Parmigiano Reggiano Stravecchio Cheese
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At a glance
Summary
Parmigiano Reggiano Stravecchio Cheese is made from part skimmed raw milk, cheese cultures, salt, and animal rennet, which are all traditional and minimally processed ingredients. The use of raw milk preserves natural enzymes and beneficial bacteria, contributing to its nutritional value. Despite being categorized as processed, the clean ingredient list and traditional cheesemaking process allow it to score highly within its category.
Key ingredients 4
Part skimmed raw milkGood
Raw milk is a nutrient-rich ingredient that retains natural enzymes and beneficial bacteria. It is less processed than pasteurized milk, preserving more vitamins and minerals. The use of part-skimmed milk helps reduce fat content while maintaining protein levels.
Risks
Raw milk can pose a risk of bacterial contamination if not handled properly.
Benefits
Provides a rich source of calcium and protein, essential for bone health and muscle maintenance.
Cheese culturesNeutral
Cheese cultures are essential for the fermentation process, contributing to the flavor and texture of the cheese. They are naturally occurring bacteria that help in the development of cheese. The use of traditional cultures is typical in artisanal cheese production.
Benefits
Contributes to the development of probiotics, which can support gut health.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in cheese production, providing necessary sodium content. The amount used is controlled to balance flavor without excessive sodium intake.
Risks
Excessive consumption of salt can lead to high blood pressure and cardiovascular issues.
Benefits
Acts as a preservative and enhances the flavor profile of the cheese.
Animal rennetNeutral
Animal rennet is a traditional enzyme used to coagulate milk in cheese making. It is derived from the stomach lining of ruminant animals and is essential for the cheese's texture. Its use is common in traditional cheese production.
Risks
May not be suitable for vegetarians due to its animal origin.
Benefits
Essential for the coagulation process, contributing to the texture and firmness of the cheese.
Processing
Processed Foods
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