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Parmigiano reggiano

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Parmigiano reggiano

Delhaize
75 Good
View on Amazon

Summary

Parmigiano Reggiano is made from high-quality raw milk, salt, and animal rennet, which are all beneficial ingredients contributing to its rich flavor and nutritional profile. Despite being a processed cheese, it contains no harmful additives or seed oils, and its clean ingredient list supports a high score within its category. The processing level limits its maximum score, but the product remains a healthy choice due to its minimal ingredient list and traditional preparation methods.

At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Koninklijke Ahold Delhaize
Category Cheese

Key ingredients 3

Raw milk
Very Good

Raw milk is a high-quality ingredient providing essential nutrients like calcium and protein. It is minimally processed, retaining more natural enzymes and beneficial bacteria. The use of raw milk in cheese-making can enhance flavor and nutritional profile.

Risks

Potential risk of bacterial contamination if not properly handled, but traditional cheese-making processes mitigate this risk.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Contains beneficial bacteria that may aid in digestion.

Salt
Good

Salt is used in cheese-making to enhance flavor and act as a preservative. It helps control moisture content and texture in the cheese. In moderation, salt is essential for maintaining electrolyte balance in the body.

Risks

Excessive salt intake can lead to high blood pressure and cardiovascular issues.

Benefits

Essential for flavor development and preservation in cheese. Provides necessary sodium for bodily functions when consumed in moderation.

See more about Salt →
Animal rennet
Neutral

Animal rennet is an enzyme used to coagulate milk, essential in traditional cheese-making. It is derived from the stomach lining of ruminant animals. While it is a natural ingredient, some consumers may prefer vegetarian alternatives.

Benefits

Crucial for the cheese-making process, contributing to the texture and flavor of the cheese.

Processing

Group 3 · Processed

Processed Foods

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