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Ementaler

Common questions

Is Ementaler healthy?

Ementaler scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This Ementaler cheese is made from pasteurized cow's milk concentrate, salt, lactic acid culture, and microbial rennet, which are typical ingredients for traditional cheese.

How processed is Ementaler?

Ementaler is NOVA Group 3: Processed Foods.

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Ementaler

Moje Jutro
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 0
Harmful ingredients 0
Owned by Studenac
Category Cheese
Summary

This Ementaler cheese is made from pasteurized cow's milk concentrate, salt, lactic acid culture, and microbial rennet, which are typical ingredients for traditional cheese. Despite being processed, it maintains a clean ingredient list without harmful additives or seed oils, allowing it to score well within its category. The product's processing level limits its maximum score, but its simple and traditional formulation supports a high rating.

Key ingredients 4

Pasteurized Cow’s Milk Concentrate
Neutral

Pasteurized cow's milk concentrate is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process ensures safety by eliminating harmful bacteria. However, it lacks the probiotic benefits of raw milk.

Benefits

Provides a good source of protein and calcium, essential for bone health.

Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a refined ingredient without the trace minerals found in unrefined salts. Excessive consumption can contribute to high blood pressure.

Risks

High sodium intake can lead to increased blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Lactic Acid Culture
Neutral

Lactic acid culture is used in cheese production to ferment lactose into lactic acid, aiding in flavor development. It is a natural component of cheese-making. It does not provide significant health benefits beyond its role in fermentation.

Benefits

Contributes to the development of cheese flavor and texture.

Rennet (Microbial)
Neutral

Microbial rennet is used to coagulate milk in cheese production, an essential step in cheese-making. It is a vegetarian alternative to animal-derived rennet. It does not impact the nutritional profile of the cheese.

Benefits

Allows for the coagulation of milk, essential in cheese production.

See more about Rennet (Microbial) →

Processing

Group 3 · Processed

Processed Foods

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