At a glance
Summary
This Gruyère cheese is made from raw milk, salt, cultures, and rennet, which are traditional ingredients for cheese-making. The use of raw milk enhances its nutritional profile by retaining beneficial enzymes and probiotics. Despite being classified as processed, the clean ingredient list and traditional preparation method contribute positively to its score.
Key ingredients 4
Raw milkGood
Raw milk is a nutrient-rich ingredient providing essential vitamins and minerals. It is less processed than pasteurized milk, retaining more beneficial enzymes and probiotics. The use of raw milk in cheese can enhance flavor and nutritional profile.
Risks
Consumption of raw milk can pose a risk of bacterial contamination if not properly handled.
Benefits
Rich in calcium, vitamin D, and beneficial bacteria that support gut health and bone strength.
RennetGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Essential for cheese production, contributing to the texture and firmness of the final product.
SaltNeutral
Salt is used as a preservative and flavor enhancer in cheese. It is a common ingredient in cheese-making, providing necessary sodium content. The amount used in cheese is typically moderate, contributing to flavor without excessive health risks.
Risks
Excessive salt intake can lead to high blood pressure and cardiovascular issues.
Benefits
Provides essential sodium for bodily functions and enhances the flavor of the cheese.
Lactic fermentsNeutral
Lactic ferments are used to initiate the fermentation process in cheese-making. They help develop the cheese's texture and flavor. These cultures are essential for the production of many traditional cheeses.
Benefits
Contribute to the development of probiotics, which can support digestive health.
Processing
Processed Foods
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