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Epoisse Berthaut AOC - Wood Burned Box - 1 piece - 8.8 oz

Common questions

Is Epoisse Berthaut AOC - Wood Burned Box - 1 piece - 8.8 oz healthy?

Epoisse Berthaut AOC - Wood Burned Box - 1 piece - 8.8 oz 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 with a simple ingredient list including pasteurized cow's milk, salt, rennet, cultures, and Marc de Bourgogne, which are traditional components in cheese-making.

How processed is Epoisse Berthaut AOC - Wood Burned Box - 1 piece - 8.8 oz?

Epoisse Berthaut AOC - Wood Burned Box - 1 piece - 8.8 oz is NOVA Group 3: Processed Foods.

Which ingredients drive Epoisse Berthaut AOC - Wood Burned Box - 1 piece - 8.8 oz's score?

In Scout's ingredient-by-ingredient analysis, Rennet, Cultures 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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Epoisse Berthaut AOC - Wood Burned Box - 1 piece - 8.8 oz

Berthaut
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Category Cheese
Summary

This cheese is made with a simple ingredient list including pasteurized cow's milk, salt, rennet, cultures, and Marc de Bourgogne, which are traditional components in cheese-making. The use of beneficial cultures enhances its nutritional profile and supports gut health. Despite being processed, the absence of harmful additives and the use of traditional methods contribute to a high score within its category.

Key ingredients 5

Rennet
Good

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

See more about Rennet →
Cultures
Good

Cultures are beneficial bacteria used in cheese-making to develop flavor and texture. They contribute to the fermentation process, enhancing the nutritional profile of the cheese. These cultures can improve gut health by promoting beneficial bacteria.

Benefits

May support digestive health by promoting a healthy gut microbiome.

See more about Cultures →
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 cheeses, offering a neutral health impact.

Risks

Potential lactose intolerance issues for sensitive individuals.

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 for flavor and preservation. It is a necessary component in cheese-making but does not provide additional nutritional benefits. Excessive consumption of salt can lead to health issues, but in moderation, it is a standard part of cheese.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

See more about Salt →
Marc de Bourgogne
Neutral

Marc de Bourgogne is a type of pomace brandy used to wash the cheese rind, contributing to its unique flavor profile. It is used in small quantities and primarily affects taste rather than nutrition. The alcohol content is minimal and evaporates during aging.

Benefits

Enhances the flavor profile of the cheese, providing a distinctive taste.

Processing

Group 3 · Processed

Processed Foods

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