Cabernet Sauvignon Bellavitano
Summary
This cheese product is made from high-quality ingredients like Bellavitano cheese, pasteurized milk, and cheese cultures, which contribute to its rich flavor and nutritional benefits. The inclusion of cabernet wine and grapes adds a unique taste profile without introducing harmful additives. Despite its processed nature, the clean ingredient list and absence of artificial additives allow it to score well within its category.
At a glance
Key ingredients 9
Bellavitano cheeseGood
Bellavitano cheese is a high-quality cheese known for its rich flavor and nutritional profile. It provides a good source of protein and calcium, essential for bone health. The cheese is aged, which enhances its flavor and digestibility.
Benefits
Rich in protein and calcium, supporting bone health and muscle maintenance.
Pasteurized milkGood
Pasteurized milk is a primary ingredient in cheese production, providing essential nutrients like calcium and vitamin D. The pasteurization process ensures safety by eliminating harmful bacteria. It serves as a base for the cheese, contributing to its nutritional value.
Benefits
Provides essential nutrients such as calcium and vitamin D, supporting bone health.
Cheese culturesGood
Cheese cultures are beneficial bacteria used in cheese making to develop flavor and texture. They play a crucial role in fermentation, enhancing the cheese's digestibility and probiotic content. These cultures contribute to the unique taste profile of the cheese.
Benefits
Enhances flavor and texture while providing probiotic benefits.
SaltNeutral
Salt is used in cheese making for flavor and as a preservative. It helps control moisture and bacterial growth during aging. While essential for taste, excessive consumption can lead to health issues like hypertension.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Acts as a preservative and enhances flavor in cheese.
EnzymesNeutral
Enzymes are used in cheese production to coagulate milk, forming curds. They are essential for the cheese-making process but do not contribute significant nutritional value. The use of enzymes is standard in cheese production.
Benefits
Essential for the cheese-making process, aiding in milk coagulation.
Cabernet wineNeutral
Cabernet wine is used to infuse flavor into the cheese, providing a unique taste profile. The alcohol content is minimal due to evaporation during processing. It enhances the sensory experience of the cheese.
Benefits
Adds a unique flavor profile to the cheese.
GrapesNeutral
Grapes are used in the wine-making process, contributing natural sugars and flavors. They are a source of antioxidants, although their impact in the cheese is minimal. The presence of grapes enhances the overall flavor profile.
Benefits
Provides natural sugars and antioxidants, enhancing flavor.
WaterNeutral
Water is used in the cheese-making process to control consistency and texture. It is a neutral ingredient with no direct nutritional impact. Its primary role is functional in processing.
Benefits
Essential for processing and consistency control.
YeastNeutral
Yeast is used in fermentation processes to develop flavors and textures. It contributes to the unique taste of the cheese but does not add significant nutritional value. Yeast is a standard ingredient in fermentation.
Benefits
Contributes to flavor development through fermentation.
Processing
Processed Foods
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