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Pico Cheese

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Common questions

Is Pico Cheese healthy?

Pico Cheese scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. Pico Cheese is made from pasteurized goat's milk, salt, bacterial culture, and rennet, which are clean and traditional ingredients for cheese.

How processed is Pico Cheese?

Pico Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Pico Cheese's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized goat's 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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Pico Cheese

85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Category Cheese
Summary

Pico Cheese is made from pasteurized goat's milk, salt, bacterial culture, and rennet, which are clean and traditional ingredients for cheese. The product is processed but maintains a simple ingredient list without any harmful additives or seed oils, contributing to its favorable rating. The use of goat's milk provides a good source of protein and essential nutrients, making it a healthier option compared to more heavily processed cheese products.

Key ingredients 4

Pasteurized goat's milk
Good

Pasteurized goat's milk is a high-quality source of protein and essential nutrients. It is easier to digest than cow's milk for some individuals due to its different protein structure. The pasteurization process ensures safety by eliminating harmful bacteria.

Risks

Some individuals may have allergies or intolerances to goat's milk proteins.

Benefits

Rich in calcium, vitamin D, and other essential nutrients that support bone health and overall nutrition.

Rennet
Good

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

Benefits

Essential for the cheese-making process, aiding in curd formation and texture development.

See more about Rennet →
Salt
Neutral

Salt is used as a preservative and flavor enhancer in cheese. It is a common ingredient in cheese production, providing necessary taste and aiding in the fermentation process. However, it does not offer additional nutritional benefits beyond sodium content.

Risks

Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.

See more about Salt →
Bacterial culture
Neutral

Bacterial cultures are essential for the fermentation process in cheese making. They help develop the flavor and texture of the cheese. While they are crucial for production, they do not provide direct nutritional benefits.

Benefits

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

See more about Bacterial culture →

Processing

Group 3 · Processed

Processed Foods

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