At a glance
Summary
This feta cheese is made from high-quality organic sheep's and goat's milk, which are excellent sources of protein and nutrients. The use of natural sea salt and minimal additives contributes to a clean label, enhancing its nutritional profile. Despite being processed, the product's traditional cheese-making process and organic certification support a high score within its category.
Key ingredients 5
Pasteurized organic sheep’s milkGood
Organic sheep's milk is a high-quality source of protein and essential nutrients. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. Organic certification indicates no synthetic pesticides or fertilizers were used.
Benefits
Rich in protein, calcium, and vitamins, supporting bone health and muscle function. Organic production enhances nutritional quality and environmental sustainability.
Organic goat’s milkGood
Organic goat's milk is a nutritious dairy option with a unique protein and fat composition. It is often easier to digest than cow's milk due to smaller fat globules and different protein structure. Organic certification ensures no synthetic chemicals are used in production.
Benefits
Provides essential nutrients such as calcium, potassium, and vitamin A. Its digestibility makes it a suitable alternative for those with mild lactose intolerance.
Natural sea saltGood
Natural sea salt is a minimally processed source of sodium and trace minerals. It enhances flavor and provides essential electrolytes. The unrefined nature of sea salt retains beneficial minerals absent in refined table salt.
Risks
Excessive sodium intake can lead to hypertension and cardiovascular issues.
Benefits
Contains trace minerals like magnesium and potassium, which support various bodily functions. Enhances flavor naturally without additives.
RennetGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Facilitates the cheese-making process by curdling milk, essential for texture and flavor development.
Lactic acid cultureNeutral
Lactic acid culture is used in cheese production to ferment lactose into lactic acid, aiding in flavor and texture development. It is a natural component of cheese-making with no direct nutritional impact. The cultures used can vary, but they are generally safe and beneficial for fermentation.
Benefits
Contributes to the development of cheese flavor and texture through fermentation. Supports the preservation and safety of the cheese.
Processing
Processed Foods
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