Epoisse Berthaut AOC - Wood Burned Box - 1 piece - 8.8 oz
Summary
This cheese is made from pasteurized cow's milk, salt, rennet, and cultures, which are typical ingredients for cheese production. The product is processed but maintains a clean ingredient list without harmful additives or seed oils. Its nutritional profile is rich in protein and calcium, contributing to its favorable rating within the processed food category.
At a glance
Key ingredients 5
Pasteurized cow's milkGood
Pasteurized cow's milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. It serves as a base for fermentation, contributing to the cheese's flavor and texture.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Provides a source of essential vitamins and minerals.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the fermentation process and contributes to the cheese's texture. While necessary in cheese production, excessive consumption of salt can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.
Benefits
Acts as a preservative and flavor enhancer in cheese production.
RennetNeutral
Rennet is an enzyme used to coagulate milk, forming curds in cheese production. It is essential for developing the texture and structure of cheese. Derived from animal or microbial sources, it is a traditional component in cheese making.
Benefits
Essential for cheese production, contributing to the texture and structure of the final product.
CulturesNeutral
Cultures are beneficial bacteria used in cheese making to ferment lactose and develop flavor. They play a crucial role in the ripening process and enhance the cheese's taste profile. These cultures are naturally occurring and contribute to the cheese's unique characteristics.
Benefits
Aid in fermentation and flavor development, contributing to the cheese's unique taste and texture.
Marc de BourgogneNeutral
Marc de Bourgogne is a type of pomace brandy used to wash the cheese rind, enhancing flavor and aroma. It contributes to the cheese's distinctive taste and is part of traditional cheese-making practices. The alcohol content evaporates, leaving behind complex flavors.
Benefits
Enhances the cheese's flavor and aroma, contributing to its unique profile.
Processing
Processed Foods
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