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Queso Fresco

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Common questions

Is Queso Fresco healthy?

Queso Fresco scores 70/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. Queso Fresco is a processed cheese made primarily from cultured pasteurized cow's milk, which provides essential nutrients like calcium and protein.

How processed is Queso Fresco?

Queso Fresco is NOVA Group 3: Processed Foods.

Which ingredients drive Queso Fresco's score?

In Scout's ingredient-by-ingredient analysis, Cultured Pasteurized Cow's Milk counts in its favor; Natamycin is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Queso Fresco

La Vaquita
70 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 1
Owned by Dairy Farmers of America
Category Cheese
Summary

Queso Fresco is a processed cheese made primarily from cultured pasteurized cow's milk, which provides essential nutrients like calcium and protein. The use of natamycin as a natural mold inhibitor is a minor concern, as it introduces an additive to an otherwise simple ingredient list. Despite being processed, the product maintains a relatively clean label with minimal additives, contributing to its favorable score.

Key ingredients 4

Cultured Pasteurized Cow's Milk
Good

Cultured pasteurized cow's milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing enhances flavor and digestibility.

Benefits

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

Salt
Neutral

Salt is used for flavor enhancement and preservation in cheese. It is a common culinary ingredient with no significant processing concerns. However, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese-making to aid in coagulation and flavor development. They are naturally occurring and essential for cheese production. The use of enzymes is standard in cheese-making and poses no health concerns.

Benefits

Facilitates the cheese-making process and contributes to flavor development.

See more about Enzymes →
Natamycin
Bad

Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. While it is considered safe, its use as a preservative can be seen as unnecessary in fresh cheeses. Overuse of preservatives can lead to consumer concerns about food additives.

Risks

Potential for allergic reactions in sensitive individuals and concerns about overuse of preservatives.

Benefits

Prevents mold growth, extending the shelf life of cheese.

See more about Natamycin →

Processing

Group 3 · Processed

Processed Foods

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