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Chèvre

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

Common questions

Is Chèvre healthy?

Chèvre scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This chèvre is made from pasteurized goat milk, salt, and cultures, which are traditional ingredients for cheese.

How processed is Chèvre?

Chèvre is NOVA Group 3: Processed Foods.

Which ingredients drive Chèvre's score?

In Scout's ingredient-by-ingredient analysis, Goat 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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Chèvre

Marque Repère
75 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Association des Centres Distributeurs E. Leclerc
Category Cheese
Summary

This chèvre is made from pasteurized goat milk, salt, and cultures, which are traditional ingredients for cheese. The product is processed but maintains a clean ingredient list without any artificial additives or seed oils. Its high-quality protein and healthy fats contribute positively to its nutritional profile, though the processing level limits its maximum score.

Key ingredients 4

Goat milk
Good

Goat milk is a high-quality source of protein and healthy fats. It is often easier to digest than cow's milk due to its different protein structure and smaller fat globules. The pasteurization process ensures safety by eliminating harmful bacteria.

Risks

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

Benefits

Rich in essential nutrients such as calcium, vitamin D, 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 in cheese production to control moisture and texture. The amount used in cheese is typically moderate, contributing to its flavor profile.

Risks

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

See more about Salt →
Lactic cultures
Neutral

Lactic cultures are essential for the fermentation process in cheese making. They help develop the cheese's flavor and texture by converting lactose into lactic acid. These cultures are naturally occurring and are a standard part of traditional cheese production.

Benefits

They contribute to the development of probiotics, which can support gut health.

See more about Lactic cultures →
Coagulant
Neutral

Coagulants are used to curdle milk, forming the solid curds needed for cheese production. They are a necessary component in cheese making to achieve the desired texture and consistency. The type of coagulant used can vary, but it is typically safe and effective.

Processing

Group 3 · Processed

Processed Foods

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