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QUESO FRESCO PART SKIM MILK CHEESE

Common questions

Is QUESO FRESCO PART SKIM MILK CHEESE healthy?

QUESO FRESCO PART SKIM MILK CHEESE scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This queso fresco is made from cultured pasteurized milk, sea salt, and enzymes, which are traditional ingredients for cheese.

How processed is QUESO FRESCO PART SKIM MILK CHEESE?

QUESO FRESCO PART SKIM MILK CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive QUESO FRESCO PART SKIM MILK CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Cultured pasteurized grade a milk, Sea salt count in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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QUESO FRESCO PART SKIM MILK CHEESE

Cacique Inc.
75 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Cacique Inc.
Category Cheese
Summary

This queso fresco is made from cultured pasteurized milk, sea salt, and enzymes, which are traditional ingredients for cheese. The product is processed but maintains a clean label with no harmful additives or seed oils, allowing it to score well within its category. Its simple ingredient list and traditional cheese-making process contribute positively to its rating.

Key ingredients 4

Cultured pasteurized grade a milk
Good

Cultured pasteurized milk is a primary ingredient in cheese, providing essential proteins and calcium. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing enhances flavor and digestibility.

Benefits

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

See more about Cultured pasteurized grade a milk →
Sea salt
Good

Sea salt is a natural source of sodium and trace minerals, used for flavor and preservation. It is less processed than table salt, retaining beneficial minerals. Its use in moderation can enhance flavor without excessive sodium intake.

Risks

Excessive consumption of sodium can lead to hypertension and cardiovascular issues.

Benefits

Provides essential sodium and trace minerals, enhancing flavor and aiding in preservation.

See more about Sea salt →
Skim milk
Neutral

Skim milk is used to reduce the fat content in cheese, providing a leaner protein source. It lacks the fat-soluble vitamins found in whole milk. The absence of fat may affect the texture and flavor of the cheese.

Benefits

Provides protein and calcium with reduced fat content, suitable for low-fat diets.

See more about Skim milk →
Enzymes
Neutral

Enzymes are used in cheese production to aid in coagulation and flavor development. They are essential for transforming milk into cheese. The specific type of enzyme can vary, but they are generally safe and necessary for cheese making.

Benefits

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

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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