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Feta Cheese

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Common questions

Is Feta Cheese healthy?

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. This feta cheese is made from sheep's milk, which is a high-quality source of protein and essential nutrients.

How processed is Feta Cheese?

Feta Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Feta Cheese's score?

In Scout's ingredient-by-ingredient analysis, Sheep's milk, Rennet, Milk count in its favor; Calcium Dichloride 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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Feta Cheese

Atalanta
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 3
Harmful ingredients 1
Owned by Gellert Global Group
Category Cheese
Summary

This feta cheese is made from sheep's milk, which is a high-quality source of protein and essential nutrients. The ingredient list is relatively clean, consisting mainly of traditional cheese-making components like milk, bacterial culture, salt, and rennet. However, the presence of calcium dichloride, a processed additive, slightly detracts from its purity, and the product's processing level limits its maximum score.

Key ingredients 6

Sheep's milk
Good

Sheep's milk is a rich source of high-quality protein and essential nutrients. It contains higher levels of calcium and vitamins compared to cow's milk. The milk is typically less processed, retaining more natural nutrients.

Risks

Potential allergen for individuals with dairy sensitivities.

Benefits

Provides essential amino acids and is rich in calcium and vitamins A, D, and E.

Rennet
Good

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

Benefits

Essential for coagulating milk and forming cheese curds.

See more about Rennet →
Milk
Good

Whole dairy ingredient.

Risks

Potential allergen for individuals with lactose intolerance or dairy allergies.

Benefits

Rich in calcium, protein, and essential vitamins and minerals.

See more about Milk →
Bacterial culture
Neutral

Bacterial cultures are used in cheese production to ferment lactose and develop flavor. They are essential for the cheese-making process but do not provide direct nutritional benefits. The cultures help in the preservation and texture development of cheese.

Benefits

Contributes to the development of flavor and texture in cheese.

See more about Bacterial culture →
Salt
Neutral

Salt is used in cheese for flavor and preservation. It is a common ingredient in cheese-making but does not provide additional nutritional benefits. Excessive consumption of salt can lead to health issues such as hypertension.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Calcium Dichloride
Bad

Calcium dichloride is used in cheese-making to improve curd firmness and texture. It is a processed additive and does not provide nutritional benefits. Overuse of additives can lead to concerns about food processing and purity.

Risks

Excessive use of additives can raise concerns about food processing and purity.

Benefits

Improves curd firmness and texture in cheese-making.

Processing

Group 3 · Processed

Processed Foods

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