Queso fresco
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Summary
Queso fresco is a processed cheese made primarily from pasteurized whole milk, which provides essential nutrients like protein and calcium. The presence of beneficial ingredients such as rennet and lactic acid bacteria supports its nutritional profile. However, the inclusion of guar gum, a processed additive, slightly detracts from its overall healthiness, and its processing level limits the maximum score.
At a glance
Key ingredients 6
Pasteurized whole milkGood
Pasteurized whole milk is a primary source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria. It provides a rich source of vitamins and minerals, supporting overall health.
Risks
Some individuals may be lactose intolerant, leading to digestive discomfort.
Benefits
Rich in protein and calcium, supporting bone health and muscle function. Provides essential vitamins and minerals, contributing to a balanced diet.
RennetGood
Rennet is an enzyme used in cheese-making to coagulate milk, forming curds. It is a natural ingredient that aids in the digestion of milk proteins. Traditional rennet contributes to the development of cheese flavor and texture.
Benefits
Facilitates the cheese-making process and enhances flavor and texture. Aids in the digestion of milk proteins.
SaltNeutral
Salt is used in cheese for flavor enhancement and preservation. It helps control microbial growth and moisture content in cheese. While essential in moderation, excessive salt intake can lead to health issues.
Risks
Excessive consumption can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese. Essential for maintaining electrolyte balance in the body.
Lactic acid bacteriaGood
Lactic acid bacteria are beneficial microorganisms used in fermentation, enhancing flavor and texture. They contribute to the development of probiotics, supporting gut health. These bacteria improve the digestibility of lactose in cheese.
Benefits
Supports gut health by promoting beneficial gut flora. Enhances flavor and texture through fermentation.
Microbial rennetNeutral
Microbial rennet is an enzyme alternative to animal rennet, used in cheese-making. It is derived from fungi or bacteria, making it suitable for vegetarian products. While effective in coagulating milk, it may impart a slightly different flavor profile.
Benefits
Suitable for vegetarians and effective in cheese-making. Provides an alternative to animal-derived rennet.
Guar gumBad
Guar gum is a thickening agent used to improve texture and stability in cheese. It is a processed additive that can cause digestive issues in sensitive individuals. While it enhances texture, it is not nutritionally beneficial.
Risks
May cause digestive discomfort such as bloating and gas in some individuals.
Benefits
Improves texture and stability in processed foods. No significant nutritional benefits identified.
Processing
Processed Foods
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