Shop Map Research Get the app
Queijo Açoriano -50% de Gordura*

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

Common questions

Is Queijo Açoriano -50% de Gordura* healthy?

Queijo Açoriano -50% de Gordura* scores 68/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This cheese product is processed, containing pasteurized milk and lactic cultures, which are beneficial for protein and calcium intake.

How processed is Queijo Açoriano -50% de Gordura*?

Queijo Açoriano -50% de Gordura* is NOVA Group 3: Processed Foods.

Which ingredients drive Queijo Açoriano -50% de Gordura*'s score?

In Scout's ingredient-by-ingredient analysis, Pasteurized milk, Lactic cultures, Rennet count in its favor; Preservative E252 is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

You might also like

95
Yorkshire Cottage Cheese Fat Free Natural
Longley Farm
95
Baby Bella Parmesan Garlic Cheese Stuffed Caps
Giorgio
92
M&C Dairy Pressed Cottage Cheese / Fromage Cottage Pressé
M&C Dairy
90
Parmigiano Reggiano Stravecchio Cheese
Trader Joe's

See more

Queijo Açoriano -50% de Gordura*

Milhafre dos Açores
68 Fair

Analysis updated August 2026 · How Scout scores

View on Amazon

At a glance

Beneficial ingredients 3
Harmful ingredients 1
Category Cheese
Summary

This cheese product is processed, containing pasteurized milk and lactic cultures, which are beneficial for protein and calcium intake. However, the presence of the preservative E252, which can pose health risks if consumed in large quantities, slightly detracts from its overall healthiness. The product's processing level limits its maximum potential score, despite having a relatively clean ingredient list.

Key ingredients 7

Pasteurized milk
Good

Pasteurized milk is a primary source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria. It provides a rich source of nutrients necessary for overall health.

Benefits

Rich in calcium and protein, supporting bone health and muscle function.

See more about Pasteurized milk →
Lactic cultures
Good

Lactic cultures are beneficial bacteria used in the fermentation process of cheese. They improve gut health by promoting a healthy balance of intestinal flora. Fermentation enhances the digestibility and nutritional profile of dairy products.

Benefits

Supports digestive health and enhances nutrient absorption.

See more about Lactic cultures →
Rennet
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Essential for cheese production, providing the desired texture and consistency.

See more about Rennet →
Skim milk powder
Neutral

Skim milk powder is a dehydrated form of milk with reduced fat content. It retains most of the nutrients found in milk, such as protein and calcium. It is often used to enhance the protein content of dairy products.

Benefits

Provides protein and calcium with reduced fat content, beneficial for those monitoring fat intake.

See more about Skim milk powder →
Calcium chloride
Neutral

Calcium chloride is used in cheese making to improve curd formation. It is a common additive that helps maintain the structural integrity of cheese. It does not significantly alter the nutritional profile of the product.

Benefits

Improves cheese texture and curd formation without altering nutritional content.

See more about Calcium chloride →
Salt
Neutral

Salt is used in cheese for flavor and preservation. It is a necessary component in cheese making, contributing to taste and texture. While essential, excessive consumption can lead to health issues such as hypertension.

Risks

Excessive intake may lead to high blood pressure and other cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Preservative E252
Bad

E252, also known as potassium nitrate, is used as a preservative in cheese. It can pose health risks if consumed in large quantities due to its potential to form nitrosamines. Its use is regulated to ensure safety, but caution is advised.

Risks

Potential to form harmful nitrosamines, especially when consumed in large amounts.

Benefits

Extends shelf life by preventing bacterial growth.

Processing

Group 3 · Processed

Processed Foods

Get the full breakdown in the Scout appTake Scout shopping

Scan any product to see lab results, healthy alternatives, and your personalized analysis.

Download on theApp Store GET IT ONGoogle Play

More in Cheese