At a glance
Summary
This product is a traditional cheese made from pasteurized milk, cheese culture, salt, and enzymes, with annatto added for color. The ingredient list is clean and minimal, which is typical for traditional cheeses. However, due to its processing level, the score is capped, but it remains a high-quality option within its category.
Key ingredients 5
Cheese cultureGood
Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that can support gut health. This ingredient is essential for traditional cheese-making, contributing positively to the nutritional profile.
Benefits
Contains beneficial bacteria that may support digestive health and 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 kills harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a neutral impact on health.
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 is a necessary component in cheese-making but should be consumed in moderation due to potential health concerns. While it enhances taste, excessive intake can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese-making to coagulate milk, forming curds. They are crucial for the cheese-making process but do not significantly impact health directly. Typically derived from animal or microbial sources, they are a standard part of cheese production.
Benefits
Essential for the cheese-making process, aiding in the formation of curds.
AnnattoBad
Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheese a yellow-orange hue. While natural, it can cause allergic reactions in sensitive individuals. It is used for aesthetic purposes and does not contribute to nutritional value.
Risks
May cause allergic reactions in sensitive individuals.
Benefits
Provides a natural color to cheese without synthetic additives.
Processing
Processed Foods
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