BOAR'S HEAD, CREAMY FETA CHEESE
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This creamy feta cheese is made from pasteurized milk, salt, cheese cultures, and enzymes, which are traditional ingredients for cheese-making. The product is processed but maintains a clean label with no harmful additives or seed oils, allowing it to score well within its category. Its simple ingredient list and traditional preparation method contribute positively to its rating, despite the processing level cap.
Key ingredients 4
Pasteurized milkNeutral
Pasteurized milk is a common base for cheese, providing essential proteins and fats. The pasteurization process kills 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 maintenance.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It helps control the growth of bacteria during the cheese aging process. While necessary in cheese production, excessive consumption can contribute to high blood pressure.
Risks
High sodium intake can lead to increased blood pressure and cardiovascular issues if consumed in excess.
Benefits
Enhances flavor and acts as a preservative, extending the shelf life of the cheese.
Cheese culturesNeutral
Cheese cultures are essential for the fermentation process, contributing to the flavor and texture of the cheese. They consist of beneficial bacteria that help in the cheese maturation process. These cultures are standard in cheese making and are generally considered safe.
Benefits
Contribute to the development of flavor and texture in cheese, and may provide probiotic benefits.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for the cheese production process and can be derived from animal, plant, or microbial sources. Enzymes are a necessary component in cheese making and are generally safe.
Benefits
Facilitate the cheese making process by aiding in milk coagulation, essential for cheese formation.
Processing
Processed Foods
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