KOURELLAS, ORGANIC BARREL FETA
Summary
This organic feta cheese is made from high-quality ingredients, including pasteurized organic sheep's and goat's milk, which are rich in protein and essential nutrients. The use of natural sea salt and the absence of harmful additives contribute to its clean label. Despite being processed, the product maintains a high score due to its organic certification and minimal ingredient list.
At a glance
Key ingredients 5
Pasteurized organic sheep's milkVery Good
This ingredient is a high-quality source of protein and calcium, essential for bone health. Being organic, it is free from synthetic pesticides and hormones, enhancing its nutritional profile. Sheep's milk is also rich in beneficial fats and vitamins compared to cow's milk.
Benefits
Rich in protein and calcium, supporting bone health and muscle function. Contains beneficial fats and vitamins that contribute to overall health.
Organic goat's milkVery Good
Organic goat's milk is a nutritious ingredient providing essential nutrients like calcium and protein. It is easier to digest than cow's milk due to its unique protein structure. The organic certification ensures it is free from harmful additives and synthetic chemicals.
Benefits
Easier to digest than cow's milk and rich in calcium and protein, supporting bone and muscle health.
Natural sea saltGood
Natural sea salt is used to enhance flavor and preserve the cheese. It contains trace minerals that are beneficial for health. The use of natural sea salt indicates minimal processing and absence of additives.
Risks
Excessive consumption of salt can lead to high blood pressure and cardiovascular issues.
Benefits
Provides essential trace minerals and enhances flavor without the need for artificial additives.
RennetNeutral
Rennet is an enzyme used to coagulate milk, essential in cheese-making. It is a natural ingredient that does not significantly impact health when used in small amounts. The use of rennet is traditional in cheese production.
Benefits
Essential for cheese production, allowing milk to coagulate and form cheese.
Lactic acid cultureNeutral
Lactic acid culture is used to ferment milk, contributing to the cheese's flavor and texture. It is a natural component of cheese-making and does not pose health risks. This ingredient helps in developing the characteristic tangy flavor of feta cheese.
Benefits
Contributes to the development of flavor and texture in cheese.
Processing
Processed Foods
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