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FETA CHEESE IN BRINE

Common questions

Is FETA CHEESE IN BRINE healthy?

FETA CHEESE IN BRINE scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This feta cheese is made from pasteurized sheep's and goat's milk, salt, enzymes, and cheese culture, which are all traditional ingredients for cheese-making.

How processed is FETA CHEESE IN BRINE?

FETA CHEESE IN BRINE is NOVA Group 3: Processed Foods.

Which ingredients drive FETA CHEESE IN BRINE's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized sheep's and goat's milk, Cheese culture 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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FETA CHEESE IN BRINE

Dodoni Sa
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by AGRICULTURAL DAIRY INDUSTRY OF EPIRUS SA - DODONI
Category Cheese
Summary

This feta cheese is made from pasteurized sheep's and goat's milk, salt, enzymes, and cheese culture, which are all traditional ingredients for cheese-making. The product is processed but maintains a clean label with no artificial additives or harmful ingredients, allowing it to score well within its category. The use of high-quality milk provides essential nutrients and a unique flavor profile, contributing positively to its rating.

Key ingredients 4

Pasteurized sheep's and goat's milk
Good

This ingredient provides a rich source of high-quality protein and essential nutrients. The milk is pasteurized to ensure safety by eliminating harmful bacteria. Sheep's and goat's milk offer a unique flavor profile and are often easier to digest than cow's milk.

Risks

Some individuals may be allergic to sheep's or goat's milk proteins.

Benefits

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

Cheese culture
Good

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

Benefits

Contributes to the development of flavor and texture in cheese, enhancing its nutritional profile.

See more about Cheese culture →
Salt
Neutral

Salt is used as a preservative and flavor enhancer in cheese. It is a common ingredient in cheese production to control moisture and texture. While necessary for flavor, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Essential for flavor and preservation in cheese production.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese making to aid in the coagulation of milk. They are crucial for developing the texture and flavor of cheese. Typically derived from microbial or animal sources, they are essential for cheese production.

Benefits

Essential for the cheese-making process, contributing to texture and flavor development.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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