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Caprice des Dieux (30 % MG)

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Common questions

Is Caprice des Dieux (30 % MG) healthy?

Caprice des Dieux (30 % MG) scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This cheese is made from pasteurized cow's milk, cream, salt, and lactic ferments, which are simple and traditional ingredients for cheese production.

How processed is Caprice des Dieux (30 % MG)?

Caprice des Dieux (30 % MG) is NOVA Group 3: Processed Foods.

Which ingredients drive Caprice des Dieux (30 % MG)'s score?

In Scout's ingredient-by-ingredient analysis, Cream 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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Caprice des Dieux (30 % MG)

Caprice des Dieux
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Savencia Fromage & Dairy
Category Cheese
Summary

This cheese is made from pasteurized cow's milk, cream, salt, and lactic ferments, which are simple and traditional ingredients for cheese production. The product is processed, but it maintains a clean label with no artificial additives or seed oils, contributing to its favorable score. Its processing level limits the maximum score, but the absence of harmful ingredients allows it to reach the upper range for its category.

Key ingredients 4

Cream
Good

Cream adds richness and a smooth texture to cheese, contributing to its flavor profile. It is a source of saturated fats, which are necessary in moderation for various bodily functions. The quality of cream can vary, but it generally enhances the taste and mouthfeel of dairy products.

Risks

High in saturated fats, which should be consumed in moderation to avoid cardiovascular issues.

Benefits

Enhances flavor and texture, and provides fat-soluble vitamins like A and D.

See more about Cream →
Pasteurized cow's milk
Neutral

Pasteurized cow's milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process eliminates harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in many dairy products, offering a balanced nutritional profile.

Risks

Some individuals may be lactose intolerant or allergic to cow's milk proteins.

Benefits

Provides a good source of calcium and protein, essential for bone health and muscle maintenance.

See more about Pasteurized cow's milk →
Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It is a necessary component in the cheese aging process, contributing to the development of texture and taste. While essential, excessive salt intake can lead to health issues.

Risks

Excessive consumption can lead to high blood pressure and other cardiovascular issues.

Benefits

Essential for flavor enhancement and preservation in cheese making.

See more about Salt →
Lactic ferments
Neutral

Lactic ferments are used in cheese production to initiate the fermentation process, which develops flavor and texture. They are crucial for converting lactose into lactic acid, aiding in the cheese maturation process. These cultures are standard in cheese making and contribute to the product's overall quality.

Benefits

Facilitates fermentation, enhancing flavor and digestibility of the cheese.

Processing

Group 3 · Processed

Processed Foods

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