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Goya Queso Fresco 10 oz cheese with a smooth semi-soft texture, and an extraordinary authentic flavor

Common questions

Is Goya Queso Fresco 10 oz cheese with a smooth semi-soft texture, and an extraordinary authentic flavor healthy?

Goya Queso Fresco 10 oz cheese with a smooth semi-soft texture, and an extraordinary authentic flavor scores 78/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This cheese is made from cultured pasteurized milk, salt, and enzymes, which are simple and traditional ingredients for cheese production.

How processed is Goya Queso Fresco 10 oz cheese with a smooth semi-soft texture, and an extraordinary authentic flavor?

Goya Queso Fresco 10 oz cheese with a smooth semi-soft texture, and an extraordinary authentic flavor is NOVA Group 3: Processed Foods.

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Goya Queso Fresco 10 oz cheese with a smooth semi-soft texture, and an extraordinary authentic flavor

Goya
78 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 0
Harmful ingredients 0
Owned by Unanue Family
Category Cheese
Summary

This cheese is made from cultured pasteurized milk, salt, and enzymes, which are simple and traditional ingredients for cheese production. Despite being classified as processed, it maintains a clean label with no harmful additives or artificial ingredients. The product's processing level limits its score, but its straightforward ingredient list supports a high rating within its category.

Key ingredients 3

Cultured pasteurized milk
Neutral

Cultured pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process ensures safety by eliminating harmful bacteria, but it may reduce some beneficial bacteria. It is a standard ingredient in cheese production, offering a balance of nutrients.

Benefits

Provides proteins and fats essential for a balanced diet and contributes to the cheese's texture and flavor.

See more about Cultured pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It is a common ingredient in cheese-making, contributing to the overall taste profile. While it is necessary for flavor, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.

Benefits

Enhances flavor and acts as a preservative, extending the shelf life of the cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese-making to aid in the coagulation of milk, forming curds. They are essential for the cheese production process, contributing to texture and flavor development. Typically derived from microbial or animal sources, they are a standard component in cheese.

Benefits

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

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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