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REWE Bio Bergkäse (Heumilch)

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Common questions

Is REWE Bio Bergkäse (Heumilch) healthy?

REWE Bio Bergkäse (Heumilch) scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This cheese is made from raw milk, which is a minimally processed ingredient that retains natural enzymes and beneficial bacteria, enhancing both flavor and nutritional profile.

How processed is REWE Bio Bergkäse (Heumilch)?

REWE Bio Bergkäse (Heumilch) is NOVA Group 3: Processed Foods.

Which ingredients drive REWE Bio Bergkäse (Heumilch)'s score?

In Scout's ingredient-by-ingredient analysis, Raw milk, Cultures count in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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REWE Bio Bergkäse (Heumilch)

REWE Bio
75 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by REWE Group
Category Cheese
Summary

This cheese is made from raw milk, which is a minimally processed ingredient that retains natural enzymes and beneficial bacteria, enhancing both flavor and nutritional profile. The use of cultures contributes positively to the fermentation process, improving the cheese's texture and probiotic content. Despite being processed, the product maintains a clean ingredient list with no harmful additives, allowing it to score well within its category.

Key ingredients 4

Raw milk
Good

Raw milk is a minimally processed ingredient that retains natural enzymes and beneficial bacteria. It is sourced from controlled organic farming, ensuring high quality and nutrient density. The use of raw milk can enhance the flavor and nutritional profile of cheese.

Risks

Potential risks include the presence of harmful bacteria if not properly handled or pasteurized.

Benefits

Rich in natural enzymes and beneficial bacteria that can aid digestion and improve gut health. Provides essential nutrients such as calcium and vitamin D.

Cultures
Good

Cultures are essential for the fermentation process in cheese making, contributing to flavor and texture development. They are derived from controlled sources, ensuring consistency and quality. The use of cultures can enhance the probiotic content of the cheese.

Benefits

Contributes to the development of beneficial probiotics that support gut health and digestion.

See more about Cultures →
Salt
Neutral

Salt is used as a preservative and flavor enhancer in cheese production. It is a common ingredient in cheese, providing necessary sodium content. The salt used here is not specified as unrefined, so it lacks additional trace minerals.

Risks

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

See more about Salt →
Microbial rennet
Neutral

Microbial rennet is a vegetarian alternative to traditional animal rennet used in cheese making. It is produced through controlled fermentation processes, ensuring consistency and quality. While it serves a functional role in cheese production, it does not contribute additional nutritional benefits.

See more about Microbial rennet →

Processing

Group 3 · Processed

Processed Foods

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