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Laura Chenel's Chevre PURE GOAT MILK CHEESE

Common questions

Is Laura Chenel's Chevre PURE GOAT MILK CHEESE healthy?

Laura Chenel's Chevre PURE GOAT MILK 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 milk cheese is made from cultured pasteurized goat milk, salt, and enzymes, which are simple and high-quality ingredients.

How processed is Laura Chenel's Chevre PURE GOAT MILK CHEESE?

Laura Chenel's Chevre PURE GOAT MILK CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive Laura Chenel's Chevre PURE GOAT MILK CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Cultured pasteurized goat 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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Laura Chenel's Chevre PURE GOAT MILK CHEESE

Laura Chenel's Chevre
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Laura Chenel's Chevre, Inc.
Category Cheese
Summary

This goat milk cheese is made from cultured pasteurized goat 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 milk provides beneficial nutrients and is often easier to digest than cow's milk, contributing to its favorable rating.

Key ingredients 3

Cultured pasteurized goat milk
Good

Cultured pasteurized goat milk is a high-quality source of protein and essential nutrients. The pasteurization process ensures safety by eliminating harmful bacteria while preserving nutritional value. Goat milk is often easier to digest than cow's milk and contains beneficial fatty acids.

Risks

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

Benefits

Rich in protein and essential nutrients, and may be easier to digest for some people compared to cow's milk.

Salt
Neutral

Salt is used as a preservative and flavor enhancer in cheese. It is a common ingredient in cheese-making, providing necessary flavor and aiding in the preservation process. While essential in moderation, excessive salt intake can lead to health issues.

Risks

Excessive consumption of salt can contribute to high blood pressure and cardiovascular issues.

Benefits

Provides flavor and acts as a preservative in cheese-making.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial for the cheese-making process, aiding in the coagulation of milk. They are typically derived from microbial or animal sources and are essential for developing the texture and flavor of cheese. Enzymes themselves do not pose health risks when used in cheese production.

Benefits

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

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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