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ORGANIC BLUE CHEESE CRUMBLES

Common questions

Is ORGANIC BLUE CHEESE CRUMBLES healthy?

ORGANIC BLUE CHEESE CRUMBLES scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This organic blue cheese crumbles product is made from high-quality ingredients such as organic pasteurized milk, cheese cultures, and penicillium roquefortil, which contribute to its nutritional value and flavor.

How processed is ORGANIC BLUE CHEESE CRUMBLES?

ORGANIC BLUE CHEESE CRUMBLES is NOVA Group 3: Processed Foods.

Which ingredients drive ORGANIC BLUE CHEESE CRUMBLES' score?

In Scout's ingredient-by-ingredient analysis, Organic pasteurized 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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ORGANIC BLUE CHEESE CRUMBLES

Publix
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Publix
Category Cheese
Summary

This organic blue cheese crumbles product is made from high-quality ingredients such as organic pasteurized milk, cheese cultures, and penicillium roquefortil, which contribute to its nutritional value and flavor. The use of organic ingredients ensures the absence of synthetic pesticides and hormones, enhancing its health profile. Despite being processed, the clean ingredient list and absence of harmful additives allow it to score well within its category, although the processing level imposes a cap on its maximum score.

Key ingredients 5

Organic pasteurized milk
Good

Organic pasteurized milk is a high-quality source of protein and calcium. The organic certification ensures it is free from synthetic pesticides and hormones. Pasteurization makes it safe for consumption 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 used in the fermentation process of cheese. They enhance flavor and texture while contributing to gut health. The fermentation process can also increase the bioavailability of nutrients.

Benefits

May support digestive health by promoting a healthy gut microbiome.

See more about Cheese cultures →
Salt
Neutral

Salt is used to enhance flavor and act as a preservative in cheese. It is a common ingredient in cheese production. While necessary in small amounts, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular disease.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to aid in the coagulation of milk. They are essential for the development of cheese texture and flavor. Typically derived from animal or microbial sources, they are a standard component in cheese production.

See more about Enzymes →
Penicillium roquefortil
Neutral

Penicillium roquefortil 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 processes. The mold also aids in the breakdown of fats, enhancing flavor complexity.

Processing

Group 3 · Processed

Processed Foods

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