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Vermont Creamery CLASSIC CRUMBLED GOAT CHEESE

Common questions

Is Vermont Creamery CLASSIC CRUMBLED GOAT CHEESE healthy?

Vermont Creamery CLASSIC CRUMBLED GOAT CHEESE scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This goat cheese is made from pasteurized cultured goat's milk, salt, and enzymes, which are simple and high-quality ingredients.

How processed is Vermont Creamery CLASSIC CRUMBLED GOAT CHEESE?

Vermont Creamery CLASSIC CRUMBLED GOAT CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive Vermont Creamery CLASSIC CRUMBLED GOAT CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized cultured goats' 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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Vermont Creamery CLASSIC CRUMBLED GOAT CHEESE

Vermont Creamery
85 Excellent

Analysis updated August 2026 · How Scout scores

$15.66
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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Vermont Creamery Inc.
Category Cheese
Summary

This goat cheese is made from pasteurized cultured goat's milk, salt, and enzymes, which are simple and high-quality ingredients. The product is processed but maintains a clean label with no harmful additives or artificial ingredients. The use of goat's milk provides a good source of protein and calcium, making it a nutritious choice within its category.

Key ingredients 3

Pasteurized cultured goats' milk
Good

This ingredient is a high-quality source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria. Goat's milk is often easier to digest than cow's milk, making it a suitable alternative for some individuals.

Risks

Some individuals may have allergies or intolerances to goat's milk proteins.

Benefits

Provides essential nutrients such as calcium and protein, and may be easier to digest for those with sensitivities to cow's milk.

Salt
Neutral

Salt is used to enhance flavor and act as a preservative in cheese. It is a common ingredient in cheese production, contributing to the overall taste profile. However, excessive consumption of salt can lead to health issues such as hypertension.

Risks

High sodium intake can contribute to increased blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese, contributing to its texture and taste.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to aid in the coagulation of milk. They are essential for the cheese-making process, helping to develop texture and flavor. The specific type of enzymes used can vary, but they are generally considered safe and necessary for cheese production.

Benefits

Essential for the cheese-making process, contributing to the development of texture and flavor.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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Amazon pricing & content

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