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Le Râpé de Chèvre

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

Common questions

Is Le Râpé de Chèvre healthy?

Le Râpé de Chèvre scores 72/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This cheese product is primarily made from pasteurized goat's milk, which is a high-quality source of protein and essential nutrients.

How processed is Le Râpé de Chèvre?

Le Râpé de Chèvre is NOVA Group 3: Processed Foods.

Which ingredients drive Le Râpé de Chèvre's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized goat'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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Le Râpé de Chèvre

Soignon
72 Good

Analysis updated July 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Eurial
Category Cheese
Summary

This cheese product is primarily made from pasteurized goat's milk, which is a high-quality source of protein and essential nutrients. The ingredient list is relatively clean, with minimal additives, although it includes potato starch as an anti-caking agent. The processing level limits the score, but the absence of harmful additives and the use of quality milk contribute positively to its rating.

Key ingredients 5

Pasteurized goat's milk
Good

Pasteurized goat's milk is a high-quality source of protein and essential nutrients. It is easier to digest for some individuals compared to cow's milk and contains beneficial fatty acids. The pasteurization process ensures safety by eliminating harmful bacteria.

Risks

Some individuals may have allergies or intolerances to goat's milk proteins.

Benefits

Rich in protein, calcium, and medium-chain fatty acids that support bone health and energy metabolism.

Salt
Neutral

Salt is used as a preservative and flavor enhancer in cheese. It is a common ingredient that helps in the cheese aging process. However, excessive consumption of salt can lead to health issues such as hypertension.

Risks

High sodium intake can contribute to increased blood pressure and cardiovascular risk.

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 and contribute to the texture and taste. These cultures are generally considered safe and beneficial for gut health.

Benefits

May support gut health by promoting beneficial bacteria in the digestive system.

Coagulant
Neutral

Coagulants are used to curdle milk in cheese production, essential for forming the cheese structure. They are typically derived from animal or microbial sources. The specific type of coagulant used can vary, but it is generally safe for consumption.

Potato starch
Neutral

Potato starch is used as an anti-caking agent to prevent clumping in shredded cheese. It is a natural ingredient that is generally considered safe. While it serves a functional purpose, it does not contribute significant nutritional value.

See more about Potato starch →

Processing

Group 3 · Processed

Processed Foods

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