Castello Хаварти Отлежало

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Common questions

Is Castello Хаварти Отлежало healthy?

Castello Хаварти Отлежало scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This cheese is made from high-quality milk and beneficial starter cultures, which contribute to its nutritional value and flavor.

How processed is Castello Хаварти Отлежало?

Castello Хаварти Отлежало is NOVA Group 3: Processed Foods.

Which ingredients drive Castello Хаварти Отлежало's score?

In Scout's ingredient-by-ingredient analysis, Milk, Starter cultures count in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Castello Хаварти Отлежало

Castello
75 Good

Analysis updated June 2026 · How Scout scores

$7.99
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At a glance

Beneficial ingredients 3
Harmful ingredients 0
Owned by Arla Foods
Category Cheese
Summary

This cheese is made from high-quality milk and beneficial starter cultures, which contribute to its nutritional value and flavor. The product is processed, but it maintains a clean ingredient list without 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 natural ingredients are positive factors.

Key ingredients 4

Starter cultures
Very Good

Starter cultures are beneficial bacteria used in cheese production to initiate fermentation. They play a crucial role in developing the cheese's flavor, texture, and nutritional profile. The use of specific cultures can enhance the probiotic content of the cheese.

Benefits

Contribute to the development of probiotics, which can support gut health.

See more about Starter cultures →
Milk
Good

Milk is a primary source of high-quality protein and essential nutrients like calcium and vitamin D. It is a fundamental ingredient in cheese production, providing the base for fermentation and flavor development. The quality of milk can significantly impact the nutritional profile and taste of the final product.

Risks

Potential risks include lactose intolerance or milk allergies in some individuals.

Benefits

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

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Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the growth of bacteria and contributes to the texture of the cheese. While necessary in moderation, excessive salt intake can lead to health issues.

Risks

Excessive consumption of salt can contribute to high blood pressure and cardiovascular issues.

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Microbial rennet
Neutral

Microbial rennet is an enzyme used to coagulate milk in cheese making, derived from microbial sources. It is an alternative to animal rennet, making it suitable for vegetarians. The use of microbial rennet does not significantly alter the nutritional profile of the cheese.

Benefits

Provides a vegetarian-friendly option for cheese coagulation without altering nutritional content.

See more about Microbial rennet →

Processing

Group 3 · Processed

Processed Foods

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