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A TRIPLE CRÈME SOFT RIPENED CHEESE

Common questions

Is A TRIPLE CRÈME SOFT RIPENED CHEESE healthy?

A TRIPLE CRÈME SOFT RIPENED CHEESE scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This triple crème soft ripened cheese is made from pasteurized cow's milk and cream, rennet, salt, and cultured milk, which are traditional ingredients for cheese.

How processed is A TRIPLE CRÈME SOFT RIPENED CHEESE?

A TRIPLE CRÈME SOFT RIPENED CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive A TRIPLE CRÈME SOFT RIPENED CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Rennet 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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A TRIPLE CRÈME SOFT RIPENED CHEESE

St Nuage
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 triple crème soft ripened cheese is made from pasteurized cow's milk and cream, rennet, salt, and cultured milk, which are traditional ingredients for cheese. Despite being processed, it maintains a clean ingredient list without any artificial additives or harmful substances, allowing it to score well within its category. The product's processing level limits its maximum score, but the absence of seed oils and artificial components supports a high rating.

Key ingredients 4

Rennet
Good

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

Benefits

Facilitates the cheese-making process, contributing to the texture and flavor of the final product.

See more about Rennet →
Pasteurized cow's milk and cream
Neutral

Pasteurized cow's milk and cream are primary ingredients in cheese, providing essential fats and proteins. The pasteurization process ensures safety by eliminating harmful bacteria but may reduce some beneficial enzymes. This ingredient is standard in cheese production and offers a balanced nutritional profile.

Risks

Potential risks include lactose intolerance or dairy allergies for sensitive individuals.

Benefits

Provides a good source of calcium and protein, essential for bone health and muscle maintenance.

Salt
Neutral

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

Risks

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

Benefits

Acts as a preservative and flavor enhancer, contributing to the overall taste and shelf life of the cheese.

See more about Salt →
Cultured milk
Neutral

Cultured milk is milk that has been fermented with lactic acid bacteria, used in cheese to develop flavor and texture. It is a traditional ingredient in cheese making, contributing beneficial bacteria. This process enhances the nutritional profile by adding probiotics.

Benefits

Provides probiotics that can support gut health and improve digestion.

See more about Cultured milk →

Processing

Group 3 · Processed

Processed Foods

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