harmful additives or seed oils, allowing it to score well within its category. Its high protein content and beneficial nutrients contribute positively to its rating, although the processing level imposes a cap on the score.
Key ingredients 5
Parmesan cheeseGood
Parmesan cheese is a high-quality source of protein and calcium, beneficial for bone health. It is made from pasteurized part-skim milk, cheese cultures, salt, and enzymes, which are traditional cheese-making ingredients. The aging process enhances its flavor and digestibility.
Benefits
Rich in protein and calcium, supporting bone health and muscle maintenance. Contains beneficial bacteria from cheese cultures that may aid digestion.
Pasteurized part-skim milkNeutral
Pasteurized part-skim milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It lacks the full fat content of whole milk, which may reduce some nutritional benefits.
Benefits
Provides essential nutrients such as calcium and protein, important for bone and muscle health.
Cheese culturesNeutral
Cheese cultures are beneficial bacteria used in the fermentation process of cheese-making. They contribute to the development of flavor and texture in cheese. These cultures can also support gut health by promoting beneficial bacteria.
Benefits
May support gut health by promoting beneficial bacteria in the digestive system.
SaltNeutral
Salt is used in cheese-making to enhance flavor and act as a preservative. It is a necessary component in the cheese-making process but should be consumed in moderation due to potential health concerns related to high sodium intake. The salt used here is refined, lacking additional trace minerals.
Risks
Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.
Benefits
Acts as a preservative and enhances the flavor of the cheese.
EnzymesNeutral
Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are essential for the cheese-making process and contribute to the texture and flavor of the final product. These enzymes are typically derived from animal or microbial sources.
Benefits
Essential for the cheese-making process, contributing to the texture and flavor of cheese.
Processing
Processed Foods
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