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Cheese

Common questions

Is Cheese healthy?

Cheese scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This cheese is made from simple, traditional ingredients: milk, salt, starter culture, and rennet.

How processed is Cheese?

Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Cheese's score?

In Scout's ingredient-by-ingredient analysis, Milk, Rennet 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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Cheese

85 Excellent

Analysis updated August 2026 · How Scout scores

$1.97 · 8 oz · $0.25 / ounce
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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Category Cheese
Summary

This cheese is made from simple, traditional ingredients: milk, salt, starter culture, and rennet. It retains the nutritional benefits of milk, providing a good source of protein and calcium. Despite being processed, the clean ingredient list and absence of harmful additives allow it to score well within its category.

Key ingredients 4

Milk
Good

Milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. It is minimally processed in cheese production, retaining most of its nutritional benefits. The quality of milk can vary, with organic or grass-fed options offering additional health benefits.

Risks

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

Benefits

Rich in calcium and protein, supporting bone health and muscle function. Provides essential vitamins and minerals such as vitamin D and B12.

See more about Milk →
Rennet
Good

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

Benefits

Essential for the cheese-making process, aiding in milk coagulation to form curds.

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Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary in moderation, excessive salt intake can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese production.

See more about Salt →
Starter Culture
Neutral

Starter cultures are beneficial bacteria used in cheese making to develop flavor and texture. They are a natural part of the fermentation process. The specific strains used can vary, impacting the final product's characteristics.

Benefits

Contributes to the development of flavor and texture in cheese through fermentation.

See more about Starter Culture →

Processing

Group 3 · Processed

Processed Foods

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