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CRUMBLED GREEK STYLE WISCONSIN FETA NATURAL CHEESE, GREEK STYLE

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

Common questions

Is CRUMBLED GREEK STYLE WISCONSIN FETA NATURAL CHEESE, GREEK STYLE healthy?

CRUMBLED GREEK STYLE WISCONSIN FETA NATURAL CHEESE, GREEK STYLE scores 71/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This feta cheese product is processed and includes a mold inhibitor, natamycin, which is a natural preservative but can be controversial among consumers.

How processed is CRUMBLED GREEK STYLE WISCONSIN FETA NATURAL CHEESE, GREEK STYLE?

CRUMBLED GREEK STYLE WISCONSIN FETA NATURAL CHEESE, GREEK STYLE is NOVA Group 3: Processed Foods.

Which ingredients drive CRUMBLED GREEK STYLE WISCONSIN FETA NATURAL CHEESE, GREEK STYLE's score?

In Scout's ingredient-by-ingredient analysis, Cheese Culture 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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CRUMBLED GREEK STYLE WISCONSIN FETA NATURAL CHEESE, GREEK STYLE

Crystal Farms
71 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Milton G. Waldbaum Company
Category Cheese
Summary

This feta cheese product is processed and includes a mold inhibitor, natamycin, which is a natural preservative but can be controversial among consumers. The presence of potato starch to prevent caking adds to the processing level, although the main ingredient, feta cheese, is a beneficial source of protein and calcium. The product's processing level and use of additives limit its score despite its nutritional benefits.

Key ingredients 6

Cheese Culture
Good

Beneficial ingredient — whole-food or functional value in this product class.

See more about Cheese Culture →
Pasteurized Milk
Neutral

Standard dairy base providing natural fats and protein, pasteurized for safety.

See more about Pasteurized Milk →
Salt
Neutral

Standard culinary salt used for flavor enhancement and traditional preservation in cheese making.

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Enzymes
Neutral

Traditional microbial or animal-derived enzymes used to coagulate milk proteins during cheesemaking.

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Potato Starch
Neutral

Natural starch derived from potatoes, commonly used as an anti-caking agent in shredded and crumbled cheeses.

See more about Potato Starch →
Natamycin
Neutral

A naturally occurring antimycotic agent produced by bacteria, used safely in low amounts to prevent mold growth on cheese.

See more about Natamycin →

Processing

Group 3 · Processed

Processed Foods

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