Ambrosi Organic Parmigiano Reggiano Wedge

Common questions

Is Ambrosi Organic Parmigiano Reggiano Wedge healthy?

Ambrosi Organic Parmigiano Reggiano Wedge scores 93/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. USDA-organic, grass-fed Parmigiano Reggiano DOP aged over 18 months — milk, salt, rennet, cultures and nothing else.

How processed is Ambrosi Organic Parmigiano Reggiano Wedge?

Ambrosi Organic Parmigiano Reggiano Wedge is NOVA Group 3: Processed Foods.

How does Ambrosi Organic Parmigiano Reggiano Wedge compare to other cheese?

Ambrosi Organic Parmigiano Reggiano Wedge ranks #2 of 59 cheese in Scout's independent rankings. The current top score in the category is Organic Valley Grassmilk Raw Cheddar at 93/100.

Which ingredients drive Ambrosi Organic Parmigiano Reggiano Wedge's score?

In Scout's ingredient-by-ingredient analysis, Cow's milk, Rennet, Bacterial culture count in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Ambrosi Organic Parmigiano Reggiano Wedge

Ambrosi
Scout Pick
93 Excellent
$84.99 · pack of 6 · $12.14 / ounce
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At a glance

Beneficial ingredients 3
Harmful ingredients 0
Owned by Lactalis
Category Cheese
Summary

USDA-organic, grass-fed Parmigiano Reggiano DOP aged over 18 months — milk, salt, rennet, cultures and nothing else. The benchmark for what cheese is.

Key ingredients 4

Cow's milk
Good

Cow's milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. It is typically sourced from cows and can vary in quality based on factors like diet and farming practices. In cheese, it contributes to the rich flavor and nutritional profile.

Risks

Potential risks include lactose intolerance or milk allergies in some individuals.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

See more about Cow's milk →
Rennet
Good

Rennet is an enzyme used in cheese making to coagulate milk, forming curds. It is essential for traditional cheese production and can be sourced from animal or microbial origins. Its use is crucial for developing the texture and flavor of aged cheeses.

Benefits

Facilitates the cheese-making process, contributing to the texture and maturation of cheese.

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Bacterial culture
Good

Bacterial cultures are used in cheese making to develop flavor and texture. They play a vital role in fermentation, enhancing the nutritional profile by producing beneficial compounds. In cheese, they contribute to the unique taste and preservation.

Benefits

Promotes fermentation, enhancing flavor and potentially providing probiotic benefits.

See more about Bacterial culture →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common culinary ingredient and does not provide additional nutrients beyond sodium. In cheese, it helps control moisture and texture.

Risks

Excessive consumption of salt can lead to high blood pressure and cardiovascular issues.

See more about Salt →

Processing

Group 3 · Processed

Processed Foods

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Amazon pricing & content

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