At a glance
Summary
This cheese is made from raw milk, salt, rennet, and culture, which are traditional and minimally processed ingredients. The use of raw milk enhances its nutritional profile by retaining beneficial bacteria and enzymes. Despite being classified as processed, the clean ingredient list and traditional cheesemaking process contribute to a high score.
Key ingredients 4
Raw MilkGood
Raw milk is a nutrient-rich ingredient providing essential vitamins and minerals. It is less processed than pasteurized milk, retaining more beneficial bacteria and enzymes. The use of raw milk in cheese can enhance flavor and nutritional profile.
Risks
Potential risk of bacterial contamination if not handled properly.
Benefits
Rich in calcium, vitamin D, and beneficial probiotics that support bone health and gut microbiota.
RennetGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Facilitates the cheese-making process by curdling milk.
SaltNeutral
Salt is used as a preservative and flavor enhancer in cheese. It is a common ingredient in cheese production, providing necessary sodium content. The type of salt used is not specified, which affects its nutritional value.
Risks
Excessive sodium intake can lead to hypertension and cardiovascular issues.
Benefits
Essential for flavor and preservation in cheese production.
CultureNeutral
Cultures are used to ferment milk, developing flavor and texture in cheese. They consist of beneficial bacteria that aid in fermentation. The specific strains used can influence the cheese's characteristics.
Benefits
Contributes to the development of flavor and texture in cheese.
Processing
Processed Foods
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