Map Research Get the app
Formaggio di capra

You might also like

95
Yorkshire Cottage Cheese Fat Free Natural
Longley Farm
88
Gouda Cheese
Bettergoods
88
CREAM CHEESE SPREADABLE
WESTACRE DAIRY
88
CHEESE-LESS thins
every body eat
$34.97

See more

Formaggio di capra

Epiros
85 Excellent
View on Amazon

Summary

This cheese is made from pasteurized goat milk, animal rennet, and salt, which are high-quality ingredients contributing to its nutritional value. The processing level is moderate, but the clean ingredient list and absence of harmful additives support a high score within its category. The product's simplicity and use of traditional cheese-making methods enhance its health profile.

At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Optima SA
Category Cheese

Key ingredients 4

Pasteurized goat milk
Very Good

Pasteurized goat milk is a high-quality source of protein and essential nutrients. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. Goat milk is often easier to digest than cow's milk and contains beneficial fatty acids.

Benefits

Rich in protein, calcium, and medium-chain fatty acids that support bone health and energy metabolism.

Animal rennet
Good

Animal rennet is a natural enzyme used in cheese making to coagulate milk. It is derived from the stomach lining of ruminant animals and is essential for traditional cheese production. This ingredient contributes to the texture and flavor development in cheese.

Benefits

Facilitates the cheese-making process, enhancing texture and flavor.

Salt
Neutral

Salt is used in cheese making for flavor enhancement and preservation. It helps control microbial growth and contributes to the cheese's texture. While essential in moderation, excessive salt intake 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.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to aid in the breakdown of milk proteins and fats. They are crucial for developing the cheese's texture and flavor profile. These enzymes are typically derived from natural sources and are safe for consumption.

Benefits

Contribute to the development of cheese texture and flavor.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

Get the full breakdown in the Scout app

Scan any product to see lab results, healthy alternatives, and your personalized analysis.

Download on theApp Store