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Bulgarian white cheese

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Common questions

Is Bulgarian white cheese healthy?

Bulgarian white 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 Bulgarian white cheese is made from pasteurized sheep's and cow's milk, salt, bacterial cultures, and rennet, which are traditional and clean ingredients for cheese.

How processed is Bulgarian white cheese?

Bulgarian white cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Bulgarian white cheese's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized sheep's and cow'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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Bulgarian white 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

This Bulgarian white cheese is made from pasteurized sheep's and cow's milk, salt, bacterial cultures, and rennet, which are traditional and clean ingredients for cheese. The product is processed, but it maintains a simple ingredient list without harmful additives, making it a healthier choice within its category. The use of high-quality milk provides essential nutrients and protein, contributing positively to its score despite the processing level cap.

Key ingredients 5

Pasteurized sheep's and cow's 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. The combination of sheep's and cow's milk offers a diverse profile of fatty acids and vitamins.

Risks

Lactose intolerance or milk allergies may pose a risk to some individuals.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential vitamins such as B12 and riboflavin.

Rennet
Good

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

Benefits

Facilitates the cheese-making process, contributing to the texture and structure of the cheese.

See more about Rennet →
Salt
Neutral

Salt is used for flavor enhancement and preservation in cheese. It is a common ingredient in cheese-making, contributing to texture and taste. While necessary in moderation, excessive intake can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Essential for maintaining fluid balance and nerve function in the body.

See more about Salt →
Bacterial cultures
Neutral

Bacterial cultures are crucial for the fermentation process in cheese-making. They help develop flavor and texture while promoting beneficial bacteria growth. The specific strains used can vary, impacting the final product's characteristics.

Benefits

Contributes to the development of probiotics, which can support gut health.

See more about Bacterial cultures →
Water
Neutral

Water is a basic component used in cheese production to adjust moisture content. It plays a role in the texture and consistency of the final product. The quality of water used can impact the overall quality of the cheese.

See more about Water →

Processing

Group 3 · Processed

Processed Foods

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