At a glance
Summary
This cheese is made from pasteurized milk and includes a traditional blue mold culture, which contributes to its flavor and nutritional profile. However, it contains a synthetic preservative, E235, which is used to prevent mold growth but is not a natural component of cheese. The presence of this additive and the processing level limit its score, despite the otherwise simple ingredient list.
Key ingredients 5
Pasteurized milkGood
Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It serves as a base for fermentation, contributing to the cheese's flavor and texture.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Starter cultureNeutral
Starter cultures are used in cheese production to initiate fermentation, contributing to flavor and texture development. They are essential for the cheese-making process but do not provide direct nutritional benefits. The cultures help in developing the characteristic taste of blue cheese.
Benefits
Facilitates fermentation, enhancing flavor and texture in cheese.
SaltNeutral
Salt is used in cheese for flavor enhancement and as a preservative. It helps in controlling moisture and texture in the cheese. While necessary for cheese production, excessive consumption can contribute to high blood pressure.
Risks
Excessive salt intake may lead to increased blood pressure and cardiovascular issues.
Benefits
Acts as a preservative and enhances flavor in cheese.
Blue mold culture (P. roqueforti)Neutral
Blue mold culture is responsible for the distinctive flavor and appearance of blue cheese. It contributes to the development of the cheese's characteristic veins and tangy taste. While it enhances flavor, it does not provide significant nutritional benefits.
Benefits
Enhances flavor and appearance, providing the unique characteristics of blue cheese.
Preservative (E235)Bad
E235, also known as natamycin, is used as a preservative to prevent mold growth on cheese surfaces. While effective in extending shelf life, it is a synthetic additive that may cause allergic reactions in sensitive individuals. Its use is regulated to ensure safety, but it is not a natural component of cheese.
Risks
May cause allergic reactions in sensitive individuals and is a synthetic additive.
Benefits
Prevents mold growth, extending the shelf life of cheese.
Processing
Processed Foods
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