Shop Map Research Get the app
Crumbled Goat Cheese

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Crumbled Goat Cheese healthy?

Crumbled Goat Cheese scores 70/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This crumbled goat cheese is made from pasteurized goat milk, cheese cultures, salt, and enzymes, with cellulose as an anticaking agent.

How processed is Crumbled Goat Cheese?

Crumbled Goat Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Crumbled Goat Cheese's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized Goat Milk counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

You might also like

85
Organic garlic&herb goat cheese
Wellsley Farms
85
Montchevre Plain goat cheese
Montchevre
$39.00
85
BelGioioso Crumbled Gorgonzola Italian Blue Cheese
BelGioioso
$79.99
95
Yorkshire Cottage Cheese Fat Free Natural
Longley Farm

See more

Crumbled Goat Cheese

Publix
70 Good

Analysis updated September 2026 · How Scout scores

View on Amazon

At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Publix
Category Cheese
Summary

This crumbled goat cheese is made from pasteurized goat milk, cheese cultures, salt, and enzymes, with cellulose as an anticaking agent. The ingredient list is relatively clean, with no artificial additives or seed oils, and goat milk provides beneficial nutrients. However, the presence of cellulose and its processing level as a processed food slightly limit its score.

Key ingredients 5

Pasteurized Goat Milk
Good

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

Benefits

Rich in protein, calcium, and medium-chain fatty acids that support bone health and digestion.

Cheese Cultures
Neutral

Cheese cultures are essential for the fermentation process in cheese making. They help develop flavor and texture but do not provide significant nutritional benefits. The cultures are generally considered safe and beneficial for cheese production.

Benefits

Contributes to the development of flavor and texture in cheese.

See more about Cheese Cultures →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in cheese but does not provide additional nutritional benefits. Excessive consumption of salt can lead to health issues such as hypertension.

Risks

High sodium intake may contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to aid in the coagulation of milk. They are essential for the cheese-making process but do not provide direct nutritional benefits. Enzymes are generally safe and necessary for producing cheese.

Benefits

Essential for the coagulation process in cheese making.

See more about Enzymes →
Cellulose
Neutral

Cellulose is used as an anticaking agent to prevent clumping in cheese. It is derived from plant fibers and is generally recognized as safe. While it does not provide nutritional benefits, it helps maintain product quality.

Benefits

Prevents clumping and maintains the quality of crumbled cheese.

See more about Cellulose →

Processing

Group 3 · Processed

Processed Foods

Get the full breakdown in the Scout appTake Scout shopping

Scan any product to see lab results, healthy alternatives, and your personalized analysis.

Download on theApp Store GET IT ONGoogle Play

More in Cheese