Vermont Creamery Everything Goat Cheese Log
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This goat cheese log is made from high-quality ingredients such as goat cheese and pasteurized cultured goats' milk, which provide essential nutrients and beneficial probiotics. The addition of dried onion, dried garlic, and spices enhances flavor without introducing harmful additives. Despite being processed, the clean ingredient list and absence of artificial additives allow it to score well within its category.
Key ingredients 8
Goat CheeseGood
Goat cheese is a high-quality source of protein and healthy fats. It is easier to digest for some people compared to cow's milk cheese due to its different protein structure. The fermentation process also adds beneficial probiotics.
Risks
Some individuals may be allergic to goat's milk proteins.
Benefits
Rich in calcium and probiotics, supporting bone health and gut microbiota.
Pasteurized Cultured Goats' MilkGood
Pasteurized cultured goats' milk is a primary ingredient in goat cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing adds beneficial probiotics.
Risks
Pasteurization may reduce some beneficial enzymes and nutrients.
Benefits
Provides high-quality protein and calcium, supporting bone health and muscle function.
SpicesGood
Whole-food seasonings, antioxidant-bearing.
Risks
Potential for allergic reactions depending on the specific spices used.
Benefits
Enhances flavor and may provide minor health benefits depending on the spices.
SaltNeutral
Salt is used as a preservative and flavor enhancer in cheese. It is a common ingredient in cheese-making, contributing to the texture and taste. However, excessive consumption of salt can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese-making to aid in the coagulation of milk. They are essential for the cheese-making process but do not provide significant nutritional benefits. The type of enzyme used can vary, but they are generally safe.
Benefits
Essential for the cheese-making process, aiding in milk coagulation.
Dried OnionNeutral
Dried onion is used for flavoring and adds a savory note to the cheese. It is a natural ingredient with minimal processing. However, it does not contribute significant nutritional value in small amounts.
Risks
May cause allergic reactions in sensitive individuals.
Benefits
Adds flavor and aroma to the cheese.
Dried GarlicNeutral
Dried garlic is used for flavor enhancement in the cheese. It is a natural ingredient that provides a distinct taste. While beneficial in larger quantities, its nutritional impact is minimal in this context.
Risks
May cause allergic reactions or digestive discomfort in some individuals.
Benefits
Enhances flavor with potential antimicrobial properties.
Sesame SeedNeutral
Sesame seeds are used for texture and flavor in the cheese. They are a natural ingredient with minimal processing. While they contain healthy fats and nutrients, their impact is limited in small quantities.
Risks
Common allergen that can cause severe reactions in sensitive individuals.
Benefits
Provides texture and a nutty flavor, with healthy fats and nutrients.
Processing
Processed Foods
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