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FRESH GOAT MILK CHEESE WITH LAVENDER AND FENNEL POLLEN

Common questions

Is FRESH GOAT MILK CHEESE WITH LAVENDER AND FENNEL POLLEN healthy?

FRESH GOAT MILK CHEESE WITH LAVENDER AND FENNEL POLLEN scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This cheese is made from pasteurized goat milk, salt, fennel pollen, lavender, cultures, and enzymes, which are all high-quality ingredients.

How processed is FRESH GOAT MILK CHEESE WITH LAVENDER AND FENNEL POLLEN?

FRESH GOAT MILK CHEESE WITH LAVENDER AND FENNEL POLLEN is NOVA Group 3: Processed Foods.

Which ingredients drive FRESH GOAT MILK CHEESE WITH LAVENDER AND FENNEL POLLEN's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized goat milk, Fennel pollen count in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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FRESH GOAT MILK CHEESE WITH LAVENDER AND FENNEL POLLEN

85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Category Cheese
Summary

This cheese is made from pasteurized goat milk, salt, fennel pollen, lavender, cultures, and enzymes, which are all high-quality ingredients. The use of fennel pollen and lavender adds unique flavors without introducing any artificial additives or preservatives. Despite being processed, the clean ingredient list and absence of harmful substances allow it to score well within its category.

Key ingredients 5

Pasteurized goat milk
Good

Pasteurized goat milk is a high-quality source of protein and essential nutrients. It is easier to digest than cow's milk for some individuals due to its different protein structure. The pasteurization process ensures safety by eliminating harmful bacteria.

Risks

Some individuals may be allergic to goat milk proteins.

Benefits

Rich in calcium, vitamin D, and other essential nutrients that support bone health and overall nutrition.

Fennel pollen
Good

Fennel pollen is a flavorful spice that adds a unique taste to foods. It is known for its aromatic properties and potential digestive benefits. The use of fennel pollen in cheese can enhance flavor complexity.

Benefits

Contains antioxidants and may aid in digestion and reduce bloating.

Salt
Neutral

Salt is used as a preservative and flavor enhancer in cheese. It is a common ingredient in cheese production to control moisture and texture. While necessary in moderation, excessive salt intake can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Essential for maintaining fluid balance and nerve function when consumed in moderation.

See more about Salt →
Lavender
Neutral

Lavender is used for its aromatic properties and can add a floral note to foods. It is generally safe in culinary amounts but should be used sparingly due to its strong flavor. Lavender in cheese can provide a unique sensory experience.

Risks

Excessive consumption may lead to digestive discomfort.

Benefits

May have calming effects and contribute to a unique flavor profile.

Cultures and enzymes
Neutral

Cultures and enzymes are essential for cheese production, aiding in fermentation and texture development. They are natural components that help convert milk into cheese. The use of cultures and enzymes is standard in traditional cheesemaking.

Benefits

Facilitate the fermentation process, contributing to the development of flavor and texture in cheese.

Processing

Group 3 · Processed

Processed Foods

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