Brillat-Savarin affiné (40 % MG)
Summary
This cheese product is made from high-quality ingredients such as French-origin milk, cream, rennet, and cultures, which contribute to its rich flavor and nutritional profile. The short and clean ingredient list, free from artificial additives or seed oils, enhances its appeal. However, due to its processed nature, the score is capped, reflecting the balance between ingredient quality and processing level.
At a glance
Key ingredients 5
MilkVery Good
Milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. The milk used in this product is of French origin, indicating a potential focus on quality and traditional dairy farming practices. It provides a rich source of nutrients and is a staple in cheese production.
Risks
Potential lactose intolerance or milk allergy concerns for sensitive individuals.
Benefits
Rich in calcium and protein, supporting bone health and muscle function. Contains essential vitamins and minerals beneficial for overall health.
CreamGood
Cream adds richness and a smooth texture to the cheese, enhancing its flavor profile. It is a source of healthy fats when consumed in moderation, contributing to satiety and energy. The use of cream in cheese production is traditional and contributes to the overall quality of the product.
Risks
High in saturated fats, which should be consumed in moderation to avoid cardiovascular risks.
Benefits
Provides a rich source of energy and contributes to the creamy texture and flavor of the cheese. Contains fat-soluble vitamins that support various bodily functions.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a necessary component in the cheese aging process, contributing to the development of texture and taste. While essential in moderation, excessive salt intake can lead to health issues.
Risks
Excessive consumption can lead to high blood pressure and other cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese production. Essential for the development of cheese texture and taste.
RennetGood
Rennet is an enzyme used to coagulate milk, essential in cheese production. It helps in forming the curds and whey, which are crucial steps in cheese making. The use of traditional rennet can enhance the flavor and texture of the cheese.
Benefits
Essential for cheese production, aiding in curd formation and texture development. Contributes to the traditional cheese-making process.
CulturesGood
Cultures are beneficial bacteria used in cheese making to develop flavor and texture. They play a crucial role in the fermentation process, enhancing the nutritional profile of the cheese. The use of specific cultures can lead to unique flavor profiles and improved digestibility.
Benefits
Enhances flavor and texture through fermentation. Contributes to the development of probiotics, which can support gut health.
Processing
Processed Foods
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