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Feta

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Common questions

Is Feta healthy?

Feta scores 82/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This feta cheese is made from cultured pasteurized milk, salt, and enzymes, which are typical ingredients for cheese, providing essential nutrients like calcium and protein.

How processed is Feta?

Feta is NOVA Group 3: Processed Foods.

Which ingredients drive Feta's score?

In Scout's ingredient-by-ingredient analysis, Cultured pasteurized milk counts in its favor; Natamycin is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Feta

Bowl & Basket
82 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 1
Owned by Wakefern Food Corp.
Category Cheese
Summary

This feta cheese is made from cultured pasteurized milk, salt, and enzymes, which are typical ingredients for cheese, providing essential nutrients like calcium and protein. The use of natamycin as a natural mold inhibitor is a minor concern, as it is a preservative not traditionally used in cheese making. Despite being processed, the ingredient list is relatively clean, contributing to a favorable score within its category.

Key ingredients 4

Cultured pasteurized milk
Good

Cultured pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing enhances flavor and digestibility through fermentation.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Fermentation may improve gut health by introducing beneficial bacteria.

See more about Cultured pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor and preservation. It is a common culinary ingredient with no significant processing concerns. However, excessive intake can contribute to high blood pressure.

Risks

High sodium intake may lead to increased blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to aid in coagulation and flavor development. They are typically derived from animal or microbial sources. Their use is standard in cheese making and poses no significant health concerns.

Benefits

Essential for cheese production, contributing to texture and flavor.

See more about Enzymes →
Natamycin
Bad

Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. While it is considered safe, its use as a preservative can be seen as unnecessary in traditional cheese making. Overuse of preservatives can lead to reduced food quality perception.

Risks

Potential for allergic reactions in sensitive individuals, though generally considered safe.

Benefits

Prevents mold growth, extending the shelf life of cheese products.

See more about Natamycin →

Processing

Group 3 · Processed

Processed Foods

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