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Greco Classic greek feta

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Common questions

Is Greco Classic greek feta healthy?

Greco Classic greek feta scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This feta cheese is made from pasteurized sheep and goat milk, salt, microbial enzymes, and cheese culture, which are all traditional and clean ingredients for cheese production.

How processed is Greco Classic greek feta?

Greco Classic greek feta is NOVA Group 3: Processed Foods.

Which ingredients drive Greco Classic greek feta's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized Sheep & Goat Milk, Microbial Enzymes, Cheese Culture 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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Greco Classic greek feta

Greco
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 3
Harmful ingredients 0
Owned by Sysco Corporation
Category Cheese
Summary

This feta cheese is made from pasteurized sheep and goat milk, salt, microbial enzymes, and cheese culture, which are all traditional and clean ingredients for cheese production. The use of microbial enzymes instead of animal rennet makes it suitable for vegetarians, and the product maintains a simple ingredient list without any harmful additives. Despite being processed, the high-quality ingredients and minimal additives allow it to score well within its category.

Key ingredients 4

Pasteurized Sheep & Goat Milk
Good

This ingredient provides a rich source of high-quality protein and essential nutrients. Pasteurization ensures safety by eliminating harmful bacteria while preserving nutritional value. Sheep and goat milk offer a unique flavor profile and are often easier to digest than cow's milk.

Benefits

Rich in protein, calcium, and beneficial fatty acids, supporting bone health and muscle function.

Microbial Enzymes
Good

Microbial enzymes are used to coagulate milk, aiding in cheese production without animal-derived rennet. They are a vegetarian-friendly option and help in the efficient production of cheese. These enzymes are generally recognized as safe and effective in cheese-making.

Benefits

Facilitates cheese production and is suitable for vegetarian diets, ensuring efficient milk coagulation.

See more about Microbial Enzymes →
Cheese Culture
Good

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

Benefits

Essential for flavor development and texture in cheese, contributing to its unique taste profile.

See more about Cheese Culture →
Salt
Neutral

Salt is used as a preservative and flavor enhancer in cheese production. It helps control microbial growth and contributes to the cheese's texture and taste. While necessary in cheese-making, excessive salt intake can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.

Benefits

Essential for flavor and preservation in cheese, contributing to its characteristic taste.

See more about Salt →

Processing

Group 3 · Processed

Processed Foods

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