At a glance
Summary
This semi-soft frying cheese is made with a simple ingredient list including pasteurized milk, salt, cheese culture, garlic, chive, and enzymes, which are typical for traditional cheese-making. The product is processed but lacks harmful additives or seed oils, maintaining a clean label. Its processing level limits the score, but the absence of artificial ingredients and the use of beneficial cheese cultures contribute positively to its rating.
Key ingredients 6
Cheese cultureGood
Cheese culture is essential for the fermentation process, contributing to the development of flavor and texture in cheese. It consists of beneficial bacteria that aid in the cheese-making process. These cultures can also support gut health by promoting a healthy microbiome.
Benefits
Supports the fermentation process and can contribute to gut health by promoting beneficial bacteria.
GarlicGood
Whole food with well-documented cardiovascular and immune benefits.
Benefits
Contains antioxidants and can enhance the flavor profile of the cheese.
Pasteurized milkNeutral
Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process eliminates harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balanced nutritional profile.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health and muscle function.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It helps control the fermentation process and enhances the overall taste. While necessary in cheese production, excessive consumption can lead to health issues like hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative, extending the shelf life of the cheese.
ChiveNeutral
Chive is added for flavor and provides a mild onion-like taste. It is a natural ingredient that can enhance the visual and taste appeal of the cheese. The health benefits are limited due to the small quantities used.
Benefits
Enhances flavor and visual appeal with minimal caloric impact.
EnzymesNeutral
Enzymes are crucial in cheese-making, aiding in the coagulation of milk. They help develop the texture and flavor of the cheese. These are standard in cheese production and do not pose significant health risks.
Benefits
Essential for cheese production, contributing to texture and flavor development.
Processing
Processed Foods
Get the full breakdown in the Scout appTake Scout shopping
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store GET IT ONGoogle Play