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BURRATA CHEESE

Common questions

Is BURRATA CHEESE healthy?

BURRATA 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 burrata cheese is made with a simple and clean ingredient list, including pasteurized whole milk, cream, and cheese cultures, which are beneficial for flavor and texture.

How processed is BURRATA CHEESE?

BURRATA CHEESE is NOVA Group 3: Processed Foods.

Which ingredients drive BURRATA CHEESE's score?

In Scout's ingredient-by-ingredient analysis, Cream, Cheese 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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BURRATA CHEESE

Lioni Latticini Inc.
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Lioni Latticini Inc.
Category Cheese
Summary

This burrata cheese is made with a simple and clean ingredient list, including pasteurized whole milk, cream, and cheese cultures, which are beneficial for flavor and texture. Despite being processed, it lacks harmful additives and maintains a traditional cheese-making approach, allowing it to score well within its category. The processing level limits its maximum score, but the high-quality ingredients ensure a strong rating.

Key ingredients 6

Cream
Good

Traditional whole-fat dairy ingredient.

Risks

High in saturated fats, which may contribute to cardiovascular issues if consumed in large amounts.

Benefits

Enhances the flavor and texture of cheese, providing a rich and creamy taste experience.

See more about Cream →
Cheese cultures
Good

Cheese cultures are beneficial bacteria used in the cheese-making process to develop flavor and texture. They enhance the nutritional profile by promoting the growth of probiotics. These cultures are essential for creating the distinct characteristics of cheese.

Benefits

Promotes the development of probiotics, which can support gut health and enhance the nutritional value of cheese.

See more about Cheese cultures →
Pasteurized whole milk
Neutral

Pasteurized whole milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process eliminates harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balanced nutritional profile.

Benefits

Provides essential nutrients such as calcium and protein, which are important for bone health and muscle function.

See more about Pasteurized whole milk →
Starter
Neutral

Starter cultures are essential for the fermentation process in cheese making, helping to develop flavor and texture. They consist of beneficial bacteria that aid in the fermentation of lactose. Starters are crucial for transforming milk into cheese, contributing to its unique taste and texture.

Benefits

Facilitates the fermentation process, contributing to the development of flavor and texture in cheese.

Vegetable rennet
Neutral

Vegetable rennet is used as a coagulant in cheese making, helping to curdle milk and form cheese. It is a plant-based alternative to animal rennet, suitable for vegetarian diets. This ingredient is crucial for the cheese-making process, providing a vegetarian-friendly option.

Benefits

Provides a vegetarian-friendly coagulant option for cheese making, suitable for those avoiding animal products.

Salt
Neutral

Salt is used in cheese making to enhance flavor and act as a preservative. It helps control the fermentation process and prevents spoilage. While essential in moderation, excessive salt intake can lead to health issues.

Risks

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

Benefits

Enhances flavor and acts as a preservative, helping to control fermentation and prevent spoilage.

See more about Salt →

Processing

Group 3 · Processed

Processed Foods

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