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VV SUPREMO, FRESH CRUMBLING QUESO FRESCO CHEESE

Common questions

Is VV SUPREMO, FRESH CRUMBLING QUESO FRESCO CHEESE healthy?

VV SUPREMO, FRESH CRUMBLING QUESO FRESCO 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 queso fresco cheese is made from pasteurized whole cow's milk, salt, enzymes, and culture, which are simple and traditional ingredients for cheese.

How processed is VV SUPREMO, FRESH CRUMBLING QUESO FRESCO CHEESE?

VV SUPREMO, FRESH CRUMBLING QUESO FRESCO CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive VV SUPREMO, FRESH CRUMBLING QUESO FRESCO CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized Grade A Whole Cow's 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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VV SUPREMO, FRESH CRUMBLING QUESO FRESCO CHEESE

V&V Supremo
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by V & V Supremo Foods Inc
Category Cheese
Summary

This queso fresco cheese is made from pasteurized whole cow's milk, salt, enzymes, and culture, which are simple and traditional ingredients for cheese. The product is processed but maintains a clean label with no harmful additives or seed oils, allowing it to score well within its category. The use of whole milk provides essential nutrients, contributing to its favorable rating despite the processing level cap.

Key ingredients 4

Pasteurized Grade A Whole Cow's Milk
Good

Whole cow's milk is a rich source of high-quality protein and essential nutrients like calcium and vitamin D. Pasteurization ensures safety by eliminating harmful bacteria while retaining nutritional value. It provides a complete amino acid profile, beneficial for muscle maintenance and bone health.

Risks

Potential risks include lactose intolerance or milk allergies in some individuals.

Benefits

Provides essential nutrients such as calcium and vitamin D, which are crucial for bone health. Contains high-quality protein that supports muscle growth and repair.

Salt
Neutral

Salt is used as a preservative and flavor enhancer in cheese. It is a common ingredient that helps in the cheese aging process. While it adds flavor, excessive consumption can lead to health issues like hypertension.

Risks

Excessive salt intake can contribute to high 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 coagulation and flavor development. They are essential for transforming milk into cheese. Typically derived from microbial or animal sources, they are generally safe and necessary for cheese making.

Benefits

Facilitates the cheese-making process by aiding in milk coagulation and flavor development.

See more about Enzymes →
Culture
Neutral

Cultures are beneficial bacteria used in cheese production to develop flavor and texture. They play a crucial role in fermentation, enhancing the cheese's nutritional profile. These cultures are essential for the traditional cheese-making process.

Benefits

Contributes to the development of flavor and texture in cheese, and supports the fermentation process.

Processing

Group 3 · Processed

Processed Foods

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