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Traditional Feta Cheese

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

Common questions

Is Traditional Feta Cheese healthy?

Traditional Feta Cheese scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. Traditional Feta Cheese is made with a simple ingredient list of pasteurized milk, salt, cheese culture, and enzymes, which aligns with traditional cheese-making practices.

How processed is Traditional Feta Cheese?

Traditional Feta Cheese is NOVA Group 3: Processed Foods.

Which ingredients drive Traditional Feta Cheese'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 Feta Cheese

Aldi
85 Excellent

Analysis updated August 2026 · How Scout scores

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Near you

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At a glance

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

Traditional Feta Cheese is made with a simple ingredient list of pasteurized milk, salt, cheese culture, and enzymes, which aligns with traditional cheese-making practices. Despite being classified as processed, it avoids harmful additives and maintains a clean label, contributing to its favorable score. The presence of beneficial cheese cultures supports gut health, enhancing its nutritional profile.

Key ingredients 4

Cheese culture
Good

Cheese culture is essential for the fermentation process, contributing to flavor and texture development. It consists of beneficial bacteria that aid in the cheese maturation process. These cultures can also support gut health by promoting beneficial bacteria.

Benefits

Promotes the development of probiotics, which can support digestive health.

See more about Cheese culture →
Pasteurized milk
Neutral

Pasteurized milk is a common base for cheese production, providing essential proteins and fats. The pasteurization process eliminates harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese making, offering a balanced nutritional profile.

Risks

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

Benefits

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

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Salt
Neutral

Salt is used in cheese making for flavor and preservation. It helps control moisture and inhibits the growth of undesirable bacteria. While necessary for cheese production, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular disease.

Benefits

Enhances flavor and acts as a preservative in cheese.

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Enzymes
Neutral

Enzymes are crucial in cheese making, aiding in the coagulation of milk. They help develop the texture and flavor of the cheese. Typically derived from animal or microbial sources, they are a standard component in cheese production.

Benefits

Facilitates the cheese-making process by aiding in milk coagulation and flavor development.

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Processing

Group 3 · Processed

Processed Foods

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