At a glance
Summary
This cheese is made from a blend of cow, goat, and sheep milk, which provides a rich source of protein and essential nutrients. The ingredient list is relatively clean, with only one additive, calcium chloride, used as a stabilizer. Despite being processed, the absence of harmful ingredients like seed oils or artificial additives allows it to score well within its category.
Key ingredients 7
Cow's milkGood
Cow's milk is a rich source of high-quality protein and essential nutrients like calcium and vitamin D. It is pasteurized to ensure safety by eliminating harmful bacteria. Compared to plant-based alternatives, it provides a complete amino acid profile.
Risks
Potential risks include lactose intolerance and milk allergies in some individuals.
Benefits
Provides essential nutrients such as calcium and vitamin D, which are important for bone health. Contains high-quality protein that supports muscle maintenance and growth.
Goat's milkGood
Goat's milk is known for its digestibility and nutrient profile, offering a good source of calcium and medium-chain fatty acids. It is pasteurized to ensure safety and reduce the risk of bacterial contamination. Often considered easier to digest than cow's milk due to smaller fat globules.
Risks
May cause allergic reactions in individuals sensitive to dairy proteins.
Benefits
Rich in calcium and medium-chain fatty acids, which can support bone health and provide quick energy. Easier to digest for some people compared to cow's milk.
RennetGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Essential for the cheese-making process, aiding in milk coagulation.
Sheep's milkNeutral
Sheep's milk is nutrient-dense, providing high levels of protein, calcium, and vitamins. It is pasteurized to ensure safety and reduce the risk of pathogens. While nutritious, it is less commonly consumed and may not be suitable for those with dairy allergies.
Risks
Potential allergen for individuals with dairy sensitivities.
Benefits
Offers a rich source of protein and calcium, beneficial for bone health and muscle maintenance.
SaltNeutral
Salt is used as a preservative and flavor enhancer in cheese. It is a common ingredient in cheese production, contributing to taste and texture. While necessary in moderation, excessive intake can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese production.
Calcium chlorideNeutral
Calcium chloride is used as a firming agent in cheese, helping to maintain texture. It is a common additive in cheese making, ensuring proper curd formation. While generally recognized as safe, it does not provide significant nutritional benefits.
Benefits
Helps maintain cheese texture and firmness during production.
Lactic culturesNeutral
Lactic cultures are beneficial bacteria used in cheese production to develop flavor and texture. They play a crucial role in fermentation, enhancing the cheese's taste profile. While they contribute to flavor, they do not provide significant health benefits in this context.
Benefits
Contribute to the development of flavor and texture in cheese through fermentation.
Processing
Processed Foods
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