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EMMI, GRUYERE CHEESE

Common questions

Is EMMI, GRUYERE CHEESE healthy?

EMMI, GRUYERE CHEESE scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This Gruyere cheese is made from simple, traditional ingredients: cow's milk, cheese cultures, salt, and enzymes.

How processed is EMMI, GRUYERE CHEESE?

EMMI, GRUYERE CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive EMMI, GRUYERE CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Cow's 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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EMMI, GRUYERE CHEESE

Emmi
75 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Emmi Schweiz AG
Category Cheese
Summary

This Gruyere cheese is made from simple, traditional ingredients: cow's milk, cheese cultures, salt, and enzymes. These components contribute to its nutritional profile, providing protein and essential nutrients. Despite being classified as processed, the absence of harmful additives and the use of whole food ingredients support a high score within its category.

Key ingredients 4

Cow's milk
Good

Cow's milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. It is typically pasteurized to ensure safety and quality. As a whole food, it supports bone health and muscle function.

Risks

Potential risks include lactose intolerance and milk allergies in some individuals.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

See more about Cow's milk →
Cheese cultures
Neutral

Cheese cultures are used to ferment milk, aiding in the development of flavor and texture in cheese. They are essential for the cheesemaking process but do not provide direct nutritional benefits. The cultures contribute to the unique characteristics of Gruyere cheese.

Benefits

Essential for developing the flavor and texture of cheese.

See more about Cheese cultures →
Salt
Neutral

Salt is used in cheese for flavor enhancement and preservation. It is a common ingredient in cheese production but does not provide additional nutritional benefits. The amount used can affect the overall sodium content of the cheese.

Risks

Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.

Benefits

Acts as a preservative and enhances the flavor of cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to coagulate milk, forming curds. They are crucial for the cheesemaking process but do not contribute additional nutritional value. The type of enzyme used can vary depending on the cheese variety.

Benefits

Essential for the coagulation process in cheesemaking.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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