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Reduced Fat Feta Cheese Crumbles

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Common questions

Is Reduced Fat Feta Cheese Crumbles healthy?

Reduced Fat Feta Cheese Crumbles scores 71/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This reduced fat feta cheese is made from pasteurized part-skim milk, cheese cultures, salt, and enzymes, which are typical ingredients for cheese, providing essential nutrients like calcium and protein.

How processed is Reduced Fat Feta Cheese Crumbles?

Reduced Fat Feta Cheese Crumbles is NOVA Group 3: Processed Foods.

Which ingredients drive Reduced Fat Feta Cheese Crumbles' score?

In Scout's ingredient-by-ingredient analysis, Pasteurized part-skim milk 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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Reduced Fat Feta Cheese Crumbles

Publix
71 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

This reduced fat feta cheese is made from pasteurized part-skim milk, cheese cultures, salt, and enzymes, which are typical ingredients for cheese, providing essential nutrients like calcium and protein. However, the addition of cellulose to prevent caking indicates a moderate level of processing. While the ingredient list is relatively clean, the processing level limits its score potential.

Key ingredients 5

Pasteurized part-skim milk
Good

This is a primary ingredient in cheese, providing essential nutrients like calcium and protein. Pasteurization ensures safety by eliminating harmful bacteria. Using part-skim milk reduces fat content while maintaining nutritional benefits.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

See more about Pasteurized part-skim milk →
Cheese cultures
Neutral

Cheese cultures are essential for the fermentation process in cheese making. They help develop flavor and texture in the cheese. These cultures are generally considered safe and beneficial for gut health.

Benefits

Contributes to the development of flavor and texture in cheese.

See more about Cheese cultures →
Salt
Neutral

Salt is used in cheese making for flavor and as a preservative. It helps control the fermentation process and enhances taste. While necessary in cheese production, excessive salt intake can lead to health issues.

Risks

High sodium intake can 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 coagulate milk, forming curds. They are essential for the cheese production process. Typically derived from animal or microbial sources, they are safe for consumption.

Benefits

Essential for the cheese-making process, aiding in milk coagulation.

See more about Enzymes →
Cellulose
Neutral

Cellulose is used to prevent caking in cheese products. It is a plant-derived fiber that is generally recognized as safe. While it serves a functional purpose, it does not provide nutritional benefits.

Benefits

Prevents caking and clumping in cheese products, maintaining texture.

See more about Cellulose →

Processing

Group 3 · Processed

Processed Foods

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