Grand + Suisse Le Gruyere
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This cheese is made from fresh part-skim cow's milk, cheese culture, salt, and enzymes, which are traditional and minimal ingredients for cheese production. The product is processed but maintains a clean label with no artificial additives or seed oils, allowing it to score well within its category. The use of part-skim milk helps reduce fat content while preserving essential nutrients like calcium and protein.
Key ingredients 4
Fresh part-skim cow's milkGood
Fresh part-skim cow's milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. It is minimally processed, retaining most of its natural nutritional benefits. The use of part-skim milk helps reduce fat content while maintaining flavor and texture.
Risks
Potential risks include lactose intolerance or milk allergies in sensitive individuals.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese cultureGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Contributes to the development of cheese flavor and texture.
SaltNeutral
Salt is used in cheese making for flavor enhancement and preservation. It is a common ingredient in many foods and is necessary for proper cheese texture. While it does not provide additional nutritional benefits, it is essential for the cheese-making process.
Risks
Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.
Benefits
Essential for flavor and preservation in cheese making.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for the cheese-making process but do not contribute additional nutritional value. The enzymes used are typically derived from animal or microbial sources.
Benefits
Essential for the coagulation process in cheese making, aiding in texture development.
Processing
Processed Foods
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