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Queijo Feta DOP

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Common questions

Is Queijo Feta DOP healthy?

Queijo Feta DOP scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This feta cheese is made from pasteurized sheep and goat milk, which are high-quality sources of protein and essential nutrients.

How processed is Queijo Feta DOP?

Queijo Feta DOP is NOVA Group 3: Processed Foods.

Which ingredients drive Queijo Feta DOP'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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Queijo Feta DOP

Continente
75 Good

Analysis updated August 2026 · How Scout scores

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At a glance

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

This feta cheese is made from pasteurized sheep and goat milk, which are high-quality sources of protein and essential nutrients. The product is processed but maintains a clean ingredient list with no harmful additives, making it a healthier choice within its category. The processing level limits its score, but the absence of artificial additives and the use of traditional ingredients contribute positively to its rating.

Key ingredients 4

Pasteurized sheep and goat milk
Good

This ingredient is a high-quality source of protein and essential nutrients. Pasteurization ensures safety by eliminating harmful bacteria while preserving nutritional value. Sheep and goat milk provide a rich flavor and are often easier to digest than cow's milk.

Risks

Potential allergen for individuals with dairy sensitivities or lactose intolerance.

Benefits

Rich in protein, calcium, and beneficial fatty acids, supporting bone health and muscle maintenance.

Lactic cultures
Neutral

Lactic cultures are used to ferment milk, aiding in the development of flavor and texture in cheese. They are naturally occurring bacteria that contribute to the cheese-making process. While they do not provide direct health benefits, they are essential for cheese production.

Benefits

Essential for the fermentation process, contributing to the flavor and texture of the cheese.

See more about Lactic cultures →
Microbial rennet
Neutral

Microbial rennet is an enzyme used to coagulate milk, facilitating cheese production. It is a vegetarian alternative to animal-derived rennet. This ingredient is crucial for cheese-making but does not impact nutritional value.

Benefits

Allows for cheese production without animal-derived enzymes, suitable for vegetarian diets.

See more about Microbial rennet →
Salt
Neutral

Salt is used in cheese for flavor enhancement and preservation. It helps control moisture and prevents spoilage. While necessary in cheese-making, excessive consumption can contribute to high sodium intake.

Risks

High sodium intake may lead to increased blood pressure and cardiovascular issues.

Benefits

Essential for flavor and preservation in cheese-making.

See more about Salt →

Processing

Group 3 · Processed

Processed Foods

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