President Triple Creme Brie Soft-Ripened Cheese
Analysis updated September 2026 · How Scout scores
At a glance
Summary
This triple creme brie is made from pasteurized cow's milk, cream, cheese cultures, salt, and enzymes, which are all traditional ingredients for cheese. The product is processed but maintains a clean ingredient list without any artificial additives or harmful substances. Its high fat content is typical for brie, and the presence of beneficial cheese cultures contributes positively to its nutritional profile.
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. It provides a rich source of vitamins and minerals, contributing to overall nutritional value.
Risks
Some individuals may be lactose intolerant or allergic to milk proteins.
Benefits
Rich in calcium and protein, supporting bone health and muscle function. Provides essential vitamins and minerals such as vitamin D and B12.
Pasteurized creamGood
Pasteurized cream adds richness and a smooth texture to the cheese, enhancing its flavor profile. The pasteurization process ensures the cream is free from harmful bacteria. It is a source of healthy fats and fat-soluble vitamins.
Risks
High in saturated fats, which should be consumed in moderation to maintain heart health.
Benefits
Provides a rich source of fat-soluble vitamins like A, D, E, and K. Enhances the creamy texture and flavor of the cheese.
Cheese culturesNeutral
Cheese cultures are essential for the fermentation process, contributing to the development of flavor and texture in cheese. They consist of beneficial bacteria that aid in the cheese-making process. While they do not provide direct nutritional benefits, they are crucial for producing high-quality cheese.
Benefits
Facilitates the fermentation process, enhancing flavor and texture. Supports the development of beneficial bacteria in cheese.
SaltNeutral
Salt is used to enhance flavor and act as a preservative in cheese. It helps control the moisture content and texture of the cheese. While it is necessary for cheese production, excessive consumption can contribute to high blood pressure.
Risks
Excessive salt intake can lead to increased blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative, contributing to the cheese's shelf life.
EnzymesNeutral
Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are essential for the texture and consistency of the cheese. Typically derived from animal or microbial sources, they are a standard component in cheese production.
Benefits
Crucial for the cheese-making process, aiding in milk coagulation and texture development.
Processing
Processed Foods
Get the full breakdown in the Scout appTake Scout shopping
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store GET IT ONGoogle PlayAmazon pricing & content
Amazon price as of . Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on Amazon.com at the time of purchase will apply to the purchase of this product.
CERTAIN CONTENT THAT APPEARS ON THIS SITE COMES FROM AMAZON. THIS CONTENT IS PROVIDED “AS IS” AND IS SUBJECT TO CHANGE OR REMOVAL AT ANY TIME.