PARMIGIANO REGGIANO CHEESE
Summary
Parmigiano Reggiano cheese is made from high-quality ingredients: milk, salt, and rennet, which contribute to its rich nutritional profile, including high protein and calcium content. Despite being a processed food, it lacks harmful additives and maintains a clean ingredient list, which supports a higher score within its category. The processing level limits its maximum score, but the absence of artificial additives and the use of traditional methods enhance its overall rating.
At a glance
Key ingredients 3
MilkVery Good
Milk is the primary ingredient in cheese, providing essential nutrients like calcium and protein. It is typically sourced from cows and can be grass-fed, enhancing its nutritional profile. The quality of milk directly influences the flavor and texture of the cheese.
Risks
Potential risks include lactose intolerance for some individuals.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
SaltGood
Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the fermentation process and contributes to the cheese's texture. The amount of salt used is carefully controlled to balance flavor and preservation.
Risks
Excessive salt intake can lead to high blood pressure and other cardiovascular issues.
Benefits
Acts as a natural preservative and enhances the flavor profile of the cheese.
RennetNeutral
Rennet is an enzyme used to coagulate milk, forming curds in cheese production. It can be derived from animal or microbial sources, with traditional Parmigiano Reggiano using animal rennet. The use of rennet is essential for cheese texture but does not significantly impact nutritional value.
Benefits
Essential for the cheese-making process, contributing to the texture and structure of the cheese.
Processing
Processed Foods
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