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Feta

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

Common questions

Is Feta healthy?

Feta scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This feta cheese is made from pasteurized sheep and goat milk, which are high-quality sources of protein and nutrients.

How processed is Feta?

Feta is NOVA Group 3: Processed Foods.

Which ingredients drive Feta's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized sheep and 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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Feta

KOLIÓS
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Category Cheese
Summary

This feta cheese is made from pasteurized sheep and goat milk, which are high-quality sources of protein and nutrients. The ingredient list is clean, consisting only of milk, salt, cultures, and microbial rennet, which aligns with traditional cheese-making practices. Despite being processed, the absence of harmful additives and the use of simple, recognizable ingredients contribute positively to its rating.

Key ingredients 4

Pasteurized sheep and goat milk
Good

Pasteurized sheep and 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. Sheep and goat milk can be easier to digest for some individuals compared to cow's milk.

Risks

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

Benefits

Rich in protein, calcium, and other essential nutrients that support bone health and muscle function.

Salt
Neutral

Salt is used as a preservative and flavor enhancer in cheese. It is a common ingredient in cheese production to control moisture and texture. While necessary for flavor, excessive salt intake can be a health concern.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.

See more about Salt →
Lactic cultures
Neutral

Lactic cultures are used in cheese making to ferment lactose into lactic acid, aiding in flavor and texture development. They are essential for the fermentation process in cheese production. These cultures can contribute to the probiotic content of the cheese.

Benefits

May contribute to gut health by providing beneficial bacteria.

See more about Lactic cultures →
Microbial rennet
Neutral

Microbial rennet is used to coagulate milk in cheese production, providing an alternative to animal-derived rennet. It is suitable for vegetarians and helps in the cheese-making process. This ingredient is widely accepted in cheese production for its effectiveness.

Benefits

Provides a vegetarian-friendly option for cheese coagulation.

See more about Microbial rennet →

Processing

Group 3 · Processed

Processed Foods

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