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Athenos - Cheese Chunk - Feta Traditional 8.00 oz

Common questions

Is Athenos - Cheese Chunk - Feta Traditional 8.00 oz healthy?

Athenos - Cheese Chunk - Feta Traditional 8.00 oz scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This feta cheese is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese-making.

How processed is Athenos - Cheese Chunk - Feta Traditional 8.00 oz?

Athenos - Cheese Chunk - Feta Traditional 8.00 oz is NOVA Group 3: Processed Foods.

Which ingredients drive Athenos - Cheese Chunk - Feta Traditional 8.00 oz's score?

In Scout's ingredient-by-ingredient analysis, Cheese culture 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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Athenos - Cheese Chunk - Feta Traditional 8.00 oz

Athenos
85 Excellent

Analysis updated August 2026 · How Scout scores

$3.49 · 4 oz · $0.87 / ounce
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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Emmi Roth
Category Cheese
Summary

This feta cheese is made from pasteurized part-skim milk, cheese culture, salt, and enzymes, which are traditional ingredients for cheese-making. The product is processed but maintains a clean label with no harmful additives or artificial ingredients, allowing it to score well within its category. Its processing level limits the maximum score, but the simplicity and quality of its ingredients support a high rating.

Key ingredients 4

Cheese culture
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Essential for the fermentation process, contributing to the development of flavor and texture in cheese.

See more about Cheese culture →
Pasteurized part-skim milk
Neutral

Pasteurized part-skim milk is a common base for cheese, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria. However, it lacks the nutritional richness of raw, full-fat milk.

Benefits

Provides a source of protein and calcium, essential for bone health and muscle function.

See more about Pasteurized part-skim milk →
Salt
Neutral

Salt is used in cheese-making to enhance flavor and act as a preservative. It is a standard ingredient in cheese, contributing to its taste profile. However, excessive consumption of salt can lead to health issues such as hypertension.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are a natural part of the cheese-making process, essential for texture development. The type of enzyme used can affect the cheese's final characteristics.

Benefits

Crucial for the coagulation process in cheese-making, contributing to texture and consistency.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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