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Queso feta

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Common questions

Is Queso feta healthy?

Queso feta scores 60/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This feta cheese contains beneficial ingredients like pasteurized whole milk and cream, which provide essential nutrients and contribute to its flavor.

How processed is Queso feta?

Queso feta is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive Queso feta's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized Whole Milk, Cream, Cultures count in its favor; Potassium Sorbate is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Queso feta

60 Fair

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 3
Harmful ingredients 1
Category Cheese
Summary

This feta cheese contains beneficial ingredients like pasteurized whole milk and cream, which provide essential nutrients and contribute to its flavor. However, it is classified as ultra-processed due to the presence of additives such as powdered cellulose, potassium sorbate, and guar gum, which are used to enhance texture and preserve the product. These additives, while generally safe, detract from the overall nutritional quality and naturalness of the cheese.

Key ingredients 12

Pasteurized Whole Milk
Good

Provides high-quality protein, calcium, and essential fatty acids to support overall nutrition.

See more about Pasteurized Whole Milk →
Cream
Good

Adds natural richness and texture to the cheese while providing dairy fats.

See more about Cream →
Cultures
Good

Beneficial live microorganisms essential for fermenting the milk and developing authentic feta flavor.

See more about Cultures →
Skim Milk
Neutral

Standard formulation ingredient — neither beneficial nor harmful at typical use.

See more about Skim Milk →
Whey
Neutral

A natural dairy protein derived during the cheese-making process.

See more about Whey →
Salt
Neutral

Used for flavor enhancement and traditional preservation in cheese production.

See more about Salt →
Enzymes
Neutral

Natural agents used to curdle the milk during the cheese-making process.

See more about Enzymes →
Powdered Cellulose
Neutral

Plant-derived fiber used safely to prevent caking and sticking.

See more about Powdered Cellulose →
Guar Gum
Neutral

A plant-derived stabilizer used to improve texture and consistency.

See more about Guar Gum →
Xanthan Gum
Neutral

A fermented carbohydrate used as a thickener and stabilizer.

See more about Xanthan Gum →
Natamycin
Neutral

A naturally occurring antimycotic agent used to prevent fungal growth on the cheese surface.

See more about Natamycin →
Potassium Sorbate
Bad

Synthetic preservative — flagged in daily-use products.

See more about Potassium Sorbate →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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