At a glance
Summary
This product is a processed cheese with a relatively clean ingredient list, featuring pasteurized milk, cheese culture, and natural spices for flavoring. The use of natamycin as a natural preservative is minimal and does not significantly detract from the overall quality. While the cheese is processed, it avoids harmful additives and seed oils, maintaining a good balance of nutrients and traditional cheesemaking elements.
Key ingredients 10
Pasteurized milkGood
Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of animal-based protein.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese cultureGood
Cheese culture is essential for the fermentation process, contributing to the flavor and texture of cheese. It consists of beneficial bacteria that aid in digestion. The use of cheese culture is a traditional method in cheesemaking.
Benefits
Supports gut health by providing beneficial bacteria and enhances the flavor profile of cheese.
SpicesGood
Whole-food seasonings, antioxidant-bearing.
Benefits
Enhances flavor and may offer antioxidant properties depending on the spice.
PaprikaGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Provides color and may offer antioxidant benefits.
Dehydrated onionGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Adds flavor and may provide some antioxidant properties.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a common ingredient in processed foods. While necessary in small amounts, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
Microbial enzymesNeutral
Microbial enzymes are used in cheese production to aid in coagulation. They are an alternative to animal rennet, making cheese suitable for vegetarians. These enzymes are generally considered safe and effective.
Benefits
Facilitates cheese production and is suitable for vegetarian diets.
NatamycinNeutral
Natamycin is a natural preservative used to prevent mold growth on cheese. It is derived from natural sources and is considered safe for consumption. Its use helps extend the shelf life of cheese products.
Benefits
Prevents mold growth, extending the shelf life of cheese without affecting flavor.
Dehydrated garlicNeutral
Dehydrated garlic is used for flavoring and is a concentrated form of garlic. It retains the flavor and some nutritional benefits of fresh garlic. It is commonly used in seasoning blends.
Benefits
Adds flavor and may provide some antioxidant properties.
Red pepperNeutral
Red pepper is used to add heat and flavor to the cheese. It is a natural spice that can enhance the sensory experience of food. It contains capsaicin, which may have health benefits.
Risks
May cause irritation or discomfort in sensitive individuals.
Benefits
Adds flavor and may boost metabolism due to capsaicin content.
Processing
Processed Foods
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