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Organic Crumbled Feta Cheese

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Common questions

Is Organic Crumbled Feta Cheese healthy?

Organic Crumbled Feta Cheese scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This organic crumbled feta cheese is made from high-quality ingredients like organic pasteurized milk and cheese cultures, which contribute to its nutritional value and traditional cheese-making process.

How processed is Organic Crumbled Feta Cheese?

Organic Crumbled Feta Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Organic Crumbled Feta Cheese's score?

In Scout's ingredient-by-ingredient analysis, Organic pasteurized milk, Cheese cultures count in its favor; Powdered cellulose is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Organic Crumbled Feta Cheese

365 Whole Foods Market
75 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 1
Owned by Whole Foods Market
Category Cheese
Summary

This organic crumbled feta cheese is made from high-quality ingredients like organic pasteurized milk and cheese cultures, which contribute to its nutritional value and traditional cheese-making process. However, the presence of powdered cellulose as an anti-caking agent indicates a level of processing that slightly detracts from its overall score. Despite this, the product maintains a clean label with minimal additives, supporting a relatively high rating within its category.

Key ingredients 6

Organic pasteurized milk
Good

Organic pasteurized milk is a high-quality source of protein and calcium. The organic certification ensures it is free from synthetic pesticides and hormones. Pasteurization makes it safe for consumption by eliminating harmful bacteria.

Benefits

Provides essential nutrients such as calcium and protein, supporting bone health and muscle function.

Cheese cultures
Good

Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They contribute to the development of flavor and texture in cheese. The use of cultures is essential for traditional cheese-making processes.

Benefits

Promotes the development of beneficial probiotics that can support gut health.

See more about Cheese cultures →
Salt
Neutral

Salt is used as a preservative and flavor enhancer in cheese. It is a common ingredient in cheese production, contributing to the taste and texture. However, excessive consumption of salt can lead to health issues such as hypertension.

Risks

High sodium intake can increase the risk of hypertension and cardiovascular diseases.

Benefits

Enhances flavor and acts as a preservative in cheese production.

See more about Salt →
Microbial enzymes
Neutral

Microbial enzymes are used to coagulate milk in cheese production. They are an alternative to animal rennet and are suitable for vegetarians. These enzymes are widely used in cheese-making for their efficiency and consistency.

Benefits

Suitable for vegetarians and helps in the cheese-making process by coagulating milk.

See more about Microbial enzymes →
Animal enzymes
Neutral

Animal enzymes, such as rennet, are used to coagulate milk in traditional cheese-making. They are derived from the stomach lining of calves and are essential for certain cheese textures. While effective, they are not suitable for vegetarians.

Risks

Not suitable for vegetarians due to animal origin.

Benefits

Essential for traditional cheese-making, providing specific textures and flavors.

Powdered cellulose
Bad

Powdered cellulose is used as an anti-caking agent to prevent clumping in cheese. It is derived from plant fibers and is considered a processed additive. While generally recognized as safe, it adds no nutritional value and is a sign of processing.

Risks

May indicate a higher level of processing and adds no nutritional value.

Benefits

Helps maintain product texture by preventing clumping.

See more about Powdered cellulose →

Processing

Group 3 · Processed

Processed Foods

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