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Le Crémier

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

Common questions

Is Le Crémier healthy?

Le Crémier scores 60/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This product is primarily made from pasteurized cow's milk, which is a good source of calcium and protein.

How processed is Le Crémier?

Le Crémier is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive Le Crémier's score?

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

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Le Crémier

Oluf lorentzen as
60 Fair

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Category Dairy
Summary

This product is primarily made from pasteurized cow's milk, which is a good source of calcium and protein. However, it is classified as ultra-processed due to the inclusion of additives like beta-carotene for coloring. Despite its nutritional benefits, the level of processing limits its score.

Key ingredients 5

Pasteurized cow's milk
Good

Pasteurized cow's milk is a primary source of calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a fundamental ingredient in cheese production, providing essential nutrients.

Risks

Potential lactose intolerance or milk allergy in some individuals.

Benefits

Rich in calcium and protein, supporting bone health and muscle function.

See more about Pasteurized cow's milk →
Rennet
Good

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

Benefits

Essential for coagulating milk and forming cheese curds.

See more about Rennet →
Salt
Neutral

Salt is used for flavor enhancement and preservation in cheese. It is a common culinary ingredient with no significant processing concerns. While essential in moderation, excessive intake can lead to health issues.

Risks

Excessive consumption may contribute to high blood pressure.

Benefits

Provides essential sodium for electrolyte balance.

See more about Salt →
Starter culture
Neutral

Starter cultures are used to initiate the fermentation process in cheese making. They are essential for developing flavor and texture in cheese. These cultures are generally considered safe and beneficial for fermentation.

Benefits

Contributes to the development of flavor and texture in cheese.

See more about Starter culture →
Beta-carotene (E160a)
Neutral

Beta-carotene is a natural colorant used to enhance the appearance of cheese. It is derived from natural sources and is generally considered safe. It does not significantly alter the nutritional profile of the product.

Benefits

Provides a natural color without artificial additives.

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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