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Cambert cheese

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Common questions

Is Cambert cheese healthy?

Cambert cheese scores 83/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. Camembert cheese is made from pasteurized milk, salt, bacterial culture, microbial enzyme, and P.

How processed is Cambert cheese?

Cambert cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Cambert cheese's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized milk, Bacterial culture 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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Cambert cheese

Castello
83 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Arla Foods
Category Cheese
Summary

Camembert cheese is made from pasteurized milk, salt, bacterial culture, microbial enzyme, and P. camemberti, which are traditional ingredients for cheese production. The product is processed but maintains a clean label with no artificial additives or seed oils, contributing to its favorable rating. The presence of beneficial bacterial cultures enhances its nutritional profile, supporting gut health and flavor development.

Key ingredients 5

Pasteurized milk
Good

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of animal-based protein and beneficial fats.

Benefits

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

See more about Pasteurized milk →
Bacterial culture
Good

Bacterial cultures are essential for cheese fermentation, contributing to flavor and texture development. They promote the growth of beneficial bacteria, enhancing gut health. The use of specific cultures can improve the nutritional profile of the cheese.

Benefits

Supports gut health by promoting beneficial bacteria and aids in cheese maturation.

See more about Bacterial culture →
Salt
Neutral

Salt is used in cheese making for flavor and preservation. It is a common culinary ingredient with no significant processing concerns. While necessary for flavor, excessive consumption can lead to health issues like hypertension.

Risks

High sodium intake may contribute to increased blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Microbial enzyme
Neutral

Microbial enzymes are used as a rennet substitute in cheese making, aiding in milk coagulation. They are a vegetarian-friendly alternative to animal rennet. The use of microbial enzymes is common and generally considered safe.

Benefits

Provides a vegetarian-friendly option for cheese coagulation.

See more about Microbial enzyme →
P. camemberti
Neutral

P. camemberti is a mold used in the ripening of Camembert cheese, contributing to its characteristic flavor and texture. It is a natural part of the cheese-making process. The mold is safe for consumption and enhances the sensory qualities of the cheese.

Benefits

Enhances flavor and texture, contributing to the unique characteristics of Camembert cheese.

Processing

Group 3 · Processed

Processed Foods

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