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Vigo Feta Cheese

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Common questions

Is Vigo Feta Cheese healthy?

Vigo Feta Cheese scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. Vigo Feta Cheese is made from pasteurized sheep's milk, which is a high-quality source of protein and essential nutrients.

How processed is Vigo Feta Cheese?

Vigo Feta Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Vigo Feta Cheese's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized sheep's milk counts in its favor; Lactic starter is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Vigo Feta Cheese

Vigo
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 1
Owned by Vigo Importing Company
Category Cheese
Summary

Vigo Feta Cheese is made from pasteurized sheep's milk, which is a high-quality source of protein and essential nutrients. The ingredient list is clean and traditional, consisting mainly of milk, salt, and cultures necessary for cheese production. Despite being processed, the absence of harmful additives and the use of simple, recognizable ingredients contribute to a favorable score within its category.

Key ingredients 5

Pasteurized sheep's milk
Good

Sheep's milk is a rich source of high-quality protein and essential nutrients. It contains more calcium and vitamins A, B, and E compared to cow's milk. Pasteurization ensures safety by eliminating harmful bacteria while preserving nutritional value.

Risks

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

Benefits

Rich in protein, calcium, and vitamins, supporting bone health and overall nutrition.

See more about Pasteurized sheep's milk →
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. While necessary for flavor, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Essential for flavor and preservation in cheese production.

See more about Salt →
Calcium chloride
Neutral

Calcium chloride is used in cheese making to improve curd formation and firmness. It is a common additive in cheese production to enhance texture. It does not significantly impact nutritional value.

Benefits

Improves cheese texture and curd formation during production.

See more about Calcium chloride →
Microbial rennet
Neutral

Microbial rennet is an enzyme used to coagulate milk in cheese making. It is a vegetarian alternative to animal rennet and is widely used in cheese production. It does not affect the nutritional profile of the cheese.

Benefits

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

See more about Microbial rennet →
Lactic starter
Bad

Lactic starter cultures are used to initiate fermentation in cheese making. While generally safe, they can sometimes cause digestive issues in sensitive individuals. They are essential for developing flavor and texture in cheese.

Risks

May cause digestive discomfort in lactose-intolerant individuals.

Benefits

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

Processing

Group 3 · Processed

Processed Foods

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