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Le Montagnard des Vosges

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Common questions

Is Le Montagnard des Vosges healthy?

Le Montagnard des Vosges scores 70/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This cheese is made from high-quality mountain milk, which is beneficial due to its nutrient-rich profile.

How processed is Le Montagnard des Vosges?

Le Montagnard des Vosges is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive Le Montagnard des Vosges' score?

In Scout's ingredient-by-ingredient analysis, Mountain milk, Rennet count in its favor; Annatto 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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Le Montagnard des Vosges

Fromagerie Bongrain-Gérard
70 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 1
Owned by Savencia Fromage & Dairy
Category Cheese
Summary

This cheese is made from high-quality mountain milk, which is beneficial due to its nutrient-rich profile. However, it is classified as ultra-processed due to the inclusion of annatto for coloring, which, while natural, offers no nutritional benefits and can cause allergic reactions in some individuals. The processing level limits its score despite the otherwise clean ingredient list.

Key ingredients 5

Mountain milk
Good

Mountain milk is a high-quality dairy source, often richer in nutrients due to the diverse diet of mountain-grazing cows. It provides essential proteins and fats beneficial for health. The milk's origin from mountainous regions may contribute to a more favorable fatty acid profile.

Risks

Potential lactose intolerance or dairy allergies for sensitive individuals.

Benefits

Rich in proteins and healthy fats, supporting muscle growth and overall health. Contains vitamins and minerals essential for bone health.

Rennet
Good

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

Benefits

Essential for cheese coagulation, contributing to texture and structure.

See more about Rennet →
Ferments
Neutral

Ferments are used in cheese production to aid in the fermentation process, contributing to flavor and texture. They are a natural part of cheese-making and generally considered safe. The specific strains used can vary, impacting the final product's characteristics.

Benefits

Contributes to the development of cheese flavor and texture. May provide probiotic benefits depending on the strains used.

Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a common ingredient in cheese-making and helps control moisture content. While necessary, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Annatto
Bad

Annatto is a natural colorant used to give cheese a yellow-orange hue. While natural, it can cause allergic reactions in sensitive individuals. Its use is primarily aesthetic, with no nutritional benefits.

Risks

May cause allergic reactions in some individuals.

Benefits

Provides color to cheese without synthetic dyes.

See more about Annatto →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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