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Feta Cheese

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Common questions

Is Feta Cheese healthy?

Feta Cheese scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. Feta cheese is a processed food with a simple and clean ingredient list, consisting of pasteurized milk, cheese cultures, salt, and enzymes.

How processed is Feta Cheese?

Feta Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Feta Cheese's score?

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

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Feta Cheese

Publix
75 Good

Analysis updated September 2026 · How Scout scores

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At a glance

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

Feta cheese is a processed food with a simple and clean ingredient list, consisting of pasteurized milk, cheese cultures, salt, and enzymes. The minimal use of additives and the presence of beneficial cheese cultures contribute positively to its score. However, as a processed food, it is subject to a score cap, preventing it from reaching the highest tier despite its clean label.

Key ingredients 4

Cheese cultures
Good

Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They enhance flavor and texture while contributing to gut health. These cultures are essential for the development of traditional cheese characteristics.

Benefits

Contribute to the fermentation process, enhancing flavor and potentially supporting gut health through probiotics.

See more about Cheese cultures →
Pasteurized milk
Neutral

Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process eliminates harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, ensuring safety and consistency.

Benefits

Provides essential nutrients such as calcium and protein, which are important for bone health and muscle function.

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It helps control moisture and texture in the cheese-making process. While necessary for cheese production, excessive consumption of salt can lead to health issues.

Risks

Excessive salt intake can contribute to high blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative, maintaining the cheese's texture and safety.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk, forming curds. They are crucial for the development of cheese texture and flavor. Typically derived from animal or microbial sources, they are standard in cheese production.

Benefits

Essential for the cheese-making process, contributing to the development of texture and flavor.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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