La Bonne Vie - Goat Cheese Log 4.00 oz
Summary
This goat cheese log is made from cultured pasteurized goat's milk, salt, enzymes, cheese cultures, and vegetal rennet, which are all clean and high-quality ingredients. The product is processed but lacks harmful additives, artificial colors, or preservatives, making it a healthier choice within its category. The processing level limits its score, but the simplicity and quality of the ingredients contribute positively to its rating.
At a glance
Key ingredients 5
Cultured Pasteurized Goat's MilkGood
Cultured pasteurized goat's milk is a high-quality source of protein and calcium. The pasteurization process ensures safety by eliminating harmful bacteria while preserving nutritional value. Goat's milk is often easier to digest than cow's milk, making it a suitable alternative for some individuals.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.
SaltNeutral
Salt is used as a preservative and flavor enhancer in cheese. It helps control the fermentation process and enhances the overall taste. However, excessive consumption of salt can lead to health issues such as high blood pressure.
Risks
High sodium intake can contribute to hypertension and cardiovascular disease if consumed in excess.
EnzymesNeutral
Enzymes are used in cheese-making to aid in the coagulation of milk. They are essential for developing the texture and flavor of the cheese. Typically derived from natural sources, they are considered safe and necessary for cheese production.
See more about Enzymes →Cheese CulturesGood
Cheese cultures are beneficial bacteria that aid in the fermentation process, contributing to the flavor and texture of the cheese. They can also promote gut health by providing probiotics. The use of specific cultures can enhance the nutritional profile of the cheese.
Benefits
May support digestive health by providing beneficial probiotics.
Vegetal RennetNeutral
Vegetal rennet is a plant-based enzyme used to coagulate milk in cheese-making. It is a suitable alternative for vegetarians and does not affect the nutritional quality of the cheese. This ingredient is essential for the cheese-making process but does not provide additional health benefits.
Processing
Processed Foods
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