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Queso Fino Rallado Reggianito

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Common questions

Is Queso Fino Rallado Reggianito healthy?

Queso Fino Rallado Reggianito scores 72/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This cheese product is made from pasteurized milk, salt, and traditional cheese-making ingredients, which are generally considered high-quality.

How processed is Queso Fino Rallado Reggianito?

Queso Fino Rallado Reggianito is NOVA Group 3: Processed Foods.

Which ingredients drive Queso Fino Rallado Reggianito's score?

In Scout's ingredient-by-ingredient analysis, Sodium nitrate is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Queso Fino Rallado Reggianito

Colun
72 Good

Analysis updated October 2026 · How Scout scores

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At a glance

Beneficial ingredients 0
Harmful ingredients 1
Category Cheese
Summary

This cheese product is made from pasteurized milk, salt, and traditional cheese-making ingredients, which are generally considered high-quality. However, the presence of sodium nitrate as a preservative introduces a moderate health concern, and the product's processing level limits its maximum score. Despite this, the overall ingredient quality remains strong, contributing to a favorable rating.

Key ingredients 6

Pasteurized milk
Neutral

Pasteurized milk is a common base for cheese, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production.

Benefits

Provides a good source of protein and calcium, essential for bone health.

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor and preservation. It is a refined ingredient without additional trace minerals. Excessive consumption can contribute to high blood pressure.

Risks

High sodium intake may lead to increased blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Calcium chloride
Neutral

Calcium chloride is used in cheese making to improve curd formation. It is a common additive in cheese production. It does not significantly alter the nutritional profile of the cheese.

Benefits

Improves the texture and firmness of cheese curds.

See more about Calcium chloride →
Rennet
Neutral

Rennet is an enzyme used to coagulate milk, essential in cheese making. It is derived from animal or microbial sources. It plays a crucial role in the cheese production process.

Benefits

Essential for the cheese-making process, aiding in curd formation.

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Lactic cultures
Neutral

Lactic cultures are beneficial bacteria used in cheese fermentation. They help develop flavor and texture in cheese. They are a natural part of the cheese-making process.

Benefits

Contribute to the development of flavor and texture in cheese.

See more about Lactic cultures →
Sodium nitrate
Bad

Sodium nitrate is used as a preservative to prevent bacterial growth in cheese. It is a synthetic additive with potential health concerns. Excessive intake may be linked to health issues.

Risks

May contribute to the formation of nitrosamines, which are potential carcinogens.

Benefits

Helps prevent spoilage and extend shelf life of cheese.

Processing

Group 3 · Processed

Processed Foods

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