Queso duro viejo
Summary
This cheese is made from high-quality ingredients such as raw milk, lactic culture, and rennet, which contribute to its nutritional value and flavor. The product is processed, but it avoids harmful additives and maintains a clean ingredient list, which supports a higher score within its category. The presence of beneficial ingredients like raw milk and lactic culture enhances its nutritional profile, despite the processing level cap.
At a glance
Key ingredients 4
Raw milkVery Good
Raw milk is a minimally processed ingredient that retains natural enzymes and beneficial bacteria. It is often richer in vitamins and minerals compared to pasteurized milk. The use of raw milk can enhance the flavor and nutritional profile of cheese.
Risks
Consumption of raw milk carries a risk of bacterial contamination, which can lead to foodborne illnesses if not properly handled.
Benefits
Rich in essential nutrients like calcium, vitamin D, and beneficial probiotics that support gut health and bone strength.
Lactic cultureGood
Lactic culture is used in cheese-making to ferment lactose into lactic acid, aiding in flavor development and preservation. It contributes to the texture and taste of the cheese. The presence of lactic cultures can also enhance the probiotic content of the cheese.
Benefits
Supports the fermentation process, enhancing flavor and potentially providing probiotic benefits.
SaltNeutral
Salt is used in cheese-making for flavor enhancement and as a preservative. It helps control the growth of unwanted bacteria during the aging process. While essential for taste, excessive salt intake can be a health concern.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.
Benefits
Acts as a preservative and flavor enhancer in cheese, contributing to its overall taste and shelf life.
RennetGood
Rennet is an enzyme used to coagulate milk, essential in the cheese-making process. It helps in forming the curds that are necessary for cheese production. Traditional animal-derived rennet is often preferred for its effectiveness in cheese-making.
Benefits
Facilitates the cheese-making process by coagulating milk, essential for curd formation.
Processing
Processed Foods
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