At a glance
Summary
García Baquero Queso Iberico is made from a blend of pasteurized sheep, goat, and cow's milk, which are rich in protein and essential nutrients. The cheese contains minimal additives, with only necessary ingredients like salt and calcium chloride, contributing to its clean label. Despite its processed nature, the absence of harmful additives and the use of high-quality milk help maintain a favorable score within the processing level constraints.
Key ingredients 7
Sheep's milkGood
Sheep's milk is a rich source of protein and essential nutrients. It contains higher levels of calcium and vitamins compared to cow's milk. The pasteurization process ensures safety by eliminating harmful bacteria.
Risks
Potential allergen for individuals sensitive to dairy products.
Benefits
Provides high-quality protein and essential vitamins and minerals, supporting bone health and muscle function.
Goat's milkGood
Goat's milk is easily digestible and rich in essential nutrients. It contains beneficial fatty acids and is less allergenic than cow's milk. Pasteurization ensures safety by reducing microbial risks.
Risks
May cause allergic reactions in individuals with dairy sensitivities.
Benefits
Offers a good source of calcium and vitamin A, supporting bone health and immune function.
RennetGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Crucial for cheese production, aiding in curd formation and texture.
Cow's milkNeutral
Cow's milk is a common source of protein and calcium. It is widely consumed and provides essential nutrients. Pasteurization ensures safety by eliminating pathogens.
Risks
Common allergen and may cause lactose intolerance symptoms in some individuals.
Benefits
Rich in calcium and vitamin D, supporting bone health and growth.
Lactic culturesNeutral
Lactic cultures are used in cheese production to ferment lactose into lactic acid. They contribute to the flavor and texture of the cheese. These cultures are generally considered safe and beneficial for gut health.
Benefits
May support digestive health by promoting beneficial gut bacteria.
SaltNeutral
Salt is used in cheese making for flavor and preservation. It helps control microbial growth and enhances taste. While necessary in moderation, excessive salt intake can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Essential for flavor and preservation in cheese production.
Calcium chlorideNeutral
Calcium chloride is used in cheese making to improve curd firmness. It helps maintain calcium levels in milk during processing. Generally recognized as safe when used in food production.
Benefits
Enhances curd firmness and texture in cheese production.
Processing
Processed Foods
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