At a glance
Summary
This product is a processed cheese with a clean ingredient list, consisting of pasteurized milk, salt, microbial rennet, culture, and black pepper. The use of cultures and minimal additives contributes positively to its nutritional profile, but the processing level limits its maximum score. It lacks harmful ingredients such as artificial additives or seed oils, making it a healthier choice within its category.
Key ingredients 5
CultureGood
Cultures are used in cheese to develop flavor and texture through fermentation. They contribute beneficial bacteria that can aid in digestion and improve gut health. The use of cultures is a traditional method in cheese making, enhancing both taste and nutritional profile.
Benefits
Contributes to the development of flavor and texture in cheese, and may provide probiotics that support gut health.
Black PepperGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Adds flavor and a spicy note to the cheese, enhancing its culinary appeal.
Pasteurized MilkNeutral
Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balanced nutritional profile.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health and muscle function.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a common ingredient in cheese making, but excessive consumption can contribute to high blood pressure. In this context, it serves a functional role in the cheese's texture and taste.
Risks
Excessive salt intake can lead to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative, contributing to the cheese's shelf life.
Microbial RennetNeutral
Microbial rennet is used to coagulate milk in cheese production. It is a vegetarian alternative to animal rennet and is widely accepted in cheese making. This ingredient is essential for the cheese-making process but does not contribute significant nutritional value.
Benefits
Allows for the coagulation of milk, enabling the cheese-making process without using animal-derived rennet.
Processing
Processed Foods
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