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Traditional Cheese Chunk in Brine

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

Common questions

Is Traditional Cheese Chunk in Brine healthy?

Traditional Cheese Chunk in Brine scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This traditional cheese chunk is made with a simple and clean ingredient list, consisting of pasteurized milk, salt, cheese culture, and enzymes.

How processed is Traditional Cheese Chunk in Brine?

Traditional Cheese Chunk in Brine is NOVA Group 3: Processed Foods.

Which ingredients drive Traditional Cheese Chunk in Brine'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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Traditional Cheese Chunk in Brine

FETA
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Emmi Roth
Category Cheese
Summary

This traditional cheese chunk is made with a simple and clean ingredient list, consisting of pasteurized milk, salt, cheese culture, and enzymes. The minimal processing and absence of harmful additives contribute positively to its score. However, as a processed food, it is subject to a processing score cap, which limits its maximum rating despite its high-quality ingredients.

Key ingredients 4

Cheese culture
Good

Cheese culture is crucial for the fermentation process, developing flavor and texture. It consists of beneficial bacteria that aid in cheese maturation. These cultures enhance the nutritional profile by potentially adding probiotics.

Benefits

May provide probiotic benefits, supporting gut health and enhancing cheese flavor.

See more about Cheese culture →
Pasteurized milk
Neutral

Pasteurized milk is a common base for cheese, providing essential proteins and fats. 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

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

Benefits

Provides a good source of calcium and protein, essential for bone health and muscle maintenance.

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese making for flavor and preservation. It helps control the fermentation process and enhances taste. While necessary in cheese production, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Essential for flavor and preservation in cheese, contributing to its characteristic taste.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to coagulate milk, forming curds. They are essential for texture development and are typically derived from animal or microbial sources. Enzymes are a standard component in cheese production, necessary for proper cheese formation.

Benefits

Facilitate the cheese-making process, contributing to the desired texture and consistency.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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