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Formaggio di capra

Common questions

Is Formaggio di capra healthy?

Formaggio di capra 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 goat milk, animal rennet, salt, and enzymes, which are all traditional and simple ingredients.

How processed is Formaggio di capra?

Formaggio di capra is NOVA Group 3: Processed Foods.

Which ingredients drive Formaggio di capra's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized goat milk 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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Formaggio di capra

Epiros
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Optima SA
Category Cheese
Summary

This cheese is made from pasteurized goat milk, animal rennet, salt, and enzymes, which are all traditional and simple ingredients. The product is processed but maintains a clean label with no artificial additives or seed oils, contributing to its high score within the processed food category. The use of goat milk offers nutritional benefits, such as easier digestibility compared to cow's milk, enhancing its overall health profile.

Key ingredients 4

Pasteurized goat milk
Good

Pasteurized goat milk is a high-quality source of protein and essential nutrients. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. Goat milk is often easier to digest than cow's milk due to its unique protein structure.

Risks

Some individuals may have allergies or intolerances to goat milk proteins.

Benefits

Rich in calcium, vitamin D, and medium-chain fatty acids that support bone health and provide energy.

Animal rennet
Neutral

Animal rennet is used in cheese production to coagulate milk, forming curds. It is a traditional ingredient in cheesemaking and does not significantly impact nutritional value. The use of animal rennet is a standard practice in many cheese varieties.

Salt
Neutral

Salt is used in cheese for flavor and preservation. It is a common ingredient in processed foods and does not provide additional nutritional benefits. Excessive consumption of salt can lead to health issues such as hypertension.

Risks

High sodium intake can contribute to increased blood pressure and cardiovascular risk.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese production to aid in the fermentation and aging process. They are essential for developing the texture and flavor of cheese. Enzymes are naturally occurring and do not pose significant health risks.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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