At a glance
Summary
This Swiss cheese is made from cultured pasteurized milk, salt, and enzymes, which are traditional ingredients for cheese production. Despite being classified as processed, it maintains a clean label with no harmful additives or artificial ingredients, allowing it to score well within its category. The simplicity and quality of its ingredients contribute positively to its rating.
Key ingredients 3
Cultured pasteurized milkNeutral
Cultured pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process ensures safety by eliminating harmful bacteria. However, it may reduce some beneficial bacteria compared to raw milk.
Benefits
Provides a good source of protein and calcium, essential for bone health and muscle function.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a common culinary ingredient with no significant processing concerns. However, excessive consumption can lead to health issues like hypertension.
Risks
High sodium intake can contribute to increased blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative, extending the shelf life of the cheese.
EnzymesNeutral
Enzymes are used in cheese production to aid in coagulation and flavor development. They are typically derived from microbial or animal sources and are essential for cheese making. The specific type of enzyme can vary, but they generally pose no health risks.
Benefits
Essential for the cheese-making process, contributing to texture and flavor development.
Processing
Processed Foods
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