Tre Stelle Traditional Feta Greek Style Cheese
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This feta cheese is made with a relatively simple ingredient list, including pasteurized milk, bacterial culture, and microbial enzyme, which are typical for cheese production. However, it is classified as ultra-processed due to the inclusion of additives like calcium chloride and lipase, which are used to enhance texture and flavor. Despite its clean label compared to other ultra-processed foods, the processing level limits its score.
Key ingredients 6
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, offering a neutral nutritional profile.
Benefits
Provides a source of protein and calcium, essential for bone health.
Bacterial cultureNeutral
Bacterial cultures are used in cheese making to ferment lactose and develop flavor. They are essential for the cheese maturation process but do not provide direct nutritional benefits. Their role is primarily functional in cheese production.
Benefits
Contributes to the development of cheese flavor and texture.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a necessary component in cheese making but can contribute to high sodium intake if consumed excessively. In this context, it serves a functional role without additional health benefits.
Risks
Excessive consumption may contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
Microbial enzymeNeutral
Microbial enzymes are used to coagulate milk in cheese production, serving as a vegetarian alternative to animal rennet. They are crucial for cheese texture but do not impact nutritional value. Their use is common in cheese making for those avoiding animal products.
Benefits
Allows for cheese production without animal-derived rennet, suitable for vegetarians.
Calcium chlorideNeutral
Calcium chloride is used in cheese making to improve curd formation and firmness. It is a standard additive in cheese production but does not provide direct nutritional benefits. Its role is primarily technical, enhancing cheese texture.
Benefits
Improves cheese texture and curd formation.
LipaseNeutral
Lipase is an enzyme used to enhance the flavor profile of cheese, particularly in aged varieties. It contributes to the breakdown of fats, developing characteristic flavors. Its use is common in cheese making for flavor enhancement.
Benefits
Enhances the flavor profile of cheese, particularly in aged varieties.
Processing
Ultra-Processed Foods
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