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Brie

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Common questions

Is Brie healthy?

Brie scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This Brie cheese is made from cultured pasteurized milk and cream, salt, calcium chloride, and enzymes, which are typical ingredients for traditional cheese.

How processed is Brie?

Brie is NOVA Group 3: Processed Foods.

Which ingredients drive Brie's score?

In Scout's ingredient-by-ingredient analysis, Cultured pasteurized milk and cream 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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Brie

85 Excellent

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Category Cheese
Summary

This Brie cheese is made from cultured pasteurized milk and cream, salt, calcium chloride, and enzymes, which are typical ingredients for traditional cheese. The product is processed but maintains a clean ingredient list without harmful additives or seed oils. Its processing level limits the score, but the quality of ingredients supports a high rating within its category.

Key ingredients 4

Cultured pasteurized milk and cream
Good

Cultured pasteurized milk and cream are primary ingredients in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing enhances flavor and digestibility, making it a beneficial component.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Culturing improves digestibility and adds beneficial probiotics.

See more about Cultured pasteurized milk and cream →
Salt
Neutral

Salt is used for flavor and preservation in cheese. It is a common ingredient that helps in the cheese aging process. While necessary for taste, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Essential for flavor enhancement and preservation in cheese production.

See more about Salt →
Calcium chloride
Neutral

Calcium chloride is used in cheese making to improve curd formation. It is a common additive that helps maintain the texture of cheese. It does not significantly impact the nutritional profile of the cheese.

Benefits

Helps in achieving the desired texture and firmness in cheese.

See more about Calcium chloride →
Enzymes
Neutral

Enzymes are crucial in the cheese-making process, aiding in the breakdown of milk proteins. They are natural components that contribute to the development of flavor and texture. The specific type of enzymes used can vary, but they are generally safe and beneficial for cheese production.

Benefits

Essential for the development of cheese flavor and texture, aiding in protein breakdown.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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