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Brillat-Savarin affiné (40 % MG)

Common questions

Is Brillat-Savarin affiné (40 % MG) healthy?

Brillat-Savarin affiné (40 % MG) scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This cheese is made with a simple and traditional ingredient list, including milk, cream, salt, rennet, and cultures, which are beneficial for gut health.

How processed is Brillat-Savarin affiné (40 % MG)?

Brillat-Savarin affiné (40 % MG) is NOVA Group 3: Processed Foods.

Which ingredients drive Brillat-Savarin affiné (40 % MG)'s score?

In Scout's ingredient-by-ingredient analysis, Milk, Cream, Rennet count in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Brillat-Savarin affiné (40 % MG)

Fromagerie Delin
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 4
Harmful ingredients 0
Owned by Sofiprotéol
Category Cheese
Summary

This cheese is made with a simple and traditional ingredient list, including milk, cream, salt, rennet, and cultures, which are beneficial for gut health. Despite being processed, it avoids harmful additives and maintains a clean label, allowing it to score well within its category. The use of high-quality ingredients and traditional cheese-making practices contribute positively to its rating.

Key ingredients 5

Milk
Good

Whole dairy ingredient.

Risks

Potential risks include lactose intolerance or milk allergies in sensitive individuals.

Benefits

Milk is a good source of calcium and protein, which are important for bone health and muscle maintenance.

See more about Milk →
Cream
Good

Traditional whole-fat dairy ingredient.

Risks

High in saturated fats, which may contribute to heart disease if consumed in excess.

Benefits

Provides a rich source of fat-soluble vitamins and enhances the flavor and texture of the cheese.

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Rennet
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Essential for the cheese-making process, helping to form the curds and whey.

See more about Rennet →
Cultures
Good

Cultures are beneficial bacteria used in cheese making to develop flavor and texture. They play a crucial role in fermentation, enhancing the nutritional profile of the cheese. The use of cultures is a traditional practice that supports gut health.

Benefits

Promotes gut health by introducing beneficial bacteria and contributes to the development of complex flavors in cheese.

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Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in cheese, contributing to its taste profile. The salt used here is not specified as unrefined, so it is considered neutral.

Risks

Excessive sodium intake can lead to high blood pressure and other cardiovascular issues.

Benefits

Enhances flavor and acts as a natural preservative in cheese.

See more about Salt →

Processing

Group 3 · Processed

Processed Foods

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