VALBRESO FRENCH SOFT SHEEP MILK CHEESE IN BRINE

Common questions

Is VALBRESO FRENCH SOFT SHEEP MILK CHEESE IN BRINE healthy?

VALBRESO FRENCH SOFT SHEEP MILK CHEESE IN BRINE scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This cheese is made from pasteurized sheep milk, salt, cheese cultures, and microbial rennet, which are all traditional and clean ingredients for cheese production.

How processed is VALBRESO FRENCH SOFT SHEEP MILK CHEESE IN BRINE?

VALBRESO FRENCH SOFT SHEEP MILK CHEESE IN BRINE is NOVA Group 3: Processed Foods.

How does VALBRESO FRENCH SOFT SHEEP MILK CHEESE IN BRINE compare to other cheese?

VALBRESO FRENCH SOFT SHEEP MILK CHEESE IN BRINE ranks #29 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 VALBRESO FRENCH SOFT SHEEP MILK CHEESE IN BRINE's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized sheep 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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VALBRESO FRENCH SOFT SHEEP MILK CHEESE IN BRINE

VALBRESO
85 Excellent
$173.36 · 600 g · $8.19 / ounce
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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Lactalis
Category Cheese
Summary

This cheese is made from pasteurized sheep milk, salt, cheese cultures, and microbial rennet, which are all traditional and clean ingredients for cheese production. The product is processed, but it avoids harmful additives and maintains a simple ingredient list, contributing to its high score within the processed food category. Its nutritional profile is strong, with a good balance of protein and fat, and minimal sugars.

Key ingredients 4

Pasteurized sheep milk
Good

Pasteurized sheep milk is a high-quality source of protein and essential nutrients. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. Sheep milk is richer in certain vitamins and minerals compared to cow's milk.

Benefits

Rich in protein, calcium, and vitamins A and D, supporting bone health and immune function.

See more about Pasteurized sheep milk →
Salt
Neutral

Salt is used as a preservative and flavor enhancer in cheese. It is a common ingredient in cheese production, contributing to the taste and texture. While necessary in moderation, excessive salt intake can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.

Benefits

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

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Cheese cultures
Neutral

Cheese cultures are essential for the fermentation process in cheese making. They help develop the flavor and texture of the cheese. These cultures are generally considered safe and beneficial for cheese production.

Benefits

Contribute to the development of flavor and texture in cheese, enhancing its overall quality.

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Microbial rennet
Neutral

Microbial rennet is used as a coagulant in cheese making, derived from microbial sources. It is an alternative to animal rennet and is suitable for vegetarians. This ingredient is widely used in cheese production and is considered safe.

Benefits

Allows for the coagulation of milk, essential in cheese production, and is suitable for vegetarian diets.

See more about Microbial rennet →

Processing

Group 3 · Processed

Processed Foods

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