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Let gruyere

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

Common questions

Is Let gruyere healthy?

Let gruyere 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 cow's milk, salt, cheese culture, microbial rennet, and calcium chloride, which are traditional ingredients for cheese production.

How processed is Let gruyere?

Let gruyere is NOVA Group 3: Processed Foods.

Which ingredients drive Let gruyere's score?

In Scout's ingredient-by-ingredient analysis, Cheese culture 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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Let gruyere

Emporium Selection
85 Excellent

Analysis updated September 2026 · How Scout scores

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At a glance

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

This cheese is made from pasteurized cow's milk, salt, cheese culture, microbial rennet, and calcium chloride, which are traditional ingredients for cheese production. The product is processed but maintains a clean ingredient list without any artificial additives or seed oils, allowing it to score well within its category. Its processing level limits the maximum score, but the absence of harmful substances and the use of traditional cheese-making ingredients support a high rating.

Key ingredients 5

Cheese culture
Good

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

Benefits

Promotes fermentation, enhancing flavor and texture in cheese.

See more about Cheese culture →
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 cheese production, offering a balanced nutritional profile.

Risks

Potential risks include lactose intolerance or milk allergies in 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 making to enhance flavor and act as a preservative. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary for flavor, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese production.

See more about Salt →
Microbial rennet
Neutral

Microbial rennet is used to coagulate milk in cheese production, derived from microbial sources. It is a vegetarian alternative to animal rennet, suitable for various dietary preferences. Its use is common in cheese making, providing consistent results.

Benefits

Suitable for vegetarians and provides consistent coagulation in cheese making.

See more about Microbial rennet →
Calcium chloride
Neutral

Calcium chloride is added to milk in cheese making to improve curd formation and firmness. It is a common additive in cheese production, enhancing texture. Its use is generally recognized as safe in food processing.

Benefits

Improves curd formation and texture in cheese production.

See more about Calcium chloride →

Processing

Group 3 · Processed

Processed Foods

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