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Zanetti Grana Padano DOP Grattugiato Fresco

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Zanetti Grana Padano DOP Grattugiato Fresco healthy?

Zanetti Grana Padano DOP Grattugiato Fresco scores 82/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This cheese is made from part-skimmed cow's milk, cheese cultures, salt, and rennet, which are traditional ingredients for cheese production, contributing to its nutritional value with high protein content.

How processed is Zanetti Grana Padano DOP Grattugiato Fresco?

Zanetti Grana Padano DOP Grattugiato Fresco is NOVA Group 3: Processed Foods.

Which ingredients drive Zanetti Grana Padano DOP Grattugiato Fresco's score?

In Scout's ingredient-by-ingredient analysis, Part-skimmed cow's milk, Rennet count in its favor; Egg white lysozyme 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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Zanetti Grana Padano DOP Grattugiato Fresco

Zanetti
82 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 1
Owned by Massimo Zanetti Beverage Group
Category Cheese
Summary

This cheese is made from part-skimmed cow's milk, cheese cultures, salt, and rennet, which are traditional ingredients for cheese production, contributing to its nutritional value with high protein content. However, the inclusion of egg white lysozyme as a preservative introduces a level of processing that may cause allergic reactions in some individuals. Despite being processed, the ingredient list is relatively clean, allowing it to score well within its category.

Key ingredients 5

Part-skimmed cow's milk
Good

Part-skimmed cow's milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. It is less processed compared to other dairy alternatives and retains most of its nutritional value. The use of part-skimmed milk helps reduce fat content while maintaining flavor.

Risks

Potential lactose intolerance issues for sensitive individuals.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

Rennet
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Essential for the coagulation process in cheese making, contributing to texture.

See more about Rennet →
Cheese cultures
Neutral

Cheese cultures are essential for the fermentation process in cheese making, contributing to flavor and texture. They are naturally occurring bacteria that help in the development of cheese. The cultures used are generally safe and beneficial for fermentation.

Benefits

Contributes to the development of flavor and texture in cheese.

See more about Cheese cultures →
Salt
Neutral

Salt is used in cheese making for flavor and as a preservative. It is a common ingredient in many foods and is necessary for certain bodily functions. However, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Egg white lysozyme
Bad

Egg white lysozyme is used as a preservative in cheese to prevent bacterial growth. It is a processed additive that may cause allergic reactions in sensitive individuals. Its use in cheese is primarily for extending shelf life rather than nutritional benefits.

Risks

May cause allergic reactions in individuals with egg allergies.

Benefits

Helps prevent spoilage by inhibiting bacterial growth in cheese.

Processing

Group 3 · Processed

Processed Foods

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