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Emmentaler Doux

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Emmentaler Doux

75 Good
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Summary

This cheese is made from high-quality raw cow's milk, cultures, and natural enzymes, which are beneficial for gut health and contribute to its nutritional value. The short ingredient list and absence of harmful additives indicate minimal processing, although it is still classified as a processed food. The use of raw milk and traditional cheese-making methods enhance its overall quality, allowing it to achieve a high score within its category.

At a glance

Beneficial ingredients 3
Harmful ingredients 0
Category Cheese

Key ingredients 4

Raw cow's milk
Very Good

Raw cow's milk is a high-quality source of protein and essential nutrients. It contains beneficial bacteria and enzymes that can aid digestion and improve gut health. The use of raw milk indicates minimal processing, preserving its natural nutritional profile.

Risks

Potential risks include the presence of harmful bacteria if not properly handled or sourced.

Benefits

Rich in calcium, vitamin D, and protein, supporting bone health and muscle function.

Salt
Neutral

Salt is used as a preservative and flavor enhancer in cheese production. It helps control microbial growth and contributes to the cheese's taste. While essential in moderation, excessive salt intake can lead to health issues.

Risks

High sodium intake may increase the risk of hypertension and cardiovascular diseases.

Benefits

Essential for maintaining fluid balance and nerve function in the body.

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Cultures
Very Good

Cultures are beneficial bacteria used in cheese making to develop flavor and texture. They enhance the nutritional profile by promoting gut health through probiotics. The presence of cultures indicates a traditional cheese-making process.

Benefits

Supports digestive health by contributing beneficial probiotics.

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Enzymes
Good

Enzymes are crucial in the cheese-making process, aiding in the coagulation of milk. They help develop the cheese's texture and flavor. The use of natural enzymes is a positive indicator of minimal processing.

Benefits

Facilitates the breakdown of proteins, enhancing digestibility and flavor development.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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