Président Feta Chunk
Analysis updated September 2026 · How Scout scores
At a glance
Summary
This feta cheese is made from pasteurized milk, salt, cultures, and enzymes, which are traditional ingredients for cheese production. The product is processed but maintains a clean label with no artificial additives or seed oils, contributing to its favorable score. Its nutritional profile, including a good balance of protein and fat, further supports its rating within the processed cheese category.
Key ingredients 5
CulturesGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Contributes to the development of cheese flavor and texture through fermentation.
Pasteurized milkNeutral
Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process eliminates harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a neutral health impact.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health and muscle function.
SaltNeutral
Salt is used in cheese for flavor and preservation. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary for taste, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular disease.
Benefits
Enhances flavor and acts as a preservative in cheese, extending shelf life.
CheeseNeutral
Cheese is the primary product, providing protein and fat. It is a processed food but retains nutritional value from milk. The fermentation process can offer probiotic benefits, though these are minimal in pasteurized products.
Risks
May contain high levels of saturated fat, which can impact heart health if consumed in excess.
Benefits
Rich in protein and calcium, supporting bone health and muscle maintenance.
EnzymesNeutral
Enzymes are used to coagulate milk, forming cheese curds. They are a necessary part of cheese-making but do not impact health directly. Enzymes help in breaking down milk proteins, aiding in cheese formation.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation.
Processing
Processed Foods
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