GRAND + SUISSE, LE GRUYERE
Summary
This cheese is made from fresh part-skim cow's milk, cheese culture, salt, and enzymes, which are all high-quality ingredients with minimal additives. The product is processed, but it maintains a clean label with no harmful substances, allowing it to score well within its category. The use of part-skim milk helps balance the fat content while providing essential nutrients like protein and calcium.
At a glance
Key ingredients 4
Fresh part-skim cow's milkGood
Fresh part-skim cow's milk is a high-quality source of protein and calcium, essential for bone health. It is minimally processed, retaining most of its natural nutrients. The use of part-skim milk helps reduce the fat content while maintaining nutritional benefits.
Benefits
Provides essential nutrients such as calcium and protein, supporting bone health and muscle maintenance.
Cheese cultureNeutral
Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that help in the cheese-making process. The cultures are generally safe and contribute to the characteristic taste of the cheese.
Benefits
Contributes to the development of flavor and texture in cheese, enhancing its sensory qualities.
SaltNeutral
Salt is used in cheese-making to enhance flavor and act as a preservative. It is a common ingredient in many foods and is necessary for certain bodily functions. However, excessive consumption of salt can lead to health issues such as high blood pressure.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative, extending the shelf life of the cheese.
EnzymesNeutral
Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are essential for the cheese-making process and are typically derived from natural sources. Enzymes do not pose significant health risks and are crucial for texture development.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation, essential for cheese texture.
Processing
Processed Foods
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