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Fresh Curds

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Fresh Curds

78 Good
$69.95 · 6 oz
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Summary

Fresh Curds are made with high-quality ingredients like whole milk, liquid rennet, and mesophilic culture, which contribute to its nutritional value and traditional cheese-making process. 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 live cultures also enhances its nutritional profile by promoting gut health.

At a glance

Beneficial ingredients 3
Harmful ingredients 0
Category Cheese

Key ingredients 4

Whole milk
Very Good

Whole milk is a nutrient-rich ingredient providing essential vitamins and minerals. It is a primary source of calcium and protein, important for bone health and muscle maintenance. The use of whole milk ensures a richer flavor and creamier texture in the final product.

Risks

Potential risks include lactose intolerance for some individuals and higher saturated fat content.

Benefits

Rich in calcium and vitamin D, supporting bone health. Provides high-quality protein necessary for muscle repair and growth.

See more about Whole milk →
Liquid rennet
Good

Liquid rennet is an enzyme used to coagulate milk, essential in cheese-making. It is derived from animal or microbial sources and plays a crucial role in forming curds. The use of rennet is traditional and contributes to the texture and flavor of cheese.

Benefits

Facilitates the cheese-making process by coagulating milk, leading to the formation of curds. Enhances the texture and flavor profile of the cheese.

Calcium chloride crystals
Neutral

Calcium chloride is used in cheese-making to improve curd formation and firmness. It is a common additive that helps maintain the structural integrity of the curds. Its use is standard in cheese production and does not significantly alter the nutritional profile.

Benefits

Improves curd firmness and texture, ensuring a consistent quality in cheese production.

Mesophilic culture
Good

Mesophilic culture is a bacterial starter culture used in cheese-making to develop flavor and acidity. It is essential for the fermentation process, contributing to the characteristic taste of cheese. The use of live cultures can enhance the nutritional profile by promoting gut health.

Benefits

Promotes fermentation, enhancing flavor and texture. May support gut health through the presence of beneficial bacteria.

Processing

Group 3 · Processed

Processed Foods

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