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Cheese

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Cheese

85 Excellent
$1.97 · 8 oz
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Summary

This cheese product is made from high-quality ingredients such as milk, salt, starter culture, and rennet, which are minimally processed and contribute to its nutritional value. The absence of harmful additives and the presence of beneficial bacteria from the starter culture enhance its health profile. However, due to its processing level, the score is capped, reflecting the balance between clean ingredients and the degree of processing involved.

At a glance

Beneficial ingredients 2
Harmful ingredients 0
Category Cheese

Key ingredients 4

Milk
Very Good

Milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. It is minimally processed and offers a rich source of vitamins and minerals. The quality of milk can vary, with organic or grass-fed options being preferable for higher nutrient content.

Risks

Potential risks include lactose intolerance or milk allergies in some individuals.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential vitamins such as B12 and riboflavin.

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Salt
Neutral

Salt is used in cheese production to enhance flavor and act as a preservative. It is a common culinary ingredient with minimal processing. While necessary for flavor, excessive salt intake can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a natural preservative in cheese production.

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Starter Culture
Good

Starter cultures are beneficial bacteria used in cheese making to ferment lactose and develop flavor. They are essential for the cheese maturation process and are minimally processed. These cultures can also contribute to gut health by promoting beneficial bacteria.

Benefits

Promotes beneficial gut bacteria and aids in the fermentation process, enhancing flavor and texture.

Rennet
Neutral

Rennet is an enzyme used to coagulate milk, forming curds in cheese production. It is a traditional ingredient with minimal processing. The source of rennet can vary, with microbial or vegetarian options available.

Benefits

Essential for cheese production, aiding in curd formation and texture development.

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Processing

Group 3 · Processed

Processed Foods

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