Кашкавал

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

Common questions

Is Кашкавал healthy?

Кашкавал 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 from pasteurized sheep's milk, salt, bacterial cultures, and microbial enzymes, which are all traditional and clean ingredients for cheese production.

How processed is Кашкавал?

Кашкавал is NOVA Group 3: Processed Foods.

Which ingredients drive Кашкавал's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized sheep'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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Кашкавал

Родна Стряха
85 Excellent

Analysis updated September 2026 · How Scout scores

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At a glance

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

This cheese is made from pasteurized sheep's milk, salt, bacterial cultures, and microbial enzymes, which are all traditional and clean ingredients for cheese production. The processing level is moderate, but the absence of harmful additives or seed oils supports a higher score within its category. The use of sheep's milk provides a rich source of nutrients, contributing positively to its overall rating.

Key ingredients 4

Pasteurized sheep's milk
Good

Pasteurized sheep's milk is a high-quality source of protein and essential nutrients. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. Sheep's milk is richer in certain vitamins and minerals compared to cow's milk.

Benefits

Rich in protein, calcium, and vitamins A, B, and E, supporting bone health and immune function.

See more about Pasteurized sheep's milk →
Salt
Neutral

Salt is used as a preservative and flavor enhancer in cheese. It is a common ingredient in cheese production, providing taste and aiding in the fermentation process. While necessary in moderation, excessive salt intake can lead to health issues.

Risks

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

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Bacterial cultures
Neutral

Bacterial cultures are essential for the fermentation process in cheese making. They help develop flavor and texture while promoting the growth of beneficial bacteria. These cultures are standard in cheese production and generally considered safe.

Benefits

Contribute to the development of flavor and texture in cheese.

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Microbial enzymes
Neutral

Microbial enzymes are used to coagulate milk in cheese production. They are an alternative to animal rennet and are suitable for vegetarian products. These enzymes are widely used in the cheese industry and are considered safe.

Benefits

Allow for cheese production without animal-derived rennet, making the product suitable for vegetarians.

See more about Microbial enzymes →

Processing

Group 3 · Processed

Processed Foods

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