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At a glance
Summary
This smoked gouda is made from pasteurized part-skim milk, salt, culture, microbial rennet, and annatto, which are traditional cheese ingredients. The product is processed but maintains a clean ingredient list without harmful additives or seed oils. Its processing level limits the score, but the absence of artificial additives and the use of traditional cheese-making components support a higher rating within its category.
Key ingredients 5
Pasteurized part-skim milkNeutral
Pasteurized part-skim milk is a common base for cheese, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria, though it may reduce some beneficial enzymes. It is a standard ingredient in cheese production without significant health concerns.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It helps control the fermentation process and enhances the overall taste. While necessary in cheese production, excessive consumption of salt can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular diseases.
Benefits
Enhances flavor and acts as a preservative, helping to maintain the cheese's texture and safety.
CultureNeutral
Cultures are essential for cheese fermentation, contributing to flavor and texture development. They consist of beneficial bacteria that help in the cheese maturation process. Cultures are a standard component in cheese making with no significant health concerns.
Benefits
Promotes the development of flavor and texture in cheese through fermentation.
Microbial rennetNeutral
Microbial rennet is used to coagulate milk, forming curds in cheese production. It is a vegetarian alternative to animal rennet, derived from microbial sources. This ingredient is widely accepted in cheese making and poses no significant health concerns.
Benefits
Allows for the coagulation of milk, essential in cheese production, and is suitable for vegetarian diets.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree, used to give cheese a yellow hue. It is considered safe and is commonly used in food products. Annatto does not significantly alter the nutritional profile of the cheese.
Risks
In rare cases, it may cause allergic reactions in sensitive individuals.
Benefits
Provides natural color to cheese without affecting its flavor or nutritional content.
Processing
Processed Foods
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