STELLA, PARMESAN CHEESE

Stella
75 Good
$1.59 · 5 oz
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Summary

This parmesan cheese is made from pasteurized part-skim milk, cheese cultures, salt, and enzymes, which are clean and simple ingredients. The product is processed, but it maintains a high nutritional value with a good protein content and no harmful additives. The processing level limits the score, but the quality of ingredients supports a strong rating within its category.

At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Saputo Cheese USA Inc.
Category Cheese

Key ingredients 4

Pasteurized part-skim milk
Good

Pasteurized part-skim milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Using part-skim milk helps reduce fat content while maintaining nutritional value.

Benefits

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

Cheese cultures
Good

Cheese cultures are beneficial bacteria used in the cheese-making process to develop flavor and texture. They contribute to the fermentation process, enhancing the nutritional profile of the cheese. These cultures can also support gut health by promoting beneficial bacteria.

Benefits

May support digestive health by promoting beneficial gut bacteria.

Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It helps control moisture and texture during the aging process. While necessary for cheese production, excessive consumption of salt can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Essential for flavor and preservation in cheese-making.

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Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are crucial for developing the texture and flavor of cheese. Typically derived from animal or microbial sources, they are essential for traditional cheese production.

Benefits

Essential for the cheese-making process, contributing to texture and flavor.

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Processing

Group 3 · Processed

Processed Foods

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