At a glance
Summary
This feta cheese is made from organic pasteurized sheep milk, salt, rennet, and lactic culture, which are all high-quality ingredients with minimal processing. The use of organic milk ensures the absence of synthetic pesticides and hormones, contributing to its nutritional value. Despite being processed, the clean ingredient list and absence of harmful additives allow it to score well within its category.
Key ingredients 4
Organic Pasteurized Sheep MilkGood
Organic pasteurized sheep milk is a high-quality source of protein and essential nutrients. The organic certification ensures it is free from synthetic pesticides and hormones. Sheep milk is also rich in calcium and beneficial fatty acids.
Benefits
Provides high-quality protein and essential nutrients, including calcium and beneficial fatty acids.
RennetGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Essential for coagulating milk and forming cheese curds, contributing to the texture of the cheese.
SaltNeutral
Salt is used as a preservative and flavor enhancer in cheese. It is a common ingredient in cheese production to control moisture and texture. While necessary for flavor, excessive consumption can lead to health issues such as hypertension.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese production.
Lactic CultureNeutral
Lactic culture is used to ferment milk, developing flavor and texture in cheese. It consists of beneficial bacteria that aid in the fermentation process. This ingredient is crucial for the development of the characteristic tangy flavor of feta cheese.
Benefits
Contributes to the fermentation process, enhancing flavor and texture in cheese.
Processing
Processed Foods
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