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Emmental Français Râpé (29 % MG)

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Common questions

Is Emmental Français Râpé (29 % MG) healthy?

Emmental Français Râpé (29 % MG) scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This product is a processed cheese with a simple ingredient list consisting of pasteurized cow's milk, salt, and enzymes, which are typical for traditional cheese-making.

How processed is Emmental Français Râpé (29 % MG)?

Emmental Français Râpé (29 % MG) is NOVA Group 3: Processed Foods.

Which ingredients drive Emmental Français Râpé (29 % MG)'s score?

In Scout's ingredient-by-ingredient analysis, Pasteurized cow's 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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Emmental Français Râpé (29 % MG)

Groupe Casino
75 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Casino Guichard-Perrachon
Category Cheese
Summary

This product is a processed cheese with a simple ingredient list consisting of pasteurized cow's milk, salt, and enzymes, which are typical for traditional cheese-making. The absence of artificial additives and seed oils contributes positively to its rating. However, as a processed food, its score is capped, reflecting its level of processing despite the clean label.

Key ingredients 4

Pasteurized cow's milk
Good

Pasteurized cow's milk is a primary source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria. It provides a rich source of vitamins and minerals, supporting overall health.

Risks

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

Benefits

Rich in protein and calcium, supporting bone and muscle health. Provides essential vitamins and minerals, contributing to a balanced diet.

See more about Pasteurized cow's milk →
Salt
Neutral

Salt is used to enhance flavor and preserve the cheese. It is a common ingredient in cheese production, providing necessary sodium. While it is essential for flavor, excessive consumption can lead to health issues.

Risks

Excessive salt intake can contribute to high blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese production.

See more about Salt →
Lactic ferments
Neutral

Lactic ferments are used in cheese production to aid in fermentation and flavor development. They are essential for the cheese-making process, contributing to texture and taste. These cultures are generally considered safe and beneficial for gut health.

Benefits

Contribute to the development of flavor and texture in cheese. May support gut health through probiotic effects.

Enzymatic coagulant
Neutral

Enzymatic coagulants are used to curdle milk, a crucial step in cheese production. They are typically derived from microbial or animal sources. This ingredient is essential for cheese texture and formation.

Benefits

Essential for the cheese-making process, aiding in curd formation and texture development.

Processing

Group 3 · Processed

Processed Foods

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