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Blue Cheese

Common questions

Is Blue Cheese healthy?

Blue 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 blue cheese is made from organic pasteurized cow milk, salt, enzymes, cheese cultures, and Penicillium Roqueforti, which are all traditional ingredients for cheese-making.

How processed is Blue Cheese?

Blue Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Blue Cheese's score?

In Scout's ingredient-by-ingredient analysis, Organic Pasteurized Cow Milk, Cheese Cultures 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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Blue Cheese

Oregon Blue
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 blue cheese is made from organic pasteurized cow milk, salt, enzymes, cheese cultures, and Penicillium Roqueforti, which are all traditional ingredients for cheese-making. The use of organic milk and beneficial cheese cultures contributes positively to its nutritional profile. Despite being processed, the clean ingredient list and absence of harmful additives allow it to score well within its category.

Key ingredients 5

Organic Pasteurized Cow Milk
Good

Organic pasteurized cow milk is a high-quality source of protein and calcium. The organic certification indicates it is free from synthetic pesticides and hormones. Pasteurization ensures safety by eliminating harmful bacteria.

Benefits

Provides essential nutrients such as calcium and protein, supporting bone health and muscle function.

Cheese Cultures
Good

Cheese cultures are beneficial bacteria that aid in the fermentation process. They contribute to the development of flavor and texture in cheese. The presence of live cultures can also support gut health.

Benefits

Promotes the development of flavor and texture in cheese and may support digestive health through beneficial bacteria.

See more about Cheese Cultures →
Salt
Neutral

Salt is used as a preservative and flavor enhancer in cheese. It is a necessary component for the cheese-making process. However, excessive consumption can lead to health issues such as hypertension.

Risks

High sodium intake may contribute to increased blood pressure and cardiovascular disease.

Benefits

Essential for the cheese-making process and enhances flavor.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial for the cheese-making process, aiding in the breakdown of milk proteins. They are typically derived from animal or microbial sources. Their role is functional, with no direct health impact.

Benefits

Facilitate the cheese-making process by breaking down proteins, contributing to texture and flavor.

See more about Enzymes →
Penicillium Roqueforti
Neutral

Penicillium Roqueforti is a mold used in the production of blue cheese, contributing to its distinctive flavor and appearance. It is safe for consumption and part of traditional cheese-making. The mold is responsible for the characteristic blue veins in the cheese.

Benefits

Contributes to the unique flavor and appearance of blue cheese, enhancing its culinary appeal.

Processing

Group 3 · Processed

Processed Foods

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