Shop Map Research Get the app
Cotija Cheese

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Cotija Cheese healthy?

Cotija Cheese scores 78/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This Cotija cheese is made from cultured pasteurized milk, providing high-quality protein and essential nutrients.

How processed is Cotija Cheese?

Cotija Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Cotija Cheese's score?

In Scout's ingredient-by-ingredient analysis, Cultured pasteurized grade A milk and skim milk counts in its favor; Potato starch and powdered cellulose is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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
90
Parmigiano Reggiano Stravecchio Cheese
Trader Joe's

See more

Cotija Cheese

Cacique
78 Good

Analysis updated September 2026 · How Scout scores

View on Amazon

At a glance

Beneficial ingredients 1
Harmful ingredients 1
Owned by Bardinet S.A.
Category Cheese
Summary

This Cotija cheese is made from cultured pasteurized milk, providing high-quality protein and essential nutrients. However, it includes additives like potato starch and powdered cellulose to prevent caking, which are processed ingredients that do not add nutritional value. The presence of these additives and the processing level limit its score, despite the cheese's beneficial base ingredients.

Key ingredients 5

Cultured pasteurized grade A milk and skim milk
Good

This ingredient provides high-quality protein and essential nutrients like calcium. Pasteurization ensures safety by eliminating harmful bacteria. The use of cultured milk enhances flavor and digestibility.

Benefits

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

Salt
Neutral

Salt is used for flavor and as a preservative in cheese. It is a common ingredient in cheese-making, contributing to taste and texture. However, excessive consumption of salt can lead to health issues.

Risks

High sodium intake can increase the risk of hypertension and cardiovascular diseases.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are essential for the cheese-making process, aiding in the coagulation of milk. They are typically derived from natural sources and are crucial for developing cheese texture. Enzymes do not pose significant health risks.

Benefits

Essential for cheese production, contributing to texture and flavor development.

See more about Enzymes →
Natamycin
Neutral

Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. It is considered safe and effective for preventing mold growth. Its use is limited to the surface of the cheese, minimizing ingestion.

Benefits

Prevents mold growth, extending the shelf life of cheese products.

See more about Natamycin →
Potato starch and powdered cellulose
Bad

These additives are used to prevent caking in shredded cheese products. While generally recognized as safe, they are processed ingredients that do not contribute nutritional value. Overuse of additives can be a concern for those seeking minimally processed foods.

Risks

Excessive consumption of processed additives may lead to digestive issues in sensitive individuals.

Benefits

Helps maintain product quality by preventing clumping.

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

More in Cheese