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OAXACA CHEESE

Common questions

Is OAXACA CHEESE healthy?

OAXACA CHEESE scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This Oaxaca cheese is made from pasteurized milk, lactic acid, salt, and enzymes, which are traditional ingredients for cheese-making.

How processed is OAXACA CHEESE?

OAXACA CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive OAXACA CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized 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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OAXACA CHEESE

El Viajero
75 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by EL VIAJERO
Category Cheese
Summary

This Oaxaca cheese is made from pasteurized milk, lactic acid, salt, and enzymes, which are traditional ingredients for cheese-making. The product is processed, but it maintains a clean label with minimal additives, contributing to its favorable score. The presence of high-quality protein and essential nutrients from milk supports its health benefits, although the processing level limits its maximum score.

Key ingredients 4

Pasteurized milk
Good

Pasteurized milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. It is a high-quality animal-based protein with a complete amino acid profile.

Risks

Some individuals may be lactose intolerant or allergic to milk proteins, which can cause digestive discomfort.

Benefits

Rich in calcium and protein, supporting bone health and muscle function. Provides essential nutrients like vitamin D and B12.

See more about Pasteurized milk →
Lactic acid
Neutral

Lactic acid is used in cheese production to aid in fermentation and flavor development. It is naturally occurring and generally recognized as safe. It contributes to the tangy taste of cheese without significant health impacts.

Benefits

Enhances flavor and aids in the fermentation process of cheese.

See more about Lactic acid →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a common ingredient in cheese making, providing taste and aiding in moisture control. While necessary in moderation, excessive consumption can lead to health issues like 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 crucial in cheese making, aiding in the coagulation of milk and development of texture and flavor. They are typically derived from animal or microbial sources and are essential for cheese production. They do not pose significant health risks when used in cheese.

Benefits

Essential for the cheese-making process, contributing to texture and flavor development.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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