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ODYSSEY, TRADITIONAL, GREEK STYLE FETA CHEESE, CHUNK-IN BRINE

Common questions

Is ODYSSEY, TRADITIONAL, GREEK STYLE FETA CHEESE, CHUNK-IN BRINE healthy?

ODYSSEY, TRADITIONAL, GREEK STYLE FETA CHEESE, CHUNK-IN BRINE 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 a simple and traditional ingredient list, including pasteurized milk, salt, cheese culture, and enzymes, which are typical for cheese production.

How processed is ODYSSEY, TRADITIONAL, GREEK STYLE FETA CHEESE, CHUNK-IN BRINE?

ODYSSEY, TRADITIONAL, GREEK STYLE FETA CHEESE, CHUNK-IN BRINE is NOVA Group 3: Processed Foods.

Which ingredients drive ODYSSEY, TRADITIONAL, GREEK STYLE FETA CHEESE, CHUNK-IN BRINE's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized milk, 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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ODYSSEY, TRADITIONAL, GREEK STYLE FETA CHEESE, CHUNK-IN BRINE

Odyssey
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Klondike Cheese Company
Category Cheese
Summary

This feta cheese is made from a simple and traditional ingredient list, including pasteurized milk, salt, cheese culture, and enzymes, which are typical for cheese production. The product is processed but maintains a clean label without any artificial additives or seed oils, allowing it to score well within its category. Its processing level limits the maximum score, but the high-quality ingredients and minimal additives contribute positively to its rating.

Key ingredients 4

Pasteurized milk
Good

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of animal protein with a complete amino acid profile.

Risks

Some individuals may be lactose intolerant and experience digestive discomfort.

Benefits

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

See more about Pasteurized milk →
Cheese culture
Good

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

Benefits

Contributes to the development of flavor and texture in cheese.

See more about Cheese culture →
Salt
Neutral

Salt is used in cheese making for flavor and preservation. It is a common ingredient in processed foods and contributes to the overall sodium content. While necessary for flavor, excessive consumption 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.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk and form curds. They are a natural part of the cheese production process. Typically derived from animal or microbial sources, they are essential for cheese texture.

Benefits

Essential for the coagulation process in cheese making, contributing to texture.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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