Private Selection Traditional Feta Cheese Crumbles

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Private Selection Traditional Feta Cheese Crumbles healthy?

Private Selection Traditional Feta Cheese Crumbles scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. Traditional Feta Cheese Crumbles are made with pasteurized milk, salt, cheese cultures, and enzymes, which are typical ingredients for cheese, providing essential nutrients like calcium and protein.

How processed is Private Selection Traditional Feta Cheese Crumbles?

Private Selection Traditional Feta Cheese Crumbles is NOVA Group 3: Processed Foods.

Which ingredients drive Private Selection Traditional Feta Cheese Crumbles' score?

In Scout's ingredient-by-ingredient analysis, Pasteurized milk, Cheese cultures 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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Private Selection Traditional Feta Cheese Crumbles

Private Selection
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Kroger
Category Cheese
Summary

Traditional Feta Cheese Crumbles are made with pasteurized milk, salt, cheese cultures, and enzymes, which are typical ingredients for cheese, providing essential nutrients like calcium and protein. The addition of potato starch to prevent caking is a minor processing step, but the overall ingredient list remains clean with no harmful additives. Despite being processed, the product maintains a high quality due to its simple and traditional ingredients.

Key ingredients 5

Pasteurized milk
Good

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of animal-based protein, which is beneficial for muscle health.

Benefits

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

See more about Pasteurized milk →
Cheese cultures
Good

Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They enhance flavor and texture while contributing to gut health. These cultures are essential for the development of traditional cheese characteristics.

Benefits

Contributes to gut health and enhances the flavor and texture of cheese.

See more about Cheese cultures →
Salt
Neutral

Salt is used in cheese making for flavor and preservation. It is a common culinary ingredient but does not provide additional nutritional benefits. Excessive consumption can lead to health issues like hypertension.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds. They are a natural part of the cheese-making process and do not pose health risks. Enzymes are crucial for the texture and consistency of cheese.

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Potato starch
Neutral

Potato starch is used as an anti-caking agent to prevent cheese crumbles from sticking together. It is a minimally processed ingredient with no significant health concerns. It does not contribute to the nutritional profile of the cheese.

See more about Potato starch →

Processing

Group 3 · Processed

Processed Foods

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