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Maasdam Moelleux

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Maasdam Moelleux healthy?

Maasdam Moelleux scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This cheese is made from pasteurized milk, salt, cultures, and microbial enzymes, which are traditional ingredients for cheese production.

How processed is Maasdam Moelleux?

Maasdam Moelleux is NOVA Group 3: Processed Foods.

Which ingredients drive Maasdam Moelleux's score?

In Scout's ingredient-by-ingredient analysis, 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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Maasdam Moelleux

Milbona
75 Good

Analysis updated October 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Schwarz Group
Category Cheese
Summary

This cheese is made from pasteurized milk, salt, cultures, and microbial enzymes, which are traditional ingredients for cheese production. The product is processed but maintains a clean ingredient list without harmful additives or seed oils. Its nutritional profile, with high protein and moderate fat content, supports a favorable rating within the constraints of its processing level.

Key ingredients 4

Milk
Good

Milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. The pasteurization process ensures safety by eliminating harmful bacteria. It provides a complete amino acid profile, beneficial for overall health.

Risks

Potential risks include lactose intolerance or milk allergies in some individuals.

Benefits

Rich in calcium and protein, supporting bone health and muscle function. Contains essential vitamins and minerals like vitamin D and potassium.

See more about Milk →
Salt
Neutral

Salt is used for flavor enhancement and preservation in cheese. It is a refined product without the trace minerals found in unrefined salts. 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 flavor and preservation in cheese production. Provides sodium, which is necessary for fluid balance and nerve function.

See more about Salt →
Lactic ferments
Neutral

Lactic ferments are used in cheese production to aid in fermentation and flavor development. They are naturally occurring bacteria that help in the breakdown of lactose. These ferments are crucial for the texture and taste of cheese.

Benefits

Contribute to the development of flavor and texture in cheese. Aid in the fermentation process, enhancing digestibility.

Microbial rennet
Neutral

Microbial rennet is used as a coagulant in cheese making, derived from microbial sources. It is an alternative to animal rennet, suitable for vegetarians. This ingredient is essential for curd formation in cheese production.

Benefits

Suitable for vegetarians as it is not derived from animals. Essential for the coagulation process in cheese making.

See more about Microbial rennet →

Processing

Group 3 · Processed

Processed Foods

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