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Feta cheese

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Common questions

Is Feta cheese healthy?

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 feta cheese is made from pasteurized sheep's and goat's milk, salt, cheese cultures, and microbial rennet, which are traditional ingredients for cheese.

How processed is Feta cheese?

Feta cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Feta cheese's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized sheep's milk counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Feta cheese

Marketside
75 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Walmart
Category Cheese
Summary

This feta cheese is made from pasteurized sheep's and goat's milk, salt, cheese cultures, and microbial rennet, which are traditional ingredients for cheese. The product is processed but maintains a clean ingredient list without any artificial additives or seed oils, making it a healthier choice within its category. The use of pasteurized milk ensures safety, and the absence of harmful substances supports a higher score within the processing cap.

Key ingredients 5

Pasteurized sheep's milk
Good

Sheep's milk is rich in essential nutrients and provides a unique flavor profile. It contains higher levels of protein and calcium compared to cow's milk. Pasteurization ensures safety by eliminating harmful bacteria.

Benefits

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

See more about Pasteurized sheep's milk →
Pasteurized goat's milk
Neutral

Goat's milk is a nutritious alternative to cow's milk, offering a different nutrient profile. It is easier to digest for some individuals due to smaller fat globules. Pasteurization ensures safety by eliminating harmful bacteria.

Risks

May cause allergic reactions in individuals sensitive to dairy.

Benefits

Provides essential nutrients such as calcium and vitamin D, supporting bone health.

Salt
Neutral

Salt is used for flavor enhancement and preservation in cheese. It is a common ingredient in cheese production. Excessive consumption can lead to health issues such as hypertension.

Risks

High sodium intake may contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Cheese cultures
Neutral

Cheese cultures are essential for the fermentation process in cheese making. They contribute to the development of flavor and texture. The specific strains used can vary, affecting the final product characteristics.

Benefits

Contributes to the development of flavor and texture in cheese.

See more about Cheese cultures →
Microbial rennet
Neutral

Microbial rennet is used as a coagulant in cheese making, suitable for vegetarians. It is derived from microbial sources, providing an alternative to animal rennet. It plays a crucial role in curd formation.

Benefits

Suitable for vegetarians and aids in the cheese-making process by facilitating curd formation.

See more about Microbial rennet →

Processing

Group 3 · Processed

Processed Foods

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