Gruyere
Summary
Gruyere cheese is made from cultured pasteurized milk, salt, and enzymes, which are clean and simple ingredients. The cheese provides a good source of protein and calcium, with minimal additives. However, due to its processing level, the score is capped, reflecting its status as a processed food.
At a glance
Key ingredients 3
Cultured pasteurized milkGood
Cultured pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing enhances flavor and digestibility by introducing beneficial bacteria.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Contains beneficial bacteria that may aid in digestion.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a common culinary ingredient with no significant processing concerns. However, excessive consumption can contribute to high blood pressure.
Risks
High sodium intake may lead to increased blood pressure and cardiovascular issues.
EnzymesNeutral
Enzymes are used in cheese production to coagulate milk, forming curds. They are essential for the cheese-making process and are typically derived from natural sources. The use of enzymes does not pose significant health concerns.
See more about Enzymes →Processing
Processed Foods
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