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Marble goat cheddar

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Marble goat cheddar healthy?

Marble goat cheddar scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This marble goat cheddar is made from pasteurized goat's milk, which is a high-quality source of protein and nutrients.

How processed is Marble goat cheddar?

Marble goat cheddar is NOVA Group 3: Processed Foods.

Which ingredients drive Marble goat cheddar's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized goat's 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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Marble goat cheddar

85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Category Cheese
Summary

This marble goat cheddar is made from pasteurized goat's milk, which is a high-quality source of protein and nutrients. The ingredient list is clean, featuring only essential components like salt, bacterial culture, and microbial enzyme, with annatto for coloring. Despite being processed, the absence of harmful additives and the use of quality ingredients allow it to score well within its category.

Key ingredients 6

Pasteurized goat's milk
Good

Pasteurized goat's milk is a high-quality source of protein and essential nutrients. It is easier to digest for some individuals compared to cow's milk. The pasteurization process ensures safety by eliminating harmful bacteria.

Risks

Some individuals may be allergic to goat's milk proteins.

Benefits

Rich in calcium and vitamin D, supporting bone health. Contains medium-chain fatty acids that may aid in digestion and metabolism.

Salt
Neutral

Salt is used as a preservative and flavor enhancer in cheese. It is a common ingredient in cheese production to control moisture and texture. The type of salt used is not specified, which affects its nutritional profile.

Risks

Excessive salt intake can lead to high blood pressure and cardiovascular issues.

See more about Salt →
Bacterial culture
Neutral

Bacterial cultures are essential for the fermentation process in cheese making. They help develop flavor and texture in the cheese. The specific strains used can influence the final product's characteristics.

Benefits

Contributes to the development of probiotics, which can support gut health.

See more about Bacterial culture →
Calcium chloride
Neutral

Calcium chloride is used in cheese making to improve curd formation. It helps maintain the firmness and texture of the cheese. It is a common additive in cheese production with no significant health concerns.

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Microbial enzyme
Neutral

Microbial enzymes are used as a rennet substitute in cheese making. They help coagulate milk, forming curds and whey. This is a vegetarian-friendly alternative to animal-derived rennet.

Benefits

Allows for cheese production without animal rennet, suitable for vegetarians.

See more about Microbial enzyme →
Annatto
Neutral

Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to give cheese a yellow or orange hue. It is considered safe and is commonly used in food products.

Risks

In rare cases, annatto may cause allergic reactions.

Benefits

Provides natural color without synthetic dyes.

See more about Annatto →

Processing

Group 3 · Processed

Processed Foods

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