At a glance
Summary
This cheese is made from high-quality pasteurized Murciana goat's milk, which is a good source of protein and nutrients. The ingredient list is clean, featuring only essential components for cheese production, such as salt, calcium chloride, rennet, and cheese cultures. The rind is bathed in Monastrell wine, adding a unique flavor without introducing harmful additives. Despite being processed, the absence of artificial additives and the use of quality ingredients support a high score within its category.
Key ingredients 6
Pasteurized Murciana Goat's MilkGood
This milk is a high-quality source of protein and essential nutrients. Pasteurization ensures safety by eliminating harmful bacteria while retaining nutritional value. Goat's milk is often easier to digest than cow's milk and contains beneficial fatty acids.
Risks
Some individuals may have allergies or intolerances to goat's milk.
Benefits
Rich in calcium, protein, and medium-chain fatty acids that support bone health and metabolism.
RennetGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Essential for coagulating milk in cheese production, contributing to texture and flavor.
SaltNeutral
Salt is used for flavor enhancement and preservation in cheese. It is a common ingredient in cheese-making that helps control microbial growth. While necessary in moderation, excessive salt intake can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Essential for flavor and preservation in cheese-making.
Calcium ChlorideNeutral
Calcium chloride is used in cheese-making to improve curd formation. It helps maintain the structure and texture of the cheese. It is generally recognized as safe when used in small amounts.
Benefits
Improves curd formation and texture in cheese-making.
Cheese CulturesNeutral
Cheese cultures are beneficial bacteria used to develop flavor and texture in cheese. They play a crucial role in fermentation and ripening. These cultures are generally safe and contribute to the probiotic content of cheese.
Benefits
Contribute to flavor development and may provide probiotic benefits.
Rind bathed in Monastrell wineNeutral
The rind is bathed in Monastrell wine to impart unique flavors and aromas to the cheese. This process is primarily for flavor enhancement and does not significantly alter the nutritional profile. The alcohol content is minimal and typically evaporates during aging.
Benefits
Enhances the flavor profile of the cheese with unique wine notes.
Processing
Processed Foods
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