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Traditional Feta Cheese Chunk

Common questions

Is Traditional Feta Cheese Chunk healthy?

Traditional Feta Cheese Chunk scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This traditional feta cheese chunk is made from pasteurized milk, salt, cheese culture, and enzymes, which are typical ingredients for cheese production.

How processed is Traditional Feta Cheese Chunk?

Traditional Feta Cheese Chunk is NOVA Group 3: Processed Foods.

Which ingredients drive Traditional Feta Cheese Chunk's score?

In Scout's ingredient-by-ingredient analysis, Cheese culture 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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Traditional Feta Cheese Chunk

Private Selection
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

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

This traditional feta cheese chunk is made from pasteurized milk, salt, cheese culture, and enzymes, which are typical ingredients for cheese production. The product is processed but maintains a clean ingredient list without any harmful additives or seed oils. Its simple composition and traditional cheese-making process contribute positively to its score, although the processing level imposes a cap on the rating.

Key ingredients 4

Cheese culture
Good

Cheese culture is essential for the fermentation process, contributing to the flavor and texture of the cheese. It consists of beneficial bacteria that help in the development of cheese characteristics. The use of cheese culture is a traditional method that enhances the nutritional profile of cheese.

Benefits

Promotes the development of flavor and texture in cheese, and may contribute beneficial probiotics.

See more about Cheese culture →
Pasteurized milk
Neutral

Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balanced nutritional profile.

Risks

Some individuals may be lactose intolerant or allergic to milk proteins.

Benefits

Provides a good source of calcium and protein, essential for bone health and muscle maintenance.

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Salt
Neutral

Salt is used in cheese making for flavor and as a preservative. It helps control the fermentation process and enhances the taste of the cheese. While necessary in cheese production, excessive consumption of salt can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular diseases.

Benefits

Enhances flavor and acts as a preservative in cheese, contributing to its shelf life.

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Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for the cheese-making process but do not significantly impact the nutritional value of the final product. Enzymes are typically derived from animal or microbial sources.

Benefits

Essential for the cheese-making process, aiding in the coagulation of milk.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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