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Kashkawan

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

Common questions

Is Kashkawan healthy?

Kashkawan scores 80/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This cheese product is made from high-quality ingredients, including fresh pasteurized cow milk, which is a good source of protein and calcium.

How processed is Kashkawan?

Kashkawan is NOVA Group 3: Processed Foods.

Which ingredients drive Kashkawan's score?

In Scout's ingredient-by-ingredient analysis, Fresh pasteurized cow 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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Kashkawan

80 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Category Foods
Summary

This cheese product is made from high-quality ingredients, including fresh pasteurized cow milk, which is a good source of protein and calcium. The ingredient list is relatively clean with minimal additives, such as calcium chloride and microbial rennet, which are common in cheese production. Despite being processed, the absence of harmful additives and the use of simple, recognizable ingredients contribute positively to its score.

Key ingredients 5

Fresh pasteurized cow milk
Good

Fresh pasteurized cow milk is a high-quality source of protein and calcium. Pasteurization ensures safety by eliminating harmful bacteria while preserving nutritional value. It is a fundamental ingredient in cheese production, providing essential nutrients.

Risks

Lactose intolerance can cause digestive issues for some individuals.

Benefits

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

Salt
Neutral

Salt is used for flavor enhancement and preservation in cheese. It is a common ingredient in processed foods, providing essential sodium. However, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular disease.

Benefits

Essential for maintaining fluid balance and nerve function.

See more about Salt →
Calcium chloride
Neutral

Calcium chloride is used in cheese making to improve curd formation. It is a food-grade additive that helps maintain firmness and texture. It does not significantly impact nutritional value.

Benefits

Helps improve cheese texture and firmness during production.

See more about Calcium chloride →
Microbial rennet
Neutral

Microbial rennet is an enzyme used to coagulate milk in cheese production. It is a vegetarian alternative to animal-derived rennet. It plays a crucial role in cheese making without affecting nutritional content.

Benefits

Facilitates the cheese-making process by coagulating milk efficiently.

See more about Microbial rennet →
Milk culture
Neutral

Milk culture consists of beneficial bacteria used in cheese fermentation. It aids in developing flavor and texture in cheese. The cultures are essential for the fermentation process but do not add significant nutritional value.

Benefits

Contributes to the development of flavor and texture in cheese.

Processing

Group 3 · Processed

Processed Foods

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