Shop Map Research Get the app
GRUYERE AOP CHEESE

Common questions

Is GRUYERE AOP CHEESE healthy?

GRUYERE AOP CHEESE scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. Gruyere AOP Cheese is a traditional cheese made with a simple ingredient list of cultured milk, salt, and enzymes, which aligns with traditional cheesemaking practices.

How processed is GRUYERE AOP CHEESE?

GRUYERE AOP CHEESE is NOVA Group 3: Processed Foods.

You might also like

95
Yorkshire Cottage Cheese Fat Free Natural
Longley Farm
95
Baby Bella Parmesan Garlic Cheese Stuffed Caps
Giorgio
92
M&C Dairy Pressed Cottage Cheese / Fromage Cottage Pressé
M&C Dairy
92
Healthy Tex-Mex Chicken Enchiladas with Cilantro Brown Rice and Melted Cheese
Ideal Nutrition

See more

GRUYERE AOP CHEESE

85 Excellent

Analysis updated August 2026 · How Scout scores

$45.00 · 1 lb · $2.81 / ounce
View on Amazon
Verified Amazon match

At a glance

Beneficial ingredients 0
Harmful ingredients 0
Owned by EMMI
Category Cheese
Summary

Gruyere AOP Cheese is a traditional cheese made with a simple ingredient list of cultured milk, salt, and enzymes, which aligns with traditional cheesemaking practices. Despite being classified as processed, it lacks harmful additives and maintains a clean label, allowing it to score highly within its category. The cheese's nutritional profile, with high protein and healthy fats, further supports its favorable rating.

Key ingredients 3

Cultured milk
Neutral

Cultured milk is the primary ingredient in cheese, providing essential proteins and fats. It undergoes fermentation, which can enhance digestibility and flavor. The quality of milk can vary based on the source and treatment of the cows.

Risks

Potential risks include lactose intolerance or milk allergies in sensitive individuals.

Benefits

Provides a good source of protein and calcium, essential for bone health.

See more about Cultured milk →
Salt
Neutral

Salt is used in cheese for flavor and preservation. It is a common ingredient in cheese-making, contributing to the texture and taste. The type of salt used can affect the mineral content of the cheese.

Risks

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

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk, forming curds. They are essential for the cheese-making process and can be derived from animal or microbial sources. The type of enzyme used can influence the texture and flavor of the cheese.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

Get the full breakdown in the Scout appTake Scout shopping

Scan any product to see lab results, healthy alternatives, and your personalized analysis.

Download on theApp Store GET IT ONGoogle Play
Amazon pricing & content

Amazon price as of . Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on Amazon.com at the time of purchase will apply to the purchase of this product.

CERTAIN CONTENT THAT APPEARS ON THIS SITE COMES FROM AMAZON. THIS CONTENT IS PROVIDED “AS IS” AND IS SUBJECT TO CHANGE OR REMOVAL AT ANY TIME.

More in Cheese