Parmigiano Reggiano Stravecchio Cheese
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Summary
Parmigiano Reggiano Stravecchio Cheese is made from high-quality ingredients such as part skimmed raw milk, cheese cultures, salt, and animal rennet, which contribute to its nutritional value and traditional flavor. The product is processed but maintains a clean ingredient list without harmful additives, making it a healthier choice within its category. The processing level limits its score, but the absence of artificial additives and the use of traditional methods enhance its overall rating.
At a glance
Key ingredients 4
Part skimmed raw milkVery Good
Part skimmed raw milk is a high-quality source of protein and calcium, essential for bone health. The use of raw milk preserves beneficial enzymes and probiotics that can aid digestion. It is minimally processed, retaining more nutrients compared to pasteurized milk.
Risks
Potential risks include the presence of harmful bacteria if not properly handled, but traditional cheese-making processes mitigate this risk.
Benefits
Rich in protein and calcium, supporting bone health and muscle function. Contains beneficial enzymes and probiotics that may aid in digestion.
Cheese culturesVery Good
Cheese cultures are essential for the fermentation process, contributing to the development of flavor and texture in cheese. They consist of beneficial bacteria that can improve gut health. The cultures used in traditional cheese-making are natural and enhance the nutritional profile of the cheese.
Benefits
Promotes gut health by introducing beneficial bacteria. Enhances flavor and texture of the cheese.
SaltGood
Salt is used in cheese-making to enhance flavor and act as a preservative. It helps control the growth of unwanted bacteria during the aging process. While necessary in moderation, excessive salt intake should be monitored.
Risks
Excessive consumption of salt can lead to increased blood pressure and cardiovascular issues.
Benefits
Acts as a preservative and enhances flavor, contributing to the cheese's long shelf life.
Animal rennetGood
Animal rennet is a natural enzyme used in traditional cheese-making to coagulate milk. It is derived from the stomach lining of ruminant animals and is crucial for developing the cheese's texture. This traditional method is preferred for its effectiveness and minimal processing.
Benefits
Essential for cheese coagulation, contributing to the texture and quality of the cheese.
Processing
Processed Foods
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