Président Soft-Ripened Brie

Common questions

Is Président Soft-Ripened Brie healthy?

Président Soft-Ripened Brie scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. Classic soft-ripened cheese with a four-ingredient traditional label — pasteurized milk, cultures, salt, enzymes.

How processed is Président Soft-Ripened Brie?

Président Soft-Ripened Brie is NOVA Group 3: Processed Foods.

How does Président Soft-Ripened Brie compare to other cheese?

Président Soft-Ripened Brie ranks #14 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 Président Soft-Ripened Brie's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized cow's milk counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Président Soft-Ripened Brie

President
85 Excellent
$5.79 · 8 oz · $0.72 / ounce
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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Besnier S.A.
Category Cheese
Summary

Classic soft-ripened cheese with a four-ingredient traditional label — pasteurized milk, cultures, salt, enzymes.

Key ingredients 4

Pasteurized cow's milk
Good

Pasteurized cow's milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It serves as a high-quality base for cheese production, contributing to its nutritional profile.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential vitamins and minerals necessary for overall health.

See more about Pasteurized cow's milk →
Cheese cultures
Neutral

Cheese cultures are used to ferment milk, aiding in the development of flavor and texture in cheese. They are essential for the cheese-making process but do not provide significant nutritional benefits on their own. The cultures contribute to the unique characteristics of the cheese.

Benefits

Essential for the fermentation process, contributing to the flavor and texture of the cheese.

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Salt
Neutral

Salt is used in cheese for flavor enhancement and preservation. It is a common ingredient in cheese-making but does not offer additional nutritional benefits. The amount used is typically controlled to balance flavor and preservation needs.

Risks

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

Benefits

Enhances flavor and acts as a preservative, extending the shelf life of the cheese.

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Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk, forming curds. They are crucial for the cheese production process but do not contribute additional nutritional value. The enzymes help in developing the texture and consistency of the cheese.

Benefits

Facilitates the cheese-making process by aiding in milk coagulation and curd formation.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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